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Vegan Butter Tofu

  • 30 minutes
  • Preparation time15 minutes
  • 4 portions
recipe image Vegan Butter Tofu


  • 220g extra firm tofu, cubed, marinated, and baked
  • 8 tablespoons vegan spread
  • 1 medium white onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon red chili powder
  • salt, to taste
  • 1 cup canned crushed tomatoes
  • 1 cup Flora Thickened Plant Cream
  • water, optional
  • 2 cups basmati rice, cooked
  • 2 tablespoons chopped cilantro, for garnish
For Tofu Marinade:
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon lime juice
  • 1 tablespoon garam masala
  • 1/4 cup smooth cashew butter
  • salt, to taste

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the oven to 200°C.
  2. Prep Tofu by pressing it under a heavy pan to release excess water and then cut in cubes.
  3. Prepare the tofu marinade by mixing all the ingredients and marinating the Tofu cubes.
  4. Transfer the marinated Tofu cubes to a baking sheet and bake for 15 minutes, remove from the oven and set aside.
  5. While Tofu is baking, start working on the sauce.
  6. Add vegan spread to a medium pan on medium heat.
  7. Once spread has melted, add onion, and sauté until translucent.
  8. Add garlic and ginger, sauté for 1 minute, then on low heat add all the dry spices, and sauté for a few seconds.
  9. Now add in crushed tomatoes, stir in well and cook until it is bubbling.
  10. Add Flora Thickened Plant Cream, mix well and bring the sauce to a boil. Let it simmer for 1-2 minutes.
  11. At this point you can choose to add some water if the sauce is too thick for your liking.
  12. Add in baked Tofu cubes and fold them into sauce and cook for about 1-2 minutes.
  13. Garnish with coriander and lemon slices and serve with hot basmati rice and enjoy!