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    Home » main course:India

    Indian Butter Tofu Paneer – Tofu Butter Masala Recipe

    Published: May 13, 2017 · Modified: Mar 17, 2019 by Richa 360 Comments

    Jump to Recipe   Print Recipe

    Restaurant Style Tofu Butter Masala Recipe – Easy Indian Butter Tofu “Paneer”. Dairy-free Tofu Paneer Butter Masala. Tofu is marinated and baked then simmered in tomato ginger cashew sauce. Vegan Butter Tofu Gluten-free Recipe.  Jump to Recipe   

    Indian Butter Tofu in Black skillet over Marble

    You have got to make this Butter Tofu! Butter Tofu, Butter Masala or butter curry or whatever you want to call it. Red butter sauce for everything. Butter masala sauce is a popular sauce used with meats, paneer cheese or vegetables in Indian restaurants (that have a mostly North Indian Menu). It can be called makhani sauce (translates to “buttery” sauce) or butter sauce. Each restaurant can have its own version of sauce. I generally use my makhani sauce to make butter masala with veggies, tofu,chickpeas or fake meat. That makhani sauce is a rich creamy general masala sauce that makes everything taste amazing.

    This butter sauce is a simpler and more restaurant like variation and can be used with veggies, chickpeas or any other additions. I use baked tofu to work as “paneer” to make a Butter Paneer. Serve with flatbread, rice, Roti or Vegan Naan. No Butter in this sauce. Feel free to use vegan butter instead of oil. 

    Video:


    Side View of Indian Butter Tofu in Black skillet

    More restaurant style Indian Mains from the blog

    • Mushroom Matar Masala
    • Bombay Potato and Peas
    • Tofu Pasanda
    • Tofu Matar Masala
    • Tofu in Spinach Curry – Saag Tofu
    • Vegetable Jalfrezi – Veggies in smoky tangy curry
    • Gobi Broccoli Makhani
    • Tempeh Tikka Masala with Kale

    Like this recipe? Then there are 20 more options in my Indian Kitchen book. 

    Tips and Troubleshooting:

    1. Troubleshoot: If the sauce flavor has a bitter after taste, it could be from ginger(over mature ginger can be bitter, use young juicy ginger), from the tomatoes that have not roasted well (cook them longer on medium low heat to roast well), or a larger amount of Kasuri methi (dried fenugreek leaves, use less).
    2. Fenugreek leaves are the only ingredient in this recipe that needs to be either ordered online or picked up from an Indian store. To sub use 1/4 tsp powdered fenugreek (fenugreek seed powder), or 1/4 tsp ground mustard. Do get some fenugreek leaves as they are used in many Indian sauces and have a fabulous authentic flavor profile.  Try the Instant Pot Version of Vegan Butter Chicken here.
    3. Soy-free: This recipe can be easily made soy-free with Chickpeas, seitan, Chickpea tofu or Veggies. 

    Step by Step Photos:

    Marinate the Tofu, then bake.

    Marinated Tofu cubes on Parchment lined baking sheet ready to be baked for Indian Butter Tofu

    Baked and ready for sauce.


    Marinated Tofu Cubes baked on Parchment lined baking sheet for Indian Butter Tofu Masala dish

    Some elements of this recipe are inspired by Manjulas Kitchen and Veg Recipes of India Paneer butter masala recipe.

    Make the Butter Sauce. I use canned diced tomatoes as they give a deeper color.

    Indian Butter Sauce in black skillet for Butter Tofu Paneer

    Fold in the Tofu, sliced ginger and sliced green chile. Serve hot with Roti or Naan. Let me know in the comments how it worked out! Please also rate the recipes.

    Restaurant Style Tofu Butter Masala Recipe - Indian Butter Tofu "Paneer". Dairy-free Tofu Paneer Butter Masala. Tofu is marinated and baked then simmered in tomato ginger cashew sauce. Vegan Gluten-free Recipe. | VeganRicha.com

    What is Butter Masala

    Butter Sauce, or makhani or butter masala sauce is a creamy tomato based sauce often found in Indian restaurants. It is a mild savory sweet creamy sauce that is often served with meats or paneer cheese (butter chicken or butter paneer). Versions differ based on restaurants and chefs and i have slightly different versions on the blog and my book too. Try all the sauces with this baked tofu to find the one that you love!

