Tofu Makhani

If you’re familiar with my Paneer Makhani, Butter Chicken, or Makhani Shakshuka recipes, Tofu Makhani is a wonderful vegan/dairy-free alternative. Like the paneer recipe, this version is packed with plant-based protein. I use Trader Joe's super firm high-protein tofu which has 14 grams of protein per serving. It only takes 5 minutes to drain, readily soaks up the marinade, and holds its shape through the cooking process. 

Cashew cream, a touch of sugar, and fragrant methi leaves finish the Tofu Makhani to absolute perfection. Homemade cashew cream is such an excellent replacement for heavy cream that you won’t miss the dairy in the sauce. I often serve Tofu Makhani when entertaining to ensure I have at least one vegan main dish to accommodate as many dietary preferences as possible. If you like tofu you’ll LOVE this dish whether or not you follow a vegan diet. 

What is Makhani

Makhani, which translates to “with butter,” is a classic comfort food dish and guaranteed crowd-pleaser with its robust tomato-ginger sauce spiced with homemade garam masala and finished with cream. In my vegan Tofu Makhani recipe we make a super-simple cashew cream that is every bit as luxurious and a perfect replacement for heavy cream. I like to finish the dish with dried fenugreek leaves for a subtle sweetness and authentic North Indian flavor. I often get asked what gives my curries such a vibrant red-orange color. The secret? It's the mild Kashmiri red chili powder that adds color and spice without too much heat. 

Ingredients

• Tofu: Extra firm tofu or Trader Joe's high-protein super-firm tofu holds up really well in this curry.
• Aromatics: Onion, ginger, and garlic are the foundational flavors of the butter masala sauce, adding sweet and spicy tastes.
• Tomato Puree:  Good quality pureed tomatoes such as Pomi strained tomatoes add a tangy taste and vibrant orange hue to the curry. Instead of canned or boxed puree, you can also puree fresh ripe tomatoes in a blender.
• Tomato Paste: Tomato paste is essential in making the makhani sauce with a deep rich tomato flavor and also adds to the vibrant color of this curry.
• Spices: Includes turmeric, garam masala, and Kashmiri chili powder for a warm classic butter masala taste. Use smoked or sweet paprika with a pinch of cayenne pepper if you don’t have Kashmiri chili powder. 
• Cashew Cream: The ingredient that brings all the flavors together balancing the spices with making the curry creamy with a slight hint of sweetness. I highly recommend making ahead homemade cashew cream.

How to Make Tofu Makhani

• Wrap tofu in paper towels and place a heavy pot on top to help remove excess water. Keep for 5 minutes.
• Cut tofu into 1-inch cubes.
• Add salt, chili powder, turmeric, garam masala, ginger, and garlic paste and toss gently to coat the tofu with spices. Marinate for 15 minutes.

• In a medium pan add oil and onions and saute for 8 to 10 minutes on medium heat. Cover to speed up the cooking process.
• Once the onions are translucent and lightly browned add ginger and garlic and saute for another minute.
• Add tomato puree, salt, chili powder, turmeric, and garam masala. Mix well and cook on medium-low heat for 5 minutes as the oil starts to separate from the sides.

• Add tomato paste and water.
• Mix well and cook covered for 10 minutes on low heat.
• Add sugar, cashew cream, and Kasoori methi.
• Stir gently and cook for 2 to 3 minutes or until the sauce comes to a gentle simmer.

• Heat oil in a non-stick frying pan and add ghee or oil. Line the marinated tofu, adding any excess marinade on top.
• Cook on medium heat for 3 to 5 minutes and then gently flip over the tofu pieces using a flat spatula. Cook for an additional 3 to 5 minutes as the tofu starts to lightly brown.
• Add the fried tofu to the sauce. Bring to a gentle boil.
• Garnish with cilantro

Serving

Serve with homemade Parathas by simply cooking them in oil instead of ghee for a full vegan meal. or serve with these melt-in-your-mouth Phulka and Kakdi Koshimbir.

For a gluten-free meal serve with Basmati Rice or Jeera Rice.

Turmeric Cauliflower Rice also is a perfect pairing option for low-carb alternatives.