Experience the ultimate in creamy, rich, and perfectly spiced plant-based cuisine with this incredible **Vegan Butter Chicken**. Crafted with wholesome tofu, this recipe offers a delightful fusion of traditional Indian flavors and modern vegan cooking, proving that dairy-free dishes can be just as satisfying and decadent as their classic counterparts. It’s truly one of the best ways to enjoy tofu in Indian-inspired meals.
Looking for more delicious Indian-inspired vegan dinner ideas? Be sure to explore our recipes for hearty Lentil Curry, authentic Chana Masala, and comforting Split Lentil Dal.
Table of Contents
- The Magic of Vegan Butter Chicken
- Why You’ll Love This Recipe
- Key Ingredients for Success
- Step-by-Step Cooking Guide
- Delicious Variations to Try
- Perfect Serving Suggestions
- Frequently Asked Questions (FAQ)
- Expert Tips for the Best Vegan Butter Chicken
- Make Ahead & Storage Solutions
- More Aromatic Vegan Curries to Explore
- Printable Vegan Butter Chicken Recipe
The Magic of Vegan Butter Chicken
Butter chicken, known as Murgh Makhani, is a renowned Indian dish originating from New Delhi that has captivated palates worldwide. It’s celebrated for its rich, creamy tomato-based sauce, infused with aromatic spices and a hint of sweetness. Reimagining this classic as a vegan dish presented a delightful challenge: how to capture that iconic depth of flavor and luxurious texture without any dairy or meat?
Our **Vegan Butter Chicken**, also affectionately called Tofu Butter Chicken or Butter Tofu, strives to replicate the authentic taste and experience of the original Indian recipe as closely as possible. Instead of chicken, we utilize perfectly prepared fried tofu chunks, transforming a humble plant-based protein into a star ingredient. Similar to our popular tofu curry, navratan korma, and tofu tikka masala recipes, these savory tofu pieces are generously coated in a remarkably silky and exquisitely spiced sauce.
This dish quickly became a favorite for our Meatless Monday meals at home, and its deliciousness is truly hard to put into words. The sauce is a symphony of flavors: intensely rich, wonderfully creamy, bursting with complex aromas from a medley of Indian spices, brightened by the tang of vegan yogurt, and finished with a refreshing zest of lemon. It’s a complete culinary experience in every bite, perfect for anyone seeking a flavorful and wholesome plant-based alternative to traditional butter chicken.
For an authentic and satisfying Indian dinner, serve this delicious Vegan Butter Chicken with your choice of warm, fluffy Naan bread or delicate chapati flatbread. It’s a dish that will impress even the most discerning palates.
Why You’ll Love This Recipe
This isn’t just another tofu dish; it’s a culinary revelation designed to bring the vibrant flavors of India to your table in a completely plant-based format. Here’s why our Vegan Butter Chicken stands out:
- **Unbelievably Creamy & Rich:** We’ve perfected a dairy-free sauce that rivals the richness and velvety texture of traditional butter chicken, using clever plant-based alternatives that deliver on taste and mouthfeel.
- **Bursting with Authentic Flavor:** From the warm, earthy notes of turmeric and cumin to the complex aromatics of garam masala, every spice plays its part in creating a truly authentic Indian curry experience.
- **Hearty and Satisfying:** Firm tofu absorbs the incredible flavors of the marinade and sauce, providing a substantial and protein-packed alternative to chicken that will keep you full and content.
- **Simple to Prepare:** Despite its gourmet taste, this recipe is straightforward to follow, making it accessible for home cooks of all skill levels. With clear steps, you’ll be enjoying this delightful curry in no time.
- **Perfect for Meal Prep:** The flavors only deepen over time, making this an excellent dish to prepare in advance for busy weeknights or healthy lunches throughout the week.
- **Dietary Friendly:** Naturally vegan and dairy-free, it caters to various dietary needs without compromising on flavor, making it a crowd-pleaser for everyone at your dinner table.
Key Ingredients for Success
Creating an exquisite Vegan Butter Chicken relies on selecting the right ingredients that perfectly mimic the original dish’s texture and flavor profile. Here’s a detailed look at what you’ll need and why each component is crucial:
Tofu
For this recipe, it’s essential to use **firm or extra firm tofu**. These types of tofu have a dense texture that holds up beautifully during cooking, allowing them to absorb the marinade and develop a satisfying “meaty” bite. Tofu is an excellent plant-based protein source, making it the perfect chicken substitute. Avoid soft, medium, or silken tofu, as they contain too much water and will crumble in the skillet, failing to achieve the desired texture.
