Name: Butter Tofu Curry
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: South Asia
Ingredients: 30 g / 1 oz dairy-free butter; 1 onion; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp ground turmeric; 1 garlic clove; 1 thumb-size piece fresh ginger; 15 g / 0.5 oz tomato purée; 400 ml / 13.5 fl oz passata; 200 ml / 6.7 fl oz coconut or oat cream; salt; black pepper; 450 g / 16 oz firm tofu; 30 g / 1 oz cornflour; salt; vegetable oil; 500 g / 17.6 oz basmati rice; 2 limes; 1 fresh green chilli; 1 handful fresh coriander leaves; vegan naans

Butter Tofu Curry

Vegan Butter Chicken, Tofu Makhani, Plant-Based Paneer Butter Masala

The essentials, at a glance

South Asia Dinner Lunch Gluten-freePlant-based

A creamy and aromatic plant-based twist on a classic Indian favourite. This dish combines spiced tomato gravy with crispy tofu puffs for a satisfying texture. It is a rich, comforting meal perfect for any day of the week.

ProteinProtein 18.0g

FatFat 24.0g

CarbsCarbs 35.0g

Above values do not change with any serving size changes you make below

The Story Behind the Region & Its Cuisine

Yumpedia: India

The origins of this dish lie in the famous Murgh Makhani, or Butter Chicken, which emerged from the kitchens of Delhi in the mid-20th century. Traditionally, the sauce was created to repurpose tandoori chicken by simmering it in a buttery, tomato-based gravy, resulting in a velvety texture that became a global symbol of Indian cuisine.

The transition to tofu-based versions reflects the enduring tradition of vegetarianism in India, where paneer is the standard substitute for meat. By using tofu, the dish becomes accessible to vegans while maintaining the luxurious mouthfeel associated with makhani sauces. The addition of coconut or oat cream replaces heavy dairy, aligning with modern plant-based dietary preferences.

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