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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 362 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 133 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! ⭐⭐⭐⭐

    Reader Interactions

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    1. Emily

      October 14, 2020 at 10:25 pm

      5 stars
      Super yum!! I loved how gingery it was with the fresh julienned ginger.

      Reply
    2. anita

      October 09, 2020 at 6:09 am

      5 stars
      Amazing Recipe!
      I reduce a little the chille but it was too spicy to me so I didn’t add the cayenne.
      It was delicious!!

      Reply
    3. David

      October 04, 2020 at 9:00 pm

      Want even crispier tofu, toss in air frier for about 12 min on the French fry 400F setting

      Reply
    4. Caterina B

      October 04, 2020 at 7:05 pm

      5 stars
      Richa, I have not made this yet, but will soon. I have a question. Do you make “poha?” My daughter has an Indian friend, a guy she met in college. He has since returned to India and we miss him. But…..he and she were talking on Facebook tonight and he told her he was eating “poha.’ I see that one can get the requisite “flat” rice on amazon. Which one would you use? I read about this dish and found that it is very high in iron, something my dear hubby needs to get in his diet now because he just found out he has pretty bad anemia. So…just by accident, I see that there is a dish I could make for him that would be very helpful for his health. We have been eating a plant based diet, a vegan diet for almost five years and will NOT resort to animal products to get the vital iron he needs. I would appreciate any advice you could give me! Thanks.

      Reply
      • Richa

        October 05, 2020 at 9:19 am

        You need thick poha or thick flattened rice to make it. Follow this recipe veganricha.com/?s=poha
        Use the flattened rice instead of oats. Soak for 5 mins and drain and set aside and add to the skillet

        Reply
        • Caterina B

          October 05, 2020 at 7:00 pm

          5 stars
          Thanks so much for your reply, Richa. I will look for the flattened rice online tomorrow.

          Reply
    5. Kelly

      September 30, 2020 at 4:32 pm

      5 stars
      We made this with seitan and loved it!! The only thing I wished we had added was cauliflower; that would’ve put it over the top.
      Love your recipes, Richa–thank you!

      Reply
    6. PK

      September 30, 2020 at 3:40 am

      5 stars
      Great Recipe!

      Reply
      • Vegan Richa Support

        September 30, 2020 at 9:55 pm

        Hooray!!

        Reply
    7. Janelle

      September 29, 2020 at 4:51 pm

      5 stars
      I’ve made a lot of different vegan Indian recipes and this is hands down the best one I’ve followed. The dish came out so tasty, with the perfect spice and creaminess. Only change I made was I added half a bag of frozen veggies to bulk up the dish. I will DEFINITELY make this again. Next time I need to make some naan to go with! Looking forward to trying your other recipes.

      Reply
      • Vegan Richa Support

        September 30, 2020 at 9:28 pm

        sounds good!! maybe you’d like this naan: https://www.veganricha.com/gluten-free-naan-vegan/“>Gluten free Naan Vegan Grainfree

        Reply
    8. Ann Crawford

      September 25, 2020 at 5:54 pm

      5 stars
      Oh my goodness! Who needs to go out to eat Indian food with recipes that turn out like this. I roasted cauliflower, broccoli, and red bell peppers. Mixed that with the tofu marinade after roasting veges. The sauce is so good and the marinade for tofu (veges for me) awesome. Thank you for this recipe. It will be a keeper for me.

      Reply
      • Richa

        September 26, 2020 at 5:22 am

        🙂 awesome!

        Reply
    9. Pnina

      September 14, 2020 at 3:57 pm

      Looks amazing, can the sauce be prepared a day before?

      Reply
      • Vegan Richa Support

        September 15, 2020 at 8:06 pm

        Absolutely

        Reply
    10. Min

      September 13, 2020 at 10:10 am

      5 stars
      Amazing recipe and very easy to make! It was a big hit with my toddler and the adults in the house. Thank you!!!

      Reply
      • Vegan Richa Support

        September 13, 2020 at 5:28 pm

        Perfect! Thank YOU!

        Reply
    11. Lipsa

      September 04, 2020 at 8:49 pm

      Though nutritional yeast is optional in this recipe, what is the point of adding them in?

