Indian Butter Tofu Paneer - Tofu Butter Masala Recipe

Published: May 13, 2017 · Modified: Mar 17, 2019 by Richa 388 Comments

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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

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 🙂

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4.96 from 148 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 minutes mins

Cook Time30 minutes mins

Total Time45 minutes 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 166Calories 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.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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Reader Interactions

Comments

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Alison
February 11, 2024 at 9:42 am

10 star recipe! My kids love it, I love it (I could just sit and eat that sauce and be happy!), I’ve taken it to potlucks and everyone loves it. It is delicious! Thanks you.
Reply
- Vegan Richa Support
  February 11, 2024 at 10:43 am
  So good to hear!
  Reply
Lisa
January 28, 2024 at 8:29 pm

I made this butter tofu sauce and the Makhani sauce Richa refers to in the blog post. These are delicious sauces to meal prep and have on hand to put together a quick dinner. I like to add seasoned baked tofu or baked chickpeas along with veggies of choice such as broccoli, cauliflower, zucchini. Thank you for the yummy recipes, Richa!
Reply
- Vegan Richa Support
  January 29, 2024 at 8:35 am
  Thanks for taking the time to comment!
  Reply
Jean Simmons
January 13, 2024 at 11:28 am

Delicious – the tofu really has the texture and taste of paneer. another creative recipe – thank you 🙏
Reply
- Vegan Richa Support
  January 13, 2024 at 11:21 pm
  Happy to hear!
  Reply
Lina
January 04, 2024 at 8:12 pm

Your makhani sauce is the best sauce on earth!! I have been making it since I came across your blog and got the book a decade ago or so! Readers – if you’re thinking about trying it -DO SO! Make it and see how it goes. I used to make it to pour over cauliflower. Now I just have a quart in my freezer for whenever the “take out” urge or splurge craving arises.
Reply
- Vegan Richa Support
  January 05, 2024 at 8:03 am
  Thank you for sharing!
  Reply
Genie
November 25, 2023 at 6:57 pm

Made this tonight as a change from the Thanksgiving type foods. Turned out great, although I toned down the spicing a bit — less cayenne and Garam masala. Husband liked it a lot.
Reply
- Vegan Richa Support
  November 30, 2023 at 8:03 pm
  glad you enjoyed!
  Reply
Louise Sylvain
October 31, 2023 at 2:32 pm

The sauce was so good and buttery! Also that tofu marinade is amazing and so flavorful! I used coconut cream as I forgot to get more cashews and added half a red onion in with the garlic as I needed to use it up. Such a nice comfort meal as the colder days are setting in.
Reply
- Vegan Richa Support
  November 02, 2023 at 4:33 pm
  yay!
  Reply
  See Also
  40 Vegan Super Bowl Recipes - Party Recipe Roundup - Vegan Richa Chicken Cutlets with Mushrooms and Pearl Onions Recipe Quinoa Recipe | Quinoa Recipes Two Salad Vinaigrette Recipes | Maple Walnut & Cranberry
Lek
October 16, 2023 at 5:02 pm

My kids loved it so much. Made it many time already. Love a lot of your recipes. Thanks so much Richa!!!
Reply
- Vegan Richa Support
  October 19, 2023 at 6:46 pm
  yay! thank you, Lek!
  Reply
Laura
October 15, 2023 at 5:23 pm

I love this so much that I could the recipe so I can have leftovers! I do find it time consuming and try to prepare some things the day before and have spices preheated and ready to go in advance.
Reply
- Vegan Richa Support
  October 19, 2023 at 6:46 pm
  yay!
  Reply
Monique
September 10, 2023 at 2:59 pm

Made this tonight and it was delicious. Thanks!
Reply
- Vegan Richa Support
  September 14, 2023 at 7:58 pm
  yay! thank you!
  Reply
Susan
July 24, 2023 at 5:35 am
I have fenugreek seeds not leaves. Would the seeds work in this recipe?
Reply
- Richa
  July 24, 2023 at 9:44 am
  Powder the seeds and use 1/8-1/4 tsp . Seeds have a stronger butter flavor so use a quarter of the amount of leaves for any recipe and add more later in the recipe if needed.
  Reply
Adriana
May 22, 2023 at 12:20 pm

