Vegan Tofu Paneer Butter Masala (Restaurant-Style)

A bowl is filled with vegan tofu butter masala curry.

5 from 7 votes

Vegan Tofu Paneer Butter Masala (Restaurant-Style)

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.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Peanut free

Difficulty: Easy

Servings:

Calories: 166kcal

Author: Uma Raghupathi

Equipment

HexClad Cookware

Ingredients

2 tablespoon vegan butter
1 large red onion chopped
2- 3 medium size tomato diced
1 bay leaf
16 oz Extra-firm tofu
¼ cup cashews soaked
Salt to taste
2 teaspoon Kashmiri red chili powder
1½ teaspoon garam masala
1 teaspoon fenugreek leaves - Kasuri methi
2 tablespoon cilantro chopped
1 teaspoon ginger grated
3 garlic cloves minced
½ teaspoon cumin seeds
¼ teaspoon turmeric powder

US Customary - Metric

Instructions

Prep tofu: Press and cube tofu. Air-fry or pan-fry until lightly golden, then set aside. (coated with one teaspoon of Garam Masala - optional) Soak cashews in warm water for 10 minutes.
Place a large pan over medium heat and add 1 tablespoon vegan butter.
As the butter melts, add cumin seeds, ginger, garlic, onion and fry till they turn translucent. Add tomatoes and cook them until they are soft.
1 large red onion, 2- 3 medium size tomato, 1 teaspoon ginger, 3 garlic cloves, ½ teaspoon cumin seeds
Switch off the heat and add the soaked cashews and cilantro.
¼ cup cashews, 2 tablespoon cilantro
When it has completely cooled down, blend into a smooth gravy.(add ¼ cup of water)
Place same or different pan over medium heat add 1 tablespoon vegan butter and saute bay leaves.
1 bay leaf
Add the blended gravy, and salt and spices and cook for another minute. Add about 1 cup of water. Stir well.
2 teaspoon Kashmiri red chili powder, 1½ teaspoon garam masala, ¼ teaspoon turmeric powder
Now, add the tofu cubes, vegan butter, and fenugreek leaves. Cook for 5 minutes.
16 oz Extra-firm tofu, 1 teaspoon fenugreek leaves - Kasuri methi
When it starts to boil, switch off the heat and garnish with cilantro.
Tofu Butter Masala is ready for your table! Serve hot with your favorite pairings!

Video

Notes

Use vegan butter, not oil, for the best flavor.
Air-fry at 345°F for 15 minutes or bake the tofu before adding it to the curry to prevent it from breaking.
Adjust the consistency by adding water or plant milk if it thickens too much.
Adding kasuri methi at the end makes a big difference in taste; do not skip this step.

My video version of tofu butter masala is slightly different from the written method. Both taste good and I cook both methods.

Nutrition