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    Home » Recipes » Dairy Free » Instant Pot Indian Butter Tofu

    Instant Pot Indian Butter Tofu

    Last Modified: October 7, 2020 - Published by: christieathome - Comments: 6 Comments

    Jump to Recipe Jump to Video Print Recipe

    Instant Pot Indian Butter Tofu. Delicious, quick and easy to make as long as you have an instant pot.  It's creamy and dairy-free. Perfect for those nights when you're really craving some Indian food for dinner!

    This Indian butter tofu recipe is one that I am excited to share with you. It's SO good with some steamed white rice and you’ll have leftovers too!

    If you’re not vegan, you can sub the tofu in with chicken, pork or beef. It’s really up to you! But if you do you’ll need to increase the pressure cook time to 14 minutes for my Indian style butter tofu.

    Instant Pot Indian Butter Tofu

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    For this recipe

    You will need the following for my vegan indian butter tofu:

    • 500 grams organic smoked tofu, diced
    • 2 tbsp vegan butter
    • 2 tsp garlic, minced
    • ½ cup marinara sauce
    • 1 tbsp tomato paste
    • 1 ½ tsp garam masala
    • ½ tsp cumin ground
    • 0.5 tbsp coriander ground
    • ½ tsp ginger powder
    • 0.5 tbsp paprika
    • ½ tsp turmeric powder
    • 0.5 tsp salt
    • 1 cup water
    • 1 cup cashew cream [⅓ raw cashews soaked in ⅔ cup hot boiling water for 5 minutes, blended until smooth in a blender]

    Required: Instant Pot and Blender

    Instant Pot Indian Butter Tofu

    Watch how I made it!

    Watch how I made this easy Indian tofu:

    Pin for later!

    Give it a try!

    Well I hope you give my Instant Pot Indian Butter Tofu recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this Indian style butter tofu, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my Indian butter tofu vegan recipe, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    Disclaimer: I am not sponsored by the companies listed in this blog.

    Instant Pot Indian Butter Tofu

    Vegan Instant Pot Indian Tofu (30 min Recipe)

    christieathome
    Instant Pot Indian Butter Tofu. Delicious, quick and easy to make as long as you havean instant pot.  It's creamy and dairy-free. Perfect for those nights whenyou're really craving some Indian food for dinner!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine Indian
    Servings 2
    Calories per serving 1090 kcal

    Ingredients
      

    • 500 grams smoked tofu diced (do not substitute with plain tofu)
    • 2 tbsp vegan butter
    • 2 tsp garlic minced
    • ½ cup marinara sauce
    • 1 tbsp tomato paste
    • 1 ½ tsp garam masala
    • ½ tsp cumin ground
    • ½ tbsp ground coriander
    • ½ tsp ginger powder
    • ½ tbsp paprika
    • ½ tsp turmeric powder
    • ½ tsp salt
    • 1 cup water

    Cashew Cream

    • ⅓ cup raw cashews
    • ⅔ cup hot boiling water

    Instructions
     

    • In a blender, add cashews and hot boiling water. Soak for 5 minutes. Blend on high until smooth.
    • Set your Instant Pot on Saute Mode and melt your vegan butter.  Then sauteed minced garlic until fragrant. Add smoked tofu, followed by marinara sauce, tomato paste, spices and salt.  Mix together.
    • Pour in water. Cover with lid and switch Pressure Knob to “Sealing”. Set to “Pressure Cook” mode and set timer for 8 minutes. Allow it to cook.
    • Once cooked, the Instant Pot will notify you or turn off. Safely release the pressure. Remove the lid.
    • Stir in the cashew cream. Serve with basmati rice to enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Instant Pot
    Measuring Set
    Santoku Knife
    Cutting Board
    Nutrition
    Calories: 1090kcal | Carbohydrates: 177g | Protein: 59g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 1068mg | Potassium: 504mg | Fiber: 19g | Sugar: 28g | Vitamin A: 1011IU | Vitamin C: 54mg | Calcium: 500mg | Iron: 17mg
    Course dinner, lunch
    Cuisine Indian
    Keyword indian butter tofu, indian butter tofu paneer, indian butter tofu recipe, indian butter tofu vegan, indian style butter tofu

    Suggested Equipment

    « Tofu Egg Pad Thai
    Japanese Matcha Soufflé Pancakes »

    Reader Interactions

    Comments

    1. Rosemary

      April 30, 2020 at 5:30 pm

      5 stars
      I love Indian butter chicken! I'll have to try it with tofu next time!!

      Reply
    2. kristen

      July 07, 2020 at 3:31 pm

      How do I get tofu smoked?

      Reply
      • christieathome

        July 07, 2020 at 4:28 pm

        It's available at most grocery stores in the refrigerated section. If you can't find it, use extra firm tofu instead.

        Reply
    3. Frank vigliotti

      November 16, 2020 at 12:48 am

      5 stars
      Christie, THANK YOU! This was amazing! Like eating out in a restaurant, and it's such a breeze to cook. I used fresh garlic, and fresh ginger. I could've sworn I had ginger powder in my cabinet, at one point I must've had 3 in there, but I didn't. I could not find smoked tofu, and I live in NYC! That said, I used extra firm, as you said, and it's great. I used my homemade vegetable stock in place of water (I do that with all instant pot recipes that call for water) and added that first, as I'm so paranoid about tomato sticking. The cashew sauce was perfect, and the dish is perfection. I look forward to more recipes from you!

      Reply
      • christieathome

        November 16, 2020 at 1:58 pm

        You're very welcome Frank! I am so glad to hear you enjoyed it and it's great that you used fresh ginger and garlic! Fresh is always the best. Happy to hear about the substitutes that you used to make it work for you! It's always fun to experiment in the kitchen. Thanks for making my recipe and for your kind review! - Christie

        Reply
    4. Heidi | The Frugal Girls

      May 24, 2021 at 4:05 pm

      5 stars
      That was such a smart idea for using the Instant Pot to create this curry. Making dinner in just 30 minutes is always convenient!

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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