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.

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Vegan Butter Chicken

Vegan Butter Chicken

Baked Tofu Curry (Vegan Tofu Makhan...

Top 3 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...

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