    To make more like a restaurant version, add more oil and vegan butter 🙂

    Indian Butter Tofu in Black Skillet over black board

    Print Recipe
    4.97 from 132 votes

    Butter Tofu Paneer - Restaurant Style Tofu Butter Masala Recipe

    Restaurant Style Tofu Butter Masala Recipe - Easy Indian Butter Tofu "Paneer". Dairy-free Tofu Paneer Butter Masala. Tofu is marinated and baked then simmered in tomato ginger cashew sauce. Vegan Gluten-free Recipe.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main
    Cuisine: Glutenfree, Indian, Vegan
    Keyword: indian vegetarian butter sauce, restaurant style butter paneer, vegan butter chicken, vegan paneer butter masala
    Servings: 4
    Calories: 166kcal
    Author: Vegan Richa

    Ingredients

    Baked Tofu "Paneer"

    • 12 oz (340.2 g) firm tofu pressed between paper towels for 10 minutes, then cubed
    • 1/2 tsp (0.5 tsp) each of garam masala ,paprika, salt, and turmeric
    • 2 tsp ginger paste or minced ginger
    • 2 tsp garlic paste or minced or 3/4 tsp garlic powder
    • 2 tsp lemon juice
    • 1.5 tsp water 1/2 tbsp
    • 1.5 tbsp cornstarch or other starch such as arrowroot
    • 1 tsp nutritional yeast optional
    • 1 tsp oil

    Butter Sauce:

    • 1 tsp oil or vegan butter
    • 3 cloves of garlic finely chopped
    • 3 large ripe tomatoes or 1 15 oz can diced tomatoes
    • 1 inch cube of ginger 1/2 inch chopped, 1/2 inch julienned or thinly sliced into sticks
    • 1 hot or mild green chile juilenned or thinly sliced or use very thinly sliced green bell pepper
    • Cashew cream made with with 1/4 cup soaked 15 mins cashews blended with 1/2 cup water
    • 1/2 tsp (0.5 tsp) garam masala
    • 1/2 tsp (0.5 tsp) paprika or kashmiri chili powder
    • 1/4 to 1/2 tsp cayenne
    • 1/2 cup (125 ml) water
    • 1 tsp kasooori methi - dried fenugreek leaves
    • 1/2 tsp (0.5 tsp) salt
    • 1/2 tsp (0.5 tsp) sugar or other sweetener to preference

    Instructions

    Bake the Tofu:

    • Press and cube the tofu if you havent already. In a bowl, mix the rest of the ingredients under baked tofu, to make a marinade. Add tofu and toss well. Let it sit for 15 min (optional). Preheat the oven to 400 degrees F / 200ºc. Place the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.

    Make the Butter Sauce:

    • Heat oil in a skillet over medium heat. Add garlic and cook until golden. You can also add in 1 bay leaf and 1 cinnamon stick with the garlic for additional flavor. Remove these before serving.
    • Puree the tomato with the chopped ginger and half the green chile. Add to the skillet and cook until the puree starts to thicken and does not taste raw tomatoey. Dont wash the blender.
    • In the same blender, blend the cashews and water until smooth. Blend the cashews for a minute, let it rest for a minute and then blend again for about a minute for a creamy result. Works with unsoaked cashews. Or use premade thin cashew cream (about 1/2 cup).
    • Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet. Add spices, fenugreek leaves, salt and sugar and mix well. Use 1/2 cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil. Taste and adjust salt, heat (add cayenne) and sweet. Add more water if needed for preferred consistency. Add more cashew cream for creamier.
    • Fold in the baked tofu. Simmer for a minute. Mix in the julienned ginger and green chile. Alternatively, mix half of the ginger and chile and use half as garnish. Add a drizzle of the cashew cream and other garnishes as pepper flakes, chopped cilantro. Serve over Easy Garlic Naan, rice or roti.

    Video

    Notes

    Make this soy-free: Simmer the sauce with chickpeas for 8 to 10 mins. Or add roasted vegetables such as Cauliflower, bell peppers, zucchini ((rub in the marinade for the tofu and bake at 400 deg F for 25 to 30 mins) and simmer for 2 minutes.
     