Thank you 🙏
Reply
- Vegan Richa Support
  May 26, 2023 at 8:09 am
  🙂
  Reply
Adriana
May 22, 2023 at 12:18 pm
I actually made this today
Reply
- Vegan Richa Support
  May 26, 2023 at 8:10 am
  thank you so much for making, don’t forget to rate!
  Reply
Anji
March 23, 2023 at 8:39 pm

Thank you so much! Wow! This was amazing! I left out the green chile, subbed mustard powder for fenugreek and used a dollop of vegan cream cheese (kitehill) as another reviewer suggested, due to allergies. Your whole wheat naan has become a staple in our home and was perfect with this!
Reply
- Vegan Richa Support
  March 24, 2023 at 8:02 pm
  yay!
  Reply
  - Brittany
    June 15, 2023 at 11:06 pm
    
    Absolutely fabulous recipe! Very little alterations were made and I had already had the fenugreek leaves on hand, so that’s a huge plus.
    I made the sauce mostly in a non stick pan and for the tofu I did it in a cast iron. I cooked the tofu a bit in some extra oil in my cast iron on the stove and then put the whole thing into the oven. Once it was out I poured the sauce directly into the cast iron and it sizzled perfectly, and blended the flavors really well.
    Easy recipe and my new go to! I marinated the tofu in the morning for convenience sake and pressed it before hand.
    Reply
    - Vegan Richa Support
      June 22, 2023 at 6:27 pm
      yay! thank you!
      Reply
Alexandra Entner
March 04, 2023 at 9:12 am

Wow, you did it again! This recipe is amazing. You are the reason why my spice pantry is completely stocked with the most delicious spices and I’m growing a curry plant in my kitchen. Thank you!!! I swapped cashews for vegan cream cheese (tofutti) due to a nut allergy but that was the only substitute. This turned out perfect and the tofu was amazing. If you typically don’t like tofu, you should still try this. Thanks for such a great recipe, I would give it 10 stars if I could.
Reply
- Vegan Richa Support
  March 04, 2023 at 5:38 pm
  wow! thank you very much. keep us updated on your curry plant!
  Reply
Jimie Gibbon
February 16, 2023 at 5:39 am

Another incredibly delicious recipe. Made it last night n looking to indulge again tonight with the leftovers. I added spinach. If I keep thinking about it,I’ll end up eating it for breakfast 😋
Reply
- Vegan Richa Support
  February 17, 2023 at 12:38 pm
  Haha love to hear it. 🙂
  Reply
Erin
November 03, 2022 at 5:08 pm

Wow! This sauce is incredible. It’s so rich and has the perfect blend of flavours. So good, I made it two nights in a row!
Reply
- Vegan Richa Support
  November 07, 2022 at 10:40 am
  Thank you, I’m glad you enjoyed!
  Reply
Selina
October 10, 2022 at 11:38 pm

Absolutely loved this. The sauce had a restaurant quality flavour and richness.
Also , I managed to conquer my fear of cooking tofu and now feel like a tofu expert.Will certainly make again ( at least weekly)
Reply
- Vegan Richa Support
  October 11, 2022 at 7:52 pm
  Wow~that’s great.
  Reply
Aleisha
October 06, 2022 at 1:27 pm

This was absolutely delicious!! Thank you so much. I love your recipes!
Reply
- Vegan Richa Support
  October 06, 2022 at 4:35 pm
  I’m so glad that you liked it.
  Reply
M (@veganinsweden)
September 26, 2022 at 1:28 pm

Absolutely fantastic recipe from start to finish. Made it twice in one week since I couldn’t stop thinking about it. I don’t have a blender so I just grated the raw tomato halves, leaving the skin, and finely minced the chili and it turned out perfectly. This dish has the perfect amount of punchy flavor. The tofu absorbs all of the intense flavors of the marinade and melts in your mouth. I recommend going all out making some naan to get every last bite of this perfect dish, and adding a lot of vegan butter at the end until you get those beautiful little pools of oil. Heaven on earth! Thank you again Richa
Reply
- Vegan Richa Support
  September 26, 2022 at 3:02 pm
  Sounds fabulous; worth the effort.
  Reply
Jackie
June 13, 2022 at 4:09 pm

