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
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:
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:
- 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).
- 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.
- 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.
Baked and ready for sauce.
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.
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.
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 🙂
Butter Tofu Paneer - Restaurant Style Tofu Butter Masala Recipe
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
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.
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.
removing the seeds or reducing the cook time just a little instead of longer..
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 ?
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
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!
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
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.
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!!
wow! that’s great
THIS RECIPE IS AMAZING! 10/10 soooooo gooooodd
yay!!!!
I love this recipe so much that I double it every time so we have lots of leftovers!
Excellent – perfect leftovers
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 !
wow – thank you!
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!
perfect timimg! let me know how it turns out
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!
Awesome! It thickens up in the sauce or use more cashews or less water
If I use canned tomatoes, do I drain them?
no
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?
Quick, easy, and sooooo delicious ♥️♥️ Thank you x
Hooray!! thanks for stopping by.
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!
Awesome! Thanks for the great review!
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!
Yes you can omit it from the baked tofu and use broth for sauté
serving size is 4 grams???
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!!
good to know, thank you!
Can I use store bought soy cream instead of cashew cream?
Sure thing!! Enjoy
I have made this recipe three times already. I love it so much!
wow!!!! sounds like a new favourite . thank you
Oh my goodness this is AMAZING! Tasted fantastic so creamy cant believe its Vegan!!!
❤️❤️
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…
Add some non dairy milk. Stoves and pans affect the sauce. Some evaporate slower some faster