Introduction
A rich and creamy plant-based version of the classic Indian dish, using tofu instead of paneer for a satisfying texture. Perfect for a comforting dinner.
Why You’ll Love This Recipe
This dish is incredibly flavorful, indulgent yet dairy-free, and comes together in under 30 minutes. Tofu soaks up the aromatic sauce beautifully.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons vegan butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 large tomatoes, pureed
- 1/4 cup cashew cream (soaked cashews blended with water)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 cup water
- 2 tablespoons fresh cilantro, chopped
Instructions
- Press tofu for 15 minutes, then cube into bite-sized pieces. Pan-fry in 1 tablespoon vegan butter until golden brown. Set aside.
- In the same pan, add remaining vegan butter. Sauté onion until translucent. Add garlic and ginger; cook for 1 minute.
- Add tomato puree, cashew cream, and dry spices. Stir well. Add water and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Gently fold in the fried tofu cubes. Simmer for 5 minutes to meld flavors. Garnish with cilantro.
- Serve hot with naan or rice.
Nutrition Information
Serving Size: 4 servings
Calories: 285
Protein: 12g
Serving Suggestions
Serve with basmati rice or warm naan bread, and a side of cucumber salad.
Recipe Variations
Add a tablespoon of tomato paste for deeper color. Use coconut cream instead of cashew for a nut-free version. Add peas or spinach for extra greens.
Chef’s Tips
For a smokier flavor, add a pinch of smoked paprika or a few drops of liquid smoke. Pressing tofu well is key to a firm texture.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes