Ready for a dish that’s super easy to whip up and oh-so-delicious? Say hello to Vegan Indian Butter Tofu! This recipe gives you all the rich, creamy goodness of the classic butter chicken but swaps out the meat for tofu.
Perfect for busy weeknights or meal prep, it uses simple ingredients and comes together in about 30 minutes. Plus, it packs a punch of plant-based protein and spice, making it a healthy choice without compromising on flavor. You can easily customize it, too! Want it spicier? Throw in some extra chili flakes. Prefer a creamier sauce? Just add a splash more coconut cream. This is a win-win for flavor and nutrition!
Serving and Pairing Suggestions
When it’s time to serve your Vegan Indian Butter Tofu, keep it simple! A generous scoop over fluffy basmati rice or a side of warm garlic naan is perfect. Need some extra crunch? Toss together a Spinach and Pomegranate Salad for that fresh contrast.
You could also enjoy it with Vegetarian Spring Rolls with Sweet Chili Sauce if you’re feeling adventurous. And for a drink, how about a refreshing Watermelon Agua Fresca to wash it all down? A meal fit for a cozy night in or impressing your friends!
Tips and Notes
- Tofu Choice: Extra firm tofu works best for this recipe. Press it to remove excess moisture for a better texture.
- Spice Level: Adjust the spice level to your taste. Feel free to add more chili powder if you love heat!
- Storage: Store leftovers in an airtight container in the fridge. It’ll last for 3–4 days, and the flavors deepen over time!
Ready to dive into this comforting Vegan Indian Butter Tofu? Give it a try, and don’t forget to bookmark or check out more recipes on the blog!
Vegan Indian Butter Tofu
Equipment
- 1 Large skillet
- 1 Blender
- 1 Spatula
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 14 ounces 400g firm tofu (pressed and cubed)
- 2 tablespoons coconut oil - for frying
- 1 medium onion - finely chopped
- 4 cloves garlic - minced
- 1 tablespoon ginger - grated
- 1 can - 14 ounces crushed tomatoes
- 1/2 cup cashew cream - soaked cashews blended with water
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder - adjust to taste
- Salt - to taste
- Fresh cilantro - for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add the crushed tomatoes and spices. Simmer for 10 minutes until the sauce thickens.
- Add the cubed tofu and gently stir to coat. Cook for an additional 10 minutes.
- Stir in the cashew cream and adjust the seasoning with salt. Cook for another 5 minutes.
- Garnish with fresh cilantro before serving.