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Vegan Butter Tofu

Full of Indian spice, a tomato-onion base and creamy coconut milk, this Vegan Butter Tofu recipe is a vegan version of Indian Butter Chicken!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 2 servings

Equipment

  • Large Pan

Ingredients
  

  • 1 tbsp unsalted vegan butter
  • 3 small garlic cloves finely grated
  • 1 tbsp fresh ginger finely grated
  • ½ cup vegan pasta sauce
  • 1 large white onion diced
  • 1 tbsp garam masala
  • 1 can full-fat coconut milk
  • 1 tsp pink salt
  • 1 extra firm tofu block drained of excess water and cut into squares

Instructions
 

  • Add the butter or oil to a saucepan on the stove over medium heat. When the oil is hot, add the garlic, ginger, and diced onion.
  • Sautee these ingredients on the stove until the mixture is browning, then add in the garam masala, salt and pasta sauce.
  • Mix these in thoroughly, then add in the coconut milk and salt. The color should change to be closer to orange.
  • Let the mixture simmer on low heat for about 5 minutes, and it should begin bubbling as well.
  • For the tofu, wrap it in a towel and put a heavy book on it in order to drain the water out. Leave this for a couple minutes before you cut up the tofu into medium-sized chunks.
  • Now the tofu chunks can either be air fried to be crispier, sauteed until crispy with a teaspoon of oil in a saucepan, or just added in as it is (I usually put it in the air fryer or add it in raw).
  • Once the tofu is added, simmer the mixture for another couple minutes.
  • Serve it warm with naan or rice!

Notes