Vegan Masala Recipe
Tofu Butter Masala
Tofu butter masala places golden tofu in a velvety tomato-cashew gravy, finished with aromatic garam masala. It is lush, gently spiced and every bit as comforting as the classic inspiration.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
A good butter masala sauce needs both brightness and richness. Cook the tomato thoroughly, blend until silky and add the final garam masala late so its fragrance does not disappear into the simmer.
Serving idea
Best served simply
Serve with jeera rice, roti, or naan, with a little sliced onion on the side.
Recipe-specific guidance
Why this method works
Browning tofu separately gives it a firmer surface that survives the sauce. The tomato base needs enough cooking to lose its raw sharpness before cashew or plant cream is added; garam masala belongs near the finish so its aroma stays distinct.
Cues to watch for
- •Pat tofu dry so it browns rather than steams.
- •Cook the tomato until it darkens and the oil begins to show at the edges.
- •After adding the creamy element, simmer gently rather than boiling hard.
Useful substitutions
- •Extra-firm tofu gives the cleanest cubes; pressed firm tofu also works.
- •Blended soaked cashews or oat cream can replace vegan cream.
- •Kasuri methi is distinctive; if omitted, do not replace it with fresh fenugreek in equal quantity.
Storage and reheating
Refrigerate for up to three days. Reheat slowly with a spoonful of water to protect the creamy sauce from splitting.
Cook the recipe
Method
- 1
Pat the tofu dry, cut into cubes and brown in a lightly oiled frying pan. Transfer to a plate.
- 2
In the same pan, cook the onion with the cardamom, ginger and garlic until soft and golden.
- 3
Add the tomatoes, cashews and salt. Cook until the tomatoes collapse and the mixture becomes thick and glossy.
- 4
Stir in the chilli powder and ground coriander, cook briefly, then blend the mixture with enough water to make a completely smooth sauce.
- 5
Melt the vegan butter in the pan. Add the bay leaf, cinnamon and cloves, if using, and cook until fragrant.
- 6
Pour in the blended sauce and simmer gently until it coats the back of a spoon.
- 7
Add the browned tofu and simmer for 3 to 4 minutes. Stir in the sugar, crushed kasuri methi, garam masala and plant cream.
- 8
Warm through without boiling hard, taste for salt and garnish with fresh coriander.
A few useful notes
Notes
- Cook the onion-tomato base properly; that is where the body of the curry comes from. If the tomatoes still taste sharp before blending, give them a few more minutes.
- Blend until smooth for a classic butter masala texture. If the sauce feels too thick after simmering, loosen it with a splash of hot water.
- Add the tofu near the end so it stays tender and holds its shape. Simmer gently rather than boiling hard.
- Taste after the cream and kasuri methi go in, then adjust salt or sweetness once the sauce has settled.
- Store in an airtight container in the fridge for up to 3 days. Reheat over low heat with a little water, stirring so the sauce stays smooth.
- Leftovers thicken as they sit; this curry usually tastes better the next day after the spices have settled into the sauce.
Gather everything first
Ingredients
- 1 tbsp oil
- 2 green cardamom pods
- 1 bay leaf (optional)
- 1 small cinnamon stick (optional)
- 3 cloves (optional)
- 1 medium onion, sliced
- 5–6 garlic cloves, minced
- 1 inch ginger, grated
- 2 cups tomatoes, chopped
- 15 cashews
- 1 tsp salt (adjust to taste)
- 1 tsp Kashmiri chilli powder or paprika
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 cup water (for blending)
- 2 tbsp vegan butter
- 250–300g firm tofu, cubed
- 1 tsp sugar or jaggery (optional)
- ½ tbsp kasuri methi (dried fenugreek)
- 3–4 tbsp plant cream or coconut cream
- 2 tbsp fresh coriander, chopped
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