Butter Tofu Recipe

A creamy, vegan take on the classic Indian Butter Chicken, this Butter Tofu dish is rich and full of flavor. Ideal for a dinner gathering or a comforting meal.

This recipe is Budget, Vegan, Dairy-Free, and Easy to Make, with the main ingredient being Tofu.

Perfect for those who want an indulgent yet vegan meal. This dish pairs excellently with rice and naan.

Preparing the Tofu

• Combine tofu, vegetable oil, vegan yogurt, corn starch, minced ginger, minced garlic, and seasonings in a bowl.
• Bake at 400°F/200°C for 20 minutes.

Preparing the Sauce

• Heat butter and vegetable oil. Sauté diced onion, minced ginger, and garlic until soft.
• Add seasonings and tomato paste. Cook for 2-3 minutes.

Finalizing the Dish

• Add crushed canned tomatoes, soaked cashews, and vegan cream to the sauce. Blend until smooth.
• Add baked tofu, cook for 5 minutes. Adjust seasoning, garnish with coriander.

Butter Tofu

This vegan Butter Tofu recipe is a delightful alternative to traditional Indian dishes, offering a creamy, tangy, and spicy experience.

Servings 4

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Equipment

• Oven
• Blender
• Frying pan

Ingredients

  

• 2 blocks tofu
• 3 tbsp vegetable oil
• 2 tbsp vegan yogurt
• 2 tbsp corn starch
• 1 tsp minced ginger
• 1 tsp minced garlic
• Seasonings: garam masala turmeric, ground cumin, chili powder (optional), salt
• Sauce Ingredients
• 2 tbsp vegan butter
• 1 diced onion
• Seasonings: ground cumin garam masala, ground coriander, sugar, salt
• 1 tbsp tomato paste
• 1 can crushed tomatoes
• Handful cashews soaked
• 1/3 cup vegan cream

Instructions

 

Preparing the Tofu

• Preheat Oven: Preheat the oven to 400°F (200°C).
• Combine Ingredients: In a mixing bowl, add tofu, 1 tbsp vegetable oil, vegan yogurt, corn starch, 1 tsp minced ginger, and 1 tsp minced garlic.
• Season: Add 1 tsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, optional chili powder, and salt.
• Bake: Place the seasoned tofu on a baking sheet and bake for 20 minutes.

Preparing the Sauce

• Heat Oil and Butter: In a skillet, heat 2 tbsp of vegan butter and 2 tbsp of vegetable oil.
• Sauté Aromatics: Add diced onion, 1 tsp minced ginger, and 1 tsp minced garlic. Sauté until soft.
• Add Spices: Add 1 tsp ground cumin, 1 tsp garam masala, 1 tsp ground coriander, 1 tsp sugar, and salt.
• Tomato Paste: Stir in 1 tbsp of tomato paste and cook for 2-3 minutes.

Assembling the Dish

• Blend Sauce: Add crushed tomatoes, soaked cashews, and vegan or coconut cream to the skillet. Blend until smooth using an immersion blender.
• Add Tofu: Incorporate the baked tofu into the sauce.
• Final Cook: Simmer for 5 additional minutes.
• Garnish: Taste and adjust seasoning as needed. Garnish with fresh coriander.

Notes

Soak cashews in hot water for at least 1 hour for a smoother sauce.
For a more indulgent version, use coconut cream instead of vegan cream.
Adjust the chili powder to your heat preference.
Garnish with fresh coriander for a burst of flavor.

Calories: 225kcal

Cost: $10

Course: Main Course

Cuisine: Indian

Keyword: Creamy Tofu Recipe, Dairy-Free Indian Dish, Spiced Tofu Dish, Vegan Butter Tofu Recipe, Vegan Main Course