      Reply
      • Richa

        September 04, 2020 at 11:10 pm

        It adds a cheesy flavor to the tofu to make it taste more like paneer. However there’s lots of overall flavor in the dish so you can omit it. It’s not easily available in many countries

        Reply
    12. Rachel

      August 09, 2020 at 5:02 pm

      5 stars
      It is delicious!! I added medium salsa (had no peppers) and used smoked paprika and used a mixture of coconut milk and vegan yogurt for the cream and doubled the spices. Definitely will make again!!

      Reply
      • Vegan Richa Support

        August 10, 2020 at 7:58 am

        What a delicious addition! Thank you for stopping by!

        Reply
    13. Brooklyn

      July 23, 2020 at 3:24 pm

      5 stars
      Always so good!

      Reply
      • Vegan Richa Support

        July 23, 2020 at 3:51 pm

        Thanks a million!!! I really appreciate it

        Reply
    14. Dara

      July 15, 2020 at 2:04 pm

      5 stars
      I love Indian food and miss this dish and it really satisfies my craving

      Reply
    15. Chandana

      July 06, 2020 at 5:42 am

      Hi
      I don’t have oven to bake, can u suggest me how to do tis recipe then? TIA

      Reply
      • Vegan Richa Support

        July 06, 2020 at 7:19 pm

        that’s no problem you can just sautee it in the pan on all sides.

        Reply
    16. Kimberly

      June 14, 2020 at 9:31 pm

      5 stars
      Amazing !! Added roasted cauliflower and tofu.

      Reply
      • Vegan Richa Support

        June 15, 2020 at 2:02 pm

        nice one. thank you

        Reply
    17. filipo talamaivao

      June 11, 2020 at 5:15 pm

      5 stars
      How do you make it so it feeds 20 people?

      Reply
      • Vegan Richa Support

        June 11, 2020 at 6:52 pm

        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
    18. Amy

      June 08, 2020 at 6:34 pm

      5 stars
      This is a great recipe! Delicious! Thank you!

      Reply
      • Vegan Richa Support

        June 08, 2020 at 7:15 pm

        Thank you!

        Reply
    19. YRayray

      June 04, 2020 at 2:50 pm

      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
      • Vegan Richa Support

        June 04, 2020 at 5:05 pm

        Home Run Yrayray!!!! Yay!

        Reply
    20. Anna

      May 28, 2020 at 6:02 pm

      5 stars
      Made this tonight and added cauliflower and kale, sosososo good!

      Reply
    21. Annice O’Rourke

      May 25, 2020 at 3:31 pm

      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
      • Vegan Richa Support

        May 26, 2020 at 2:02 pm

        perfect!! Thank you

        Reply
    22. Plant Based Rohit

      May 23, 2020 at 11:00 am

      5 stars
      I am going to try this recipe tomorrow with Soya Chaap. Lets see how that turns out. The gravy looks exciting.

      Reply
    23. Isabelle

      May 15, 2020 at 7:54 pm

      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
      • Richa

        May 15, 2020 at 10:41 pm

        Awesome

        Reply
    24. Namrata Gupta

      May 10, 2020 at 4:39 pm

      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
      • Richa

        May 10, 2020 at 5:08 pm

        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
    25. Siri

      May 09, 2020 at 8:34 am

      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
      • Richa

        May 09, 2020 at 10:37 am

        Yes use blended almonds. Or use a mix of both coconut milk and almond paste if the almond paste is too gritty

        Reply
    26. sylvia

      May 09, 2020 at 6:50 am

      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
    27. Jackie

      April 27, 2020 at 10:00 am

      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
      • Vegan Richa Support

        April 27, 2020 at 10:01 am

        Thank you for stopping by, I’m so glad you enjoyed this recipe!

        Reply
    28. Olivia

      April 23, 2020 at 11:00 am

      5 stars
      So tasty! I loved tofu texture, amazing!

      Reply
      • Vegan Richa Support

        April 24, 2020 at 10:39 am

        Glad you enjoyed it.

        Reply
    29. Jas

      April 13, 2020 at 3:25 am

      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
      • Richa

        April 13, 2020 at 4:36 pm

        yay

        Reply
    30. Avi

      February 26, 2020 at 5:24 pm

      How many mL or cups is equivalent to chopped fresh tomatoes?

      Reply
      • Richa

        February 26, 2020 at 7:52 pm

        1.5 cup to 2 cups

        Reply
    31. Priti

      February 25, 2020 at 4:32 pm

      Thank you! Would you keep water?

      Reply
    32. Priti

      February 25, 2020 at 6:56 am

      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
      • Richa

        February 25, 2020 at 2:20 pm

        sauce is concentrated, so use about 3/4 cup

        Reply
    33. Laura

      January 12, 2020 at 1:57 pm

      5 stars
      This sauce is amazing!

