7 Day Clean Protein Challenge by Plant Yum : Day 6 Recipe - Tofu Butter Masala
Tofu Butter Masala - Rich, Comforting, and Dairy-Free Recipe by Plant Yum 🌿
There are some dishes that feel like a warm hug in a bowl - and butter masala is definitely one of them. Traditionally made with heaps of butter and cream, it’s the ultimate comfort food in Indian cuisine. But here’s the twist: this version is 100% dairy-free, yet still incredibly rich, creamy, and indulgent, thanks to non-dairy creamers
The secret? Slow cooking the onions and tomatoes until they release their deep sweetness, then blending in aromatic spices and a luscious plant-based creamer paste. The result is a silky, flavorful curry that’s just as satisfying as the original - without the heaviness.
This is my go-to recipe when I want something restaurant-worthy but still healthy enough for everyday eating. The tofu soaks up all the flavors, the sauce clings beautifully, and that final sprinkle of kasuri methi adds the unmistakable North Indian touch.
🛒 Ingredients
- 400g firm tofu, cubed
- 3 tbsp non-dairy creamer + 2–3 tbsp water (to make a thick paste)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp garlic and ginger paste
- 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chili powder (adjust to taste)
- 2–3 tbsp date paste (for natural sweetness)
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt, to taste
- Fresh coriander, for garnish
👩🍳 Instructions
-
Make the Creamer Paste
In a small bowl, mix Plant Yum non-dairy creamer with water until you have a thick, smooth paste. Set aside - this will be your magic ingredient for that creamy texture. -
Toast the Cumin
Heat a heavy-bottomed pan over medium heat. Add the cumin seeds and dry roast for about 30 seconds, just until they start releasing their earthy aroma. -
Sauté the Onions
Add the chopped onions and sauté without oil, adding a splash of water occasionally to prevent sticking. Cook until the onions are translucent and golden. -
Build the Base
Stir in the garlic and ginger paste and cook until fragrant. Add the tomato puree and let it bubble gently on medium-low for 7–10 minutes, stirring often, until it reduces and deepens in color. -
Spice it Up
Sprinkle in the turmeric, Kashmiri chili powder, garam masala, salt, and date paste. Stir and cook for 2–3 minutes until everything smells irresistible. -
Add the Creaminess
Mix in the creamer paste and simmer for 3–5 minutes until the sauce is rich and velvety. -
Tofu Time
Gently fold in the cubed tofu, making sure each piece is coated in the sauce. Let it simmer for another 5–7 minutes so the tofu absorbs all the flavors. -
The Finishing Touch
Crush the kasuri methi between your palms and sprinkle it over the curry. Garnish with fresh coriander and serve hot with roti, naan, or steamed rice.
🔪 Kitchen Hack
If you want your tofu to have a firmer, “meatier” texture, press it for 20 minutes before cooking. Wrap the tofu block in a clean kitchen towel, place a plate on top, and weigh it down with something heavy (like a pan). This removes excess moisture and helps it soak up more of that delicious masala sauce.
💡 Fun Fact
Did you know that the name “butter masala” comes from makhan, which means butter in Hindi? Even though this recipe uses no butter at all, you’ll still get that same creamy, melt-in-the-mouth experience - proving that comfort food doesn’t have to come with a side of dairy guilt.
This Tofu Butter Masala is proof that plant-based cooking can be just as indulgent and soul-satisfying as the classics. Try it once, and you might just forget the dairy version ever existed.
Get Your Non Dairy Creamers today!
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Tip - Use Cashew paste if non dairy creamer is not available.
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