INDIAN TOFU BUTTER MASALA RECIPE

Tofu Butter Masala Recipe – Indian Tofu “Paneer” Butter Masala

Use baked tofu to work as paneer.

Tofu is marinated and baked then simmered in tomato ginger cashew sauce.

Butter masala sauce is a popular sauce generally used with meats, paneer cheese or vegetables in Indian restaurants (that have a mostly North Indian Menu). It can be called makhani sauce (“buttery” sauce) or butter sauce. Each restaurant can have its own version of this sauce.

Serve with flatbread, rice, Roti or Vegan Naan. There is no butter in this sauce. Can use vegan butter instead of oil.

Gluten free, Indian, Vegan

Such a nice and simple recipe that can be made within an hour!

Ingredients

Baked Tofu "Paneer"

• 12 oz firm tofu pressed between paper towels for 10 minutes, then cubed

• 1/2 tsp of garam masala,

• 1/2 tsp of paprika

• 1/2 tsp of salt

• 1/2 tsp of 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

Butter Sauce:

• 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 ginger or thinly sliced into sticks

• 1 hot or mild green chile, juilenned or thinly sliced or use very thinly sliced green bell pepper

• 1/2 cup Thin Cashew cream (made with 1/4 cup soaked for 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

Instructions

Bake the Tofu:

1. Press and cube the tofu.

2. In a bowl, mix the rest of the ingredients to make a marinade. Add tofu and toss well.

3. Marinade for 15 min (optional).

4. Preheat the oven to 400 degrees F / 200ºc.

5. Place the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.

Make the Butter Sauce:

1. Heat oil in a skillet over medium heat. Add garlic and cook until golden. (You may also like to add in 1 bay leaf and 1 cinnamon stick with the garlic for additional flavor. Remove these before serving.)

2. Puree the tomato with the chopped ginger and half the green chile. Add to the skillet and cook until the puree starts to thicken and does not taste raw tomato. Do not wash the blender.

3. In the same blender, blend the cashews and water until smooth. Blend the cashews for a minute, let it rest for a minute and then blend again for about a minute for a creamy result. (Works with unsoaked cashews. Or use pre-made thin cashew cream (about 1/2 cup).)

4. Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet.

5. Add spices (garam, paprika/kashmiri, cayenne), fenugreek leaves, salt and sugar and mix well.

6. Use 1/2 cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil.

7. Taste and adjust salt, heat (add cayenne) and sweet to taste. Add more water if needed for preferred consistency. Add more cashew cream for creamier results.

8. Fold in the baked tofu. Simmer for a minute.

9. Mix in the julienned ginger and remaining half of green chile. Alternatively, mix half of the ginger and chile and use half as garnish.

10. Add a drizzle of the cashew cream and other garnishes as pepper flakes, chopped cilantro.

11. Serve over Vegan Easy Garlic Naan, rice or roti.

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