Creamy, mildly spiced, restaurant-style comfort food—100% vegan
⏱ Time
30 minutes
🍛 Serves
3–4
🧄 Ingredients
Tofu
- 14 oz extra-firm tofu, drained
- 2 tbsp cornstarch
- 1 tbsp oil
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garam masala
Butter Sauce
- 2 tbsp vegan butter (or oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chili powder (adjust to taste)
- 1 cup tomato purée (or crushed tomatoes, blended smooth)
- ½ cup full-fat coconut milk
- 1 tbsp tomato paste (optional, for richness)
- 1 tbsp maple syrup or sugar
- Salt, to taste
For Serving
- Fresh cilantro
- Basmati rice or naan
🍽 Instructions
1. Prep the Tofu (Easy + Unique!)
- Tear the tofu into bite-size pieces (don’t cut—tearing gives the best texture!)
- Toss with cornstarch, oil, salt, paprika, and garam masala
- Pan-fry in a skillet over medium heat until golden and crisp on all sides (about 8–10 minutes)
- Set aside
2. Make the Butter Sauce
- In the same pan, melt vegan butter
- Sauté onion until soft and lightly golden
- Add garlic and ginger, cook 30 seconds
- Stir in all spices and toast briefly until fragrant
3. Simmer
- Add tomato purée and tomato paste
- Simmer 5–7 minutes until thick and rich
- Stir in coconut milk and maple syrup
- Season with salt to taste
4. Combine
- Add crispy tofu to the sauce
- Simmer 5 more minutes so everything soaks up the flavor
✨ Tips & Variations
- Extra creamy: Blend the sauce before adding tofu
- Soy-free: Swap tofu for roasted cauliflower or chickpeas
- Spicy: Add Kashmiri chili powder or a splash of chili oil
- Authentic vibe: Finish with a pinch of kasuri methi (dried fenugreek)
🫶 Serving Ideas
- Over fluffy basmati rice
- With warm vegan naan or roti
- Meal-prep friendly and even better the next day
