Vegan Richa

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Indian Butter Tofu Paneer – Tofu Butter Masala Recipe

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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

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 88 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. Marinade 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.

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.

⭐⭐⭐⭐ 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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  2. 5 stars
    Awesome! My girlfriend thought this was better than she’s had in any restaurant. Perfectly balanced and well spiced, just like all your recipes.

    Reply

  3. Thank you for this recipe. Definitely going to make this! I don’t have fenugreek leaves, is there a substitute? Will it mess up the recipe if I leave them out? Was hoping to make it today 🙂 Thanks, Jackie

    Reply

  4. 5 stars
    Made this tonight, soooo delicious and possibly the best masala I’ve had. The flavor of the tofu paneer came out great. I added peas for some extra green, and I definitely recommend adding the extra (vegan) butter if you’re not a low fat eater. Thanks for this great recipe, I’ll be making it on the regular!!

    Reply

  5. 5 stars
    Love this recipe. My husband asks for it often, we love indian food and don’t go out to eat much so this is a clear winner!!

    Reply

  7. 5 stars
    Just great. Was looking for some use of my potatoes and was happy to find this, best butter tofu I have ever had. Did not have fegunek, thus, just skipped it. Still awesome, thanks! Going to check out your other recipes and pin this one.

    Reply

  8. 5 stars
    I love this recipe and use multiples of the spices, garlic and ginger to suit our tastes! I teach free plant based cooking classes in our community and we recently multiplied the recipe to make enough for 40 people and even though only 30 attended the class the rest was packed away in people’s containers for lunch the next day before I could get a second serving! Thank you for your awesome recipes. I’m a big fan and being Indian I love have vegan options that make it easy to cook delicious Indian recipes without hurting the animals and our planet! <3

    Reply

  9. 5 stars
    my absolutely favourite recipe! great flavours, very comforting too.
    I usually have it with jasmine rice and also add peas and spinach to the curry.

    Reply

  10. 5 stars
    I have made this a few times. For now, I leave out the cayenne, due to little eaters, but look forward to a spicy version someday. My family likes this a little saucier, and doubling the tofu and tripling the sauce works for us. Lots of leftovers and it’s a hit with our kids!

    Reply

  11. 5 stars
    This was delicious! My whole family enjoyed it and they are all very picky in their own way. I had to substitute the cashew cream for a bit of milk and butter mix because I just didn’t have cashews in hand, nor coconut milk. It turned out so flavourful! Thank you!

    Reply

  12. 5 stars
    omg… this is so good. I’ve never made cashew cream before, and was a bit skeptical but it’s great. This recipe is a keeper. I server it over shiritaki rice that I cooked with cumin, garlic and coriander. Delicious!

    Reply

  13. I have made this as is before and it turned out amazing! However, I have to watch my soy intake. If I sub garbanzos, do I use one can or two? And, do I use the rub and then simmer? Thanks so much!!!!!

    Reply

  15. 5 stars
    Absolutely unreal. I accidentally ate the whole pan. I cannot believe how good this was. I added extra chili and some peas.
    Amazing recipe! This website is rocking my world.

    Reply

  19. Hi! Excited to try this. Any chance i could use tomato sauce in place? Or purée? If so how much would you use? Ty so much. Going to make tonight!!

    Reply

  22. 5 stars
    I made this and it turned out Ah-Mazing!!!!! Tofu was not dry and everyone at home loved it! Even the fussy eaters!!!!

    Reply

  24. 5 stars
    I made this yesterday and I cannot get over how tasty this was! My partner said it was better than any takeout we have had. I just wish I had doubled the recipe so I could eat it again tonight! I served it with the Cauliflower Kofta’s, rice, garlic spinach and naan. This is going to be one of our regular meals now, I will be batching and freezing the sauce. Thank you for the best meal I have had in lockdown!!

    Reply

  25. 5 stars
    Thank you for this luscious recipe! The baked tofu is wonderful, and I like that this separate step can be done, say, in the morning or the day before. You mentioned that you have different versions in your book, Indian Kitchen. So I looked in my book and found similar sauces here: Tempeh Tikka Masala, and Cauliflower with Makhani Gravy. I’ll try those too, but can’t imagine how they would top this. Yummy. Again, my thanks.

    Reply

  26. Hi Richa, great recipe! Can I substitute with almond paste instead of cashews? My son has but allergies (except for Almonds and coconut). I feel like the coconut milk will change the North Indian taste and make it more like a South Indian kurma

    Reply

  27. 4 stars
    Loved the sauce, but definitely not satisfied with the tofu texture & bite (we are newly converted vegans) Would Burmese tofu be a better paneer replacement you think?

    Reply

    • Burmese tofu will taste very beany like gatte ki subzi. Try different brands and types of tofu. Many brands are too soft and bake more chewy while some brand extra firm ones are sturdy and you might not even need to bake them. Some taste too beany or too smooth and all that.

      Reply

  28. 5 stars
    Thank you for this recipe; this has become my go to recipe whenever I have soya in the fridge…I love it. Today, I added cubed sweet potato; marinated and baked along with the tofu cubes. Very yummy!

    Reply

  30. 5 stars
    I just made this and it turned out fantastically good. I didn’t have dried fenugreek leaves but I did have frozen ones that I bought in the local grocery store in the Indian section. So I just used fresh fenugreek leaves. This one’s a winner and I’m definitely making it again! Thanks for the recipe.

    Reply

  32. 5 stars
    This recipe is a hitter. I tripled the recipe. Only modification was the cashew cream sauce. I used canned coconut milk. Stores were out of raw cashews. When I tell you it was DEVINE. Strong flavors with the ginger and the spices mixed together. Great heat. Leftovers weren’t as spicy but flavor was still major addicting.

    Reply

    • unless you had a giant paella pan or multiple baking sheets – you will have to work in batches (fill 2 sheets & bake tofu, then repeat); whatever the sheet pan will hold for tofu and maybe a couple of times to make the sauce in 2-4 batches depending on the size of your pan after you *multiply all of the ingredients by 5*.

      Reply
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