Tofu Butter Masala
Rich, creamy vegan butter masala made with tofu in a silky tomato-cashew gravy. Restaurant-style comfort food at home.
45 minPrep: 15 minCook: 30 minNorth IndianVegan
butter tofutofu curryvegan indianrestaurant style
Method
- 1
Sauté cardamom, onion, ginger and garlic in oil until the onion softens.
- 2
Add tomatoes, cashews and salt and cook until the tomatoes break down.
- 3
Stir in chilli powder, coriander and garam masala and cook until fragrant.
- 4
Blend the mixture with water until completely smooth.
- 5
Melt vegan butter in the pan with bay leaf, cinnamon and cloves if using.
- 6
Pour the blended sauce back into the pan and simmer until slightly thick.
- 7
Add tofu cubes and simmer gently for a few minutes.
- 8
Stir in sugar, kasuri methi and plant cream and cook briefly.
- 9
Garnish with fresh coriander and serve.
Ingredients
- •1 tbsp oil
- •2 green cardamom pods
- •1 medium onion, sliced
- •1 inch ginger
- •5–6 garlic cloves
- •2 cups tomatoes, chopped
- •15 cashews
- •1 tsp salt (adjust to taste)
- •1 tsp sugar or jaggery (optional)
- •1 tsp Kashmiri chilli powder or paprika
- •1 tsp garam masala
- •1 tsp ground coriander
- •1 cup water (for blending)
- •2 tbsp vegan butter
- •1 bay leaf (optional)
- •1 small cinnamon stick (optional)
- •3 cloves (optional)
- •250–300g firm tofu, cubed
- •½ tbsp kasuri methi (dried fenugreek)
- •3–4 tbsp plant cream or coconut cream
- •Fresh coriander to garnish
Notes
- •Blend the sauce really smooth for the best restaurant texture.
- •Use coconut cream for a richer curry.
- •This tastes even better the next day.