Indian Spiced 'Butter' Tofu
Recipe type: Main
Cuisine: Indian
Serves 6.
  • 220g Blue Lotus Tandoori marinated tofu, (or any firm tofu)
  • Marinade for Tofu:
  • 1 lemon, juiced
  • 4 cloves garlic, crushed
  • 1 teaspoon ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cardamom
  • ½ teaspoon cayenne pepper
  • Sauce:
  • 2 x 400g tins chopped tomatoes
  • 1-2 long green chillies, seeded and roughly chopped
  • 1 teaspoon minced ginger
  • I tablespoon non-dairy spread
  • 1 onion, sliced
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 300ml coconut cream
  • 2 teaspoons garam masala
  • ½ cup fresh coriander, torn
  1. Tear the tofu into bite size pieces and marinate in the lemon, garlic, ginger, cumin, turmeric, cardamom and cayenne pepper. Mix together and set aside.
  2. Make the ‘butter’ sauce. Puree the tomatoes, chilli & ginger in a food processor. Melt the non-dairy spread in a saucepan and add onion, stirring occasionally for a few minutes until the onions have softened. Add  paprika and tomato puree mixture and simmer, stirring frequently until the mixture has thickened a little.
  3. Add salt, coconut milk & tofu. Reduce heat to low and heat for 10-15 minutes until the tofu has heated through. Stir in the garam masala and ¾ of the coriander. Serve with remaining coriander, pappadums & steamed rice. Enjoy!
Recipe by The Vegan Pantry at