Vegan Masala Recipe

Tofu Butter Masala

Name: Tofu Butter Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 tbsp oil; 2 green cardamom pods; 5–6 garlic cloves, minced; 1 bay leaf (optional); 1 small cinnamon stick (optional); 3 cloves (optional); 1 medium onion, sliced; 1 inch ginger, grated; 1 tsp garam masala; 1 tsp Kashmiri chilli powder or paprika; 1 tsp ground coriander; 2 cups tomatoes, chopped; 250–300g firm tofu, cubed; 1 tsp salt (adjust to taste); 1 cup water (for blending); 2 tbsp vegan butter; 15 cashews; 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

A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

45 minPrep: 15 minCook: 30 minServes 4North IndianVegan

butter tofutofu curryrestaurant stylecreamy curry

Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Sauté cardamom, 1 medium onion, sliced, ginger, and garlic in oil until the onion softens.
2
Add 2 cups tomatoes, chopped, cashews, and 1 tsp salt (adjust to taste), cooking until the tomatoes break down.
3
Stir in chilli powder, 2 tbsp fresh coriander, chopped, and garam masala, cooking 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, cooking briefly.
9
Garnish with 2 tbsp fresh coriander, chopped and serve.

Gather everything first

Ingredients

•1 tbsp oil
•2 green cardamom pods
•5–6 garlic cloves, minced
•1 bay leaf (optional)
•1 small cinnamon stick (optional)
•3 cloves (optional)
•1 medium onion, sliced
•1 inch ginger, grated
•1 tsp garam masala
•1 tsp Kashmiri chilli powder or paprika
•1 tsp ground coriander
•2 cups tomatoes, chopped
•250–300g firm tofu, cubed
•1 tsp salt (adjust to taste)
•1 cup water (for blending)
•2 tbsp vegan butter
•15 cashews
•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

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.

How to Temper Spices (Tadka)

Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.