Ever had one of those days where you crave something comforting yet totally unexpected? Dive into this aromatic tofu curry that promises to take your taste buds on a little global adventure, all from the comfort of your kitchen.
Tofu Makhani is a dish I love for its rich and creamy texture, bringing Indian flavors to life with firm tofu, fragrant spices like cumin and garam masala, and a creamy base of coconut milk and cashew paste. The bold flavor profiles offer a nutritionally balanced, delicious plant-based meal.
Tofu Makhani Recipe Ingredients
- Tofu: A great source of plant-based protein and contains all nine essential amino acids.
- Coconut Milk: Provides a rich, creamy texture and adds healthy fats.
- Garam Masala: A spice blend that adds warmth and depth to the dish.
- Cashew Paste: Gives a creamy texture and a hint of sweetness.
- Tomato Puree: Adds acidity and tanginess for balance.
- Ginger: Offers a spicy kick and aids digestion.
- Cumin Seeds: Enhances flavor and offers antioxidant properties.
- Cilantro: Provides freshness and a pop of color.
Tofu Makhani Recipe Ingredient Quantities
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 cup tomato puree
- 1/2 cup coconut milk
- 1 tablespoon cashew paste
- 1 tablespoon sugar or to taste
- Salt to taste
- 1/4 cup water or as needed
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon butter or vegan alternative
- Lemon wedges for serving
How to Make this Tofu Makhani Recipe
1. Cut the drained and pressed tofu into cubes. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat and sauté the tofu until golden brown on all sides. Remove and set aside.
2. In the same pan, add another tablespoon of vegetable oil. Add cumin seeds and fry until they start to splutter.
3. Add the chopped onion and sauté until it turns golden brown. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the garam masala, turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well for about 30 seconds to bloom the spices.
5. Pour in the tomato puree and cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the sides.
6. Stir in the coconut milk and cashew paste, mixing until smooth. Add a tablespoon of sugar and salt to taste.
7. Add 1/4 cup water to the sauce and mix well. Allow the mixture to simmer for a few minutes to let the flavors meld together.
8. Return the tofu cubes to the pan, stirring gently to coat them with the sauce. Let them cook for a few minutes to absorb the flavors.
9. Add butter or the vegan alternative, stirring until it melts into the sauce. Garnish with chopped fresh cilantro.
10. Serve hot with lemon wedges on the side, alongside rice or naan. Adjust seasoning as needed before serving.
Tofu Makhani Recipe Equipment Needed
1. Knife
2. Cutting board
3. Non-stick pan
4. Spatula
5. Tablespoon measuring spoon
6. Teaspoon measuring spoon
7. Grater
8. Mixing spoon
9. Measuring cup
FAQ
- What is the best type of tofu to use for Tofu Makhani? Use firm or extra-firm tofu to maintain its shape during cooking.
- How do you press tofu effectively? Wrap the tofu block in a clean towel and place a heavy object on top for at least 15-30 minutes.
- Can I make this recipe spicier? Yes, adjust the amount of red chili powder according to your heat preference.
- Is there a substitute for coconut milk? You can use heavy cream or a non-dairy alternative like almond milk for a different flavor profile.
- What can be used in place of cashew paste? Almond paste or a smooth peanut butter can be used as a substitute to achieve a creamy texture.
- Can I prepare Tofu Makhani ahead of time? Yes, it can be refrigerated for up to 2-3 days and reheated gently on the stove.
- How can I garnish Tofu Makhani? Garnish with fresh cilantro and serve with lemon wedges for an added zest.
Tofu Makhani Recipe Substitutions and Variations
- Instead of vegetable oil, use olive oil or sunflower oil.
- Coconut milk can be substituted with almond milk or cashew cream for a different flavor.
- Use crushed tomatoes or tomato sauce in place of tomato puree.
- Instead of cashew paste, use almond paste or sunflower seed butter.
- For a vegan butter alternative, try using margarine or coconut oil.
Pro Tips
1. Tofu Texture: For an even firmer tofu texture, freeze the tofu overnight and then thaw it before pressing and cooking. This process changes the texture, making it chewier and better at absorbing flavors.
2. Spice Blooming: When adding the spices in step 4, make sure to reduce the heat slightly and keep stirring to avoid burning them. Blooming the spices in oil is essential for unlocking their full flavor potential.
3. Coconut Milk and Cashew Paste Balance: To make a creamier sauce, you can blend the coconut milk and cashew paste together before adding them to the pan. This ensures a smooth consistency and better incorporation.
4. Adjusting Spiciness: If you prefer a milder dish, you can reduce the amount of red chili powder or use sweet paprika as a substitute. Alternatively, increase it for more heat.
5. Finish with Freshness: Just before serving, consider adding an extra squeeze of lemon juice after garnishing with cilantro. The acidity brightens up the dish and enhances the flavors, especially when paired with creamy elements.
Tofu Makhani Recipe
My favorite Tofu Makhani Recipe
Equipment Needed:
1. Knife
2. Cutting board
3. Non-stick pan
4. Spatula
5. Tablespoon measuring spoon
6. Teaspoon measuring spoon
7. Grater
8. Mixing spoon
9. Measuring cup
Ingredients:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 cup tomato puree
- 1/2 cup coconut milk
- 1 tablespoon cashew paste
- 1 tablespoon sugar or to taste
- Salt to taste
- 1/4 cup water or as needed
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon butter or vegan alternative
- Lemon wedges for serving
Instructions:
1. Cut the drained and pressed tofu into cubes. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat and sauté the tofu until golden brown on all sides. Remove and set aside.
2. In the same pan, add another tablespoon of vegetable oil. Add cumin seeds and fry until they start to splutter.
3. Add the chopped onion and sauté until it turns golden brown. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the garam masala, turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well for about 30 seconds to bloom the spices.
5. Pour in the tomato puree and cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the sides.
6. Stir in the coconut milk and cashew paste, mixing until smooth. Add a tablespoon of sugar and salt to taste.
7. Add 1/4 cup water to the sauce and mix well. Allow the mixture to simmer for a few minutes to let the flavors meld together.
8. Return the tofu cubes to the pan, stirring gently to coat them with the sauce. Let them cook for a few minutes to absorb the flavors.
9. Add butter or the vegan alternative, stirring until it melts into the sauce. Garnish with chopped fresh cilantro.
10. Serve hot with lemon wedges on the side, alongside rice or naan. Adjust seasoning as needed before serving.
