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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!