If your taste buds are on the hunt for something truly luscious and deeply satisfying, look no further than Tofu Makhani (Vegan Butter Tofu). This recipe transforms humble tofu into golden, crispy cubes and bathes them in a rich, coconut cream-based tomato sauce infused with classic Indian spices—creating a dish that’s both comfort food heaven and a celebration of plant-based flair. It’s perfect for cozy nights, impressing friends at a dinner party, or whenever you’re craving a meal that’s both wholesome and irresistibly decadent.

Ingredients You’ll Need

Gathering the right ingredients for Tofu Makhani (Vegan Butter Tofu) makes all the difference! Each ingredient is chosen to deliver maximum flavor and just the right texture—from the crispy tofu to the silky-smooth, spice-laden sauce. Let’s take a closer look at what you’ll need and why these elements are essential.

Firm tofu: Gives the dish its protein-rich, meaty bite; make sure to press it well for best crispiness.
Cornflour: Creates a delicate coating that helps the tofu crisp up beautifully when fried.
Salt: Enhances all the flavors and helps bring the spices to life.
Turmeric powder: Adds a golden color and earthy warmth to both the tofu and sauce.
Garam masala: This classic Indian spice blend weaves in layers of warmth and complexity.
Vegetable oil: Perfect for crisping the tofu and creating a silky base for the sauce.
Onion: Provides a sweet, mellow backdrop as it caramelizes in the pan.
Garlic cloves: Brings bold aroma and a punch of savory flavor that rounds out the sauce.
Fresh ginger: Delivers brightness and a subtle heat that wakes up the palate.
Tomatoes: Their acidity and natural sweetness give the sauce its depth and tang.
Tomato purée: Concentrates the tomato flavor and enhances the sauce’s rich color.
Ground cumin: Adds a nutty warmth that’s classic in Indian curries.
Ground coriander: Offers citrusy undertones that keep the sauce bright and fresh.
Chili powder: Brings gentle heat; adjust to your preference for spice!
Cashew butter: Provides creaminess and a silky texture, reinforcing the sauce’s luxurious feel (almond butter is a great backup).
Coconut cream: The heart of “vegan butter,” this gives the sauce its plush, mouth-coating texture without any dairy.
Maple syrup (or sugar): Balances out the acidity of the tomatoes, bringing out their sweetness.
Water: Helps loosen the sauce to just the right consistency for simmering.
Fresh coriander: This garnish adds explosion of freshness and a pop of color at the end.

How to Make Tofu Makhani (Vegan Butter Tofu)

Step 1: Prepare the Tofu

Start by pressing your block of tofu for at least 20 minutes. This step pulls out the extra moisture, setting the tofu up to become irresistibly crisp. Cut it into bite-sized cubes and toss with cornflour, turmeric, salt, and garam masala. This coating creates a flavor-packed golden crust once fried.

Step 2: Crisp the Tofu

Heat vegetable oil in a large pan over medium heat. Add your seasoned tofu cubes and let them sizzle away until they’re golden and crunchy on all sides. Don’t rush this step—turn each cube carefully for that perfect, even color. When perfectly browned, transfer the tofu to a plate and set aside.

Step 3: Build the Makhani Sauce

In the same pan, add more oil if needed and sauté onions over medium heat until soft and caramelized. Stir in the garlic and ginger, letting them cook until fragrant—this is where those comforting Indian flavors really begin to shine.

Step 4: Cook the Tomato Base

Add the chopped tomatoes and tomato purée, then sprinkle in cumin, coriander, turmeric, garam masala, chili powder, and salt. Stir well and let the mixture bubble away until the tomatoes have broken down completely and the sauce begins to thicken, about 8-10 minutes.

Step 5: Make It Creamy

Lower the heat and stir in the cashew butter and coconut cream. Add the maple syrup and water, then mix thoroughly. Allow the sauce to simmer gently for about 10 minutes, giving all the flavors a chance to develop into something extraordinary.