Great dish with lots of flavor! Made it with soy curls and 1/2 tsp of ground fenugreek seed instead of 1 tsp. of fenugreek leaf (bought the wrong spice!) Served it with basmati rice and green tomato chutney and it was enjoyed by all.
Reply
- Vegan Richa Support
  June 14, 2022 at 7:02 pm
  oh! maybe you can use it in another dish
  Reply
Lisa
May 18, 2022 at 9:29 am

The best tasting and easy to make recipe. Impressive presentation and unique flavor profile.
Reply
- Vegan Richa Support
  May 18, 2022 at 9:58 am
  thank you so much
  Reply
  See Also
  Meatless Sausage~World War 2 recipe ~I Cook And Paint
Eric
April 19, 2022 at 2:34 pm
The instructions are confusing. Step 1. Marinate the Tofu then bake. Marinate it in what?
Reply
- Richa
  April 20, 2022 at 12:08 am
  The marinade is listed and is mixed in. Let the tofu sit in it.
  Reply
Lori
April 18, 2022 at 3:31 pm

My eldest child introduced me to this recipe and I love it!!! I have substituted soy curls for the tofu and it is amazing!! Thank you!!
Reply
- Vegan Richa Support
  April 22, 2022 at 12:49 pm
  wow – nice family activity
  Reply
Alli
February 01, 2022 at 3:22 pm

This is so, so good! Made for the first time this evening. Since my husband doesn’t do tofu, I instead tossed in roasted cauliflower and some Lima beans. It was delicious! The sauce is the best vegan butter sauce I’ve ever tasted, which means so much for a gal without access to a good vegan Indian restaurant. Thanks, Richa!
Reply
- Vegan Richa Support
  February 05, 2022 at 9:02 am
  now you can just make it at home =)
  Reply
Anne Marie
January 24, 2022 at 4:48 am

I made this for dinner last night for friends and family. It was delicious…everyone enjoyed it…even the non vegans. I have a bit leftover for dinner tonight! Thank you for sharing all of you recipes with us 🙂
Reply
- Vegan Richa Support
  January 26, 2022 at 11:12 am
  Perfect
  Reply
Colleen
January 14, 2022 at 6:48 pm

I’ve made this twice now: once with tofu and some peas added in, and once tonight with soy curls. Both times delicious! The soy curls definitely make prep easier than tofu. I only regret not doubling the recipe. So easy and quick.
Reply
- Richa
  January 15, 2022 at 8:55 am
  Yay
  Reply
Ellen
December 15, 2021 at 5:28 am

This was really good! I had loaned my Vitamix to someone and I couldn’t make the cashew cream, so I used Forager plain cashew yogurt mixed with a little non dairy milk (to get a cashew cream consistency). That worked great, Also added some chickpeas (when I added the tomato puree) and some cashews toward the end. Even though I used a very small hot pepper from my garden (a Serrano I think), my dish was super spicy, so added a little more cashew yogurt mixture. I should have tasted a tiny piece of pepper cuz they can be so unpredictably hot. Glad I decided to only use 1/4 tsp of cayenne. I needed to add more liquid to the marinade for the tofu since it was more a paste consistency. Would def make again!
Reply
- Vegan Richa Support
  December 15, 2021 at 11:31 am
  good to know
  Reply
Tara
November 13, 2021 at 11:11 am

I love this recipe 🙂 It turns out great every time I make it! I think I’ve made it at least 10 times :)! My blender won’t grind up cashews fine enough to make cashew cream so I usually just substitute the cashew cream for soy milk and it works great!
Reply
- Vegan Richa Support
  November 16, 2021 at 12:37 pm
  Excellent
  Reply
- Maya
  January 07, 2022 at 8:26 am
  
  This recipe is so so delicious 😋 Just finished my dinner and thinking when I’ll cook it again 😆 soon definitely!
  Reply
  - Vegan Richa Support
    January 08, 2022 at 9:51 am
    too soon. haha
    Reply
Sue
October 20, 2021 at 10:11 am
Hi Richa, do you think this would freeze okay in portions with say, chickpeas as the protein source vs tofu (which can go soggy). Trying to think of meal prep for the freezer now I am on my own following the passing of my husband in July. Can’t keep relying on ready meals, need to make my own!
Reply
- Richa
  October 20, 2021 at 11:37 am
  Yes chickpeas will work just fine. Reheat with some additional non dairy milk as the sauce would have thickened.
  Reply
Tiffany
October 08, 2021 at 5:08 pm

