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
 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
 3 tomatoes or 400 grams canned diced tomatoes
 1 teaspoon maple syrup
 Salt to taste
 ½ teaspoon red chili powder (like cayenne)
  teaspoon turmeric
 1 teaspoon garam masala
 ½ teaspoon kasuri methi (Dried fenugreek leaves purchased at Indian grocery store.)
 ½ cup full-fat coconut milk.
 2 tablespoons cilantro or parsley

Instructions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid.

2

Preheat the oven to 420° F.

3

Cut tofu into cubes and season with salt and pepper.

4

On a baking tray lined with a silicone sheet, arrange the cubes without them touching.

Bake for 25 to 30 minutes turning the cubes half way through.

Cook until the tofu is lightly golden.

5

In a pan on medium-high heat, add oil, bay leaf, cinnamon, and cardamom. Sauté for 1 minute.

6

Add the onions and cook until golden brown. (Add splashes of water, as needed, to keep the onions from sticking to the pan.)

7

Add garlic, ginger, and jalapeño, and stir to mix for 30 seconds.

8

Stir in the tomatoes and maple syrup. Cook on medium heat for 10 minutes until the tomatoes have softened.

9

Let the mixture cool and place in a high-speed blender until it becomes a smooth paste.

10

Pour the curry back into the pan and add all the spices. Cook for 5 minutes.

11

Add the baked tofu to the curry. Mix in the coconut milk and simmer for 10 minutes on medium-low flame.

12

Top with cilantro or parsley, if desired.

Note:
Consider serving this curry with our favorite Vegan Naan bread.

Naan

Jeera Rice (Cumin Rice) in Your Instant Pot

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Ingredients

 1 14-ounce package extra-firm tofu, cubed
 Salt and pepper to taste
 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
 3 tomatoes or 400 grams canned diced tomatoes
 1 teaspoon maple syrup
 Salt to taste
 ½ teaspoon red chili powder (like cayenne)
  teaspoon turmeric
 1 teaspoon garam masala
 ½ teaspoon kasuri methi (Dried fenugreek leaves purchased at Indian grocery store.)
 ½ cup full-fat coconut milk.
 2 tablespoons cilantro or parsley

Directions

1

Using kitchen scissors, carefully open the tofu package. Drain the liquid. Place the tofu between 2 plates. Weight the top plate with a heavy jar for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid.

2

Preheat the oven to 420° F.

3

Cut tofu into cubes and season with salt and pepper.

4

On a baking tray lined with a silicone sheet, arrange the cubes without them touching.

Bake for 25 to 30 minutes turning the cubes half way through.

Cook until the tofu is lightly golden.

5

In a pan on medium-high heat, add oil, bay leaf, cinnamon, and cardamom. Sauté for 1 minute.

6

Add the onions and cook until golden brown. (Add splashes of water, as needed, to keep the onions from sticking to the pan.)

7

Add garlic, ginger, and jalapeño, and stir to mix for 30 seconds.

8

Stir in the tomatoes and maple syrup. Cook on medium heat for 10 minutes until the tomatoes have softened.

9

Let the mixture cool and place in a high-speed blender until it becomes a smooth paste.

10

Pour the curry back into the pan and add all the spices. Cook for 5 minutes.

11

Add the baked tofu to the curry. Mix in the coconut milk and simmer for 10 minutes on medium-low flame.

12

Top with cilantro or parsley, if desired.

Note:
Consider serving this curry with our favorite Vegan Naan bread.

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

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

Tofu Makhani Curry