Creamy Tofu Butter Chicken (Dairy-Free)
A dairy-free take on butter chicken using tofu for protein and a rich, creamy tomato-based sauce spiced with garam masala and ginger. Mildly spicy, great with rice or naan.
- Prep Time: min
- Cook Time: min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 9 ⅓ oz firm tofu
- ⅔ cup diced tomatoes
- ⅔ cup coconut milk
- ⅔ small onion
- 2 garlic cloves
- ⅔ tbsp ginger
- 1 ⅓ tsp garam masala
- ⅔ tsp ground cumin
- ⅔ tsp paprika
- ⅔ tsp turmeric
- ⅔ tsp kasuri methi (dried fenugreek)
- 1 ⅓ tbsp oil
- ⅓ tsp salt
- ⅔ tbsp lemon juice
Instructions
- Press and pat dry the tofu, then cut into 1-inch cubes.
- Heat oil in a pan over medium heat. Sauté chopped onion until translucent.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in garam masala, cumin, paprika, turmeric, and fenugreek; cook for 30 seconds.
- Add crushed tomatoes and simmer for 5 minutes to blend flavors.
- Gently fold in tofu cubes; simmer 5 minutes to let tofu absorb sauce.
- Pour in coconut milk; simmer until sauce thickens moderately, about 5–7 minutes.
- Season with salt and lemon juice. Serve hot with rice or naan.
Nutritional Estimates
Per serving · 2 servings total
| calories | — |
|---|---|
| protein | — |
| carbohydrates | — |
| fat | — |
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