Tofu Makhani

5 from 74 votes

This Indian restaurant style tofu makhani has chunks of creamy, flavorful tofu in a delicately spiced, delicious orange sauce.

Prep Time15

Cook Time20

Total Time35

Course: Curry

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 222kcal

14 ounces extra-firm tofu (press out all water and cut the tofu into four slabs)
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon Kashmiri chilli powder (or paprika)
¼ teaspoon turmeric
1 tablespoon lemon juice
Salt to taste
1 tablespoon avocado oil or any neutral oil

1 teaspoon avocado oil or any neutral oil
4 green cardamom pods
4 cloves
10 black peppercorns
1-inch piece cinnamon
1 onion (diced)
1 large tomato (diced)
¼ cup tomato paste
1 tablespoon ginger garlic paste
1 tablespoon ground coriander
1 teaspoon ground cumin
½ to 1 teaspoon Kashmiri chilli powder (or paprika)
¼ cup raw cashews
2 cups water (or vegetable stock)
2 tablespoons kasoori methi (dry fenugreek leaves. Crush them between your palms when you add them to the sauce)
1 teaspoon sugar
1 tablespoon vegan butter
2 tablespoons cilantro (chopped, for garnish)

Place spices for tofu marinade -- turmeric, ground coriander, ground cumin and Kashmiri chili powder or paprika -- in a bowl along with lemon juice.
Whisk to mix.
Add tofu slices to the bowl and coat each slice on all sides with the marinade.
Heat a tablespoon of oil in a large pot or Dutch oven over medium heat (use an enameled pot or non-stick pot to ensure tofu doesn't stick). Add the tofu slices and sear them on all sides until a light crust forms. This should take no more than two minutes per side.
Remove the tofu to the bowl you made the marinade in and let it cool enough to handle, then cut the tofu into ½-inch cubes. Set aside.

In the same pan or Dutch oven that you fried the tofu, heat a teaspoon of oil over medium heat. Add the whole spices: peppercorns, cinnamon bark, cloves and cardamom. Saute for a minute.
Add the onions along with a pinch of salt. Sauté the onions until soft, not brown, 2-3 minutes.
Add the tomatoes, tomato paste, ginger garlic paste, ground coriander, ground cumin and Kashmiri red chilli powder or paprika to the pot. Mix and cook, covered, until the tomatoes break down and are very soft, about 3-4 minutes.
Stir in the cashews and continue sauteing for a couple of minutes.
Add a cup of water, mix, and turn off heat. Once the mixture has cooled a little, remove it to a blender.
Blend it into a smooth sauce. You can also do use an immersion blender to blend the curry in the pot itself. Pour the blended sauce back into the pot. Stir in sugar and kasoori methi.
Bring the sauce to a boil over medium heat. Continue to cook for 5 minutes, stirring frequently. The gravy will thicken, so add another cup of water to thin it out. Stir in the tofu cubes and warm through for 2-3 more minutes.
Stir in the vegan butter, add cilantro, and turn off heat.

You can use vegetable stock instead of water to make the curry, adding another layer of flavor to the tofu makhani.

Special diets:

Soy-free: Use the makhani sauce with chickpea tofu or another protein that is soy-free, including vegan chicken chunks. You can skip the meat substitutes and use veggies like mushrooms or eggplant.
Low-carb: This recipe has just 13 net carbs, making it a great inclusion in a low-carb, high-protein diet. If you are looking for more protein, use high-protein tofu instead of extra-firm. Serving the tofu makhani with quinoa will bump up the protein and fiber content of the meal.
Nut-free: Use pumpkin seeds instead of cashews.