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Pan fried tofu and tender black lentils are simmered in spicy tomato sauce with creamy dairy-free yogurt to make this flavorful Indian-inspired vegan curry.
It's crazy to me how much the supermarket has changed in the 4+ years I've been blogging. There's so much more available now!
Like, I used to be super reluctant to post anything with jackfruit because I knew most of the people reading wouldn't be able to get their hands on jackfruit. Now I'm nervous about posting a recipe for anything without jackfruit because you're all apt to ask if you can add jackfruit to the dish. I'm kidding. But not really. It happens with about 16% of the recipes I post. Could this one be modified to be Indian butter jackfruit? Maybe!
This recipe is a mish-mosh of a couple of dishes sitting on my to-make list for a while. I wanted to do a vegan version of Indian butter lentils (dal makhani) and Indian butter chicken (chicken makhani) or paneer, which is easier to replicate than chicken (unless maybe you're using jackfruit...hmmmm).
In any event, Indian butter something vegan, because it sounds so good! Or rather, it is good, at least dal makhani is — that's the only of the three above-mentioned dishes I've had, but same sauce, same difference, right? I think?
So I decided to put it all together, lentils and tofu for a big old bowl of Indian butter tofu and lentils. Not authentic, but we're not even technically using butter so we'll have to let it slide.
I've done a few creamy, tomatoey Indian curries at this point using cashews or coconut milk for the creamy part. This time around I decided to try something different, and this brings me back to that whole rant on "oh there's so much more vegan food available these days...you kids don't know how good you have it." My ingredient of choice: vegan yogurt.
Most supermarkets, including the one down the street from me, have had some vegan yogurt in stock for a few years, and my some I mean like one brand and one flavor that's usually sugary and fruity. I'm happy to say that at some point in the last year or so there seems to have been a vegan yogurt explosion. I can find all kinds of flavors now, at all kinds of stores, including plain, which is really the flavor I wanted most. Did you guys get plain vegan yogurt in your stores too? I hope so, because I put it in here.
I love that this recipe uses yogurt because there's no blending involved. Any day I can skip busting out the blender is a good day indeed. Also, it makes the sauce really rich and creamy.
If you can't find the yogurt needed for this I'll bet some coconut cream would work instead.
I also used urad dal, which is the type of Indian black lentils you'd normally find in dal makhani. And that can be tough to find, but guess what? The dish totally works with other types of lentils. If all you can find is green or brown or even red, then swap them out and it'll be every bit as delicious.
5 from 3 votes
Indian Butter Tofu & Lentils
Pan fried tofu and tender black lentils are simmered in spicy tomato sauce with creamy dairy-free yogurt to make this flavorful Indian-inspired vegan curry.
CourseEntree
CuisineAmerican, Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 345 kcal
Author Alissa
Ingredients
- ½cupwhole black urad dalyou can sub another variety of lentil — see note
- ¼cupvegan butterdivided
- 114 ounce package extra firm tofu, drained, pressed, and cut into 1-inch cubes
- 1medium oniondiced
- 1serrano pepperseeded and minced (optional, omit for a milder version)
- 4garlic clovesminced
- 1teaspoonfreshly grated ginger
- 2-3teaspoonsgaram masalato taste
- ½teaspoonground cumin
- ½teaspoonturmeric
- ¼teaspoonground cardamom
- 114 ounce can crushed tomatoes
- 1cupvegetable broth
- 2teaspoonsvegan granulated sugaryou can skip this if you're opposed to adding sugar, but it helps balance out the tartness of the tomatoes and yogurt
- ⅔cup5.3 ounce container plain non-dairy yogurt
- Salt and pepper to taste
- Fresh cilantro
- Cooked basmati ricefor serving
Instructions
Place the lentils into a small saucepan and cover with about 3 inches of water. Place over high heat and bring the water to a boil. Allow to cook until the lentils are tender. This will take about an hour if you're using urad dal, less for other varieties. Drain any excess water when the lentils are done cooking.
When the lentils have about 30 minutes cook time left, coat the bottom of a medium pot with 2 tablespoons of vegan butter. Place over medium heat and melt the butter. Add the tofu and cook for about 10 minutes, flipping once or twice, until the cubes are browned on multiple sides. Remove the tofu from the pot and transfer it to a plate.
Add the remaining vegan butter to the pot and allow it to melt. Add the onion and sauté until soft and translucent, about 5 minutes. Add the serrano pepper, garlic, ginger, garam masala, cumin, turmeric, and cardamom. Sauté for about 1 minute more, until very fragrant. Return the tofu to the pot and stir in the crushed tomatoes, broth, and sugar. Raise heat and bring the mixture to a simmer. Allow to cook until the sauce thickens up a bit, about 20 minutes. Stir in the lentils and yogurt. Allow to cook another minute or two, just until heated throughout. Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
Divide the tofu and lentils onto plates and top with a sprinkle of cilantro. Serve with basmati rice.
