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Vegan Butter Tofu

Creamy Vegan Butter Tofu for Quick Cozy Dinners

This Creamy Vegan Butter Tofu is a quick and satisfying option for busy weeknights, rich in flavor and nourishing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Plant-Based, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cashew Cream
  • 1/2 cup raw cashews Substitution: Use 1 cup full-fat coconut milk for a different flavor profile.
  • 1/2 cup unsweetened almond milk or water Substitution: Use another plant-based milk or water.
For the Sauce
  • 1 tbsp coconut oil Substitution: Use vegetable stock or water for oil-free cooking.
  • 1 tbsp fresh ginger, minced Adds warmth and zest to elevate flavor.
  • 3 cloves garlic, minced Enhances flavor with its aromatic qualities.
  • 1 medium white onion, finely diced Creates a flavor base when sautéed.
  • 2 tsp mild chili powder Provides heat and color without overwhelming spiciness.
  • 1 tsp ground turmeric Contributes color and earthy flavor.
  • 1 tsp ground coriander Adds a citrusy, nutty element.
  • 1/2 tsp cumin Introduces a warm, savory note.
  • 1/2 tsp cinnamon Provides a warm balance to the dish.
  • 1 tbsp pure maple syrup Adds a hint of sweetness to balance acidity.
  • 1 28 oz can diced tomatoes Forms the base of the sauce, providing acidity and moisture.
For the Main Dish
  • 1 package organic firm or extra firm tofu, pressed and cubed Optional step to bake or pan-fry for added crispiness.
  • Salt and pepper Essential for seasoning and rounding out flavors.

Equipment

  • blender
  • skillet
  • kitchen towel

Method
 

Step-by-Step Instructions for Vegan Butter Tofu
  1. Press Tofu (Optional): Wrap cubed tofu in a clean kitchen towel and place a heavy pan on top for 20-30 minutes to remove excess liquid.
  2. Soak Cashews: Soak cashews in boiled water for 20-30 minutes for a creamy texture.
  3. Blend Cashew Cream: Drain cashews and blend with almond milk until smooth.
  4. Sauté Aromatics: Heat coconut oil and sauté ginger, garlic, and onion until fragrant.
  5. Toast Spices: Add chili powder, turmeric, coriander, cumin, and cinnamon, toasting for 1-2 minutes.
  6. Combine Ingredients: Stir in diced tomatoes and maple syrup, then fold in tofu and cashew cream. Simmer for 10 minutes.
  7. Season and Serve: Adjust seasoning with salt and pepper, and serve over rice, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 8mgIron: 15mg

Notes

For extra crispy tofu, pan-fry or bake the pressed tofu before adding it to the sauce. Adjust seasoning to taste.

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