Step 6: Blend for Silkiness

For that velvety restaurant-quality texture, blend the sauce until perfectly smooth using a stick (immersion) blender right in the pan, or transfer to a countertop blender if you prefer.

Step 7: Simmer Tofu in the Sauce

Add your crispy tofu cubes back into the pan with the blended sauce. Let everything gently simmer together for about 5 minutes so the tofu can soak up all the spicy, creamy goodness. Taste and adjust any seasoning if needed.

Step 8: Serve and Garnish

Finish your Tofu Makhani (Vegan Butter Tofu) with a swirl of extra coconut cream and a generous sprinkle of fresh coriander. Serve steaming hot for maximum comfort and delight!

How to Serve Tofu Makhani (Vegan Butter Tofu)

Garnishes

The final flourish of fresh coriander and a swirl of coconut cream is essential—it brightens the rich sauce and adds that signature restaurant flair. If you want to get fancy, try a sprinkling of toasted slivered almonds or a few extra cracks of black pepper for a modern twist.

Side Dishes

This dish adores good company! Soft, pillowy naan or crisp parathas are ideal for scooping up that luscious sauce. Fluffy basmati rice is also a classic pairing, soaking up every drop. For something lighter, try serving Tofu Makhani (Vegan Butter Tofu) alongside a fresh cucumber salad or spiced roasted potatoes.

Creative Ways to Present

Give your Tofu Makhani (Vegan Butter Tofu) a modern spin by serving it in individual bowls with a dollop of coconut yogurt and a wedge of lime. Or, make it the star of a vegan Indian feast with an array of small sides for a family-style meal. For an elegant dinner, plate it over saffron-infused rice and finish with microgreens for an Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover Tofu Makhani (Vegan Butter Tofu) in an airtight container and keep it in the refrigerator. It stays beautifully fresh for up to 3 days, and the flavors only get deeper and more delicious overnight.

Freezing

This recipe is meal-prep friendly! Simply portion into freezer-safe containers—just be sure the tofu is covered in sauce to prevent it from drying out. Freeze for up to 2 months, and let thaw in the fridge overnight before reheating for best results.

Reheating

Warm leftovers gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce if necessary. Alternatively, microwave in a covered dish, stirring halfway through to ensure even heating. The tofu will absorb even more flavor the next day!

FAQs

Can I use silken tofu instead of firm tofu?

Silken tofu isn’t the best fit for this recipe because it’s too delicate to crisp up, though it could work in a pinch for a softer texture. Firm or extra-firm tofu gives Tofu Makhani (Vegan Butter Tofu) its hearty bite and holds up beautifully in the sauce.

Is there a nut-free version?

Absolutely! Swap the cashew or almond butter for sunflower seed butter or simply leave it out, adding a bit more coconut cream to achieve a rich texture. The result will still taste amazing and is perfect for nut-sensitive eaters.

Can I make Tofu Makhani (Vegan Butter Tofu) oil-free?

You can try sautéing the onions and crisping the tofu using vegetable broth or an air fryer for a lower-oil option. While you may miss out on some richness, the spices and coconut cream still make this dish shine!

Do I need to blend the sauce?

Blending the sauce isn’t strictly required, but it’s highly recommended for that ultra-smooth, restaurant-style consistency. It’s a small extra step that transforms Tofu Makhani (Vegan Butter Tofu) into something truly special.

Can I add vegetables to this recipe?

Definitely! Stir in a handful of baby spinach, peas, or roasted cauliflower during the last simmer. These veggies soak up the delicious sauce, making the dish even heartier and more colorful.

Final Thoughts

I hope you’re inspired to give Tofu Makhani (Vegan Butter Tofu) a whirl—it’s one of those dishes that brings people together and proves just how luxurious vegan comfort food can be. Whether you’re new to Indian cooking or a long-time plant-based foodie, you’ll fall in love with the flavor, creaminess, and simple joy of every bite!