SIMPLE TOFU RECIPES INDIAN RECIPES

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TOFU INDIAN CURRY RECIPE: TOFU MAKHANI CURRY



Tofu Indian Curry Recipe: Tofu Makhani Curry image

Provided by Meredith James

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 27

14 ounces of extra-firm tofu, pressed and drained
1 tsp of avocado oil
1 tsp of ground coriander
1 tsp of cayenne pepper powder
1 tsp of turmeric
1 tbsp of lemon juice
Salt and pepper to taste
1 tsp of avocado oil
3 green cardamom pods
3 cloves
10 peppercorns
1-inch piece of cinnamon
1 tbsp of cumin seeds
1 tbsp of ground coriander
½ tbsp of grated garlic
1 tbsp of grated ginger
1 diced onion
1 chopped tomato
¼ cup of tomato paste
½ tsp of turmeric
½ tsp of cayenne pepper powder
2 tbsp of dry fenugreek leaves
2 tbsp of maple syrup
2 cups of vegetable stocks
¼ cup of raw cashews
1 tbsp of vegan butter
1 tbsp of lemon juice

Steps:

  • Start preparing tofu curry Indian style by pressing, then marinating your extra firm tofu. To press the tofu, place your block into a tofu press, before leaving it for 20 minutes to drain. If you don't have a tofu press, then wrap your tofu in paper towels and press down firmly with a chopping board or other heavy kitchen object and leave for 20 minutes.
  • While your tofu is pressing, mix together the marinade for our Indian tofu recipe. Measure out avocado oil, ground coriander, cayenne pepper powder, turmeric, lemon juice, and salt and pepper to taste. Combine thoroughly.
  • When the tofu has been pressed and drained, slice it into cubes and leave it to marinate in the sauce you've just prepared as part of our simple tofu curry recipe. Marinate the tofu curry for at least one hour.
  • Once your tofu has marinated, it's time to start preparing the rest of our curry. Start by heating avocado oil in a large skillet. When the oil is hot, fry your cubes of marinated tofu until they are golden-brown all over. You'll need no longer than 3 minutes for each cube of tofu, but remember to keep flipping them so they can cook evenly.
  • Remove the tofu cubes when cooked, but keep the skillet on the heat so we can prepare the makhani sauce. Add some extra avocado oil, then fry cumin seeds in the skillet. Follow up with cardamom pods, cloves, peppercorns, and finally, the cinnamon. Cook all these ingredients together for one minute.
  • Next, add diced onions and keep cooking until they start to soften. Your Indian curry with tofu now needs ginger and garlic, fenugreek leaves, and cashew nuts. Keep cooking for one minute while mixing all the ingredients together.
  • Now, add chopped tomato, tomato paste, ground coriander, turmeric, and cayenne pepper powder to the skillet. Keep frying until all your tomatoes are soft and are beginning to disintegrate.
  • Turn off the heat and leave the ingredients to cool down. When cool, pour the ingredients from the skillet into a blender, then pour in one cup of vegetable stock. Blend the ingredients into a smooth Makhani paste.
  • Pour the paste back into your skillet and add extra vegetable stock if it's too thick for the tofu curry. Turn the heat back on and add your tofu cubes to the curry. Leave the tofu curry to simmer for at least 10 minutes on the stovetop. Add extra vegetable stock if it starts to thicken too much or looks too dry.
  • Finally, stir in vegan butter and leave it to melt into the tofu curry. Add a dash of lemon juice and a squeeze of maple syrup, then serve up nice and hot with fresh rice!

Nutrition Facts : ServingSize 4

TOFU MAKHANI (INDIAN BUTTER TOFU) RECIPE - NYT COOKING



Tofu Makhani (Indian Butter Tofu) Recipe - NYT Cooking image

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

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons fresh lemon juice
1 tablespoon ground cumin
1 heaping tablespoon plus 1 teaspoon ground turmeric
2 (14-ounce) packages firm tofu
8 tablespoons ghee or unsalted butter (1 stick)
2 yellow onions, peeled and diced
1 teaspoon ground chile powder, such as cayenne
3 tablespoons peeled and minced fresh ginger
4 garlic cloves, minced
1 (28-ounce) can whole peeled tomatoes
1 cinnamon stick
1 teaspoon paprika
1 1/2 teaspoons fine sea salt
1 1/2 cups heavy cream or full-fat coconut milk
3 scallions, thinly sliced on the bias
1/4 cup cilantro leaves and tender stems
Naan, basmati rice, yogurt and quartered cucumbers, for serving

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//schema.org, Calories 592, UnsaturatedFatContent 21 grams, CarbohydrateContent 20 grams, FatContent 50 grams, FiberContent 8 grams, ProteinContent 25 grams, SaturatedFatContent 25 grams, SodiumContent 783 milligrams, SugarContent 7 grams, TransFatContent 1 gram

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TOFU MAKHANI (INDIAN BUTTER TOFU) RECIPE - NYT COOKING
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.
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