Butter Tofu

Gluten-free, Nut-free option 

Inspired by the traditional Indian dish butter chicken, this veganized recipe pairs crispy tofu with a perfectly spiced coconut milk-based sauce. It’s delicious and should definitely be added to your weekly dinner rotation. We love it served with Turmeric Rice and vegan naan.

Butter Tofu, also known as “Tofu Makhani” or “Tofu Butter Masala,” is a delicious and indulgent vegan dish inspired by the classic Indian Butter Chicken. This flavorful and creamy curry features tofu chunks that are crispy on the outside and tender on the inside, all smothered in a rich and aromatic tomato-based sauce. The combination of spices, coconut milk, and vegan butter creates a luscious and satisfying dish that appeals to both vegans and non-vegans alike.

The dish starts with marinating tofu chunks in cornstarch and pan-frying them until crispy, adding a delightful texture that contrasts with the velvety sauce. The sauce is prepared by sautéing onions and garlic, then combining them with a harmonious blend of spices like curry powder, ground coriander, cumin, and more. The addition of crushed tomatoes and tomato paste contributes to the dish’s rich color and deep flavor.

One of the standout features of Butter Tofu is the use of creamy coconut milk and vegan butter, which not only add richness but also balance out the spices, resulting in a comforting and flavorful curry. The sauce is simmered until it thickens and coats the tofu chunks, creating a harmonious blend of flavors that is both comforting and aromatic.

To serve, Butter Tofu is typically enjoyed with rice or bread, such as naan or roti. The addition of chopped fresh cilantro as a garnish adds a pop of color and a burst of freshness to the dish.

Whether you’re a vegan or simply looking to explore new and exciting flavors, Butter Tofu offers a tantalizing taste of Indian cuisine with a vegan twist. Its combination of textures and flavors makes it a popular choice for both special occasions and weeknight dinners, showcasing the versatility and creativity of plant-based cooking.

PREP TIME: 10 minutes, plus inactive time to press tofu

COOK TIME: 25 to 30 minutes

YIELD: 4 servings

INGREDIENTS:

• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu
• ⅓ cup (40 g) cornstarch
• ¼ cup (56 g) vegan butter (nut-free if needed)
• 1 medium-sized yellow onion, chopped small (about 1 cup [160 g])
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1 (13.5-oz [400-ml]) can light coconut milk
• 1 (14.5-oz [411-g]) can crushed tomatoes
• 1 tbsp (15 g) tomato paste
• 1 tsp curry powder
• 1 tsp ground coriander
• ½ tsp ground ginger
• 2 tsp (5 g) ground cumin
• ⅛ tsp ground cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• ½ tsp salt
• ⅛ tsp freshly ground black pepper
• Chopped fresh cilantro, for serving

INSTRUCTIONS:

1. Drain the tofu and slice lengthwise into four long, equal slices. Press the slices to remove excess moisture, then break each piece into roughly six torn chunks, resulting in 24 tofu chunks.
2. In a large bowl, coat the tofu chunks with cornstarch by gently shaking the bowl or coating each piece separately.
3. In a large skillet over medium heat, melt the vegan butter. Carefully transfer the cornstarch-coated tofu to the skillet, leaving excess cornstarch behind. Cook, stirring occasionally, for 7 to 10 minutes until the tofu chunks are crispy on all sides.
4. Add the chopped onion to the skillet and cook, stirring often, for 5 to 7 minutes until the onion turns translucent.
5. Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant.
6. Add the light coconut milk, crushed tomatoes, tomato paste, curry powder, ground coriander, ground ginger, ground cumin, ground cinnamon, ground cloves, ground nutmeg, salt, and freshly ground black pepper to the skillet. Increase the heat to medium-high and bring the mixture to a gentle boil.
7. Reduce the heat to low, allowing the mixture to simmer uncovered. Stir occasionally and let it simmer for about 10 minutes, or until the mixture thickens and becomes creamy.
8. Serve the coconut curry tofu over rice or with your preferred side. Garnish with chopped fresh cilantro for added flavor and freshness.