    Make Butter Chikin: Use any vegan chikin strips or seitan. Toss in garam masala, paprika, 2 tsp minced ginger and 2 tsp garlic and oil in a pan over medium heat. Cook for a few minutes then add to the sauce with 1 cup water. Simmer for 10 minutes or longer.
    With soy curls: Add 1 cup soy curls directly to the skillet at step 4 with cashew cream and 1 cup of water. Simmer for 10 minutes.
    Nutritional values based on one serving
    Nut-free: Use coconut cream (thick white part from a can of full fat coconut milk)
    To sub fenugreek leaves: Use 1/4 - 1/3 tsp powdered fenugreek (fenugreek seed powder), or 1/4 tsp ground mustard.
    No onion garlic; this recipe is already onion free. Use zucchini to sub garlic in the sauce. Add 1/2 tsp more fenugreek leaves to balance the flavor. 

    Nutrition

    Nutrition Facts
    Butter Tofu Paneer - Restaurant Style Tofu Butter Masala Recipe
    Amount Per Serving (4 g)
    Calories 166 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Sodium 658mg29%
    Potassium 412mg12%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 4g4%
    Protein 8g16%
    Vitamin A 910IU18%
    Vitamin C 16.4mg20%
    Calcium 45mg5%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Alexandra Entner

      March 04, 2023 at 9:12 am

      5 stars
      Wow, you did it again! This recipe is amazing. You are the reason why my spice pantry is completely stocked with the most delicious spices and I’m growing a curry plant in my kitchen. Thank you!!! I swapped cashews for vegan cream cheese (tofutti) due to a nut allergy but that was the only substitute. This turned out perfect and the tofu was amazing. If you typically don’t like tofu, you should still try this. Thanks for such a great recipe, I would give it 10 stars if I could.

      Reply
      • Vegan Richa Support

        March 04, 2023 at 5:38 pm

        wow! thank you very much. keep us updated on your curry plant!

        Reply
    2. Jimie Gibbon

      February 16, 2023 at 5:39 am

      5 stars
      Another incredibly delicious recipe. Made it last night n looking to indulge again tonight with the leftovers. I added spinach. If I keep thinking about it,I’ll end up eating it for breakfast 😋

      Reply
      • Vegan Richa Support

        February 17, 2023 at 12:38 pm

        Haha love to hear it. 🙂

        Reply
    3. Erin

      November 03, 2022 at 5:08 pm

      5 stars
      Wow! This sauce is incredible. It’s so rich and has the perfect blend of flavours. So good, I made it two nights in a row!

      Reply
      • Vegan Richa Support

        November 07, 2022 at 10:40 am

        Thank you, I’m glad you enjoyed!

        Reply
    4. Selina

      October 10, 2022 at 11:38 pm

      5 stars
      Absolutely loved this. The sauce had a restaurant quality flavour and richness.
      Also , I managed to conquer my fear of cooking tofu and now feel like a tofu expert.Will certainly make again ( at least weekly)

      Reply
      • Vegan Richa Support

        October 11, 2022 at 7:52 pm

        Wow~that’s great.

        Reply
    5. Aleisha

      October 06, 2022 at 1:27 pm

      5 stars
      This was absolutely delicious!! Thank you so much. I love your recipes!

      Reply
      • Vegan Richa Support

        October 06, 2022 at 4:35 pm

        I’m so glad that you liked it.

        Reply
    6. M (@veganinsweden)

      September 26, 2022 at 1:28 pm

      5 stars
      Absolutely fantastic recipe from start to finish. Made it twice in one week since I couldn’t stop thinking about it. I don’t have a blender so I just grated the raw tomato halves, leaving the skin, and finely minced the chili and it turned out perfectly. This dish has the perfect amount of punchy flavor. The tofu absorbs all of the intense flavors of the marinade and melts in your mouth. I recommend going all out making some naan to get every last bite of this perfect dish, and adding a lot of vegan butter at the end until you get those beautiful little pools of oil. Heaven on earth! Thank you again Richa

      Reply
      • Vegan Richa Support

        September 26, 2022 at 3:02 pm

        Sounds fabulous; worth the effort.

        Reply
    7. Jackie

      June 13, 2022 at 4:09 pm

      5 stars
      Great dish with lots of flavor! Made it with soy curls and 1/2 tsp of ground fenugreek seed instead of 1 tsp. of fenugreek leaf (bought the wrong spice!) Served it with basmati rice and green tomato chutney and it was enjoyed by all.

      Reply
      • Vegan Richa Support

        June 14, 2022 at 7:02 pm

        oh! maybe you can use it in another dish

        Reply
    8. Lisa

      May 18, 2022 at 9:29 am

      5 stars
      The best tasting and easy to make recipe. Impressive presentation and unique flavor profile.

