Vegan Butter Tofu

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Vegan Butter Tofu hits all the comfort vibes without making you sell a kidney for ghee. It is saucy, creamy, slightly spicy, and proudly vegan. If you want the quick version of this exact recipe in recipe-card form check out my vegan butter tofu page for a handy reference.

You will love how the cashew cream makes everything luxurious while tofu soaks up the flavors like it is auditioning for a food commercial. Let us make dinner feel like a treat not a chore.

Why This Recipe is Awesome

First off it is idiot proof. Seriously I made this on a Monday after a long day and it still impressed me. The cashew cream plays chef and we barely need to fuss.

The spice mix is simple but effective. Toast the spices and your kitchen suddenly smells like you know what you are doing. Also tofu becomes gloriously pillowy and the sauce sticks to it like it was meant to be.

Got picky eaters or friends who think vegan food = rabbit food This one converts skeptics fast. FYI you can swap things and still win. For more swap ideas peek at these vegan butter substitutes if you need a quick tweak.

Ingredients You’ll Need

• 1/2 cup raw cashews
• 1/2 cup unsweetened almond milk or water
• 1 tbsp coconut oil
• 1 tbsp fresh ginger minced
• 3 cloves garlic minced
• 1 medium white onion finely diced
• 2 tsp mild chili powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp pure maple syrup
• 1 28 oz can diced tomatoes
• 1 package organic firm or extra firm tofu pressed and cubed
• Salt and pepper to taste

Yes that is it No weird pantry archaeology required. If you are missing one spice improvise and pretend it was intentional.

Step-by-Step Instructions

1. If you are feeling fancy press the tofu for 20-30 minutes. Wrap it in a dish cloth, throw on a heavy object, and channel your inner chef. Pressing gives you better texture and less soggy tofu.

2. While the tofu is pressing soak the cashews in boiled water for 20-30 minutes. This softens them and makes the sauce silky smooth.

3. Drain the soaked cashews and blend them with almond milk until smooth and creamy. Scrape down the sides and blend again for ultra creaminess.

4. In a large skillet heat coconut oil over medium heat. Sauté ginger garlic and onion for about 4-5 minutes until fragrant. Keep it moving so nothing burns.

5. Add the ground spices chili powder turmeric coriander cumin and cinnamon and toast for another 1-2 minutes. Toasting spices wakes them up and makes the sauce pop.

6. Pour in the diced tomatoes maple syrup cubed tofu and cashew cream. Mix and let it simmer uncovered for about 10 minutes. Stir occasionally so the sauce reduces a bit and hugs the tofu.

7. Season with salt and pepper to taste. Give it a final simmer if you want thicker sauce. Taste now and adjust sugar salt or spice as you prefer.

8. Serve over rice with fresh cilantro and lime wedges. Eat immediately and pretend you are fancy. Leftovers keep well in the fridge for 3-4 days.

Common Mistakes to Avoid

• Underpressing the tofu. If your tofu stays soggy the sauce will slide off and you will be sad. Press it properly or at least for a bit.
• Forgetting to toast the spices. Raw spice taste is flat. Toast briefly and smell the difference.
• Overcooking cashew cream. If you boil it hard it can separate. Simmer gently.
• Adding salt too late. Salt early helps flavors develop but always adjust at the end.
• Skipping the maple syrup. That little sweetness balances acidity from tomatoes. Don’t skip unless you hate happiness.

Alternatives & Substitutions

• No cashews What now Use unsweetened coconut cream or silken tofu blended with a splash of almond milk. Not identical but still creamy. IMO you will still get a lovely texture.
• Nut allergy Try sunflower seed cream instead of cashews. Soak sunflower seeds then blend like cashews. Works great.
• No coconut oil Use neutral oil like avocado or vegetable oil. Butter flavor fans can try vegan butter alternatives too check this list of vegan butter options if you want specifics.
• Want extra heat Add crushed red pepper flakes or a spoon of your favorite hot sauce. Easy to control.
• Short on time Use pre-pressed tofu from the store and toasted jarred spice mixes. Not as artisanal but totally fine for weeknights.

FAQ

Q What if I forgot to soak cashews Can I skip Yes you can but your cream will be grainier. Quick fix Blend longer or use hot water and a high speed blender. You will still get decent results.

Q Can I use silken tofu instead of firm Sure you can but it will not hold shape. Use silken if you want a creamier stew style dish and firm if you want cubes that stand proud.

Q Is this dish freezer friendly Kind of You can freeze but texture of tofu changes slightly. I recommend freezing the sauce separately and adding fresh tofu when you reheat if texture matters.

Q Can I make it oil free Absolutely skip the coconut oil and dry sauté or use a tablespoon of water for sweating the onions and garlic. Flavor will be slightly different but still tasty.

Q How spicy is this by default Mild If you want more heat amp up the chili powder or add fresh chilies. Taste as you go you know your heat tolerance better than I do.

Q Any tips for serving Serve over steamed basmati rice or with warm flatbread. Fresh cilantro and a squeeze of lime lift the whole dish like magic.

Q Can I double the recipe Yes go wild The cashew cream scales well and leftovers heat up nicely.

Final Thoughts

This Vegan Butter Tofu is the kind of recipe that makes weeknights feel special without drama. It balances creamy spicy and tangy into one pan happiness. Do not be afraid to tweak spices and sweetness because cooking is part science part joyful chaos. You got this.

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you love this vibe you might also enjoy the flavor profile in Nora Cooks vegan butter chicken recipe for more ideas and inspiration.

Vegan Butter Tofu

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A creamy, spicy, and comforting vegan dish that highlights tofu’s ability to absorb flavors.

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Ingredients

Scale 1x2x3x

• 1/2 cup raw cashews
• 1/2 cup unsweetened almond milk or water
• 1 tbsp coconut oil
• 1 tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 1 medium white onion, finely diced
• 2 tsp mild chili powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp pure maple syrup
• 1 (28 oz) can diced tomatoes
• 1 package organic firm or extra firm tofu, pressed and cubed
• Salt and pepper to taste

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Instructions

1. Press the tofu for 20-30 minutes to improve texture.
2. Soak the cashews in boiled water for 20-30 minutes.
3. Drain the cashews and blend with almond milk until smooth.
4. In a large skillet, heat coconut oil over medium heat and sauté ginger, garlic, and onion for 4-5 minutes.
5. Add the ground spices and toast for 1-2 minutes.
6. Pour in diced tomatoes, maple syrup, cubed tofu, and cashew cream. Simmer uncovered for 10 minutes.
7. Season with salt and pepper, and adjust to taste.
8. Serve over rice with fresh cilantro and lime wedges.

Notes

For more flavor, serve immediately and enjoy leftovers within 3-4 days. Adjust spices to your preference.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Vegan, Tofu, Creamy, Spicy, Comfort Food