Tofu Makhani Indian Butter Tofu Food

TOFU MAKHANI (INDIAN BUTTER TOFU)

Steps:

• In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-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.
• In a large pot over medium heat, melt the butter. Add the onions and chile 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.
• Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. 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. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
• Gently stir in the cream 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. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.

INDIAN BUTTER TOFU & LENTILS

Steps:

• Place the lentils into a small saucepan and cover with about 3 inches of water. Place over high heat and bring the water to a boil. Allow to cook until the lentils are tender. This will take about an hour if you're using urad dal, less for other varieties. Drain any excess water when the lentils are done cooking.
• When the lentils have about 30 minutes cook time left, coat the bottom of a medium pot with 2 tablespoons of vegan butter. Place over medium heat and melt the butter. Add the tofu and cook for about 10 minutes, flipping once or twice, until the cubes are browned on multiple sides. Remove the tofu from the pot and transfer it to a plate.
• Add the remaining vegan butter to the pot and allow it to melt. Add the onion and sauté until soft and translucent, about 5 minutes. Add the serrano pepper, garlic, ginger, garam masala, cumin, turmeric, and cardamom. Sauté for about 1 minute more, until very fragrant. Return the tofu to the pot and stir in the crushed tomatoes, broth, and sugar. Raise heat and bring the mixture to a simmer. Allow to cook until the sauce thickens up a bit, about 20 minutes. Stir in the lentils and yogurt. Allow to cook another minute or two, just until heated throughout. Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
• Divide the tofu and lentils onto plates and top with a sprinkle of cilantro. Serve with basmati rice.

10 BEST INDIAN TOFU RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

VEGETARIAN BUTTER CHICKEN (TOFU OR PANEER MAKHANI)

Steps:

• If you're using tofu that came packed in water, you'll first need to press the tofu. This will take around 30 minutes - so plan for this time ahead.
• Cut the tofu into cubes around 1-inch in size. Pat the pieces dry and then toss them in cornstarch (you can do this in a bowl or place everything in a bag and shake). And brush with a bit of oil.
• To Air Fry: Air fry for 10-15 minutes at 400ºF/200ºC until browned and a little bit crispy (it doesn't need to be too crispy).To Oven Bake: Place the tofu pieces of a parchment-lined tray and bake in the oven for 20-30 at 400ºF/200ºC - until golden brown.The tofu will become golden brown and slightly crispy (more so using the Air fryer method- but this isn't needed for the recipe). It won't taste of anything but will soak up the flavors from the Makhani sauce.
• This can be done while the tofu cooks.
• Chop the onion and mince the garlic, ginger, and chili (optional).
• Heat up the ghee (or vegan butter) in a large pan and sauté the onion for 1-2 minutes. Then add the chili, garlic, and ginger and cook for a further 1-2 minutes.
• Add the tomato paste, garam masala, and paprika (optional) and cook for a further two minutes.There are two ways to introduce the fresh tomatoes to this makhani sauce. First, you could add them in with the tomato paste and cook for a silkier texture. Alternatively, you can add them raw to the food processor in the next step. The flavor and texture will vary based on which you choose - so feel free to experiment.
• Add the sautéed mixture, tomatoes (if they weren't cooked), and the salted water (or vegetable stock) to a food processor and blend into a runny paste.
• Transfer that back to the pan - it's now time to reduce and thicken it. At the same time, add your tofu to the pan too.
• Simmer the tofu butter chicken sauce on medium-low heat for around 20 minutes. Then, optionally, add the coconut milk and simmer for a further 10 minutes or less if you want a slightly thinner sauce.
• Give the tofu makhani sauce a taste and adjust the seasoning if necessary (since I use stock, I don't add extra salt. You may want to, though). The vegetarian or vegan butter chicken is ready - time to serve!
• Fridge: Any leftover vegan/ vegetarian butter chicken can be stored in an airtight container in the refrigerator for between 3-4 days. Freezer: Allow it to cool completely before transferring to freezer-safe container/s and freezing for up to two months. Thaw it overnight in the fridge before reheating. Reheat: You can reheat the dish either on the stovetop of medium-low heat or in the microwave.

BUTTER CHICKEN OR TOFU

Steps:

• marinade chicken or tofu.
• In a baking dish place chicken or tofu pieces pour lemon juice on top. Add.
• a pinch of salt mix and leave aside for 15 minutes
• whisk together yogurt 1 tsbp of the garam marsala, food colouring, 1 tsp of the garlic 1 tbsp of the ginger.
• Add to the baking dish. mix and coat pieces.
• Refrigerate for 8 hours.
• Baking instructions.
• Heat oven to 350 degrees F.
• mix the remaining spices in a pot and cook on low heat with a bit of the butter add the remaining garlic and ginger cook for about a minute sautee.
• add tomato and onion cook for about 10 mins on meduim heat
• turn off heat.
• add cream and butter
• now pour mixture over chicken in baking dish mix until pieces are all coated.
• cover the dish and bake untill meat is done about 20 minutes. stir in fress cilantro and serve.