Description
Tofu Makhani (Vegan Butter Tofu) is a luscious, plant-based spin on the classic Indian butter chicken. Crisp golden tofu is coated in a velvety, spiced tomato-coconut cream sauce that bursts with warming flavors and a hint of sweetness. This comforting curry is easy to prepare, deeply satisfying, and perfect served hot with basmati rice or naan for a wholesome vegan meal.
Ingredients
Units
Scale
For the Tofu:
- 400 g firm tofu, pressed and cut into cubes
- 1 tbsp cornflour
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp vegetable oil
For the Makhani Sauce:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 large tomatoes, chopped
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp salt (or to taste)
- 1 tbsp cashew butter (or almond butter)
- 200 ml coconut cream
- 1 tsp maple syrup (or sugar)
- 1/2 cup water
For Garnish:
- Fresh coriander, chopped
- Extra coconut cream, for swirling
Instructions
- Prepare the Tofu: Pat the tofu dry using kitchen towels and press it for about 20 minutes to remove excess moisture. Cut into cubes and toss with cornflour, turmeric, salt, and garam masala until evenly coated.
- Fry the Tofu: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu cubes and fry, turning occasionally, until golden and crisp on all sides. Remove the tofu from the pan and set aside on a plate.
- Sauté the Aromatics: In the same pan, add 2 tablespoons of vegetable oil. Add the chopped onions and sauté until soft and golden, about 5-7 minutes. Add the minced garlic and grated ginger, and cook until fragrant, about 1 minute more.
- Cook the Tomato Base: Stir in the chopped tomatoes and tomato purée. Add the cumin, coriander, turmeric, garam masala, chili powder, and salt. Cook the mixture, stirring occasionally, until the tomatoes have broken down and the sauce thickens, about 8 minutes.
- Add Creaminess: Stir in the cashew butter, coconut cream, maple syrup, and water. Mix well and let the sauce simmer gently for 10 minutes to meld the flavors together.
- Blend the Sauce: Carefully blend the sauce using a hand blender directly in the pan, or transfer to a countertop blender and blend until smooth. Return the sauce to the pan if needed.
- Combine Tofu and Sauce: Add the crispy tofu cubes back into the sauce. Stir gently so the tofu is well coated, and let it simmer for 5 minutes so the flavors infuse.
- Garnish and Serve: Top with chopped fresh coriander and a swirl of coconut cream. Serve hot with fluffy basmati rice or vegan naan for a complete meal.
Notes
- Pressing the tofu is important for crispiness — try placing a heavy pan on top to help drain excess water.
- Adjust the level of chili powder for your preferred spice level.
- For an even richer sauce, add extra coconut cream as garnish before serving.
- This dish can be made ahead and reheated; the flavors deepen over time.
- Swap cashew butter with almond butter if desired.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 385
- Sugar: 7g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg