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Butter Tofu

Indian Butter Tofu (Vegan/Gluten-Free)

Butter Chicken veganized. Try this rich and creamy dish for your Indian fix at home.
0 from 0 votes
Prep Time 1 d
Cook Time 30 mins
Course Dinner, Lunch, Supper
Cuisine Indian

Equipment

  • Blender
  • Hand Blender

Ingredients
  

Marinated Tofu

  • 1 block (454g) Tofu cut into bite-size pieces
  • 1/2 cup vegan yogurt * possible substitutes: coconut cream, full-fat coconut milk or homemade cashew cream
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp chilli powder *Go for Indian chilli powder if possible

Curry

  • 1 tbsp coconut oil
  • 2 tbsp vegan butter possible substitutes: coconut butter or margarine
  • 1 tsp cumin seeds
  • 1 medium onion
  • 1.5 tsp garlic minced
  • 1 tsp ginger minced
  • Fresh chillies (optional) For extra kick!
  • 1 tsp garam masala
  • 1.5 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp chilli powder
  • 1 can diced tomatoes (795 ml) substitute for fresh tomatoes if desired
  • 1 cup coconut cream (21%) or full-fat coconut milk

Cashew cream

  • 1/3 cup raw cashews *pre-soaked overnight if you don't have a high-speed blender
  • 2/3 cup water

Instructions
 

To prepare the night before:

  • Whisk together all marinade ingredients (except tofu) in a large container with a lid.
  • Add tofu to the marinade, cover with a lid and shake. Tofu should be covered with marinade. Refrigerate overnight.
  • Cover cashews in 2 inches of water and let them soak overnight at room temperature. Skip this step if you have a high-speed blender.

Prepare the tofu

  • Preheat oven at 375°F
  • Turn over marinated tofu onto a lightly greased baking pan. Spread pieces out, so they are not piled over each other.
  • Bake for 25-35 minutes until crispy around the edges. Set aside.

Prepare the curry

  • Melt coconut oil and vegan butter on a hot skillet over medium heat.
  • Add in cumin seeds and toast them, about two minutes.
  • Add onions and a sprinkle of salt. Sauté until softened, about two minutes.
  • Mix in garlic, ginger and fresh chillies (if you're using them). Sauté for one or two minutes.
  • Mix in garam masala, ground cumin, coriander, turmeric and chilli powder. Let the spices cook for a minute or two to release their flavour.
  • Mix in tomatoes until they are well incorporated. If the mixture appears too thick, add water.
  • Mix in oven-roasted tofu. Lower heat, cover and let cook for 20 to 30 minutes. The curry should go from a brownish-red colour to a deep red. Don't rush this process.
  • While the curry cooks, make the cashew cream. Blend cashews and water on high until creamy.
  • Once the curry turns to a deep red, use a hand blender to puree all the ingredients. If you don't have a hand blender, let cool, transfer to a stand blender and back.
  • Add cashew cream and coconut cream. Let cook for about 5 to 10 minutes.
  • Remove from heat and serve with a sprinkle of fresh cilnatro.
Keyword Indian, vegan, Vegetarian
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