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Vegan Butter Tofu Curry {Vegan Makhani}

A bowl of golden sunshine that's ultimately comforting and satisfying. If you're looking for an eas, one-pot, and flavorful meal look no further! Not to toot my own horn but this vegan tofu makhani turned out even better than the traditional version I remember!

Makhani literally means butter or buttery in Punjabi and it is not the same as butter chicken. Traditionally the recipe calls for butter, ghee, sometimes even heavy cream, and yogurt. To veganize it, I used canola oil and coconut milk as alternatives and the result was superb, rich, vibrant, creamy, unbelievably buttery, and bursting with warm flavors. Plus, everything comes together in one pot!

I served this dish with some basmati rice and I think it is the perfect match. Ladle some golden, rich, "buttery" makhani gravy onto your steamy, fluffy, and aromatic basmati rice, and let the warm feeling of satisfaction wash over you.

If you try this recipe I'd love to hear what you think! Find me on Instagram @veganbunnychef, where I also share some Ins exclusive recipes and updates.


INGREDIENTS:

1 1/2 tablespoon Canola oil

16 oz extra firm tofu

1 medium onion, chopped, about 3/4 cup

3 cloves garlic, minced

2 bay leaves

1 teaspoon minced ginger

1 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon cardamom

1/4 teaspoon red chili powder

1/4 teaspoon turmeric

1/2 teaspoon salt

1 cup tomato puree

1 cup coconut milk

Cilantro to garnish


TO MAKE:

- Gently press and dry the tofu, cut into 1-inch cubes;

- Heat 1 tablespoon oil in a large nonstick pan over medium-high heat, toss the tofu cubes in and pan fry till all sides are golden crispy, about 3-4 minutes each side;

- Remove tofu from the pan and set aside;

- In the same pan, add the other half tablespoon of oil, add chopped onions, garlic, and all of the spices, toast the spices to bring out the aroma, and cook till the onions are golden and soft;

- Add tofu back into the pan, slowly pour in the tomato puree, add in the salt, stir to combine well;

- Pour in the coconut milk, stir, and cover with the lid and bring to a boil;

- Remove the lid and lower the heat to low, let the mixture continue to simmer for 15 - 20 minutes to thicken;

- Garnish with fresh cilantro before serving, enjoy!


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