Description

This Vegan Butter Tofu recipe is a rich, creamy, and flavorful plant-based dish inspired by classic Indian butter chicken. It features tender tofu baked to perfection and simmered in a luscious spiced coconut milk sauce infused with garam masala, ginger, garlic, and aromatic herbs. Perfectly balanced with fragrant spices and a hint of heat, this dish is ideal served over basmati rice or with naan for a comforting vegan meal.

Ingredients

Tofu Marinade and Baking

2 x 14-ounce blocks firm or extra firm tofu
2 teaspoons garam masala
1-2 tablespoons coconut oil, melted
1/2 teaspoon salt

Aromatics and Sauce

2 teaspoons coconut oil, or ghee
1/2 cup shallot, chopped small
2 tablespoons garlic, minced
1 tablespoon ginger, grated or minced
1 serrano chili, chopped (optional)
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika (or for spicier: 1/2 teaspoon Kashmiri chili powder or 1/4 teaspoon cayenne)
1 teaspoon salt (more to taste)
1 tablespoon tomato paste
1/2 cup vegetable broth (or chicken stock)
3/4 cup crushed tomatoes, canned or fresh with juices
1 teaspoon dried fenugreek leaves (optional, but elevates flavor)
14-ounce can coconut milk
fresh lemon juice to taste

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Instructions

Prepare tofu: Drain the tofu and pat it dry with paper towels. To maintain a pleasant texture, skip pressing the tofu. Slice each block into 1/2-inch slabs, then tear each slab into bite-sized chunks and place them in a large bowl.
Bake tofu: Drizzle the melted coconut oil over the tofu chunks, then sprinkle with salt and 2 teaspoons garam masala. Toss gently to evenly coat the tofu. Arrange the tofu pieces in a single layer on a lined sheet pan. Bake in a preheated oven at 425°F (220°C) for 25 minutes until the tofu is golden and slightly crisp around the edges.
Sauté aromatics: Heat 2 teaspoons of coconut oil or ghee in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the chopped shallots, minced garlic, grated ginger, and optional serrano chili. Reduce heat to medium to prevent burning and stir frequently for about 2 minutes, until the mixture becomes fragrant and golden.
Add spices: Add 1 teaspoon garam masala, ground coriander, cumin, turmeric, paprika, and 1 teaspoon salt to the pot. Stir continuously for 1-2 minutes to allow the spices to bloom and release their flavors.
Simmer sauce: Stir in the tomato paste, vegetable broth, crushed tomatoes along with their juices, and dried fenugreek leaves if using. Pour in the full can of coconut milk and stir to combine. Let the sauce simmer gently for 5-10 minutes to meld the flavors together. You may choose to blend the sauce at this stage for an ultra-smooth texture.
Add tofu and finish: Add the baked tofu chunks into the simmering sauce and stir gently to coat. Cook for an additional 2-3 minutes to heat the tofu through and allow flavors to meld.
Adjust flavor: Taste and adjust seasoning with more salt, spices, or a squeeze of fresh lemon juice to brighten the dish.
Serve: Serve the vegan butter tofu hot over basmati rice or baby spinach, accompanied by naan or roti. Garnish with fresh cilantro and a wedge of lemon for added freshness and vibrant presentation.

Notes

Pressing tofu is skipped here to keep a tender, moist texture. For firmer tofu, pressing can be experimented with but may result in drier pieces.
Using coconut oil keeps the recipe vegan; alternatively, use ghee for a non-vegan option.
Serrano chili is optional and can be adjusted based on your spice preference.
Blending the sauce before adding tofu results in a smoother curry but is not mandatory.
Dried fenugreek leaves add a distinct aroma typical of Indian butter dishes; omit if unavailable.
For gluten-free, make sure to use gluten-free broth and naan or omit bread accompaniment.