Tofu makhani is a creamy, buttery dish that's similar to Butter Chicken, but this one is vegan! There's a hint of chilli in this one, but if you don't like any spiciness to your curry then you can leave that out. This one has been super popular on Instagram, so read on to make it for yourself and see what all the fuss is about!
We first had a makhani years ago when we were vegetarian and travelling in Prague - we went to a great vegetarian and vegan restaurant that had it on as a special. It was such a delicious dish that years later we still thought about it every so often, and eventually decided that we needed to create our own vegan tofu makhani.
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!
With the rise of the vegan movement and the availability of non-dairy alternatives to ingredients like butter and cream, it was pretty simple to create our own version of makhani. We cook it up any time we think about our trip to Prague!
For more curry inspiration, check out this article: 60+ Vegan Indian Dishes [That Anyone Can Make]Print
This tofu makhani is a creamy curry dream. You could mix it up by adding cauliflower, broccoli or any other vegetables of your choice!
- 1 onion - roughly chopped
- 3 cloves garlic - minced/finely diced
- 1 inch piece of ginger - minced/finely diced
- 1 tsp garam masala
- 1 tsp cumin powder
- ¼ tsp chilli powder
- ¼ tsp cayenne pepper
- 1 bay leaf
- 250ml tomato passata
- 250ml oat cream (or other non-dairy cream)
- 1 tbsp non-dairy butter
- ¼ cup ground almonds - we just blend a load of whole almonds
- 250g extra-firm tofu - chopped into cubes
- ½ cup of frozen peas
- Juice of ½ lime
- Splash of groundnut oil
- 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 of our delicious naan bread for the perfect vegan tofu makhani.
- Category: Dinner
- Method: Stove-top
- Cuisine: Indian