Butter Tofu with Coconut Milk

Why You’ll Love This Recipe

• Rich and creamy dairy-free sauce
• Packed with plant-based protein
• Full of warm, aromatic spices
• Easy to prepare in one pan
• Perfect for meal prep
• Naturally vegetarian and easily vegan
• Great with rice or naan
• Better than takeout

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tofu

• 1 block (14 ounces) extra-firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce

• 2 tablespoons vegan butter or unsalted butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon tomato paste
• 1 can (15 ounces) tomato sauce
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup vegetable broth

For the Spices

• 2 teaspoons garam masala
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon turmeric
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper (optional)

For Garnish

• Fresh cilantro, chopped
• Cooked basmati rice
• Naan or flatbread

Directions

1. Press the tofu for at least 20 minutes to remove excess moisture.
2. Cut the tofu into bite-sized cubes.
3. Toss the tofu with cornstarch, salt, and black pepper.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Cook the tofu for 6–8 minutes, turning occasionally, until golden on all sides.
6. Transfer the tofu to a plate and set aside.
7. In the same skillet, melt the butter over medium heat.
8. Add the onion and cook for 4–5 minutes until softened.
9. Stir in the garlic and ginger and cook for 1 minute.
10. Add the tomato paste and cook for 30 seconds.
11. Stir in the garam masala, curry powder, cumin, paprika, turmeric, salt, and cayenne pepper.
12. Cook for 30 seconds until fragrant.
13. Pour in the tomato sauce, coconut milk, and vegetable broth.
14. Stir well and bring to a gentle simmer.
15. Cook for 10–12 minutes until the sauce thickens slightly.
16. Return the tofu to the skillet.
17. Simmer for 5 minutes to allow the tofu to absorb the flavors.
18. Taste and adjust seasoning if needed.
19. Garnish with fresh cilantro.
20. Serve with basmati rice and naan.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Variations

• Spicy Butter Tofu: Increase the cayenne pepper or add fresh chili peppers.
• Cashew Butter Tofu: Blend soaked cashews into the sauce for extra richness.
• Vegetable Butter Tofu: Add peas, spinach, or bell peppers.
• Air Fryer Tofu: Air fry the tofu before adding it to the sauce.
• Chickpea Butter Tofu: Add chickpeas for extra protein and texture.
• Extra Creamy Version: Use coconut cream instead of coconut milk.
• Smoky Butter Tofu: Add a pinch of smoked paprika.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the cooled tofu and sauce in a freezer-safe container for up to 3 months.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of water or broth if the sauce becomes too thick.

FAQs

Is Butter Tofu the same as Butter Chicken?

Butter Tofu is a vegetarian alternative inspired by the flavors and creamy sauce of Butter Chicken.

Can I make this recipe vegan?

Yes. Use vegan butter and ensure all ingredients are plant-based.

Why use extra-firm tofu?

Extra-firm tofu holds its shape better and develops a more satisfying texture.

Can I skip pressing the tofu?

Pressing is recommended because it improves texture and helps the tofu absorb more flavor.

What can I serve with Butter Tofu?

Basmati rice, naan, flatbread, quinoa, or roasted vegetables are excellent choices.

Can I make it less spicy?

Absolutely. Simply omit the cayenne pepper.

Is coconut milk necessary?

Coconut milk provides creaminess, but you can substitute cashew cream for a similar effect.

Can I add vegetables?

Yes. Spinach, peas, cauliflower, and bell peppers work especially well.

How do I thicken the sauce?

Simmer it longer or use coconut cream instead of coconut milk.

Is this recipe good for meal prep?

Yes. The flavors deepen over time, making it an excellent make-ahead meal.

Conclusion

Butter Tofu with Coconut Milk is a rich and comforting dish that brings together crispy tofu, warm spices, and a creamy tomato-coconut sauce. Packed with flavor and simple enough for weeknight cooking, this plant-based meal is a satisfying alternative to traditional butter chicken. Whether served with fluffy rice or warm naan, it’s a recipe that’s sure to earn a permanent spot in your dinner rotation.

Butter Tofu with Coconut Milk

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Butter Tofu with Coconut Milk is a rich and comforting Indian-inspired dish featuring golden tofu simmered in a creamy tomato-coconut sauce infused with warm spices. This flavorful plant-based meal is perfect served with rice or naan for a satisfying dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired
• Diet: Vegetarian

Ingredients

• 1 block (14 ounces) extra-firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegan butter or unsalted butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon tomato paste
• 1 can (15 ounces) tomato sauce
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup vegetable broth
• 2 teaspoons garam masala
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• Fresh cilantro, chopped
• Cooked basmati rice
• Naan or flatbread

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Instructions

1. Press the tofu for at least 20 minutes to remove excess moisture.
2. Cut the tofu into bite-sized cubes and toss with cornstarch, salt, and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Cook the tofu for 6–8 minutes, turning occasionally, until golden on all sides.
5. Transfer the tofu to a plate and set aside.
6. In the same skillet, melt the butter over medium heat.
7. Add the onion and cook for 4–5 minutes until softened.
8. Stir in the garlic and ginger and cook for 1 minute.
9. Add the tomato paste and cook for 30 seconds.
10. Stir in the garam masala, curry powder, cumin, paprika, turmeric, salt, and cayenne pepper if using.
11. Cook for 30 seconds until fragrant.
12. Pour in the tomato sauce, coconut milk, and vegetable broth and stir well.
13. Bring to a gentle simmer and cook for 10–12 minutes until the sauce thickens slightly.
14. Return the tofu to the skillet and simmer for 5 minutes to absorb the flavors.
15. Taste and adjust seasoning if needed.
16. Garnish with fresh cilantro and serve with basmati rice and naan.

Notes

• For extra richness, substitute coconut cream for coconut milk.
• Add spinach, peas, cauliflower, or bell peppers for additional vegetables.
• Air fry the tofu before adding it to the sauce for an even crispier texture.
• Use vegan butter to keep the recipe fully plant-based.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze cooled portions for up to 3 months and reheat gently with a splash of broth if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 8 g
• Sodium: 760 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 5 mg