Butter Chicken Tacos
These Butter Chicken Tacos are an irresistible Indian dinner, perfect to use on your next taco Tuesday for a spicy twist! Baked to perfection, crispy tofu, bathed in aromatic butter chicken sauce and nestled in warm and fluffy naan bread. The bold flavors of the spiced sauce and the ‘chicken’ texture of tofu make them super addictive; your guests won’t believe there’s no dairy or meat involved. Crowned with a cooling Coconut Raita Sauce, red onions, and a fresh mint garnish, these vegan chicken tacos are a guaranteed showstopper for your holiday meal.
Protein Packed Vegan Recipes
VEGAN SHEET PAN DINNER FOR THE HOLIDAYS
Why You’ll Love This Butter Chicken Tacos Recipe
Packed with Protein – These vegan butter chicken tacos bring the humble tofu to the forefront, cleverly disguised as succulent, crispy bites that mimic traditional chicken. As a fantastic source of plant-based protein, tofu packs this meal with ——-g of protein per serve!
Dairy-Free – Enjoy traditional butter chicken flavors without compromising your dietary preferences. This vegan taco recipe, made with dairy-free coconut milk and a coconut yogurt Raita Sauce, is a versatile and delicious option for those seeking a plant-based and lactose-free alternative.
Finished in Under 30 Minutes – This is the perfect meal for an easy weeknight dinner. While your tofu cooks, prepare your butter chicken sauce and Raita Sauce, then combine and enjoy! Fuss free and restaurant quality results in just 30 minutes!
Family-Friendly Meal – Turn mealtime into a fiesta the whole family can enjoy. These Butter Chicken Tacos are sure to bring everyone around the table thanks to their exotic flavors and gourmet appeal. Just make sure to limit the spice if making for kiddos!
Leftovers Are Even Better – Why limit the celebration to one day? If you have leftover butter chicken, repurpose it! Enjoy it the next day, generously spooned over steamed rice for a quick and satisfying meal with minimal effort, oozing with the same mouth-watering flavors you savored the day before.
How to Make Butter Chicken Tacos
Prepare the Tofu
Preheat your oven to 400°F. Tear extra firm tofu into irregular chunks for that ‘chicken’ texture and toss them in a large bowl with salt, cornstarch, and olive oil. Bake at 400°F for 35-40 minutes until the edges are crispy. Alternatively, you can also air fry at 400f for 15-20 minutes to save time and make this a 30-minute meal!
Make the Butter Chicken Sauce
Sauté finely diced onions until translucent. Add grated ginger and garlic and cook for an additional minute. Incorporate garam masala, cumin, curry powder, coriander, and chili flakes. Toast the spices for a minute. Add the full-fat coconut milk, passata, tomato paste, salt, and pepper.
Mix well and bring to a gentle simmer. Allow the sauce to thicken for 15 minutes, stirring occasionally.
Prepare the Coconut Raita Sauce
Grate the cucumber and squeeze out the excess liquid. In a bowl, combine coconut yogurt, lemon juice, grated cucumber, fresh mint, and fresh dill. Season with salt and pepper to taste.
Combine Baked Tofu and Butter Chicken Sauce
Add Baked Tofu to Butter Chicken Sauce.
Mix crispy tofu with sauce to coat the butter chicken sauce well.
Assemble and Serve
Serve your tofu butter chicken on 4 large naan breads and top with your coconut raita sauce, red onion, and a garnish of mint; enjoy!
Tips from Steph
Tofu Hack for Chicken Texture: Breaking up the tofu into irregular chunks is the secret to that ‘chicken’ mouthfeel and texture. Embrace uneven edges to mimic traditional chicken tenderness.
Make it Soy Free: Swap out tofu for chickpeas. These small but mighty legumes are an excellent source of plant-based protein and provide a satisfying texture to these vegan tacos.
Make it Gluten Free: To make this recipe gluten free make sure to use a gluten free vegan naan or instead serve over rice.
Low Fat Variation: Substitute full-fat coconut milk for its low-fat counterpart. This tweak reduces the overall fat content while keeping the flavors intact. A guilt-free indulgence!
Boost the Protein: Swap out coconut yogurt in the Coconut Raita Sauce for 1 cup of blended silken tofu. It increases the protein content and adds a silky, creamy texture. A delicious way to cater to your protein needs while enjoying the lusciousness of raita.
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Butter Chicken Tacos
Ingredients
For the tofu
- 2 block extra firm tofu
- 1 tbsp olive oil
- ¼ tsp salt
- 2 tbsp cornstarch
For the butter chicken sauce
- 1 onion finely diced
- 1 inch cube grated ginger
- 6 cloves garlic
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp coriander
- Pinch of chili flakes
- 1 can ull fat coconut milk 15 oz
- 1 cup passata
- ¼ cup tomato paste
- Salt and pepper to taste
For the Coconut Raita Sauce
- 1 cup coconut yogurt
- Squeeze of lemon
- ⅓ grated cucumber
- 3 tbsp fresh mint chopped
- 3 tbsp fresh dill chopped
- Salt and pepper to taste
For Serving
- 6 medium sized naans
- Red onion slices
- Fresh mint for garnish
Instructions
- First, start by cooking your tofu. Rip into irregular chunks, then in a large bowl, toss in salt, cornstarch, and olive oil.
- Bake at 400f for 35-40 minutes until the edges are crispy. Alternatively, you can also air fry at 400f for 15-20 minutes to save time and make this a 30-minute meal!
- While your tofu bakes, make your butter chicken sauce! Sauté your onion until translucent, then add in your garlic and ginger and cook for another minute. Add in your spices and mix to toast for another minute.
- Add in the rest of the ingredients and mix to combine. Season with a generous amount of salt and add pepper to taste.
- Bring to a gentle simmer and leave to thicken, about 15 minutes, stirring occasionally.
- While that simmers, prepare your coconut raita sauce.
- Grate your cucumber, then squeeze out the excess liquid with your hands.
- Add all ingredients to a bowl and mix to combine. Season with salt and pepper to taste.
- Serve your butter chicken tacos with 4 large naan breads and top with your sauce, red onion, and a garnish of mint; enjoy!