Creamy Vegan Butter Tofu That's Better Than Takeout

This Vegan Butter Tofu features silky tofu in a creamy cashew-tomato sauce, perfect for a quick dinner.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cashew Cream Sauce

1 cup Raw Cashews Soak in hot water for a creamy texture; can substitute with 1 cup full-fat coconut milk.
1 cup Unsweetened Almond Milk Blends with cashews for creaminess; swap with water if necessary.
2 tablespoons Coconut Oil Adds a hint of sweetness and richness; use vegetable oil if preferred.
1 tablespoon Fresh Ginger Delivers a warm, spicy note; ground ginger (1/2 tsp) works in a pinch.
3 cloves Garlic Cloves (minced) Fresh garlic enhances flavor depth; replace with garlic powder (1 tsp) if needed.
1 medium White Onion (finely diced) Provides sweetness and texture; shallots can serve as an alternative.
1 teaspoon Mild Chili Powder Adds color and mild heat; adjust to taste or use paprika for a flavor change.
1 teaspoon Ground Turmeric Gives a warm hue and earthy taste; omit if unavailable but be cautious of dwindling flavor profiles.
1 teaspoon Ground Coriander Infuses a hint of citrus; ground cumin can be a reasonable substitute.
1 teaspoon Ground Cumin Enriches overall flavor; can be reduced or omitted if lacking.
1/2 teaspoon Ground Cinnamon Offers warmth and sweetness; reduce or skip if it’s not your favorite.

For the Tomato Base

2 tablespoons Pure Maple Syrup Balances acidity and sweetness in the dish; honey or agave makes for a good alternative.
14 ounces Canned Diced Tomatoes Forms the heart of the sauce; crushed tomatoes are an acceptable substitute.

For the Tofu

14 ounces Firm or Extra Firm Tofu (pressed, cubed) Acts as the star protein; chickpeas make a tasty alternative for a different experience.
to taste Salt Crucial for seasoning to taste; don't forget to adjust after cooking.
to taste Pepper Crucial for seasoning to taste; don't forget to adjust after cooking.

Equipment

Blender
Skillet
Tofu Press

Method

Step‑by‑Step Instructions for Vegan Butter Tofu

Press the firm or extra firm tofu to remove excess moisture for about 15-20 minutes, then cut into cubes.
Soak raw cashews in boiling water for 20-30 minutes to soften.
Blend soaked cashews with unsweetened almond milk until smooth and creamy.
In a large skillet, heat coconut oil, add onion, garlic, and ginger, and sauté until translucent.
Stir in chili powder, turmeric, coriander, cumin, and cinnamon, and toast for 1-2 minutes.
Add canned diced tomatoes, pure maple syrup, and cubed tofu to skillet, mix and pour in cashew cream.
Simmer for about 10 minutes, adjust salt and pepper, and serve hot over rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 250mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 70mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. Freeze for up to 3 months, thawing overnight in the fridge before reheating gently.

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