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Vegan Butter Tofu

Creamy Vegan Butter Tofu for Quick Weeknight Comfort

This Vegan Butter Tofu recipe offers a plant-based twist on a beloved classic, providing creamy, flavorful comfort in just 30 minutes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cashew Sauce
  • 1 cup Raw Cashews Substitute with full-fat coconut milk if needed.
  • 1 cup Almond Milk Any unsweetened plant-based milk works fine.
  • 2 tablespoons Coconut Oil Can be replaced with vegetable stock or neutral oil.
  • 1 tablespoon Fresh Ginger Substitute with ground ginger if fresh isn't available.
  • 2 cloves Garlic Fresh recommended, but garlic powder can be used.
  • 1 medium Onion Yellow or red onion works well.
For the Spices
  • 1 teaspoon Mild Chili Powder Adjust based on spice level preference.
  • 1 teaspoon Ground Turmeric No direct substitute available.
  • 1 teaspoon Ground Coriander Can be replaced with ground cumin if needed.
  • 1 teaspoon Cumin Omit if you're out.
  • 1/2 teaspoon Cinnamon Nutmeg can substitute if necessary.
For the Main Dish
  • 2 tablespoons Pure Maple Syrup Agave syrup can be used as an alternative.
  • 1 can (14.5 oz) Canned Diced Tomatoes No alternative required unless using fresh tomatoes.
  • 14 oz Firm or Extra Firm Tofu Can substitute with cooked chickpeas (19 oz can).
  • to taste Salt and Pepper Essential for proper seasoning.
For Serving
  • 1/4 cup Fresh Cilantro For garnish.
  • 2 wedge Lime A splash brightens the dish.

Equipment

  • Skillet
  • High-speed blender
  • Measuring cups
  • measuring spoons
  • Heavy Object for Pressing Tofu

Method
 

Step‑by‑Step Instructions for Vegan Butter Tofu
  1. Begin by pressing the firm or extra-firm tofu to remove excess moisture, wrapping it in a clean cloth and placing a heavy object on top for 20-30 minutes.
  2. Soak the raw cashews in boiled water for 20-30 minutes to soften them.
  3. After soaking, drain the cashews and blend them with almond milk until smooth, adding more milk if needed.
  4. Heat coconut oil in a skillet over medium heat. Sauté minced ginger, garlic, and chopped onion for 4-5 minutes.
  5. Add chili powder, turmeric, coriander, cumin, and cinnamon, stirring for 1-2 minutes until fragrant.
  6. Combine maple syrup, diced tomatoes, and cubed tofu in the skillet, mixing well. Drizzle in the cashew sauce.
  7. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  8. Serve the dish over rice and garnish with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 400mgPotassium: 500mgFiber: 6gSugar: 5gCalcium: 50mgIron: 2mg

Notes

Allowing cashews to soak is crucial for achieving a rich, creamy consistency. For added texture, consider pan-frying or oven-baking the pressed tofu before adding it to the dish. Properly toasting spices unlocks their full flavor potential.

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