      Reply
      • Richa

        January 12, 2020 at 2:05 pm

        Thanks

        Reply
    34. Gabriel

      November 27, 2019 at 6:59 am

      Can I substitute soy yogurt for the cashew mixture? If so, what would be a suitable amount?

      Reply
      • Richa

        November 27, 2019 at 10:47 am

        yes, 1/4 to 1/3 cup. try 1/4 cup and see if the texture and flavor is good for you. some yogurt can get too pasty, so start with lesser amount

        Reply
    35. Vibeke Vale

      November 25, 2019 at 6:27 am

      5 stars
      I make this with cauliflower instead of tofu and it’s AMAZING. Thank you for another family favourite.

      Reply
      • Richa

        November 25, 2019 at 10:17 am

        awesome!

        Reply
    36. Christine

      November 12, 2019 at 4:30 am

      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
      • Richa

        November 12, 2019 at 11:33 am

        awesome!

        Reply
    37. Shona

      November 08, 2019 at 4:33 pm

      5 stars
      Absolutely delicious. Didn’t have fenugreek so i skipped it. I will try to order some. Thanks for the recipe.

      Reply
    38. Meg Tomassi

      October 22, 2019 at 8:04 am

      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
      • Richa

        October 22, 2019 at 10:46 am

        Use 1 can. You can saute the chickpeas with the marinade for a few mins and then add to the sauce

        Reply
    39. Sandi

      October 17, 2019 at 4:15 am

      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
      • Richa

        October 17, 2019 at 11:17 am

        yay!

        Reply
    40. Ayesha

      October 14, 2019 at 1:23 pm

      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
    41. Steve

      October 06, 2019 at 9:13 pm

      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
      • Richa

        October 06, 2019 at 9:33 pm

        awesome!

        Reply
    42. Magdalena

      October 01, 2019 at 1:21 am

      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
      • Richa

        October 01, 2019 at 10:54 am

        yay!

        Reply
    43. Bimala Spencer

      September 27, 2019 at 11:11 pm

      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
      • Richa

        September 28, 2019 at 12:04 am

        Thats amazing!!!!

        Reply
    44. Anetta

      September 13, 2019 at 5:49 am

      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
      • Anetta

        September 13, 2019 at 5:50 am

        Sorry meant tomatoes… 🙂

        Reply
    45. Bianca

      September 09, 2019 at 12:56 am

      5 stars
      Absolutely delicious, thank you for another great recipe.

      Reply
    46. Karen Weber

      June 10, 2019 at 2:11 pm

      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
      • Richa

        June 10, 2019 at 2:39 pm

        awesome

        Reply
    47. Robin

      June 02, 2019 at 9:15 pm

      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
      • Richa

        June 02, 2019 at 11:43 pm

        yay!!

        Reply
    48. Jackie

      May 14, 2019 at 11:57 am

      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
      • Richa

        May 14, 2019 at 12:36 pm

        leave it out. add a 1/4 tsp ground mustard to the sauce instead

        Reply
        • Jackie

          May 15, 2019 at 10:01 am

          Thanks, Richa! I made the tofu yesterday. So happy, my first success with tofu, I had just about given up on it!

          Reply
          • Richa

            May 15, 2019 at 10:28 am

            yay!!

            Reply
      • Lacey

        October 17, 2019 at 5:48 am

        5 stars
        I love this dish so much! It comes together quickly and is super delicious. I double the sauce and add green beans.

        Reply
        • Richa

          October 17, 2019 at 11:17 am

          yumm!

          Reply
    49. Shane

      April 19, 2019 at 7:46 pm

      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
      • Richa

        April 19, 2019 at 8:16 pm

        awesome!!

        Reply
    50. Dina

      March 24, 2019 at 8:40 am

      5 stars
      Late to the game in trying this one. Super yummy, we will have to double next time!

      Reply
      • Richa

        March 24, 2019 at 9:00 am

        awesome!

        Reply
        • Maryse

          May 14, 2020 at 3:22 am

          5 stars
          Absolutely delicious, no one could believe it was dairy and gluten free. Just got back from India, brings back lovely memories. I look forward to trying more recipes.

          Reply
          • Vegan Richa Support

            May 14, 2020 at 11:16 am

            thank you – I love ‘traveling’ to far away places with cooking!

            Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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