TOFU MAKHANI (INDIAN BUTTER TOFU)
This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for the butter or ghee (sorry, vegans) - it's the signature ingredient.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, curries, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 25 grams, Sodium 783 milligrams, Sugar 7 grams, TransFat 1 gram
TOFU DIVAN
This is a (vegetarian) variant of the Chicken Divan created by Louis Diat of the Ritz Hotel in New York during the '20s and '30s. It's delicious, different, and a complete meal.
Provided by Mmmm Tasty
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place rice evenly in a baking pan, about 12" by 8".
- Chop tofu into triangles or 1/2" cubes and saute in vegetable oil with the minced garlic.
- Steam or boil broccoli.
- Arrange tofu, garlic, and broccoli over the rice.
- For Sauce Divan, melt the butter in a small saucepan, then mix in the flour, creating a roux.
- Add the cheese, and stir until you get a smooth sauce, then stir in the curry powder.
- Pour the sauce over the rice, tofu, and broccoli.
- Bake at 350 for 45 minutes to an hour.
- Serve.
Nutrition Facts : Calories 377.8, Fat 18.7, SaturatedFat 8.6, Cholesterol 35.8, Sodium 205.8, Carbohydrate 37.5, Fiber 3.1, Sugar 1.9, Protein 17
VEGETARIAN CHICKEN DIVAN W TOFU
Now, this sounds crazy and I am not a person that cooks with tofu often. I've recently become vegetarian for various reasons, and this was a recipe I was trying out. I ended up added some stuff too it because it was too bland, but then it turned out pretty awesome! My BF said that he hates tofu and he would eat it and like it! (Also - it doesn't taste exactly like "Chicken Divan" - however if you're having that creamy/brocoli feeling... go for it!)
Provided by Chocolate Covered M
Categories < 60 Mins
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Pour Broccoli, and onion into saute pan with olive oil to moisten. Saute on medium and start marination your tofu,
- For tofu pour rice wine vinegar,soy sauce and sesame oil to taste. (Some like it stronger than I do) Let your tofu marinate while your veggies cook down. I like chunks of onion so mine takes longer.
- Once they are translucent add half a can of vegetable broth.Your tofu should be ready to be added so cut it cubes and throw it inches Now let that simmer/reduce until you have about half the broth left. Now add your spices, pb, and cream cheese. Now let that simmer until it appears to have a creamy consistency.
Nutrition Facts : Calories 95.8, Fat 4.5, SaturatedFat 0.9, Sodium 383.8, Carbohydrate 9.1, Fiber 3.6, Sugar 3.4, Protein 7.6
BROCCOLI TOFU DIVAN
This luscious dish combines tofu and broccoli in a sherry "creme" sauce with spectacular results! From the cookbook Lean and Luscious and Meatless.
Provided by Whisper
Categories Soy/Tofu
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Lightly spray a 9-inch pie pan with nonstick cooking spray.
- Cook broccoli according to package directions; drain well.
- Cut into 2- to 3-inch pieces and arrange in prepared pan.
- Place tofu between towels and gently squeeze out the excess water.
- Place tofu on top of broccoli.
- Place flour in a small bowl and add a few tablespoons of milk, stirring to form a paste.
- Gradually add remaining milk, stirring.
- Melt margarine in a small saucepan over medium heat.
- Add milk mixture.
- Cook, stirring constantly, until mixture comes to a full boil.
- Remove from heat and stir in Cheddar cheese, mustard, onion flakes, sherry, salt and pepper.
- Spoon sauce evenly over tofu and broccoli.
- Combine wheat germ and Parmesan cheese and sprinkle over top.
- Bake, uncovered, 25 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 251.3, Fat 10.8, SaturatedFat 2.3, Cholesterol 5, Sodium 255.2, Carbohydrate 21, Fiber 3.4, Sugar 2.3, Protein 16.8
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