Make This Vegan Butter Tofu With Indian Spices

Make This Vegan Butter Tofu With Indian Spices

If you’re looking for a hearty and comforting dinner recipe that will leave you feeling warm and satiated, this Vegan Butter Spice Tofu is for you!

Full disclosure: I’ve never actually eaten Butter Tofu or Butter Chicken. I have no idea what they’re supposed to taste like. A friend and I were having dinner recently and she kept describing how the sauce should taste. It sounded so, so good (creamy yet spicy) that I couldn’t get it out of my head. I spent the next week thinking about how I could make a version of this delicious dish myself!

One night in the kitchen, I began throwing spices, coconut milk and crushed tomatoes into a saucepan and kept mixing and adding ingredients until I was happy with the result. I grilled some tofu, tossed it in too and voila—what came out was this Vegan Butter Spice Tofu.

I make no claim that this tastes like the traditional chicken dish (because I truly have no idea). What I can tell you is that it’s delicious, full of creamy spiciness and with a rich savoury flavour. Instead of butter, I’ve used coconut milk and oil and combined them with tomatoes, garam masala and coriander. This gives the dish an intense but comforting flavor. Do be aware though that this dish is pretty high in fat. While these fats are from whole food sources—and I don’t count calories in my recipes—I mention this in case it’s something you’re being mindful of. You’ll notice that the dish is very rich—so I wouldn’t recommend it every day!


In the mood for more delicious vegan Indian recipes like my mouthwatering Butter Spice Tofu? Then try making this Indian saag spinach and tofu cheese paneer! It is incredibly simple to make, but it takes a lot of fresh spinach (saag) to get the right texture and flavor. The tofu substitutes well for the paneer cheese that is commonly used in traditional recipes.

You can also try making this pillowy-soft vegan Indian naan recipe. This version uses coconut yogurt and fast-action yeast to get a good rise.

This recipe was republished with permission from Vancouver With Love.