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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 🙂
Recipe Card
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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
Alison
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
So good to hear!
Reply
Lisa
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
Thanks for taking the time to comment!
Reply
Jean Simmons
Delicious – the tofu really has the texture and taste of paneer. another creative recipe – thank you 🙏Reply
Vegan Richa Support
Happy to hear!
Reply
Lina
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
Thank you for sharing!
Reply
Genie
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
glad you enjoyed!
Reply
Louise Sylvain
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
yay!
Reply
Lek
My kids loved it so much. Made it many time already. Love a lot of your recipes. Thanks so much Richa!!!See AlsoQuick and Easy Vegan Chocolate Tofu Pudding Recipe15 ultimate vegetarian Ottolenghi recipesSweet and Sour Tofu Recipe (Vegan)Vegan Pancetta Recipe (Bacon Bits)Reply
Vegan Richa Support
yay! thank you, Lek!
Reply
Laura
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
yay!
Reply
Monique
Made this tonight and it was delicious. Thanks!Reply
Vegan Richa Support
yay! thank you!
Reply
Susan
I have fenugreek seeds not leaves. Would the seeds work in this recipe?
Reply
Richa
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
Thank you 🙏Reply
Vegan Richa Support
🙂
Reply
Adriana
I actually made this today
Reply
Vegan Richa Support
thank you so much for making, don’t forget to rate!
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Anji
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
yay!
Reply
Brittany
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
yay! thank you!
Reply
Alexandra Entner
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
wow! thank you very much. keep us updated on your curry plant!
Reply
Jimie Gibbon
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
Haha love to hear it. 🙂
Reply
Erin
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
Thank you, I’m glad you enjoyed!
Reply
Selina
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
Wow~that’s great.
Reply
Aleisha
This was absolutely delicious!! Thank you so much. I love your recipes!Reply
Vegan Richa Support
I’m so glad that you liked it.
Reply
M (@veganinsweden)
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 RichaReply
Vegan Richa Support
Sounds fabulous; worth the effort.
Reply
Jackie
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
oh! maybe you can use it in another dish
Reply
Lisa
The best tasting and easy to make recipe. Impressive presentation and unique flavor profile.Reply
Vegan Richa Support
thank you so much
Reply
Eric
The instructions are confusing. Step 1. Marinate the Tofu then bake. Marinate it in what?
Reply
Richa
The marinade is listed and is mixed in. Let the tofu sit in it.
Reply
Lori
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
wow – nice family activity
Reply
Alli
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
now you can just make it at home =)
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Anne Marie
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
Perfect
Reply
Colleen
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
Yay
Reply
Ellen
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
good to know
Reply
Tara
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
Excellent
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Maya
This recipe is so so delicious 😋 Just finished my dinner and thinking when I’ll cook it again 😆 soon definitely!Reply
Vegan Richa Support
too soon. haha
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Sue
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!
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Richa
Yes chickpeas will work just fine. Reheat with some additional non dairy milk as the sauce would have thickened.
Reply
Tiffany
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
Yay
Reply
Mina
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
Awesome
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PAUL SEEVINCK
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
removing the seeds or reducing the cook time just a little instead of longer..
Reply
annupamaa
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
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
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Meg
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
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=MethiYou can sub half of the greens in the creamy rainbow chard and peas with fenugreek leaves
Reply
Megan
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.
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Sarah
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
wow! that’s great
Reply
Vincent Attard
Hi Sarah, I have substituted fenugreek with Kasuri Methi, it worked really well.
Vincent
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Thandi
THIS RECIPE IS AMAZING! 10/10 soooooo goooooddReply
Vegan Richa Support
yay!!!!
Reply
Laura JW
I love this recipe so much that I double it every time so we have lots of leftovers!Reply
Vegan Richa Support
Excellent – perfect leftovers
Reply
Beverley
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
wow – thank you!
Reply
Donna
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
perfect timimg! let me know how it turns out
Reply
Delana
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
Awesome! It thickens up in the sauce or use more cashews or less water
Reply
Vanessa
If I use canned tomatoes, do I drain them?
Reply
Vegan Richa Support
no
Reply
Denise
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
Hey richa , could I use paneer rather than tofu here and follow similar steps ?
Reply
Eros
Quick, easy, and sooooo delicious ♥️♥️ Thank you xReply
Vegan Richa Support
Hooray!! thanks for stopping by.
Reply
Katie
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
Awesome! Thanks for the great review!
Reply
Olwyn
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
Yes you can omit it from the baked tofu and use broth for sauté
Reply
Jenn Goldasic
serving size is 4 grams???
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Alex
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
good to know, thank you!
Reply
Yamini
Can I use store bought soy cream instead of cashew cream?
Reply
Vegan Richa Support
Sure thing!! Enjoy
Reply
Icie
I have made this recipe three times already. I love it so much!Reply
Vegan Richa Support
wow!!!! sounds like a new favourite . thank you
Reply
Rina
Oh my goodness this is AMAZING! Tasted fantastic so creamy cant believe its Vegan!!!Reply
Richa
❤️❤️
Reply
Brandy
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
Add some non dairy milk. Stoves and pans affect the sauce. Some evaporate slower some faster
Reply
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