Ingredients
For the Tofu:
400 g firm tofu, pressed and cut into cubes
1 tbsp cornflour
½ tsp salt
½ 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 cloves garlic, minced
1 tsp grated ginger
2 large tomatoes, chopped
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli 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)
½ cup water
Fresh coriander, chopped, for garnish
Method
Press the tofu, cut into cubes, and toss with cornflour, turmeric, salt, and garam masala. Fry in a little oil until golden and crisp, then set aside.
Sauté the onion in oil until soft, then add garlic and ginger. Cook until fragrant. Stir in the chopped tomatoes, tomato purée, and all the spices. Cook for a few minutes until thickened.
Add the cashew butter, coconut cream, maple syrup, and water. Simmer gently for 10 minutes, then blend the sauce until smooth.
Return the sauce to the pan, add the crispy tofu, and simmer for another few minutes to let the flavours combine.
Top with fresh coriander and drizzle of coconut cream if desired, serve with rice or naan and enjoy!
by Whiterabbit2000
2 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-tofu-makhani)
Ingredients
For the Tofu:
400 g firm tofu, pressed and cut into cubes
1 tbsp cornflour
½ tsp salt
½ 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 cloves garlic, minced
1 tsp grated ginger
2 large tomatoes, chopped
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli 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)
½ cup water
Fresh coriander, chopped, for garnish
Method
1. Press the tofu, cut into cubes, and toss with cornflour, turmeric, salt, and garam masala. Fry in a little oil until golden and crisp, then set aside.
2. Sauté the onion in oil until soft, then add garlic and ginger. Cook until fragrant. Stir in the chopped tomatoes, tomato purée, and all the spices. Cook for a few minutes until thickened.
3. Add the cashew butter, coconut cream, maple syrup, and water. Simmer gently for 10 minutes, then blend the sauce until smooth.
4. Return the sauce to the pan, add the crispy tofu, and simmer for another few minutes to let the flavours combine.
5. Top with fresh coriander and drizzle of coconut cream if desired, serve with rice or naan and enjoy!
GAH! Thank you for sharing! I need to make this immediately!!!