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Tofu & Peppers in Vegan Butter Chicken Sauce
Tofu and Red Pepper Curry.
This is my go to recipe on a busy night. This quick and delicious curry is ready in under 10 minutes, which is just what I need to make rice on the side.

Serves: 2-3
Preparation time: 10 minutes
Cook time: 10 minutes


  1. GOOD FOOD FOR GOOD Butter Chicken Sauce – 1 jar (250 ml)
  2. Firm tofu (pressed and cubed) or Paneer – 250g
  3. Red pepper – 1, deseeded and cubed
  4. Cooking oil – 1 tbsp


  1. Warm oil in a pan and stir fry peppers and Tofu ~ 3 minutes
  2. Add a jar of Butter Chicken cooking sauce and 1/4 jar water to the pan.
  3. Cook the sauce till you see bubbles on the side and sauce has reached the desired consistency ~ 3-4 minutes
  4. Remove from heat and cover to allow the tofu to absorb all the flavours ~ 3-4 minutes
  5. Garnish with cilantro and cashew cream (optional)

Chefโ€™s Tip
I love the easy tips to cook tofu from Good Housekeeping magazine, especially pressing the tofu to get all that water out.

Recipe and photo by Richa Gupta