For the Marinade: The Heart of the Flavor
The marinade is where the magic begins, infusing the tofu with deep, aromatic Indian spices.
Vegan Yogurt
Our top choices for a dairy-free and vegan yogurt in this recipe are plain, unsweetened **soy yogurt** or **cashewmilk yogurt**. These options provide the essential tang and creamy base that helps the spices cling to the tofu. If these are hard to find, don’t worry! You can easily make a quick homemade vegan sour cream with cashews to use as a substitute.
To prepare cashew sour cream: Boil 1 cup of raw cashews in water for about 10 minutes until softened. Drain them thoroughly and transfer to a high-speed blender. Add ½ cup of fresh water, 1 tablespoon of lemon juice, 1 teaspoon of apple cider vinegar, and ½ teaspoon of salt. Blend on high speed for 3 to 7 minutes (depending on your blender’s power) until the mixture is incredibly silky and smooth. This creates a rich, tangy cream that works wonderfully.
For vegetarians who consume dairy, unsweetened **full-fat yogurt or Greek yogurt** can be used as a direct substitute.
Spices
A carefully balanced blend of spices is crucial for the authentic taste of Indian butter chicken. You’ll need **turmeric powder** (for its vibrant color and earthy notes), **garam masala** (a fragrant blend of warm spices), **ground cumin** (for its distinctive warmth), **coriander** (offering citrusy, earthy notes), and **red pepper flakes** (to introduce a gentle heat). Feel free to substitute chili powder or cayenne pepper for red pepper flakes if preferred. For an added layer of traditional aroma, consider adding 4 or 5 whole cardamom pods to the marinade mixture before blending.
Garlic and Ginger
Fresh garlic and ginger are the absolute soul of Indian cuisine, providing a foundational depth of flavor that cannot be replicated with powders. We highly recommend using both fresh ingredients. For the smoothest possible sauce, grate them finely before adding them to the blender.
Lemon Juice
A squeeze of **freshly squeezed lemon juice** is vital. It introduces a bright, zesty acidity that cuts through the richness of the sauce, balancing the flavors and adding a refreshing dimension.
For the Sauce: Building the Creamy Base
The sauce is what transforms this dish into a truly indulgent experience.
Vegan Butter
Choose your favorite brand of **vegan butter**. The market offers numerous excellent options today, many of which come in convenient stick form, making them easy to measure and melt. Some highly-regarded brands include Miyoko’s European Style Cultured Vegan Butter, Vioblock from Violife, Melt Organic Butter, Earth Balance, and Kite Hill. Any high-quality vegan butter will contribute to the rich, buttery flavor expected in a butter chicken dish.
For vegetarian individuals, **unsalted dairy butter** can be used.
Vegan Heavy Cream
To achieve the signature creaminess, **soy-based vegan heavy cream** is generally the best option. In Europe, these products are widely available across most supermarkets from dozens of brands. If you’re in the USA, finding vegan heavy cream can be a bit more challenging. European brands like Violife and Alpro can sometimes be ordered online. Alternatively, you can use our homemade vegan sour cream (cashew-based), plain cashew cream, or a can of full-fat **coconut milk** (be aware this will impart a subtle coconut flavor, but is still delicious). Another excellent substitute involves blending **half vegan cream cheese** with **half unsweetened soy milk** until smooth and creamy.
For vegetarians, traditional **heavy cream** can be used.
Tomatoes
We highly recommend using **tomato puree** or **tomato passata** that comes in a glass bottle. These products are typically smoother and naturally sweeter than many canned diced or crushed tomatoes, creating a wonderfully consistent and flavorful base for your butter tofu curry.
Garnish
Finish your Vegan Butter Chicken with a generous sprinkling of freshly chopped **cilantro** (also known as fresh coriander) for a burst of vibrant color and herbaceous flavor. If you’re not a fan of cilantro, fresh flat-leaf parsley makes a lovely alternative. Serve this delectable curry alongside warm naan or other flatbreads for the perfect meal.
Step-by-Step Cooking Guide
Follow these detailed steps to create a show-stopping Vegan Butter Chicken that’s rich in flavor and wonderfully satisfying.
