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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.

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

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

Find it online: https://thefamilycooking.com/butter-tofu-with-coconut-milk/