      Reply
      • Vegan Richa Support

        May 18, 2022 at 9:58 am

        thank you so much

        Reply
    9. Eric

      April 19, 2022 at 2:34 pm

      The instructions are confusing. Step 1. Marinate the Tofu then bake. Marinate it in what?

      Reply
      • Richa

        April 20, 2022 at 12:08 am

        The marinade is listed and is mixed in. Let the tofu sit in it.

        Reply
    10. Lori

      April 18, 2022 at 3:31 pm

      5 stars
      My eldest child introduced me to this recipe and I love it!!! I have substituted soy curls for the tofu and it is amazing!! Thank you!!

      Reply
      • Vegan Richa Support

        April 22, 2022 at 12:49 pm

        wow – nice family activity

        Reply
    11. Alli

      February 01, 2022 at 3:22 pm

      5 stars
      This is so, so good! Made for the first time this evening. Since my husband doesn’t do tofu, I instead tossed in roasted cauliflower and some Lima beans. It was delicious! The sauce is the best vegan butter sauce I’ve ever tasted, which means so much for a gal without access to a good vegan Indian restaurant. Thanks, Richa!

      Reply
      • Vegan Richa Support

        February 05, 2022 at 9:02 am

        now you can just make it at home =)

        Reply
    12. Anne Marie

      January 24, 2022 at 4:48 am

      5 stars
      I made this for dinner last night for friends and family. It was delicious…everyone enjoyed it…even the non vegans. I have a bit leftover for dinner tonight! Thank you for sharing all of you recipes with us 🙂

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:12 am

        Perfect

        Reply
    13. Colleen

      January 14, 2022 at 6:48 pm

      5 stars
      I’ve made this twice now: once with tofu and some peas added in, and once tonight with soy curls. Both times delicious! The soy curls definitely make prep easier than tofu. I only regret not doubling the recipe. So easy and quick.

      Reply
      • Richa

        January 15, 2022 at 8:55 am

        Yay

        Reply
    14. Ellen

      December 15, 2021 at 5:28 am

      4 stars
      This was really good! I had loaned my Vitamix to someone and I couldn’t make the cashew cream, so I used Forager plain cashew yogurt mixed with a little non dairy milk (to get a cashew cream consistency). That worked great, Also added some chickpeas (when I added the tomato puree) and some cashews toward the end. Even though I used a very small hot pepper from my garden (a Serrano I think), my dish was super spicy, so added a little more cashew yogurt mixture. I should have tasted a tiny piece of pepper cuz they can be so unpredictably hot. Glad I decided to only use 1/4 tsp of cayenne. I needed to add more liquid to the marinade for the tofu since it was more a paste consistency. Would def make again!

      Reply
      • Vegan Richa Support

        December 15, 2021 at 11:31 am

        good to know

        Reply
    15. Tara

      November 13, 2021 at 11:11 am

      5 stars
      I love this recipe 🙂 It turns out great every time I make it! I think I’ve made it at least 10 times :)! My blender won’t grind up cashews fine enough to make cashew cream so I usually just substitute the cashew cream for soy milk and it works great!

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:37 pm

        Excellent

        Reply
      • Maya

        January 07, 2022 at 8:26 am

        5 stars
        This recipe is so so delicious 😋 Just finished my dinner and thinking when I’ll cook it again 😆 soon definitely!

        Reply
        • Vegan Richa Support

          January 08, 2022 at 9:51 am

          too soon. haha

          Reply
    16. Sue

      October 20, 2021 at 10:11 am

      Hi Richa, do you think this would freeze okay in portions with say, chickpeas as the protein source vs tofu (which can go soggy). Trying to think of meal prep for the freezer now I am on my own following the passing of my husband in July. Can’t keep relying on ready meals, need to make my own!

      Reply
      • Richa

        October 20, 2021 at 11:37 am

        Yes chickpeas will work just fine. Reheat with some additional non dairy milk as the sauce would have thickened.

        Reply
    17. Tiffany

      October 08, 2021 at 5:08 pm

      5 stars
      Love this recipe! It is so flavorful and my family can’t believe it is vegan. I always double it, and this time I added green peas.