1. Prepare and Marinate the Tofu
Begin by making your aromatic marinade. To a blender, add the **non-dairy yogurt**, **fresh lemon juice**, **turmeric powder**, **ground coriander**, **garam masala**, **ground cumin**, **red pepper flakes**, **freshly grated ginger**, and **freshly grated garlic**. Blend these ingredients thoroughly until you achieve a perfectly smooth, vibrant orange paste. Set this aside.
Next, prepare your tofu. Carefully drain your block of firm or extra firm tofu and press out any excess water using a clean kitchen towel or paper towels. Once patted dry, **tear the tofu into irregular, bite-sized pieces with your hands**. This technique is crucial; unlike cutting with a knife, tearing creates uneven, rugged surfaces that allow the sauce to cling to the tofu much better, resulting in a more flavorful and chicken-like texture.
Transfer the torn tofu pieces into a large mixing bowl. Pour the prepared marinade over the tofu and **gently toss until every piece is fully coated** on all sides with the rich, spiced mixture. For the best flavor absorption, you can either use the tofu immediately or cover the bowl with plastic wrap and let it **marinate in the fridge for up to 24 hours**. The longer it marinates, the deeper the flavors will develop.
2. Cook the Tofu Butter Chicken to Perfection
In a large skillet, preferably nonstick, melt the **vegan butter** over medium heat until it’s glistening. Once melted, carefully add the **marinated tofu pieces** to the pan, ensuring you leave any excess marinade left in the mixing bowl behind. This leftover marinade will be used later to build the sauce, so set it aside.
**Fry the tofu** for approximately **10 minutes** over medium heat, turning the pieces every 2-3 minutes. Continue cooking until the tofu is beautifully golden brown and slightly crispy on most sides. This step is essential for developing a delicious outer texture and enhancing the overall flavor.
Once the tofu is nicely browned, it’s time to build the luscious sauce. To the skillet, add the **leftover marinade** you set aside earlier, along with the **vegan heavy cream** (or your chosen alternative like coconut milk or blended cashews), **tomato puree**, **salt**, **sugar**, and **½ cup of water**. The sugar helps balance the acidity of the tomatoes and enhances the overall sweetness characteristic of butter chicken.
**Stir all the ingredients well** to combine and bring the mixture to a gentle simmer. Reduce the heat to medium-low and let the sauce cook for about **15 minutes**. During this time, the flavors will meld beautifully, and the sauce will thicken into a rich, creamy consistency. If you prefer a thinner sauce, you can add a little more water until it reaches your desired consistency.
Before serving, **taste the Vegan Butter Chicken and adjust for salt** or any other seasonings as needed. Transfer the finished curry to a serving bowl, garnish generously with freshly chopped **cilantro**, and serve immediately with warm **naan bread**, roti, chapati, or a bed of fluffy basmati rice. Enjoy this comforting and flavorful plant-based Indian masterpiece!
Delicious Variations to Try
Vegetarian Butter Chicken (Dairy-Inclusive Option)
If you’re a vegetarian looking for a delightful and rich alternative to traditional butter chicken, this recipe is perfect! To transform our vegan butter chicken into a dairy-inclusive vegetarian version, simply follow all the same steps and ingredient measurements. The only change is to **substitute the vegan alternatives with their dairy counterparts**: use full-fat dairy yogurt (or Greek yogurt) instead of non-dairy yogurt, regular unsalted butter instead of vegan butter, and conventional heavy cream instead of vegan heavy cream. This modification allows for the classic dairy richness while maintaining the incredible spice profile and tofu texture.
Adding Vegetables
Enhance the nutritional value and texture of your Vegan Butter Chicken by incorporating your favorite vegetables. Cauliflower florets, green peas, diced bell peppers, or spinach would all be fantastic additions. Simply add harder vegetables like cauliflower or carrots to the pan during the last 5-7 minutes of simmering, allowing them to soften slightly while absorbing the sauce’s flavors. Softer greens like spinach can be stirred in during the final minutes until wilted.
Spicy Kick
If you love a more intense heat, feel free to increase the amount of red pepper flakes in the marinade. You could also add a finely chopped green chili (like a serrano or jalapeño) to the sauce along with the tomato puree for an extra layer of warmth and spice.
Perfect Serving Suggestions
This Vegan Butter Chicken is a fantastic **weeknight-friendly dinner** that can be effortlessly paired with a variety of sides to create a complete and satisfying Indian-inspired meal. Here are some of our top recommendations:
- Classic Flatbreads: Serve with warm, soft Naan bread, traditional roti, or chapati for dipping into the rich, creamy sauce.
