tofu makhani

This vegan butter chicken, or tofu makhani is a creamy curry dream. You could mix it up by adding cauliflower, broccoli or any other vegetables of your choice!

Vegan Butter Chicken

onion

garlic

ginger

tsp garam masala

cumin powder

tsp chilli powder

cayenne pepper

bay leaf

tomato passata

oat cream (or other non-dairy cream)

tbsp non-dairy butter

almonds

tofu

frozen peas

lime (optional)

groundnut oil

salt (or

Put your oil in a large pan and bring up to a medium-high heat.

Fry the onion until it starts to soften and turn translucent.

Add the garlic, ginger, spices, bay leaf and cook for a couple of minutes until fragrant.

Pour in the passata, give it a stir and bring up to a simmer.

Stir in the cream, butter and ground almonds - if the curry starts to look too thick at this point, just add some water, as the almonds can cause it to thicken up.

Put the peas and lime juice in (if using), give it a good stir and season to taste, around 1/4 teaspoon of salt should be enough.

Serve up with rice and some of our delicious naan bread.

Such a quick and delicious recipe! Creamy and spicy - I keep wanting to go back for more. Thanks for the fab recipe!

This was the most delicious curry I've made. Will be making this over and over. Really quick and simple to make too.

Third time I've made this, tonight, but this time just for me, so with all the spices! It's a wonderful curry and a fantastic recipe. Thanks, punks!

Such a great recipe! I used vegan chick'n instead of tofu because that's what I had in the freezer and it was soooooo good. I also added coriander because I'm just a fiend for it. Would definitely make again :)

The easiest, simplified and hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree Soyfree option

Baked Tofu Curry (Vegan Tofu Makhani)

tsp oil (divided)

oz firm or extra firm tofu (pressed and cubed small)

onions

garlic (minced)

tsp minced ginger

green chili

tsp coriander

tsp cumin

tsp cardamom

tsp black pepper

1/4-1/3 tsp cayenne (or Indian red chili powder

bay leaves

tsp dried fenugreek leaves (optional)

tomato puree

oz coconut milk (or 1 1/4 cup of cashew milk)

salt

cilantro

Brush the oil all over a large baking dish. Add the pressed and cubed Tofu to 1 side of the baking dish, and toss well to coat with some of the oil.

On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and a good pinch of salt, and mix well to coat.  Then bake at 400 degrees F (205 c) for 12-15 minutes, or until the onion is golden and the tofu is slightly crisp on the sides.

Take the baking dish out of the oven, and add in the tomato puree, canned coconut milk, and salt, and mix well, then even it out with a spatula. Put it back in the oven to bake for 15-20 minutes, or until the sauce has thickened to preference.

Take the dish out of the oven, garnish witb cilantro , some coconut cream, and serve with rice or flat bread. You can also add in some vegan butter just before serving.

This Indian restaurant style tofu makhani has chunks of creamy, flavorful tofu in a delicately spiced, delicious orange sauce.

Tofu Makhani

¼ tsp Kashmiri chilli powder ((or paprika))

turmeric

lemon juice

Salt

tbsp avocado oil oil

tsp avocado oil oil

green cardamom pods

cloves

black peppercorns

cinnamon

onion ((diced))

tomato ((diced))

tomato paste

tbsp ginger garlic paste

tbsp coriander

cashews

water ((or vegetable stock))

tsp sugar

butter

cilantro ((chopped, for garnish))

Place spices for tofu marinade -- turmeric, ground coriander, ground cumin and Kashmiri chili powder or paprika -- in a bowl along with lemon juice.

Whisk to mix.

Add tofu slices to the bowl and coat each slice on all sides with the marinade.

Heat a tablespoon of oil in a large pot or Dutch oven over medium heat (use an enameled pot or non-stick pot to ensure tofu doesn&#39;t stick). Add the tofu slices and sear them on all sides until a light crust forms. This should take no more than two minutes per side.

Remove the tofu to the bowl you made the marinade in and let it cool enough to handle, then cut the tofu into ½-inch cubes. Set aside.

Prep tofu

In the same pan or Dutch oven that you fried the tofu, heat a teaspoon of oil over medium heat. Add the whole spices: peppercorns, cinnamon bark, cloves and cardamom. Saute for a minute.

Add the onions along with a pinch of salt. Sauté the onions until soft, not brown, 2-3 minutes.

Add the tomatoes, tomato paste, ginger garlic paste, ground coriander, ground cumin and Kashmiri red chilli powder or paprika to the pot. Mix and cook, covered, until the tomatoes break down and are very soft, about 3-4 minutes.

Stir in the cashews and continue sauteing for a couple of minutes.

Add a cup of water, mix, and turn off heat. Once the mixture has cooled a little, remove it to a blender.

Blend it into a smooth sauce. You can also do use an immersion blender to blend the curry in the pot itself. Pour the blended sauce back into the pot. Stir in sugar and kasoori methi.

Bring the sauce to a boil over medium heat. Continue to cook for 5 minutes, stirring frequently. The gravy will thicken, so add another cup of water to thin it out. Stir in the tofu cubes and warm through for 2-3 more minutes.

Stir in the vegan butter, add cilantro, and turn off heat.

Make makhani curry

This is going to be my supper for tonight...looks absolutely delicious with some naan....can't wait!!!!

We've been making this recipe for years now, it is one of our family's favorite dinners, and made it again when saw your recipe yesterday. So delicious, best makhani ever!

I have always been intimidated by those decadent creamy orange restaurant-style curries, but this turned out absolutely wonderful! I am sure I will make it again. 
I've made a few of your other curries (sambar, avial, pav bhaji, etc.), and I would like to thank your blog for introducing me to so many wonderful Indian dishes, and for veganizing so many classics! It's rare to find cultural recipes presented in a manner that is both authentic and accessible, not to mention vegan-friendly. I also really enjoy the personal experience and context you provide for each dish. (Your pav bhaji post paints such a vivid picture; I think about those Mumbai street vendors every time I make the recipe.) 
Much love from a random college student who is addicted to her local Indian grocery store. :)

Thank you for info about the accompanying dishes, that's great advice. I am preparing this for a dinner party so I want to make sure it all goes well together !  Warmest wishes, Susan

Unbelievably delicious with depth and layers of flavours coming through - the best ever !  Can anyone tell me what other dishes such as vegetable or rice dishes would go well with this ?

This is so good I made it twice in the same week.
Cant wait to try more of your recipes

I have only just started cooking and I tried this recipe Didn't have all the ingredients from your list. I didn't use cashew, used water instead of vegetable stock and honey instead of maple syrup. It turned out so good. Thank you

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Vegan Butter Chicken

Vegan Butter Chicken

Baked Tofu Curry (Vegan Tofu Makhan...

Tofu Makhani

Top 4 tofu makhani recipes from across the web

The most viewed tofu makhani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Butter Chicken

Vegan Butter Chicken

Baked Tofu Curry (Vegan Tofu Makhan...

Tofu Makhani

The most viewed tofu makhani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine