Think vegan food can’t be indulgent? Think again. Our Vegan Butter Tofu is here to shatter all your plant-based stereotypes. Inspired by the beloved traditional Indian dish, Butter Paneer, this recipe reimagines the classic with golden, crispy tofu cubes swimming in a luxuriously creamy tomato-cashew sauce, spiced with the warmth of garam masala and the subtle sweetness of fenugreek. This isn’t just another vegan recipe—it’s a flavour explosion that’ll have you licking your plate clean (no shame here). Perfect for impressing dinner guests, treating yourself to a cozy night in, or simply proving that Indian vegan recipes and lacto vegetarian recipes can be downright decadent. Ready to redefine what plant-based eating looks like? Let’s dive in!
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients:
For the Tofu
400g firm tofu, pressed and cut into cubes
2 tbsp cornflour
1 tsp turmeric powder Use Code: PLANTIFUL20
1/2 tsp salt
2 tbsp vegetable oil (for frying)
For the Sauce
2 tbsp vegan butter (or coconut oil)
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
1 tsp cumin seeds Use Code: PLANTIFUL20
1 tsp ground coriander Use Code: PLANTIFUL20
1/2 tsp turmeric powder Use Code: PLANTIFUL20
1 tsp garam masala Use Code: PLANTIFUL20
1 tsp dried fenugreek leaves (kasuri methi), crushed
400g canned chopped tomatoes
100g cashews, soaked in hot water for 20 minutes
200ml coconut milk
1 tsp sugar (optional, to balance acidity)
Salt and freshly ground black pepper, to taste
For Serving
300g basmati rice
Fresh coriander, chopped, for garnish
Method:
Press the tofu by placing it between clean kitchen towels and a heavy object for 15-20 minutes to remove excess moisture. Once pressed, cut the tofu into even cubes. Toss the cubes with cornflour, turmeric, and salt in a bowl until evenly coated.
Heat the vegetable oil in a frying pan over medium heat. Fry the tofu cubes for 3-4 minutes on each side until golden and crispy. Remove from the pan and set aside.
In a large saucepan, melt the vegan butter over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the chopped onion and sauté for 4-5 minutes until golden and softened.
Add the garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in the ground coriander, turmeric, garam masala, and fenugreek leaves. Cook for another minute to toast the spices.
Add the chopped tomatoes and simmer for 5 minutes, stirring occasionally. Blend the soaked cashews with 1/4 cup of water until smooth, then add the cashew cream and coconut milk to the sauce. Stir well and let it simmer for 10 minutes until the sauce thickens and becomes creamy.
Season the sauce with salt, black pepper, and sugar (if using). Add the fried tofu cubes and gently stir to coat them in the sauce. Cook for 2-3 minutes to heat through.
Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover with a lid, and let simmer for 12-15 minutes until tender. Remove from heat and fluff with a fork.
Serve the Vegan Butter Tofu over the cooked basmati rice. Garnish with freshly chopped coriander and enjoy this creamy, flavour-packed dish.
Additional Tips:
Allergy information / alternatives:
Nut-Free: Replace cashews with sunflower seeds or silken tofu for a creamy texture.
Soy-Free: Use cauliflower or chickpeas instead of tofu.
Gluten-Free: The recipe is naturally gluten-free; ensure cornflour is certified gluten-free.
Nutritional Information (per serving):
Calories: 460 kcal
Protein: 16g
Fat: 21g
Carbohydrates: 50g
Sugar: 8g
Salt: 1.4g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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