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A creamy, rich, and flavorful vegan curry. Pan-fried tofu cubes are simmered in a luscious tomato and cashew-based gravy, seasoned with aromatic Indian spices. It's the perfect plant-based alternative to Paneer Butter Masala.
For 4 servings
Prepare and Pan-Fry the Tofu
Create the Masala Base
Blend the Gravy
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A creamy, rich, and flavorful vegan curry. Pan-fried tofu cubes are simmered in a luscious tomato and cashew-based gravy, seasoned with aromatic Indian spices. It's the perfect plant-based alternative to Paneer Butter Masala.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 353.51 calories per serving with 14.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Garnish and Serve
For a nut-free version, substitute the cashews with 2 tablespoons of sunflower seeds or pumpkin seeds (soaked the same way).
Make it a more wholesome meal by adding 1 cup of steamed green peas or lightly sautéed bell peppers to the gravy along with the tofu.
For an even richer and creamier gravy, substitute the water with unsweetened plant-based milk like oat or soy milk.
Replace the tofu with 400g of paneer cubes. Pan-fry the paneer until golden before adding it to the gravy.
Tofu is a complete protein, providing all essential amino acids. This makes the dish excellent for muscle maintenance, repair, and overall satiety, keeping you full and satisfied.
The use of cashews provides monounsaturated fats, which are beneficial for cardiovascular health by helping to lower bad cholesterol levels. This dish is a great dairy-free alternative to traditional creamy curries.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to reduced risk of certain diseases. Spices like turmeric and ginger also contribute anti-inflammatory and antioxidant properties.
One serving of Tofu Butter Masala contains approximately 380-420 calories, depending on the specific ingredients used, such as the type of oil and fat content of the coconut cream.
Yes, it can be a very healthy dish. It's rich in plant-based protein from tofu, contains healthy fats from cashews, and gets antioxidants from tomatoes and spices. It is also dairy-free and can be made with minimal oil.
Absolutely. To make it nut-free, you can replace the cashews with an equal amount of soaked sunflower seeds or pumpkin seeds. You can also use 2 tablespoons of full-fat coconut cream as a substitute for the cashews in the blending step.
Extra-firm tofu is highly recommended. It holds its shape well during frying and simmering and has a meatier texture. Firm tofu can also work, but be sure to press it very well.
Store any leftover Tofu Butter Masala in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.