Butter Tofu Paneer - Restaurant Style Tofu Butter Masala Recipe

Name: Butter Tofu Paneer - Restaurant Style Tofu Butter Masala Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: indian
Ingredients: 12 oz firm tofu (pressed between paper towels for 10 minutes, then cubed); 1/2 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; 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 garam masala; 1/2 tsp paprika (or kashmiri chili powder); 1/4 to 1/2 tsp cayenne; 1/2 cup water; 1 tsp kasooori methi - dried fenugreek leaves; 1/2 tsp salt; 1/2 tsp sugar or other sweetener (to preference)

Nutrition Facts

Per serving · recipe makes 4 · 45m total

Servings

Calories

12% of a 2,000 cal day

249KCAL

Protein

18g36% DV

% DAILY VALUE

Total Fat14g

17%

Saturated2g

12%

Unsaturated11g

—

Total Carbs18g

Fiber5g

18%

Total Sugars6g

—

incl. Added Sugars1g

Starch7g

—

Sodium617mg

27%

% Daily Value is based on a 2,000 calorie day.

A restaurant-style butter masala with marinated and baked tofu in a tomato, ginger, and cashew sauce. Rich and aromatic Indian curry that's entirely plant-based.

Ingredients

4 SERVINGS

12 ozfirm tofu
½ tspeach of garam masala — paprika, salt, and turmeric
2 tspginger paste — or minced ginger
2 tspgarlic paste or minced garlic — or garlic powder
2 tsplemon juice
1½ tspwater — ½ tbsp
1½ tbspcornstarch — or arrowroot
1 tspnutritional yeast — optional
1 tspoil
1 tspoil — or vegan butter
3cloves of garlic — finely chopped
3large ripe tomatoes — or 15 oz can diced tomatoes
1ginger — part chopped, part julienned or thinly sliced into sticks
1hot or mild green chile — or green bell pepper
Cashew cream made with with 1/4 cup soaked — 15 mins cashews blended with 1/2 cup water
½ tspgaram masala
½ tsppaprika — or Kashmiri chili powder
¼–½ tspcayenne
½ cupwater
1 tspkasoori methi - dried fenugreek leaves
½ tspsalt
½ tspsugar — or other sweetener

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Vegan RichaVegan Richa’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainindiancurrytofudairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe