Tofu Makhani (Indian Butter Tofu)

Hey everyone, it's Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, Tofu Makhani (Indian Butter Tofu). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tofu Makhani (Indian Butter Tofu) is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are fine and they look wonderful. Tofu Makhani (Indian Butter Tofu) is something which I've loved my whole life.

Many things affect the quality of taste from Tofu Makhani (Indian Butter Tofu), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tofu Makhani (Indian Butter Tofu) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tofu Makhani (Indian Butter Tofu) is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tofu Makhani (Indian Butter Tofu) estimated approx 1 hour.

To begin with this recipe, we have to prepare a few ingredients. You can have Tofu Makhani (Indian Butter Tofu) using 17 ingredients and 5 steps. Here is how you cook that.

I invited my vegetarian friend Brian over for dinner and this was the first dish that came up in my search. It is a vegetarian variation developed by food writer Sarah Copeland of the Indian classic “murgh makhani”(butter chicken).

#vegetarian #tofu #turmeric #ginger #cinnamon #coconut #cilantro #lemon #cumin #Indian #dinner #meal

Ingredients and spices that need to be Prepare to make Tofu Makhani (Indian Butter Tofu):

1. 3 tablespoons lemon juice
2. 1 tablespoon ground cumin
3. 5 teaspoons ground turmeric
4. 2 (14 ounce) packages extra firm tofu
5. 8 tablespoons unsalted butter
6. 2 onions, chopped
7. 1 teaspoon chili powder (or cayenne, if you like it spicy)
8. 2 tablespoons minced fresh ginger
9. 4 cloves garlic, minced
10. 1 (28 ounce) can whole peeled tomatoes, gently crushed with hands
11. 1 cinnamon stick
12. 1 teaspoon paprika
13. 1 1/2 teaspoons sea salt
14. 1 1/2 cup (400 ml) coconut milk or heavy cream
15. Scallions, thinly sliced, for serving
16. Clantro, coarsely chopped, for servingr
17. Accompaniments: basmati rice, naan, yogurt, or quartered cucumbers

Instructions to make to make Tofu Makhani (Indian Butter Tofu)

1. In a large bowl, whisk the lemon juice, cumin and 4 teaspoons turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry, then cut it into 3/4-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
2. In a large pot over medium heat, melt the butter. Add the onions and chili powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
3. Add the tomatoes and their juices. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Remove cinnamon stick.
4. Blend with an immersion blender and purée until smooth. Gently stir in the coconut milk and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn’t fall apart.
5. Serve with a sprinkle of scallions and cilantro, with warm naan, rice, yogurt and/or cucumbers.

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