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Vegan Butter Masala with Tofu

Creamy and rich, made with cashew cream and coconut oil, this vegan butter masala recipe is easy to make and turns any ingredient into a delicious one. It can be served with chickpeas, eggs, quinoa, rice or tofu.

Course Dinner, lunch
Cuisine dairy free, gluten-free, Indian, vegan
Keyword butter tofu, vegan butter masala, vegan butter sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 437 kcal
Author Hello Veggie

Ingredients

  • 7 oz tofu firm
  • 4 tsp coconut oil
  • 1 tsp garam masala
  • 1 cup diced tomatoes
  • 2 garlic cloves diced
  • 1 yellow onion finely diced
  • 1/2 cup cashews soaked for 15 minutes
  • 1 tsp freshly grated ginger
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne
  • 1/2 tsp fenugreek seeds ground
  • 1/4 tsp salt
  • 1 tsp coconut sugar
  • cooked rice, fresh parsley, coconut yogurt - to serve

Instructions

  1. Preheat the oven to 175C/350F. Line a baking sheet with parchment paper.

  2. Cut the tofu into cubes and place on the baking sheet.

  3. Drizzle 2 tsp coconut oil and 1/2 tsp garam masala, and toss to coat evenly.

  4. Roast for 20 minutes.

  5. While the tofu is roasting, prepare the vegan butter masala.

  6. Heat 2 tsp coconut oil into a medium sauce pan, then add the onion and cook over medium heat until translucent, stirring frequently.

  7. Add the garlic and spices acook for a minute to enhance the flavours.

  8. Add the diced tomatoes and 1/2 cup water, and bring to boil over medium heat.

  9. Turn the heat to low and simmer for 15 minutes.

  10. Add the cashews with 1/2 cup water into the blender and process to obtain a cream. Transfer into the tomato sauce and mix to combine.

  11. Season with salt, add the sugar, mix, then transfer into the blender and pulse to obtain a creamy sauce.

  12. Serve it over rice, with the roasted tofu, garnished with parsley, with coconut yogurt.