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Tofu Makhani
[Vegan]

VP By: Vegan Punks

Author Bio

We created Vegan Punks on Instagram back in 2017 to prove that vegan food is... Read More

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Tofu

Tofu Makhani [Vegan]

Dairy Free

Makhani translates to 'with butter' - it's a pretty creamy dish, and is the same thing as butter chicken (murgh makhani), so also very similar to the British equivalent, tikka masala. If you liked any of those non-vegan dishes, you'll be sure to like our vegan tofu makhani!

Ingredients You Need for Tofu Makhani [Vegan]

1 onion - roughly chopped
3 cloves garlic - minced/finely diced
1 inch piece of ginger - minced/finely diced
1 teaspoon garam masala
1 teaspoon cumin powder
1/4 teaspoon chilli powder
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup tomato passata
1 cup oat cream (or other non-dairy cream)
1 tablespoon non-dairy butter
1/4 cup ground almonds - just blend a load of whole almonds
1 block extra-firm tofu - chopped into cubes
1/2 cup of frozen peas
Juice of 1/2 lime
Splash of peanut oil
Salt

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How to Prepare Tofu Makhani [Vegan]

Put your oil in a large pan and bring up to a medium-high heat.
Fry the onion until it's started 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.
Add the tofu and simmer for 5 minutes.
Put the peas and lime juice in, give it a good stir and season to taste.
Serve up with rice and some delicious naan bread for the perfect vegan tofu makhani.

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