- Rice: A fragrant bed of fluffy basmati rice or brown rice is perfect for soaking up every drop of the flavorful curry.
- Roasted Vegetables: Complement the rich curry with simply prepared vegetables like Roasted Cauliflower or Oven-Roasted Broccoli. Tossed with garlic and olive oil, they offer a lovely textural contrast.
- Fresh Green Beans: Lightly Sautéed Green Beans with a hint of garlic, salt, and pepper make a quick and healthy side.
- Refreshing Salads: A crisp salad like Shirazi Salad (cucumber, tomato, mint, white onion, lime juice) offers a refreshing counterpoint to the rich curry.
- Cooling Dressings: A homemade Cucumber Yogurt Dressing (using dairy-free yogurt) with garlic and mint can provide a delightful cooling effect.
- Traditional Indian Sides: For an truly authentic Indian dinner experience, consider serving with Aloo Gobi (curried potatoes and cauliflower), Raita (a cooling cucumber yogurt relish, use vegan yogurt for a vegan version), or Saag (a flavorful leafy green paste).
Sides
Roasted Cauliflower
Salads
Shirazi Salad (Persian Chopped Salad)
Dips and Spreads
Tzatziki
Salads
Tabouli (Tabbouleh)
Frequently Asked Questions (FAQ)
The best and most popular substitute for chicken in butter chicken, especially for vegan recipes, is **firm or extra firm tofu**. To prepare it, simply drain the tofu, pat it thoroughly dry, and then tear it apart with your hands into irregular, bite-sized pieces. This method creates an uneven, rugged texture that mimics chicken and allows the rich butter chicken sauce to adhere perfectly, ensuring maximum flavor in every bite. Our full recipe in this blog post provides detailed instructions for this preparation.
Traditional butter chicken is renowned for being **both sweet and mildly spicy**, but never overly so. It features a wonderfully creamy, tangy, and subtly sweet tomato-based sauce, which is beautifully complemented by a warm, gentle spicy kick from the spices. Our vegan version captures this classic balance, offering a harmonious blend of flavors that is rich without being overwhelming.
Yes, our Vegan Butter Chicken is a fantastic healthy meal option! By using tofu as the protein source, it’s naturally lower in saturated fat and cholesterol than traditional chicken-based versions. Tofu provides a good source of plant-based protein, and the sauce, made with fresh tomatoes and a blend of spices, is packed with antioxidants and fiber. Choosing healthy vegan butter and cream alternatives further enhances its nutritional profile, making it a wholesome and delicious choice for any meal.
While tofu is our recommended protein for its texture and ability to absorb flavor, you can certainly make a delicious vegan butter curry using other plant-based ingredients. Chickpeas, roasted cauliflower florets, or even mixed vegetables like potatoes and green beans are excellent alternatives. Simply adjust cooking times as needed for your chosen ingredients. The core of this recipe is its flavorful sauce, which pairs wonderfully with almost any hearty vegetable or legume.
Expert Tips for the Best Vegan Butter Chicken
- Tear the Tofu, Don’t Cut: This is our number one tip! Instead of using a knife, **tear the firm tofu with your hands** into uneven, bite-sized pieces. The irregular, rugged surface created by tearing allows the rich marinade and sauce to cling to the tofu far more effectively, making each piece incredibly flavorful and giving it a more authentic, “chicken-like” texture.
- Don’t Skip Pressing the Tofu: Before tearing, always press your tofu to remove as much excess water as possible. This ensures it can better absorb the marinade and will crisp up nicely when fried, preventing a soggy texture.
- Marination Time Matters: While you can cook the tofu immediately after marinating, allowing it to sit in the fridge for at least 30 minutes, or ideally for several hours (up to 24 hours), will significantly deepen the flavors. This extra time allows the spices to fully penetrate the tofu.
- Achieve Golden Brown Tofu: Take your time frying the tofu pieces until they are nicely golden brown on most sides. This step is crucial for developing a satisfying texture and adding a layer of caramelized flavor to the dish.
- Taste and Adjust: Always taste your sauce before serving and adjust the seasonings as needed. You might want to add a pinch more salt, a touch more sugar to balance acidity, or a squeeze of lemon juice for brightness.
- Smooth Sauce is Key: For the silkiest sauce, ensure your marinade ingredients are blended until completely smooth. Using tomato puree or passata also helps achieve this desirable texture.
