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Vegan Butter Tofu in Spiced Tomato Coconut Sauce Recipe

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4.1 from 66 reviews

This Vegan Butter Tofu recipe is a rich and flavorful plant-based dish inspired by Indian butter chicken. Firm tofu is seasoned, baked until golden, and simmered in a creamy coconut milk and tomato-based sauce infused with warming spices like garam masala, turmeric, and fenugreek. It’s perfect served over basmati rice or with naan, offering a satisfying vegan alternative full of aromatic spices and a velvety texture.

  • Total Time: 1 hour 5 minutes
  • Yield: 5 servings

Ingredients

Tofu

  • 2 x 14-ounce blocks firm or extra firm tofu
  • 2 teaspoons garam masala
  • 1-2 tablespoons coconut oil, melted
  • 1/2 teaspoon salt

Sauce and Aromatics

  • 2 teaspoons coconut oil, or ghee
  • 1/2 cup shallot, chopped small
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, grated or minced
  • 1 serrano chili, chopped (optional)
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon paprika (or for spicier: 1/2 teaspoon Kashmiri chili powder or 1/4 teaspoon cayenne)
  • 1 teaspoon salt (more to taste)
  • 1 tablespoon tomato paste
  • 1/2 cup vegetable broth (or chicken stock)
  • 3/4 cup crushed tomatoes, canned or fresh with juices
  • 1 teaspoon dried fenugreek leaves (optional, but elevates)
  • 14-ounce can coconut milk
  • Fresh lemon juice to taste

Instructions

  1. Prepare tofu: Drain the tofu and pat it dry using paper towels. Avoid pressing to keep the tofu texture tender. Slice the blocks into 1/2-inch slabs, then tear each slab into bite-sized chunks and place them in a bowl.
  2. Bake tofu: Drizzle the melted coconut oil over the tofu chunks along with 1/2 teaspoon salt and 2 teaspoons garam masala. Toss gently to coat evenly. Lay the tofu pieces out on a baking sheet lined with parchment paper or a silicone mat. Bake in a preheated oven at 425°F for 25 minutes until golden and slightly firm.
  3. Sauté aromatics: In a large heavy-bottomed pot or Dutch oven, heat 2 teaspoons coconut oil or ghee over medium-high heat. Add the chopped shallots, minced garlic, grated ginger, and serrano chili if using. Reduce heat to medium and sauté for about 2 minutes, stirring frequently until the mixture is fragrant and the shallots become golden.
  4. Add spices: Stir in 1 teaspoon garam masala, ground coriander, cumin, turmeric, paprika, and 1 teaspoon salt. Cook and stir for 1-2 minutes to bloom the spices and release their flavors.
  5. Simmer sauce: Mix in the tomato paste, vegetable broth, crushed tomatoes with their juices, dried fenugreek leaves if using, and coconut milk. Bring the sauce to a gentle simmer and cook for 5 to 10 minutes to allow the flavors to meld together. Optionally, use an immersion blender to blend the sauce for a smoother texture.
  6. Add baked tofu: Gently fold the baked tofu chunks into the simmering sauce, coating them well. Heat for a few minutes to combine flavors.
  7. Adjust seasoning: Taste and add additional salt, spices, or a squeeze of fresh lemon juice as desired to brighten the dish.
  8. Serve: Serve the vegan butter tofu hot over basmati rice or baby spinach, alongside naan or roti. Garnish with fresh cilantro and lemon wedges for an extra burst of freshness.

Notes

  • Pressing tofu is skipped to maintain a tender texture in the final dish.
  • The serrano chili is optional and can be omitted or substituted with milder peppers if preferred.
  • Ghee can be replaced with coconut oil to keep the recipe vegan.
  • Blending the sauce results in a smoother consistency, but chunkier is perfectly delicious as well.
  • Adjust the spice levels according to your heat preference.
  • If using chicken stock instead of vegetable broth, note that the recipe is no longer vegan but still vegetarian.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking and Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-butter-tofu-in-spiced-tomato-coconut-sauce-recipe/