Here's a recipe for Tofu Butter Masala! Every time you pay for Paneer Butter Masala at an Indian restaurant, try to remember that there is a vegan version that is easier, healthier, and one that you can prepare in 30-35 mins flat.
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This is in response to reader requests for vegan versions of common dishes. Keep the request coming as it keeps me challenged to find vegan ways of preparing common recipes!
Paneer Butter Masala is one of the popular and common curries you can order in restaurants. It is a traditional Indian recipe in which soft pieces of Paneer are cooked in rich creamy butter & tomato gravy.
It goes by various names like Butter Paneer, Paneer Makhani, etc.
What is Tofu Butter Masala?
Tofu butter masala is nothing but a vegan version of paneer butter masala. My vegan version features Tofu simmered in a flavorful tomato and spice base. The best way to serve up this is to pair them with Naan, Phulka Roti or Paratha, or even steamed rice.
With a little prep work ahead of time, this recipe can be completed in 30-35 minutes.
The prep work is not too complicated either. Just soak cashews in warm water for an hour and you are good to go!
Expert tips
- It is better to use vegan butter instead of oil
- I prefer extra firm tofu or fry the tofu before cooking in the gravy.
- Use full-fat coconut milk or use coconut cream or cashew cream.
Related recipes
- Bell pepper tofu gravy
- Tofu Matar gravy
- Simple Tofu pineapple curry
- Spinach Tofu Curry
- How To Tell If Tofu Is bad
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📖 Recipe
Tofu Butter Masala
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 tablespoon vegan butter
- 1 large red onion
- 3 medium size tomato
- 1 bay leaf
- 3 clove spice
- 1 16oz medium firm tofu
- 2 green cardamom
- ½ cup cashews
- Salt to taste
- 2 teaspoon paprika or red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon fenugreek leaves - Kasuri methi
- 2 tablespoon cilantro
- 1 teaspoon ginger garlic paste
Instructions
- Place a large pan over medium heat and add 1 tablespoon vegan butter.
- As the butter melts, add onion and fry till they turn translucent. Add tomatoes and cook them until they are soft.1 large red onion, 3 medium size tomato
- Switch off the heat and add the soaked cashews.½ cup cashews
- When it has completely cooled down, blend into a smooth gravy.
- Place same or different pan over medium heat add 1 tablespoon vegan butter and saute bay leaves, cloves, and cardamom for 20 sec.1 bay leaf, 3 clove spice, 2 green cardamom
- Add ginger, garlic paste and saute until the raw odor disappears.1 teaspoon ginger garlic paste
- Add the blended gravy, and all the remaining spices and cook for another minute. If required add about 1 cup water2 teaspoon paprika or red chili powder, ½ teaspoon garam masala, 1 teaspoon coriander powder
- Now, add the tofu cubes and fenugreek leaves. Cook for 3 more mins.1 16oz medium firm tofu, 1 teaspoon fenugreek leaves - Kasuri methi
- When it starts to boil, switch off the heat and garnish with cilantro and more vegan cream.2 tablespoon cilantro
- Serve with Naan, Paratha or steamed rice.
- Tofu Butter Masala is ready for your table! Serve hot with your favorite pairings!
Video
Notes
- It is better to use vegan butter instead of oil
- I prefer extra firm tofu or fry the tofu before cooking in the gravy
- Use full-fat coconut milk or use coconut cream or cashew cream.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Mayuri Patel says
Such a wonderful to make a vegan version of the famous Paneer Butter Masala. The curry is so rich and creamy. Whenever I get tofu I cannot think beyond SE Asian cuisine. Usha, you've made me realize that tofu can replace paneer in so many of the Indian dishes.
Hema says
Looks yummy! Can I use coconut cream instead of cashews?
Uma Raghupathi says
Sure Hema! Please let me know how it turned out 🙂
Shikha Yadav says
This looks delicious! Can't wait to try it out