Make Ahead & Storage Solutions
Our Vegan Butter Chicken is not only delicious freshly made but also fantastic for planning ahead, as the flavors often improve over time. Its versatility makes it a great addition to your meal prep routine.
Make Ahead: This vegan butter chicken is an excellent recipe to prepare in advance. The tofu becomes even more flavorful as it absorbs the rich sauce during storage. You can also prepare the tofu marinade the day before, allowing the tofu to marinate overnight in the fridge. Then, on cooking day, simply fry the marinated tofu and finish the sauce for a quicker dinner.
Refrigerator: To store leftovers, transfer the cooled vegan butter chicken into an airtight container and keep it in the fridge for up to 3 days. It makes for wonderful next-day lunches or easy dinners.
Freezer: For longer storage, let the butter tofu cool down completely after cooking. Transfer it into a freezer-friendly container, ensuring it’s sealed tightly, and freeze for up to 3 months. This is perfect for having a comforting meal ready whenever you need it.
Thaw: When you’re ready to enjoy your frozen butter tofu, simply defrost it in the fridge over several hours or use the microwave’s defrost setting for a quicker option.
Reheat: Keep in mind that this recipe will naturally thicken quite a bit as it sits in the fridge or freezer. To reheat it, you’ll likely need to add some water – approximately ½ to 1 cup – to achieve your desired sauce consistency. You can reheat it gently in the microwave or on the stovetop in a skillet over low heat, stirring occasionally until warmed through.
More Aromatic Vegan Curries to Explore
If you’ve fallen in love with the rich flavors of this Indian-inspired dish, you’re in for a treat! Discover more warming and **aromatic vegan curry ideas** that are packed with flavor and plant-based goodness:
- Tofu Curry: A delightful blend of tofu cubes, creamy coconut milk, and a fragrant mix of curry powder, turmeric, garam masala, ginger, and garlic.
- Chana Masala: A classic Indian chickpea curry featuring tender chickpeas in a flavorful sauce with curry powder, diced tomatoes, turmeric, cumin, and coriander.
- Lentil Curry: A comforting and protein-rich dish made with tender lentils, a robust Indian spice mix, diced tomatoes, creamy coconut milk, and fresh ginger.
- Chickpea Curry: A simple yet incredibly satisfying curry with chickpeas, rich coconut milk, aromatic garlic, ginger, cumin, turmeric, and curry powder.
- Cauliflower Curry: A hearty and aromatic curry featuring tender cauliflower florets simmered with onion, garlic, ginger, curry powder, turmeric, and creamy coconut milk.
30-minute meals
Chana Masala in 30 Minutes (Protein Rich and Flavorful)
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For many **more easy and quick meal ideas**, make sure to check out our dedicated 30-Minute Meal Category Page, full of delicious recipes perfect for busy schedules.
Vegan Butter Chicken (Tofu Butter Masala)
Hard-torn pieces of tofu are **hugged by a rich spiced yogurt marinade** and balanced with a luscious, creamy tomato sauce. Honestly, this is one of our **favorite tofu recipes**, period! It’s an easy, healthy, and incredibly flavorful vegan dinner that will become a staple in your kitchen.
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Video Guide
Ingredients
- 16 ounces firm or extra-firm tofu
For the Marinade
- ½ cup plain, unsweetened non-dairy yogurt (soy or cashew is best)
- 1 tablespoon fresh lemon juice
- 1½ teaspoon turmeric powder
- 1½ teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon red pepper flakes (adjust to taste for heat)
- 1 inch fresh ginger (grated)
- 2 cloves garlic (grated)
For the Sauce
- 2 tablespoons vegan butter
- 1½ cup tomato puree (or tomato passata)
- 1 cup vegan heavy cream (or blended cashews, see notes for alternatives)
- 1 tablespoon sugar
- 1¼ teaspoon salt (or to taste)
- ½ to 1 cup water (for desired sauce consistency)
To Serve
- fresh chopped cilantro, lemon wedges, warm naan, roti, or basmati rice
Instructions
Marinate the Tofu
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To a blender, combine **non-dairy yogurt**, **lemon juice**, **turmeric**, **coriander**, **garam masala**, **cumin**, **red pepper flakes**, **grated ginger**, and **grated garlic.**
Blend until a completely smooth paste forms, then set aside.
