Vegan Bunny Elle

If you love the iconic Indian dish Chicken Makhani you’ll love this vegan version with tofu! It’s a bowl of golden sunshine that’s ultimately comforting and satisfying. If you’re looking for an easy, one-pot, and flavorful meal look no further!

Makhani literally means butter or buttery in Punjabi and it is not the same as butter chicken. Traditionally the recipe calls for butter, ghee, sometimes even heavy cream, and yogurt. To veganize it, I used canola oil and coconut milk as alternatives and the result was superb, rich, vibrant, creamy, unbelievably buttery, and bursting with warm flavors. Plus, everything comes together in one pot!

I served this dish with some steamy and aromatic basmati rice, which is the perfect match for curries. Ladle some golden, rich, buttery makhani gravy onto your steamy, fluffy, and aromatic basmati rice, and let the warm feeling of satisfaction wash over you.

Tofu Makhani Butter Tofu Curry

Makhani never misses, it’s like a warm comforting hug for your stomach. Try this tofu version that’s high in clean plant protein and is every bit as delicious as the original!

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Ingredients Method

Ingredients

  

• 16 oz extra firm tofu
• 1 medium onion chopped, about 3/4 cup
• 3 cloves garlic minced
• 2 bay leaves
• 1 teaspoon minced ginger
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon cardamom
• 1/4 teaspoon red chili powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1 cup tomato puree
• 1 cup coconut milk
• Cilantro to garnish
• Avocado oil for cooking

Method

 

1. Gently pat and dry the tofu, cut into 1-inch cubes;
2. Heat 1 tablespoon oil in a large nonstick pan over medium-high heat, place the tofu cubes in and pan fry till all sides are golden crispy, about 3-4 minutes each side, don’t flip too early before the crust is formed!
3. Remove tofu from the pan and set aside;
4. In the same pan, add another half tablespoon of oil, add chopped onions, garlic, and all of the spices, toast the spices to bring out the aroma, and cook till the onions are golden and soft;
5. Add tofu back into the pan, slowly pour in the tomato puree, add in the salt, stir to combine well;
6. Pour in the coconut milk, stir, and cover with the lid and bring to a boil;
7. Remove the lid and lower the heat to low, let the mixture continue to simmer for 15 – 20 minutes to thicken;
8. Fish out the bay leaves before serving, garnish with fresh cilantro, enjoy!