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Tofu Butter Masala Recipe served in a bowl with creamy masala gravy and garnished with soy cream and coriander leaves

Tofu Butter Masala Recipe

priyansh parekh
Indulge in the rich, velvety flavors of this Vegan Tofu Butter Masala, a plant-based twist on the classic Indian favorite. Crispy, golden tofu is simmered in a luscious tomato and cashew-based gravy, infused with aromatic spices, creamy plant milk, and just the right amount of heat. The slow-cooked masala base creates deep, bold flavors, making this dish a comforting, restaurant-quality meal at home.
Perfectly paired with roti, paratha, basmati rice, or simply enjoyed on its own, this dairy-free butter masala is a must-try for anyone craving bold, warming flavors with a plant-based touch. Easy, satisfying, and packed with protein!
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Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine Indian, north indian
Servings 4 people
Calories 101 kcal

Equipment

  • Cutting Board & Knife
  • Large Pan or Skillet
  • Spatula or Wooden Spoon
  • Measuring Spoons & Cups
  • blender
  • Small Bowl:

Ingredients
  

For the Base:

  • 2 medium tomatoes
  • 1 red onion
  • 6 cloves garlic
  • 10 cashews (soaked overnight or for 15 minutes in boiling water)
  • 1 green chili (adjust to spice preference)
  • 4 sprigs fresh coriander (including stalks)

For Cooking the Base:

  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tbsp ginger paste
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp Kashmiri chili powder
  • 1 tbsp coriander powder
  • 3 tbsp vegan butter
  • 1/4 cup unsweetened plant milk
  • 1/2 tbsp lemon juice
  • 1 tsp brown sugar
  • Salt to taste

For the Tofu:

  • 1 block tofu, cubed
  • 1 tbsp neutral oil

For Garnish:

  • 2 tbsp soy cream
  • Fresh coriander leaves

Instructions
 

Prepare the Base

  • Blend the tomatoes, onion, garlic, soaked cashews, green chili, and coriander until completely smooth.

Cook the Tofu

  • Cut tofu into cubes and pan-fry in neutral oil until golden brown on all sides. Alternatively, air-fry at 180°C for 10 minutes. Set aside.

Sauté the Spices

  • In a pan over medium heat, add 2 tbsp vegan butter, cumin seeds, and chopped garlic. Sauté for 3-4 minutes until fragrant.
  • Add finely chopped onion and ginger paste, cooking until translucent.
  • Stir in Kashmiri chili powder and coriander powder, cooking for another 3-4 minutes.

Cook the Masala

  • Add the blended base to the pan and mix well. Cook on low heat for 20-25 minutes until most of the water evaporates and the oil starts to separate.

Final Touches

  • Stir in 1 tbsp vegan butter, plant milk, lemon juice, sugar, and salt.
  • Gently mix in the crispy tofu and let it simmer for 4 minutes.

Garnish & Serve

  • Drizzle with soy cream and fresh coriander.
  • Serve hot with roti, paratha, rice, or enjoy on its own!

Video

Notes

Nutrition

Calories: 101kcalCarbohydrates: 7gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 77mgPotassium: 108mgFiber: 1gSugar: 3gVitamin A: 413IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Keyword How to Make Tofu Butter Masala
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