Vegan Butter Tofu Curry Recipe

If you are looking for vegan or plant-based version of the butter chicken curry, you need to try out this vegan butter tofu curry recipe which pretty much tastes the same and only requires a few substitutions.

Butter chicken is one of the most famous recipes around the world which originates from India. It was invented by mistake as chef Kundan Lal Gujral needed to find a way to keep his leftover chicken fresh for the next today. He added the chicken to a spicy tomato gravy with butter and cream, and this dish became famous.

The reason why it is much loved is mostly thanks to the sauce as it is so creamy and delicious. Using the same spices and ingredients, you can replicate this in your kitchen and replace the chicken with tofu, replace butter with a nut butter and use a plant-based yogurt like coconut yogurt to keep it vegan-friendly.

You do not need to buy any pastes from the supermarket. Most of these ingredients you can easily buy from the supermarket for cheap. Just get the spice mix right and you have got yourself a butter tofu curry.

Why you will love this recipe?

  • Plant-based version of butter chicken but you would not know the difference.
  • Perfect for vegan batch cooking and meal prep.
  • Low in calories.
  • Can be made in one-pot and left to slow cook.

If you love this vegan version of butter chicken, why not try:

How to make vegan butter tofu curry?

1) Main ingredients

Tofu: To replace the chicken and keep it vegan-friendly, tofu is one of the best ingredients for this dish. If you are vegetarian, you could use paneer which is also another famous recipe in India. Ensure you press and drain the tofu, marinate it and you can either fry or bake it. Another advantage is that tofu is naturally low in calories which means eating this with naan bread or rice can still be a macro-friendly type of meal.

Spices: There are three types of spice mixes for this recipe. One for the marinated tofu, second for the sauce and third for when you combine the tofu and sauce. It may sound complicated by you just need these spices in your pantry:

  • Garam Masala
  • Red Chili Powder
  • Ground Cumin
  • Ground Coriander
  • Dried Fenugreek

Nut Butter: You will need an alternative for the butter to make this recipe vegan-friendly, and the good news is that you can use nut butters! Cashew butter would be ideal if you can get that, but I used peanut butter. You can also use almond butter.

2) Storage

Can you reheat vegan butter tofu curry? Is it good for meal prep?

Yes, you can meal prep or batch cook this recipe and it reheats well in the microwave or stove top. You can keep this stored in the fridge for 3-4 days which is ideal for turning this into a vegan make-ahead option. Simply reheat and serve with rice, naan bread or a flat bread.

Can you freeze vegan butter tofu curry?

Yes, you can freeze this curry for up to 3-4 months but ensure you use an air-tight meal prep container or freezer bag.

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Vegan Butter Tofu Curry Recipe


  • Author: Mani
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

If you are looking for vegan or plant-based version of the butter chicken curry, you need to try out this vegan butter tofu curry recipe which pretty much tastes the same and only requires a few substitutions.


Scale

Ingredients

Tofu

  • 400g Organic Tofu, pressed, drained and cubed
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 Lemon, juiced
  • 1 tsp Cornstarch
  • 1 tsp Vegetable Oil
  • Salt and black pepper, to taste.

Paste

  • 2 tbsp Peanut Butter
  • 1 tbsp Vegetable Oil
  • 1 Large Red Onion, finely chopped
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 4 Fresh Tomatoes, chopped
  • 25g Cashew Nuts
  • 1 tbsp Red Chill Powder
  • 1 tsp Garam Masala
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 tbsp Maple Syrup
  • 1/2 cup of Water

Instructions

Tofu:

  1. Press and drain the tofu to ensure excess water is fully squeezed out.
  2. Cut into bite-sized cubes.
  3. Make the tofu marinade by adding to a mixing bowl the garam masala, red chili powder, garlic paste, ginger paste, lemon juice, cornstarch, salt and black pepper.
  4. Keep it marinated for at least 30 minutes.
  5. You can either fry the tofu in vegetable oil or bake it in the oven at 200ºC / 400°F for 20 minutes.

Paste:

  1. To a saucepan, add vegetable oil.
  2. Add the red onions, garlic paste and ginger paste, and sauté until golden.
  3. Add the red chilli powder, garam masala, ground cumin and ground coriander.
  4. Add the chopped tomatoes and cashew nuts, peanut butter and stir to combine.
  5. Allow the simmer by adding water.
  6. Once it has been cooked and cooled down, place it into a blender and blend until it forms into smooth paste.
  7. Add the tofu pieces and paste. Add the kasuri methi, red chilli powder and garnish with chopped coriander.
  8. Optional – if you have a plant-based coconut yogurt, add a few drops of that to the butter tofu curry dish.

Notes

  • Keep stored in the fridge for up to 3-4 days or freeze for 3-4 months
  • Category: Main Course
  • Method: One-pot
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 300 kcal
  • Sugar: 8 g
  • Sodium: 1882 mg
  • Fat: 19.1 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6.1 g
  • Carbohydrates: 22.1 g
  • Fiber: 4.8 g
  • Protein: 12.7 g

Keywords: Vegan Butter Tofu Curry Recipe, Vegan Butter Chicken, Plant-based butter chicken, vegan murgh makhani

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