Vegan Butter Tofu
This vegan butter tofu recipe is a creamy Indian dish made dairy free and plant based, with high protein tofu and bright fresh spices. We love serving this butter tofu recipe over rice or with a side of garlic naan bread. This dairy free butter tofu recipe (or tofu makhani) is an absolutely delicious vegetarian Indian dinner recipe we give a 10/10!
Ingredients
- 4 tablespoons butter divided, use dairy free for vegan version
- 1 sweet onion
- 1 bell pepper sliced
- 6 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon fenugreek
- 1 28 ounce Diced Tomatoes with juice
- 1 cup coconut milk
- 1 12 ounce package tofu pressed and cubed
Instructions
- In a large pot, melt 2 tablespoons of butter and add the onion, bell pepper, and garlic. Saute on medium low heat for 6 to 7 minutes until the veggies begin to soften.
- Stir in the spices: turmeric, paprika, coriander, garam masala, ginger, chili flakes, and fenugreek. Saute for 1 minute more until the veggies are coated in the spice.
- Add the diced tomatoes with juice and simmer over low heat for 25 minutes. If you want a creamier sauce, blend the sauce with an immersion blender or transfer sauce into small batches in your stand blender. Blending is optional.
- Stir in the remaining 2 tablespoons of butter, the coconut milk, and the tofu.
- Serve over basmati rice with a side of garlic naan bread, and enjoy!
Nutrition
Calories: 133kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 6gCholesterol: 1mgSodium: 27mgPotassium: 333mgFiber: 2gSugar: 4gVitamin A: 652IUVitamin C: 31mgCalcium: 112mgIron: 3mg
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