Recipe Notes
You can substitute regular black, brown, green, or red lentils if you'd like. Cooking times will vary, so you'll need to refer to the package directions or test them for doneness every ten minutes or so during cooking.
Nutrition Facts
Indian Butter Tofu & Lentils
Amount Per Serving
Calories 345Calories from Fat 149
% Daily Value*
Fat 16.6g26%
Saturated Fat 3.1g16%
Sodium 511mg21%
Potassium 508mg15%
Carbohydrates 30.7g10%
Fiber 12.3g49%
Sugar 10.1g11%
Protein 18.7g37%
Calcium 220mg22%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Raquel Osorio saysGreat recipe, anyone concerned about sugar could use date paste or soaked dates(2-3) finely chopped with the soaking water. The sweet element is crucial here, people. It makes all the spices come together in a very comfort type of dish. Switch to brown rice and add a raw or steamed green veggie to turn into an extra healthy meal.
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- Alissa Saenz says
Thanks for the tips!
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- Angela Curtis says
I need non spicy recipes I have heard, also I have high blood pressure
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- Angela Curtis says
Not heard,Gerd
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- Alissa Saenz says
I have a bunch of mild recipes in the archives and a few coming up! :)
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- Beth says
"Vegan granulated sugar"? Please; how is sugar anything but vegan?
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- Alissa Saenz says
Most granulated sugar is processed with animal bone char, at least in the United States. You'll want to look for anything specifically labeled vegan or organic, which doesn't use bones.
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- Claudette says
Most sugar is processed thru “bone” char. Known fact.Reply
- Bec says
Not in the UK so it isn't common knowledge in certain countries
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- Sue says
Must try! Looks delish!
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- Alissa Saenz says
I hope you enjoy it!
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- Jennifer says
I made this last night and it came out great! I used black lentils since I always have them in the pantry, and since I didn't have cardamom I subbed a mix of cinnamon and nutmeg (that was the internet's suggestion!) For the yogurt, I used Kite Hill plain, since it's very hard to find unsweetened yogurt anymore, especially in small containers. Really yummy, and I feel like it would also make a great vegetable curry, with mushrooms and peas and other veggies if you don't want to deal with cooking tofu. The sauce is just sooo good! Thanks for posting!
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- Alissa Saenz says
Yay! I'm glad you enjoyed it! And you're totally right - this sauce would work with all kinds of veggies. :)
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- Kirsten says
Delicious! I've never had butter chicken, but my partner has. We both thought this was 100% a keeper recipe. Nice balance of sweet and spice, the seasonings are spot on, and the lentils plus the tofu is a great double-hit of protein.
Thanks!
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- Alissa Saenz says
Yay! I'm so glad you both enjoyed it! Thanks Kristen!
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- Kirsten says
Can’t believe I first made this in 2017. Amazing.
We make this all the time, and are making this for supper tonight. So excited about it. First day off after 60 hour work week for me, and this is what I’ve even looking forward to the most.
Thanks again for a recipe that has become a regular feature in our rotation, and one we always look forward to. Delicious.
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- Seia says
I subbed the sugar for maple syrup and also onions for leeks and added some mustard. It was absolutely divine!
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- Alissa Saenz says
I'm glad to hear that! Thanks Seia!
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- Karla says
Thank you so much for the recipe! I cooked it for dinner tonight and it was AMAZING. Easily the best thing I have ever cooked, just crazy delicious. I used black (beluga) lentils, but otherwise followed the recipe exactly.
My extremely picky meat-eater baby sister devoured a huge portion. I will definitely be making this again!!!
Maybe next time I’ll add some mushrooms and veggies when I’m adding the garlic - but I’m wary of changing a single thing, it was just perfect.
For anyone else counting, these are the macros I ended up with per 100g: 146kcal; 8,9g carbs; 7,4g fat; 9,4g protein.
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- Alissa Saenz says
I'm so glad you enjoyed it!! Thanks so much Karla!
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- Vida says
Can I use vanilla flavored coconut yogurt? If yes, should I lessen the added sugar? Thanks!
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- Alissa Saenz says
I wouldn't recommend it - I've done that before with vanilla soy milk in savory recipes and it always ends up tasting a bit odd.
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- Jackie says
I used black lentils and added peas. My husband and I both enjoyed it. Thanks!Reply
- Alissa Saenz says
Glad you enjoyed it!
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- Heidi says
Incredibly delicious and warmed us up on a very cold Alaska night.Reply
