Tofu Makhani Curry

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Tofu Makhani Curry

Tofu-Makhani-Curry--wb

CategoryCuisineDiets,

This creamy, delicious, and flavorful curry is just the kind of “warm-up” we all need during the winter season. It packs a protein punch with a variety of nutritional spices.

Ingredients

 1 (14-ounce) package extra-firm tofu, cubed
 Salt and pepper to taste
 Canola or other vegetable oil spray
 1 teaspoon refined coconut or vegetable oil
 1 bay leaf
 1 small cinnamon stick (optional)
 2 green cardamom pods
 1 medium onion, chopped
 3 cloves garlic, crushed
 ½ teaspoon grated fresh ginger
 1 small seeded and chopped jalapeño pepper or Indian green chiili pepper
 3 tomatoes or 400 grams canned diced tomatoes
 1 teaspoon maple syrup
 Salt to taste
 ½ teaspoon red chili powder (like cayenne)
 ⅛ teaspoon turmeric
 1 teaspoon garam masala
 ½ teaspoon kasuri methi (Dried fenugreek leaves purchased at Indian grocery store.)
 ½ cup full-fat coconut cream (not milk)
 2 tablespoons cilantro or parsley

Instructions

1

Prepare the Tofu:

Drain and press the tofu for 20 minutes to remove excess moisture.

Cut into cubes and season with salt and pepper.

Arrange on a lined baking tray without overlapping. Spray lightly with vegetable oil.

Bake at 420°F (215°C) for 25-30 minutes, flipping halfway, until golden.

2

Make the Curry Base:

Heat oil in a pan over medium-high heat.

Add bay leaf, cinnamon stick, and cardamom. Sauté for 1 minute.

Stir in onions and cook until golden, adding water if needed.

Add garlic, ginger, and jalapeño. Cook for 30 seconds.

Stir in tomatoes and maple syrup. Cook on medium heat for 10 minutes until soft.

3

Blend the Curry:

Let the mixture cool slightly.

Remove bay leaf.

Using a high-speed blender, whirl until smooth. If you don’t have a high speed blender, remove cinnamon stick. After blending, add cinnamon stick to curry while simmering. Remove before serving.

4

Finish the Curry:

Pour the blended curry back into the pan.

Stir in cumin, coriander, turmeric, paprika, and garam masala. Cook for 5 minutes.

Add baked tofu and coconut cream. Simmer on medium-low for 10 minutes.

5

Serve:

Garnish with fresh cilantro or parsley.

Serve with warm naan or cumin rice.

Naan

Jeera Rice (Cumin Rice) in Your Instant Pot

Serves 3 to 4

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Ingredients

 1 (14-ounce) package extra-firm tofu, cubed
 Salt and pepper to taste
 Canola or other vegetable oil spray
 1 teaspoon refined coconut or vegetable oil
 1 bay leaf
 1 small cinnamon stick (optional)
 2 green cardamom pods
 1 medium onion, chopped
 3 cloves garlic, crushed
 ½ teaspoon grated fresh ginger
 1 small seeded and chopped jalapeño pepper or Indian green chiili pepper
 3 tomatoes or 400 grams canned diced tomatoes
 1 teaspoon maple syrup
 Salt to taste
 ½ teaspoon red chili powder (like cayenne)
 ⅛ teaspoon turmeric
 1 teaspoon garam masala
 ½ teaspoon kasuri methi (Dried fenugreek leaves purchased at Indian grocery store.)
 ½ cup full-fat coconut cream (not milk)
 2 tablespoons cilantro or parsley

Directions

1

Prepare the Tofu:

Drain and press the tofu for 20 minutes to remove excess moisture.

Cut into cubes and season with salt and pepper.

Arrange on a lined baking tray without overlapping. Spray lightly with vegetable oil.

Bake at 420°F (215°C) for 25-30 minutes, flipping halfway, until golden.

2

Make the Curry Base:

Heat oil in a pan over medium-high heat.

Add bay leaf, cinnamon stick, and cardamom. Sauté for 1 minute.

Stir in onions and cook until golden, adding water if needed.

Add garlic, ginger, and jalapeño. Cook for 30 seconds.

Stir in tomatoes and maple syrup. Cook on medium heat for 10 minutes until soft.

3

Blend the Curry:

Let the mixture cool slightly.

Remove bay leaf.

Using a high-speed blender, whirl until smooth. If you don't have a high speed blender, remove cinnamon stick. After blending, add cinnamon stick to curry while simmering. Remove before serving.

4

Finish the Curry:

Pour the blended curry back into the pan.

Stir in cumin, coriander, turmeric, paprika, and garam masala. Cook for 5 minutes.

Add baked tofu and coconut cream. Simmer on medium-low for 10 minutes.

5

Serve:

Garnish with fresh cilantro or parsley.

Serve with warm naan or cumin rice.

https://veggiefestchicago.org/recipe/naan/

https://veggiefestchicago.org/recipe/instant-pot-jeera-rice-cumin-rice/

Serves 3 to 4

Tofu Makhani Curry
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