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indian butter tofu
servings 6
core ingredients
- 1 (14-ounce) packages firm tofu
- 6 tbsp unsalted butter
- 2 yellow onions diced
- 1 tsp ground chili powder
- 3 tbsp ginger
- 4 garlic cloves
- 1 (28-ounce) can whole peeled tomatoes
- 1 tsp garam masala
- 1 cinnamon stick
- 1 tsp salt
- 1.5 cup coconut milk
- 1.5 tbsp turmeric
- 2 lemons
- 1 tsp chilli flakes
- 3 dried chilies
extra ingredients
- scallions
- cilantro
- yogurt
- toasted chickpeas
- kale chips
instructions
- In a large bowl, whisk the lemon juice, cumin and 1 tbsp turmeric with 1 tablespoon water to make a thin paste.
- Drain and pat the tofu dry then cut it into 1-inch cubes. Add to marinade and coat.
- Set aside at room temperature. You can refrigerate for up to 1 day.
- In a large pot over medium heat, melt butter.
- Add the onions and chili powder, and cook, stirring frequently, until onions are translucent. 5 minutes.
- Lower heat, add ginger and garlic and cook, stirring occasionally, until the onions are starting to brown. 5 minutes.
- Add tomatoes, cinnamon stick, chili flakes, dried chilies and salt along with the remaining turmeric.
- Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragu 10 minutes
- Blend with an immersion blender.
- Gently stir in coconut milk, tofu and garam masala.
- Simmer over low heat until the tofu has taken on the color of the sauce and is flavored all the way through. