What can I use instead of coconut milk?

Substitute the coconut milk with cashew cream or soy yogurt, or if you're not vegan, you can use heavy cream.

What is kasuri methi, and where can I buy it?

Kasuri methi are dried fenugreek leaves. These can be found at your local Indian market or Asian market. You can also order them online.

Do I have to press the tofu?

No, simply drain and pat the tofu dry. Pressing the tofu can actually make it too dry.

Can I make this without a blender?

Yes! Blending the sauce is optional and depends on the texture you prefer.

Delicious Butter Tofu: Vegan Butter Chicken Recipe

Name: Vegan Butter Tofu Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 5
Cuisine: Indian
Ingredients: 2 x 14-ounce blocks firm or extra firm tofu; 2 teaspoons garam masala; 1-2 tablespoons coconut oil, melted; 1/2 teaspoon salt; 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 use fresh chopped tomatoes ( and juices); 1 teaspoon dried fenugreek leaves (optional, but elevates); 14-ounce can coconut milk; fresh lemon juice to taste

Description

This butter tofu is comforting, cozy, and warming. A healthy, plant-based dinner ready in about an hour, you’ll love the authentic Indian flavors. Serve it up with basmati rice, naan, or over a baked sweet potato. Vegan & gluten-free.

Ingredients

Units Scale

Tofu

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

Indian Butter Sauce

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 use fresh chopped tomatoes ( and juices)
1 teaspoon dried fenugreek leaves (optional, but elevates)
14-ounce can coconut milk
fresh lemon juice to taste

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Instructions

Prepare tofu. Drain tofu and pat dry (we skip the pressing as it can make the texture of the tofu too dry). Slice the blocks into 1/2″ slabs and tear each slab into bite-sized chunks, place in a bowl.
Bake tofu. Drizzle coconut oil over the tofu along with salt, and garam masala. Toss gently to coat. Lay tofu on a lined sheet pan and bake at 425°F for 25 minutes.
Saute aromatics. Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. Add coconut oil or ghee, shallot, garlic, ginger, and serrano chili, reduce heat to medium to prevent burning, stirring frequently about 2 minutes until fragrant and golden. Add garam masala, coriander, cumin, turmeric, paprika and salt. Stir 1-2 minutes, to bloom the flavor of spices.
Simmer. Stir in the tomato paste, broth, crushed tomatoes, fenugreek leaves, and coconut milk. Let simmer about 5-10 minutes. (Feel free to blend at this point for ultra smooth.) Add the tofu.
Adjust flavor. Add salt, more spice or a squeeze of lemon juice if needed
Serve over basmati rice, baby spinach, with naan or roti. Top with fresh cilantro and a wedge of lemon.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. You can freeze the sauce -but not tofu unless you prefer the porous texture of frozen tofu (some people do! It does hold on to sauce nicely).

Air fry tofu: follow instructions in step two, place in air fryer at 375°F for about 15 minutes. Fry tofu: toss tofu with spices and salt, sear in a hot oiled pan.

Increase spice with more fresh serrano chiles, use Kashmiri chili powder, or cayenne pepper.

Flavor booster- a squeeze of fresh lemon or lime will add a lot.

Alternatives to coconut milk- cashew cream or soy yogurt, or heavy cream.

Nutrition

Serving Size: 1 cup
Calories: 394
Sugar: 4.6 g
Sodium: 484.7 mg
Fat: 31.6 g
Saturated Fat: 20.9 g
Carbohydrates: 14.4 g
Fiber: 2.6 g
Protein: 18.4 g
Cholesterol: 0 mg