Indian Butter Tofu

For the last guest blogger of the month (there are still a few more coming!), I present to you the fabulous Kylie from Fellowship of the Vegetable! Kylie and her husband, Geoff, make a great team of creative chef and food photographer (respectively), as you can judge by this amazing Indian Butter Tofu. They’re certainly one of my favorite vegan couples, especially since I’ve had the pleasure of hanging out with them. Not to mention, Kylie has a cool store for vegan hats and embroidered kitchen towels on her site that you MUST check out!

Indian Butter Tofu

Hello Vegan Yack Attackers! I was so honored when Jackie asked me to do a guest post on her blog because (without letting my geek show too much) I’ve been a huge fan of hers for quite some time! This blog was one of the first ones I found when I went vegan and I was in awe (possibly drooling a little) over all the amazing food here. I was super excited to finally meet her in person last year and she’s so much fun to hang out with. So, thank you Jackie for having me on here to share my Indian Butter Tofu!

I have always been a huge fan of Indian food and one of my all time favorite dishes before going vegan was Butter Chicken. The creaminess and the spices were like a party in my mouth and I never ordered anything else at Indian restaurants. When I gave up meat and dairy I thought about how much I would miss my beloved dish and a single tear would run down my face. Seriously though when I really thought about it, it wasn’t the chicken itself I was going to miss but the creamy dreamy sauce that covered it and I knew that I would be able to veganize that shiz!

Indian Butter Tofu

I experimented a lot and it took me quite a few tries to come up with the perfect combination of ingredients  to make a sauce that tasted like the one I fell in love with from my local restaurant. I used different non-dairy creamers like soy and coconut, canned tomatoes, various spice ratios and fake chicken but nothing quite hit the spot until the one I’m sharing with you today. Even my husband, who claims to not like Indian food, went back for seconds for this dish. Instead of fake chicken I used dry-fried tofu which added a great mouth feel.

I think the trick is in the homemade cashew cream and fresh tomatoes, it gives it a great depth of flavor. I found the soy creamer gave it too much of a chemical taste and the coconut made it too curry-like. Cashew cream is super easy to make – just soak raw whole cashews in water overnight, rinse then blend with more water until creamy. If you’re deprived of a high-powered blender such as myself, you may have to strain it through a nut milk bag. I like to do this at the beginning of the week and keep it in a mason jar in the fridge for recipes and coffee during the week.

Indian Butter tofu

You can serve this over rice or quinoa, but I opted for kale massaged in coconut oil because I like having some greens for color. Enjoy!

Indian Butter Tofu
Recipe type: Dinner, Entree
Cuisine: Indian, Vegan, Vegetarian
  • 1 block firm tofu
  • 3 T. Earth Balance
  • 1 med sweet onion - finely diced
  • 3 cloves garlic - minced
  • 1¼ T. Garam Masala
  • 1½ tsp. ground ginger
  • ½ tsp. chili powder
  • ¼ tsp. turmeric
  • 3 med tomatoes - seeds removed & diced
  • ¾ C. cashew cream
  • 1 T. tomato paste
  • pinch Himalayan sea salt
  1. Heat a large skillet on med-high heat. Cut pressed tofu into desired shape and dry fry by cooking until browned on both sides. Remove from skillet and set aside.
  2. Melt Earth Balance in skillet, stir in diced onions and garlic and cook for about 4-5 minutes until onions soften.
  3. Add spices to onion mixture in skillet and stir to combine, then add in tomatoes and continue to cook for another 4-5 minutes.
  4. Stir in cashew cream, tomato paste and salt.
  5. Add tofu into sauce and let simmer on low heat for 15-20 minutes.
  6. Serve hot over desired grain or vegetable.


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Filed under Healthy Recipes, Savory Recipes

30 Responses to Indian Butter Tofu

  1. Kylie this looks amazing and we love Indian food.. I’ll definitely keep this recipe

  2. You’re awesome Jackie! Thank you so much for inviting me to guest post here!!! :)

  3. Marie Diane

    Are you aware the Pinterest tags say Indian Butter Chicken -o just sayin’

  4. Pam

    Sounds yummy! Good job honorable daughter, can’t wait for you to make it for me! :-)

  5. Kylie, this sounds truly fantastic! I really need to visit you to eat all the yummy vegan food!

  6. Oh yeah! This was one of my favorite pre-vegan dishes – so cool to see it made animal-free. Going right on this week’s menu plan…

  7. Butter Chicken was definitely one of my favorite pre-vegan meals as well. Just like you said, it’s the creamy sauce that I miss, not the chicken. Love this!

    • Amy

      I totally agree! When I think of my old favourite non-vegan meals it’s never the meat that made them my favourite, it’s the combination of spices or sauce! And I loved buttered chicken so I’m definitely going to try butter tofu now : )

  8. goodgolly this looks crazydelicious! I want to try it on everything…burgers, falafel, pasta, stuffed potatoes. Thanks so much for sharing the recipe and all your hard work! :)

  9. Cindy

    Made this recipe last night …oh so good and very easy. Thought the Mr. would lick the pan he loved it

  10. Jules

    Hi Kylie, this looks awesome! Approximately how many servings does this make?

  11. kum

    Yum! I will try this…

    blog : global vegan fare

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  15. Jules

    Hi, another question: what are the proportions of water to cashew for the cashew cream?

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  18. This looks so juicy and creamy and delicious!

  19. Hyemi

    I’m vegan and love veganized dishes, but gosh, when white people cook “ethnic” food it’s hard not to cringe or roll my eyes. Usually the flavors are sooo off.

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