Vegan Butter Tofu

My Butter Tofu recipe is the vegan version of Butter Chicken! I like to joke that my recipe is “Butter Chicken, no butter, no chicken” πŸ˜‰ It’s super rich and creamy. You can substitute the cashew cream for equal parts canned coconut cream instead if you prefer. Enjoy!



  • 14 oz extra firm tofu, sliced into rectangles
  • 2 tsp fresh ginger, grated
  • 1 garlic clove, grated
  • 1 tsp nutritional yeast
  • 1/2 tsp paprika
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 2 tsp lemon juice
  • 2 tsp water



  • 1/4 cup yellow onion, minced
  • 2 medium garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 small red chili, minced (optional)
  • 3 large tomatoes, diced into small chunks
  • 1 tbsp nutritional yeast
  • 2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1/4 cup cashews
  • 1 cup water
  • 1-3 tbsp coconut sugar



  1. Begin by making your tofu. Preheat your oven to 425 degrees F and line a small baking sheet with parchment. In a shallow dish, whisk together the spices, lemon juice, and water. Slice your tofu into rectangles (or any shape you like) and add the tofu to the marinade. Coat the tofu evenly, lay each piece flat on the baking tray, then bake for 30 minutes.
  2. While the tofu is baking, make your sauce. In a large pan or pot, sautee onions, garlic, ginger, and the red chili in about a 1/2 cup of water. If you use a whole chili with all of the seeds, the recipe will be medium spicy. If you prefer more or less spice, adjust the amount of chili that you use accordingly.
  3. Dice the tomatoes into small chunks and add it to the pan with the nutritional yeast, turmeric, garam masala, paprika, salt, and pepper. Stir to combine and cook down for about 7-10 minutes.
  4. In a blender, blend the cashews with the water until smooth. Add all of the sauce ingredients into the blender and blend for about 30 seconds on low speed. You don’t want to make the sauce completely smooth, you want to leave some texture.
  5. Return the sauce back to the pot. Add the coconut sugar 1 tbsp at a time. You want the coconut sugar to counteract and also compliment the spice, so add 1 tbsp at a time and adjust to taste.
  6. Simmer the sauce on low heat for about 5 minutes so it can reduce. When the tofu is finished baking, add it to the sauce and stir to combine. This recipe is delicious served over jasmine rice with a bit of cilantro. Enjoy!


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4 Comments Add yours

  1. Jaon says:

    Nice good job

  2. malikirf says:

    Nice will try

    1. let me know how you like it! πŸ™‚

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