Love this recipe! It is so flavorful and my family can’t believe it is vegan. I always double it, and this time I added green peas.
Reply
- Richa
  October 08, 2021 at 7:58 pm
  Yay
  Reply
Mina
September 10, 2021 at 1:01 pm

I was super surprised that i had everything i needed for this recipe so i thought it would make a great quick lunch. And it did. Amazing flavors, super easy recipe. I had to speed it up and didn’t bake the tofu, just threw it in to the gravy, but the end result was great regardless! Can’t say enough good things about this and all of your recipes really.
Reply
- Richa
  September 10, 2021 at 7:39 pm
  Awesome
  Reply
PAUL SEEVINCK
June 22, 2021 at 12:25 am

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.
Reply
- Vegan Richa Support
  June 22, 2021 at 3:07 pm
  removing the seeds or reducing the cook time just a little instead of longer..
  Reply
annupamaa
May 04, 2021 at 7:21 pm
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 ?
Reply
- Vegan Richa Support
  May 11, 2021 at 3:33 pm
  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
  Reply
Meg
April 17, 2021 at 7:07 pm
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!
Reply
- Richa
  April 18, 2021 at 2:46 am
  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
  Reply
  - Megan
    April 19, 2021 at 10:16 pm
    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.
    Reply
Sarah
March 20, 2021 at 4:03 pm

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!!
Reply
- Vegan Richa Support
  March 25, 2021 at 11:49 am
  wow! that’s great
  Reply
- Vincent Attard
  March 11, 2023 at 1:17 pm
  Hi Sarah, I have substituted fenugreek with Kasuri Methi, it worked really well.
  Vincent
  Reply
Thandi
March 10, 2021 at 3:07 am

THIS RECIPE IS AMAZING! 10/10 soooooo gooooodd
Reply
- Vegan Richa Support
  March 11, 2021 at 1:58 pm
  yay!!!!
  Reply
Laura JW
February 21, 2021 at 3:14 pm

I love this recipe so much that I double it every time so we have lots of leftovers!
Reply
- Vegan Richa Support
  February 22, 2021 at 4:44 pm
  Excellent – perfect leftovers
  Reply
Beverley
January 10, 2021 at 5:48 am

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 !
Reply
- Vegan Richa Support
  January 10, 2021 at 7:15 pm
  wow – thank you!
  Reply
Donna
January 03, 2021 at 12:27 pm
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!
Reply
- Vegan Richa Support
  January 04, 2021 at 1:52 pm
  perfect timimg! let me know how it turns out
  Reply
Delana
January 02, 2021 at 4:53 pm

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!
Reply
- Richa
  January 03, 2021 at 8:57 am
  Awesome! It thickens up in the sauce or use more cashews or less water
  Reply
  - Vanessa
    March 18, 2021 at 5:43 pm
    If I use canned tomatoes, do I drain them?
    Reply
    - Vegan Richa Support
      March 22, 2021 at 4:56 pm
      no
      Reply
Denise
December 22, 2020 at 11:02 pm
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?
Reply
- Sash
  January 15, 2022 at 2:55 am
  Hey richa , could I use paneer rather than tofu here and follow similar steps ?
  Reply
Eros
December 11, 2020 at 5:00 pm

Quick, easy, and sooooo delicious ♥️♥️ Thank you x
Reply
- Vegan Richa Support
  December 11, 2020 at 7:40 pm
  Hooray!! thanks for stopping by.
  Reply
Katie
December 05, 2020 at 10:23 am

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!
Reply
- Vegan Richa Support
  December 05, 2020 at 1:31 pm
  Awesome! Thanks for the great review!
  Reply
Olwyn
November 24, 2020 at 11:49 am
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!
Reply
- Richa
  November 24, 2020 at 11:52 am
  Yes you can omit it from the baked tofu and use broth for sauté
  Reply
Jenn Goldasic
November 18, 2020 at 9:01 am
serving size is 4 grams???
Reply
Alex
November 18, 2020 at 5:47 am

