Tofu Butter Masala is a vegetarian/vegan twist on the traditional butter chicken recipe, a popular Indian dish. But I promise you won’t miss the meat!
This Tofu Butter Masala is a regular on our menu rotation. It’s deliciously simple and can made at a fraction of the cost at any Indian restaurants.
While it may seem like a lot of work, it truly is not! Aside from the marinade time, this recipe comes together very quickly. See end of post for time saving tips.
Ingredients for Tofu Butter Masala
Marinade
- Tofu – extra firm – excess water removed
- Plain Greek Yogurt – use plain vegan yogurt for vegan version
- Onion, chopped
- Fresh Garlic
- Fresh Ginger
- Garam Masala
- Ground Tumeric
- Ground Cumin
- Chili powder
- Salt
Sauce
- Butter – use vegan butter for vegan version
- Olive oil
- Onion, chopped
- Garlic, minced
- Ginger, minced
- Garam masala
- Cumin
- Coriander, ground
- Chili powder
- 14 oz tomatoes, chopped or crushed tomatoes
- water
- Heavy cream – use vegan cream for vegan version
- Sugar
- Salt
- Cooked Basmati Rice – or other rice
How to Make Tofu Butter Masala
Step 1
Make the marinade for the tofu.
In a medium bowl, combine the yogurt and the seasonings.
Marinate tofu in the sauce.
Add marinade to cubed tofu and carefully stir to combine. It’s ok if the tofu cubes break apart some.
Place in an airtight container and store in the refrigerator for at least 4 hours and up to 24 hours.
Step 2
Cook the Tofu
In a large deep skillet, heat butter and oil over medium-high heat. Add marinated tofu pieces. The marinate will stick to tofu which is good. Sauté the tofu until slightly crispy and golden brown, about 5 minutes. Remove tofu from the skillet.
Step 3
Prepare the butter sauce.
Melt butter in same skillet. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and ginger. Sauté 1 minute. Add spices and sauté an additional minute and then add diced tomatoes and water. Let it simmer for 10-15 minutes. Remove from heat.
Step 4
Blend the sauce.
Add sauce to a high-speed blender and puree until smooth. Then add cream and sugar and blend until mixed in. Add sauce back to pan with the cooked tofu and heat through.
Adjust seasonings as desired.
Serve over cooked basmati rice (or other rice).
Optional – sprinkle with chopped fresh cilantro.
Serve and Enjoy!
FAQ’s
Time saving tip – If I am meal prepping for the week, I will marinate the tofu but make the sauce in advance. When I’m ready to cook I simply cook the tofu in a skillet and then add the sauce and simmer about 5-10 minutes so that the flavors blend.
Vegan tofu butter chicken – Substitute vegan yogurt, vegan butter and vegan cream to make this recipe an easy vegan butter tofu recipe.
I hope you enjoy this delicious butter tofu as much as we do!
Other Recipes You Might Enjoy!
Black Trumpet Mushroom Risotto with Kale
Tofu Butter Masala
Ingredients
Tofu marinde
- 1 block Tofu, extra-firm pressed
- ½ cup plain greek yogurt
- 1 tbsp fresh minced garlic
- 1 tbsp fresh chopped ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- ¼ tsp chili powder
- 1 tsp turmeric
- ½ tsp salt
Masala Sauce
- 3 tbsp butter – divided
- 1 tbsp olive oil
- 1 cup onion, chopped
- 1½ tbsp garlic, minced
- 1½ tbsp ginger, minced
- 1½ tsp garam masala
- 1½ tsp cumin
- 1 tsp coriander, ground
- ¼-½ tsp chili powder
- 14 oz tomatoes, chopped or crushed
- ¼ cup water
- 1 cup heavy cream
- 1 tbsp sugar
- ½ tsp salt
Optional/Additional
- 6 cups cooked basmati rice
- fresh cilantro, chopped
Instructions
Tofu marinade
- In a medium bowl, combine the yogurt and the seasonings.
- Add marinade to cubed tofu and carefully stir to combine. Place in an airtight container and store in the refrigerator for at least 4 hours and up to 24 hours.
Tofu Butter Masala
- In a deep large skillet, heat 1 tablespoon butter and oil over medium-high heat.
- Add tofu, the marinate will stick to tofu which is good. Sauté tofu until slightly crispy and golden brown, about 5 minutes. Remove tofu from the skillet
- In the same skillet, melt 2 tbsp butter over medium-high heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Add minced garlic and ginger. Sauté 1 minute.
- Add spices and sauté an additional minute and then add diced tomatoes and water. Let it simmer for 10-15 minutes. Remove from heat.
- Add sauce to a high-powered blender and puree until smooth.
- Add cream and sugar and blend until mixed in. Add sauce back to pan with the cooked tofu and heat through. Adjust seasonings as desired.
- Serve over cooked rice.
- Optional – sprinkle with chopped cilantro.
- Enjoy!