      Reply
      • Richa

        October 08, 2021 at 7:58 pm

        Yay

        Reply
    18. Mina

      September 10, 2021 at 1:01 pm

      5 stars
      I was super surprised that i had everything i needed for this recipe so i thought it would make a great quick lunch. And it did. Amazing flavors, super easy recipe. I had to speed it up and didn’t bake the tofu, just threw it in to the gravy, but the end result was great regardless! Can’t say enough good things about this and all of your recipes really.

      Reply
      • Richa

        September 10, 2021 at 7:39 pm

        Awesome

        Reply
    19. PAUL SEEVINCK

      June 22, 2021 at 12:25 am

      4 stars
      Any thoughts on how to cut the acid in this recipe? I’ve tried several things (added more sugar, cooked it longer, added baking soda, added more cream), but can’t seem to get cut the ripe tomato.

      Reply
      • Vegan Richa Support

        June 22, 2021 at 3:07 pm

        removing the seeds or reducing the cook time just a little instead of longer..

        Reply
    20. annupamaa

      May 04, 2021 at 7:21 pm

      How to make it oil free too ? What do I substitute oil with since we don’t get vegan butter in india ? Would nut cream do ?

      Reply
      • Vegan Richa Support

        May 11, 2021 at 3:33 pm

        Substitute broth for oil to start the sauce… nut cream would be a nice addition near the end or Use coconut cream (thick white part from a can of full fat coconut milk

        Reply
    21. Meg

      April 17, 2021 at 7:07 pm

      Hi Richa!

      I am so excited to make this recipe again. It was in my regular rotation for a while, then I was trying a bunch of new things, but now I’m craving this again.

      To my surprise, I ended up with fresh fenugreek leaves rather than dried in my grocery delivery! Do you think using fresh will overpower the sauce here?

      Also…if you have any suggestions or ideas for other ways to use fresh fenugreek leaves, I’m all ears. It’s an ingredient I’m not super familiar with yet.

      Thank you!

      Reply
      • Richa

        April 18, 2021 at 2:46 am

        Yes you can use fresh leaves! Look on YouTube for video on how to prep them.
        Then use 1/4 cup in this recipe
        You can also use them in these recipes https://www.veganricha.com/?s=Methi

        You can sub half of the greens in the creamy rainbow chard and peas with fenugreek leaves

        Reply
        • Megan

          April 19, 2021 at 10:16 pm

          Thank you so much! I’m excited to use the fresh fenugreek…I have a feeling it’ll become part of my regular roatation, too.

          Reply
    22. Sarah

      March 20, 2021 at 4:03 pm

      5 stars
      I’ve made this recipe 4 or 5 times now (doubling it right now) and this is one of the best recipes (period) that I’ve ever come across. I added in the bay leaf and cinnamon stick with the garlic in the beginning, used ghee instead of vegan butter, and substituted ground mustard for the fenugreek (I am trying to find some at this point!). I’ve shared this recipe with anyone who will listen. Highly recommend!!

      Reply
      • Vegan Richa Support

        March 25, 2021 at 11:49 am

        wow! that’s great

        Reply
      • Vincent Attard

        March 11, 2023 at 1:17 pm

        Hi Sarah, I have substituted fenugreek with Kasuri Methi, it worked really well.

        Vincent

        Reply
    23. Thandi

      March 10, 2021 at 3:07 am

      5 stars
      THIS RECIPE IS AMAZING! 10/10 soooooo gooooodd

      Reply
      • Vegan Richa Support

        March 11, 2021 at 1:58 pm

        yay!!!!

        Reply
    24. Laura JW

      February 21, 2021 at 3:14 pm

      5 stars
      I love this recipe so much that I double it every time so we have lots of leftovers!

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:44 pm

        Excellent – perfect leftovers

        Reply
    25. Beverley

      January 10, 2021 at 5:48 am

      5 stars
      Made this last night and honestly, it was one of the best things I’ve ever cooked ! Incredible depth of flavour and with aromatic pilau rice and chopped coriander , so pretty on the plate. Easily restaurant standard and I shall be using your recipe forever now !

      Reply
      • Vegan Richa Support

        January 10, 2021 at 7:15 pm

        wow – thank you!

        Reply
    26. Donna

      January 03, 2021 at 12:27 pm

      I have been thinking about using soy curls to make a vegan butter chicken meal.
      I’m adding this recipe to my gotta try list.
      Sounds wonderful!