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Drain your **firm tofu** and pat it thoroughly dry. Using your hands, **tear the tofu into irregular, bite-sized pieces**. This method creates an uneven surface that helps the sauce cling better.
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Transfer the torn tofu pieces into a large bowl. Pour the prepared marinade over the tofu and **toss until every piece is fully coated**.
Note: You can use the marinated tofu immediately, or cover and refrigerate for up to 24 hours for deeper flavor development.
Cook the Tofu Butter Chicken
-
Melt the **vegan butter** in a large nonstick skillet over medium heat.
Add the **marinated tofu pieces** to the skillet, leaving any leftover marinade in the bowl for later.
**Fry the tofu** for approximately **10 minutes**, turning every 2-3 minutes, until the pieces are **golden brown and slightly crispy on most sides.**
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To the skillet, add the **reserved leftover marinade**, **vegan heavy cream** (or your preferred alternative, see notes), **tomato puree**, **salt**, **sugar**, and **½ cup of water.**
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**Stir thoroughly** to combine all ingredients, then bring to a gentle simmer. Reduce heat to medium-low and cook for about **15 minutes** until the sauce thickens and becomes wonderfully creamy. Add more water if you desire a thinner sauce.
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**Taste and adjust for salt** and other seasonings. Garnish generously with fresh chopped **cilantro** and serve with **lemon wedges** and your favorite Indian bread or rice.
Notes
**SUBSTITUTIONS & ALTERNATIVES**
– Non-dairy yogurt: For the best results and authentic tang, we recommend plain and unsweetened soy yogurt, cashew yogurt, or coconut yogurt. These provide the ideal base for the marinade.
You can also use our quick homemade vegan sour cream.
To make it, boil 1 cup of raw cashews for 10 minutes until very soft. Drain them and add to a high-speed blender with ½ cup water, 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, and ½ teaspoon salt. Blend until it becomes incredibly silky smooth – this can take anywhere from 3 to 7 minutes depending on your blender model.
– Vegan butter: There are many excellent vegan butter options available today. Some reliable brands that perform well in this recipe include Miyoko’s European Style Cultured Vegan Butter, Vioblock from Violife, Melt Organic Butter, Earth Balance, and Kite Hill. Choose your favorite for rich, buttery flavor.
– Vegan heavy cream: The most authentic option would be a soy-based vegan cream, such as those offered by Alpro or Violife (more common in Europe, but sometimes available online in the USA).
Alternatively, you can use our homemade vegan sour cream (cashew-based), plain cashew cream, or full-fat coconut milk for a slightly different flavor profile. Another trick is to blend half vegan cream cheese with half unsweetened soy milk until smooth to create a thick, creamy mixture.
– For vegetarians: If you consume dairy but not meat, you can easily adapt this recipe. Simply use plain full-fat dairy yogurt or Greek yogurt, unsalted dairy butter, and regular heavy cream as direct substitutes for their vegan counterparts.
**CRUCIAL TIP FOR TEXTURE**
**Always tear the tofu with your hands** into bite-sized pieces; do not cut it with a knife.
Hand-torn tofu creates a rugged, uneven surface. This texture is superior because it allows the rich, creamy sauce to adhere to the tofu much better, ensuring every bite is packed with incredible flavor and a satisfying mouthfeel, mimicking traditional butter chicken.
**MAKE AHEAD & STORAGE GUIDELINES**
**– Make Ahead:** Vegan butter chicken is an excellent candidate for making ahead. The flavors meld and deepen beautifully as the tofu sits in the sauce, often tasting even better the next day.
You can also marinate the tofu the day before, covering it and storing it in the fridge, then cook the rest of the dish the following day for a quick and easy dinner.
**– Refrigerator:** Transfer any cooled leftovers into an airtight container and store them in the fridge for up to 3 days.
**– Freezer:** To freeze, allow the butter tofu to cool down completely to room temperature. Transfer it into a freezer-friendly container, ensuring it’s sealed tightly to prevent freezer burn, and freeze for up to 3 months.
**– Thaw:** Defrost frozen portions in the fridge overnight for several hours, or use the defrost setting on your microwave for a faster thaw.
**– Reheat:** This recipe will thicken considerably after being refrigerated or frozen. To reheat, you’ll need to add some water – typically about ½ to 1 cup – to bring the sauce back to your desired consistency. Reheat gently on the stovetop in a skillet or in the microwave, stirring occasionally.
Nutrition
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