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Vegan Butter Tofu (Murgh Makhani)

Pan-seared tofu simmered in a rich, creamy coconut sauce with garam masala, cumin, and smoked paprika. This plant-based take on butter chicken comes together in 35 minutes and tastes like it came from your favorite Indian restaurant.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Indian
Diet: Vegan
Keyword: dairy-free butter tofu, plant-based indian curry, tofu butter masala, vegan butter chicken, vegan butter tofu
Servings: 4 servings
Calories: 680kcal

Equipment

  • Blender
  • Large skillet
  • Non-stick skillet
  • Tofu press or clean towels

Ingredients

Tofu

  • 2 blocks extra-firm tofu pressed and cubed
  • 2 tbsp vegetable oil divided

Curry Sauce

  • 1 can (14 oz) coconut milk full-fat
  • 1/4 cup raw cashews soaked 10 min in hot water; optional but adds richness
  • 1/2 cup tomato sauce or blended salsa smooth is best
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated, or 1 tsp ground ginger
  • 2 tbsp vegan butter or more oil

Spices

  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper adjust to taste

Finishing

  • 1 tbsp maple syrup or blended deglet noor dates
  • 1 tbsp lemon juice
  • salt to taste
  • fresh cilantro optional, for garnish
  • cooked rice for serving

Instructions

  • Press tofu: Wrap both blocks of tofu in clean towels and place a heavy pan on top. Press for 15 minutes while you prep the other ingredients. Cut into bite-sized cubes.
  • Blend curry base: In a blender, combine 1 can (14 oz) coconut milk, 1/2 cup tomato sauce, and 1 tbsp maple syrup. If using cashews, add 1/4 cup soaked cashews. Blend until completely smooth.
  • Sauté aromatics: Heat 1 tbsp oil in a large skillet over medium heat. Add 1 diced yellow onion with a pinch of salt. Cook 5-6 minutes until golden and translucent. Add 4 cloves minced garlic and 1 tbsp grated ginger. Cook 1 minute until fragrant.
  • Bloom spices: Push onions to the side. Add 1 tbsp garam masala, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp turmeric to the oil. Stir 30 seconds until fragrant.
  • Simmer sauce: Pour in the blended curry base. Stir to combine. Bring to a gentle simmer and cook 10 minutes, stirring occasionally, until slightly thickened.
  • Brown tofu: While sauce simmers, heat 1 tbsp oil in a separate non-stick skillet over medium-high heat. Add cubed tofu in a single layer. Cook a few minutes per side until lightly browned. For crunchier tofu, cook longer or air fry at 400°F for 12-15 minutes.
  • Finish dish: Stir tofu into the simmering sauce. Add 2 tbsp vegan butter, 1 tbsp lemon juice, and 1/2 tsp cayenne. Taste and adjust salt and heat. Simmer 2 more minutes.
  • Serve over hot rice. Garnish with fresh cilantro if you have it.

Notes

Pressing tofu: Even 10 minutes of pressing makes a noticeable difference. The drier the tofu, the better it browns and absorbs sauce.
Cashews are optional: They add extra creaminess and body, but the sauce is still rich and delicious without them. For a nut-free version, use 2 tbsp tahini or sunflower seed butter instead.
Nutrition values are estimates (calculated without cashews).