Vegan Butter Tofu

Table of Contents

Home Development Recipes

Ingredients

Tofu

  • 1 lb super firm tofu (broken into bite sized chunks, patted dry)

Marinade

  • 1 Tbsp lemon juice
  • 2 Tbsp neutral oil (canola or vegetable)
  • 1 Tbsp soy sauce
  • 1 Tbsp vegan yogurt (or vegan mayonnaise)
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp Kashmiri chili powder (or 1/2 tsp cayenne pepper and 1/2 tsp smoked paprika)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp dried fenugreek leaves (crushed)
  • 2 Tbsp nutritional yeast
  • 3 Tbsp water (mixed into marinade)

Gravy Base

  • 4 Tbsp vegan butter (divided)
  • 1/2 medium onion (diced)
  • 6 garlic cloves (minced)

Gravy Spices

  • 1 tsp Kashmiri chili powder (or 1/2 tsp cayenne pepper and 1/2 tsp smoked paprika)
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 Tbsp dried fenugreek leaves (crushed)

Sauce

  • 28 oz crushed tomatoes or passata
  • 1/4 cup raw cashews
  • 1/4–1/2 cup unsweetened plant milk
  • 1/2–1 cup water (added as needed for consistency)

For Serving

  • 2 Tbsp fresh cilantro (chopped)

Method

Tofu

  1. Heat a large skillet over medium heat and lightly oil the pan.
  2. Add the marinated tofu pieces in a single layer without crowding the pan.
  3. Cook undisturbed for about 2–3 minutes until browned.
  4. Turn the pieces and brown at least one additional side.
  5. Remove the tofu from the skillet and reserve for later.

Gravy

  1. Melt 2 Tbsp vegan butter in the same pan over medium heat.
  2. Add the diced onion and cook until soft and translucent, about 8–10 minutes.
  3. Stir in the minced garlic and all gravy spices and cook for about 1 minute until fragrant.
  4. Add the crushed tomatoes and about 1/4 cup water and stir to combine.
  5. Add the raw cashews and simmer the sauce for about 10 minutes.

Blend and Finish

  1. Blend the sauce until smooth using an immersion blender or high speed blender.
  2. Return the sauce to the pan if blended separately.
  3. Stir in the plant milk and remaining 2 Tbsp vegan butter and cook until melted and incorporated.
  4. Add water gradually until the sauce reaches the desired creamy consistency.
  5. Return the browned tofu to the sauce and simmer for several minutes until heated through.
  6. Serve hot over rice or flatbread and garnish with chopped cilantro.

Notes

  • Breaking tofu instead of cutting creates rough edges that brown well and hold sauce.
  • Kashmiri chili powder provides color and mild heat. The cayenne and smoked paprika mixture is a good substitute.
  • Blending the sauce with cashews creates a rich and creamy texture without dairy.
  • Add more plant milk for a milder and creamier sauce.
  • This dish pairs well with basmati rice, naan, or flatbread.

Nutrition

Nutrient Amount % Daily Value
Calories 420 kcal 21%
Protein 18 g 36%
Carbohydrates 26 g 9%
Fat 28 g 36%
Fiber 6 g 21%
Sugars 8 g 16%
Sodium 720 mg 31%
Calcium 260 mg 20%
Iron 5 mg 28%
Vitamin C 18 mg 20%