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–+ servings
Butter Tofu

Butter Tofu: Creamy Vegan Delight That'll Wow Your Taste Buds

Butter Tofu is a creamy vegan dish that reimagines a classic with rich flavors and plant-based ingredients.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 14 oz Extra-Firm Tofu Pressed and torn
  • 1 cup Plain Unsweetened Nondairy Yogurt Brands like Forager work well
  • 4 cloves Minced Garlic Fresh garlic preferred
  • 1 tbsp Minced Ginger Freshly minced from a thumb-sized piece
  • 2 tbsp Lemon Juice Freshly squeezed
  • 1 tbsp Garam Masala Essential spice blend
  • 1 tsp Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Kashmiri Chili Powder Regular chili powder can be used
  • 1 tsp Kosher Salt Adjust to taste
  • 2 tbsp Vegetable Oil Olive or peanut oil recommended
Sauce
  • 1 medium Onion Finely diced
  • 2 cloves Minced Garlic For sauce
  • 1 tbsp Minced Ginger For sauce
  • 2 tbsp Tomato Paste Cook until deep red
  • 28 oz Crushed Tomatoes High-quality canned variety
  • 1/2 cup Water Use to rinse out the tomato can
  • 1 tbsp Granulated Sugar Optional
  • 2 tbsp Vegan Butter
  • 1 can Full-Fat Coconut Milk Can substitute with cashew cream
  • 1 tbsp Kasuri Methi Dried fenugreek leaves
Garnish
  • 1/4 cup Fresh Cilantro Optional for garnish

Equipment

  • Mixing Bowl
  • baking sheet
  • skillet
  • blender

Method
 

Marination and Cooking
  1. In a large mixing bowl, whisk together the marinade ingredients until well combined. Toss in the pressed tofu pieces and coat evenly. Cover and marinate for at least 2 hours or overnight.
  2. Preheat oven to 425°F (220°C). Arrange marinated tofu on a lined baking sheet and bake for 15 minutes, then broil for an additional 8-10 minutes until lightly charred.
  3. Heat a splash of vegetable oil in a skillet. Sauté diced onions for 10-12 minutes until golden brown. Add minced garlic and ginger; cook for another 2-3 minutes.
  4. Stir in tomato paste, cooking for 2-3 minutes. Then add spices and incorporate them well.
  5. Add crushed tomatoes and water, bring to a simmer, and cook for 8-10 minutes, stirring occasionally.
  6. Optional: Blend the sauce for a smoother texture, then return to skillet.
  7. Stir in salt, granulated sugar (if using), vegan butter, and coconut milk until creamy. Add kasuri methi and fold in the cooked tofu pieces.
  8. Garnish with fresh cilantro and serve warm with basmati rice or vegan naan.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 16gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

For best flavor, marinate tofu overnight. Use high-quality tomatoes without citric acid for better sauce flavor.

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