      Reply
      • Vegan Richa Support

        January 04, 2021 at 1:52 pm

        perfect timimg! let me know how it turns out

        Reply
    27. Delana

      January 02, 2021 at 4:53 pm

      5 stars
      Really delicious- the marinade for the tofu was delicious! I struggled with the cashew cream- came out way too watery- will use a little less water when making next time to get it perfectly creamy. Can’t wait to try this recipe again- thank you!

      Reply
      • Richa

        January 03, 2021 at 8:57 am

        Awesome! It thickens up in the sauce or use more cashews or less water

        Reply
        • Vanessa

          March 18, 2021 at 5:43 pm

          If I use canned tomatoes, do I drain them?

          Reply
          • Vegan Richa Support

            March 22, 2021 at 4:56 pm

            no

            Reply
    28. Denise

      December 22, 2020 at 11:02 pm

      what can I sub for the fenugreek leaves? I have fenugreek seed. will that work? Can I use raw cauliflower, carrot and green pepper to simmer in the sauce instead of roasting the vegetables first?

      Reply
      • Sash

        January 15, 2022 at 2:55 am

        Hey richa , could I use paneer rather than tofu here and follow similar steps ?

        Reply
    29. Eros

      December 11, 2020 at 5:00 pm

      5 stars
      Quick, easy, and sooooo delicious ♥️♥️ Thank you x

      Reply
      • Vegan Richa Support

        December 11, 2020 at 7:40 pm

        Hooray!! thanks for stopping by.

        Reply
    30. Katie

      December 05, 2020 at 10:23 am

      5 stars
      I don’t usually comment but oh my goodness… what a great recipe! Paneer butter masala is one of my favourite dishes and I didn’t think I’d be able to enjoy it again now that I’m vegan. This recipe is delicious and so easy. Thanks!

      Reply
      • Vegan Richa Support

        December 05, 2020 at 1:31 pm

        Awesome! Thanks for the great review!

        Reply
    31. Olwyn

      November 24, 2020 at 11:49 am

      I think the oil here is optional – right? I am trying to get all the oil out of my cooking and lowering salt and sugar.
      I love Indian recipes so am glad to see this sauce veganized! Thanks Richa!

      Reply
      • Richa

        November 24, 2020 at 11:52 am

        Yes you can omit it from the baked tofu and use broth for sauté

        Reply
    32. Jenn Goldasic

      November 18, 2020 at 9:01 am

      serving size is 4 grams???

      Reply
    33. Alex

      November 18, 2020 at 5:47 am

      4 stars
      This turned out so delicious!!! Yum yum yum. Definitely making again. If you want to save time, you can skip marinating the tofu and just bake it nice and firm and toss it in the sauce for a few minutes before serving. The marinade gave the pieces great flavor, but I prefer my tofu to have a more paneer like mouthfeel so I’ll skip the marinade next time probably! Gave the tofu pieces a lovely little crunch thanks to the cornstarch. I’ll use the marinade for wraps sometime in the future for sure though 😉 very good recipe. Thank you!!

      Reply
      • Vegan Richa Support

        November 18, 2020 at 9:12 pm

        good to know, thank you!

        Reply
    34. Yamini

      November 07, 2020 at 4:48 am

      Can I use store bought soy cream instead of cashew cream?

      Reply
      • Vegan Richa Support

        November 08, 2020 at 5:45 pm

        Sure thing!! Enjoy

        Reply
    35. Icie

      November 06, 2020 at 10:33 am

      5 stars
      I have made this recipe three times already. I love it so much!

      Reply
      • Vegan Richa Support

        November 08, 2020 at 4:51 pm

        wow!!!! sounds like a new favourite . thank you

        Reply
    36. Rina

      October 30, 2020 at 12:49 pm

      5 stars
      Oh my goodness this is AMAZING! Tasted fantastic so creamy cant believe its Vegan!!!

      Reply
      • Richa

        October 30, 2020 at 1:33 pm

        ❤️❤️

        Reply
    37. Brandy

      October 19, 2020 at 8:25 pm

      5 stars
      The flavor was so good!!! I was able to find fenugreek powder at my local indian store. My sauce came out too thick though. Perhaps I should add water to sauce next time but I feared making the sauce bland…

      Reply
      • Richa

        October 19, 2020 at 10:38 pm

        Add some non dairy milk. Stoves and pans affect the sauce. Some evaporate slower some faster

        Reply
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