Vegan Butter Tofu

Butter paneer is a beloved Indian dish famous for its rich, creamy texture and slightly spicy flavor. If you're going vegan or reducing your dairy intake, the traditional recipe can be a hurdle. But fear not! By swapping out paneer for tofu, you can whip up a delicious vegan version that still packs a punch. This post will guide you through creating Vegan Butter Paneer with Tofu, ensuring you don’t miss out on the flavors you love.

Makes 4 servings | ⏱️ 40 mins | gluten free 🌾

Tofu Ingredients:

• 450 grams of firm tofu, I prefer 'firm' over 'extra firm' for this recipe because firm tofu has a similar texture to paneer

• 1/2 cup plain plant-based yogurt

• 3 cloves garlic, minced

• 1 tbsp grated ginger

• 1/2 tbsp garam masala

• 1 tsp turmeric

• 1 tsp salt

Butter Sauce Ingredients:

• 2 tbsp vegan butter

• 1/2 small white or red onion, chopped

• 5 cloves garlic, minced

• 1 tbsp grated ginger

• 1 tsp ground cumin

• 2 tsp garam masala

• 1 tsp ground coriander

• 1 tsp chili powder

• 1 tsp salt

• 1/4 cup cashews, soaked in water for at least two hours

• 1 cup vegan cooking cream or full fat coconut milk

• 400 ml crushed can tomatoes (one small can)

• 1 tbsp granulated sugar

  
  

Instructions:

1. Begin by preparing the tofu marinade. First, press the tofu to remove any excess water. Then, cut the tofu into 1/2-inch cubes and set it aside.

2. Combine the yogurt, garlic, ginger, garam masala, turmeric, and salt in a small bowl.

3. Mix in the tofu and ensure it is well coated. Allow it to sit for approximately 30 minutes.

4. As the tofu marinates, prepare the butter sauce. Place the butter and onions in a pan over medium heat. Sauté the onions for approximately 5 minutes, stirring frequently, until they become translucent.

5. Then, add the garlic and ginger and stir for approximately 2 minutes.

6. Add the spices and stir for one minute.

7. Add the crushed tomatoes, coconut milk (or cooking cream), cashews, and sugar. Mix thoroughly, then raise the heat a little. once the sauce begins to bubble, lower the heat and let it simmer for 10-15 minutes.

8. Take the sauce off the heat and allow it to cool as you bake the tofu.

9. Place the marinated tofu on a lined baking sheet and bake at 350 F (180 C) for 15 minutes.

10. As the tofu bakes, pour the sauce into a high-speed blender and blend until smooth. After blending, pour the sauce back into the pan.

11. Add the cooked tofu to the sauce.

12. Serve with basmati rice or garlic naan.