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!!
Reply
- Vegan Richa Support
  November 18, 2020 at 9:12 pm
  good to know, thank you!
  Reply
Yamini
November 07, 2020 at 4:48 am
Can I use store bought soy cream instead of cashew cream?
Reply
- Vegan Richa Support
  November 08, 2020 at 5:45 pm
  Sure thing!! Enjoy
  Reply
Icie
November 06, 2020 at 10:33 am

I have made this recipe three times already. I love it so much!
Reply
- Vegan Richa Support
  November 08, 2020 at 4:51 pm
  wow!!!! sounds like a new favourite . thank you
  Reply
Rina
October 30, 2020 at 12:49 pm

Oh my goodness this is AMAZING! Tasted fantastic so creamy cant believe its Vegan!!!
Reply
- Richa
  October 30, 2020 at 1:33 pm
  ❤️❤️
  Reply
Brandy
October 19, 2020 at 8:25 pm

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…
Reply
- Richa
  October 19, 2020 at 10:38 pm
  Add some non dairy milk. Stoves and pans affect the sauce. Some evaporate slower some faster
  Reply

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Indian Butter Tofu Paneer - Tofu Butter Masala Recipe - Vegan Richa (2024)

FAQs

Is tofu paneer vegan? ›

Tofu is a vegan food and is high in protein. On the other hand, Paneer is a soft cheese made from curdled animal milk (cow, buffalo, or goat). Paneer is a type of Indian cottage cheese, which comes from curds (a mixture of milk solids and water) separated from the whey (the liquid part).

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How many calories are in butter tofu? ›

La Cuisine De Jean-philippe Vegan Butter Style Tofu (1 meal) contains 74g total carbs, 71g net carbs, 24g fat, 23g protein, and 600 calories.

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What is tofu called in India? ›

Tofu is a type of food that is formed by coagulating soy milk (which is a type of bean) whereas, paneer is prepared by curdling milk with food acids such as lemon juice, vinegar. Paneer is made from the natural milk whereas the tofu is made from soyamilk. That's why tofu is also called as soya paneer.

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What is paneer butter masala made of? ›

Paneer Butter Masala, also known as butter paneer is a rich & creamy curry made with paneer, spices, onions, tomatoes, cashews and butter. As the name denotes, the curry is cooked in butter which imparts it's characteristic buttery flavor to the dish.

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Is tofu 100% vegan? ›

Tofu is dairy-free, gluten-free, cholesterol-free, and vegan, so it is popular with people who have specialized diets. Often used as a meat substitute, tofu is high in protein but low in fat, sodium, and carbohydrates. Tofu is extremely versatile.

Which is healthier tofu or paneer? ›

Tofu takes the upper hand in the tofu vs paneer comparison as a beneficial source of plant compounds (e.g. isoflavones), which cannot be provided with paneer. In addition, it is a healthier option for two main reasons: Health benefits: The isoflavones-rich protein is considered to help prevent certain diseases.

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Is vegan butter high in calories? ›

Given that they're primarily made from plant-derived oils, plant-based butters are generally high in calories and fat. Earth Balance is one of the original and more popular brands of vegan butter.

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Does vegan butter have less calories? ›

Compared to traditional butter, which has 100 calories and 11 grams of fat per serving, vegan butter has similar calorie and fat content. However, vegan butter has less saturated fat, which is considered a less healthy type of fat than traditional butter.

What is paneer called in America? ›

Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants, and cow's skim milk. Queso blanco or queso fresco are often recommended as substitutes in the Americas and Spain as they are more commercially available in many American markets.

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What tastes better paneer or tofu? ›

In terms of what tastes better, tofu absorbs flavour better than paneer does. While they're both known to take in the flavours of the food, sauces, and seasonings they're cooked in, tofu does it better, making for a tastier protein option.

Indian Butter Tofu Paneer - Tofu Butter Masala Recipe - Vegan Richa (2024)

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What is Butter Masala

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Butter Tofu Paneer - Restaurant Style Tofu Butter Masala Recipe

Ingredients

Baked Tofu "Paneer"

Butter Sauce:

Instructions

Bake the Tofu:

Make the Butter Sauce:

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Notes

Nutrition

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FAQs

Is tofu paneer vegan? ›

What is paneer called in America? ›