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A front view of butter tofu served with rice and naan.

Butter Tofu

This Indian style Butter Tofu is rich, thick and creamy that’s made with no oil and no butter. It’s a veganized version of very popular paneer butter masala. It tastes deliciously comforting and very similar to the traditional recipe.
Course Main Course
Cuisine Indian
Keyword butter tofu curry, butter tofu recipe, how to make butter tofu, vegan paneer butter masala
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 247kcal
Author Gunjan


For tofu

  • 1 14oz extra firm tofu (drained, pressed and chopped)
  • 1 tsp turmeric powder
  • 1/2 tsp salt

For grinding



  • Preheat oven at 375-degree Fahrenheit and prepare a baking sheet with parchment paper. In a mixing bowl combine 1 tsp turmeric and 1/2 tsp salt. Mix it well and then toss in chopped tofu to it. Mix gently so that each tofu piece is well coated with turmeric.
  • Spoon them on the prepared baking sheet and spread it nicely making sure that no pieces overlap each other. Place the baking sheet in the middle rack of the preheated oven and bake it for 25 minutes. Once done, turn off the oven, take it out and keep it aside.
  • In the meanwhile, in a blender, combine all the grinding ingredients (onion, tomato, ginger, garlic, cashew nuts, coconut milk) and blend it smooth.
  • Heat a nonstick pan with high edges or a nonstick stock pot and pour the blended onion masala into it. Stir and cook covered for about 15 minutes at medium-high flame or until it thickens and reduces. Keep stirring at intervals of 3-4 minutes to make sure it does not stick at the bottom. Be careful of the masala splashing when you remove the lid.
    cooked gravy
  • Bring the flame to low-medium heat and stir nicely. Then add ¼ tsp turmeric powder, chili powder, coriander powder, cumin powder, garam masala, dried fenugreek. Mix well and sauté for 5 minutes at medium-high.
    spices in the gravy.
  • Now, toss the baked tofu into the gravy and gently mix everything at high flame for 1-2 minutes.
  • Now, lower the flame and add 1 cup coconut milk, salt and sugar. Stir very well and cover for 2 minutes. Turn it off and remove the lid. Mix everything once again.
    rest of the ingredients in the curry.
  • Garnish with chopped cilantro and serve with naan and rice.


  • When cooking ground onion masala be careful of the splashes. So, cook covered. When you remove the lid first lower to flame and then remove the lid and stir.
  • I used unsweetened original coconut milk (not vanilla) that comes in tetra pack just like regular milk. Do not use canned coconut milk because that will make it taste more like coconutty and increase the over calories of this recipe.
  • Make sure to nicely press tofu for atleast 20 minutes. The firmer tofu is the better texture comes out after baking and cooking in the curry.
  • For simple pressing of tofu, I place a layer of kitchen towel on a flat plate. Then, I place the tofu block and another layer of kitchen towel on the tofu block. Then, I put my flat cutting board on top of the kitchen towel and lastly, I put a heavy weight on it. You may use tofu press as well for this purpose. 
  • This recipe tastes best when served immediately. However, refrigerate the leftovers in an air tight container for about 1 week. Just warm it up on the stove top or in microwave.
  • For a quick roasted tofu, you may toast tofu in your toast oven for 10 minutes or until it feels cooked. However, baking methods is better for a closer traditional taste.


Calories: 247kcal | Carbohydrates: 9g | Protein: 18g | Fat: 15g | Saturated Fat: 32g | Sodium: 319mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 3mg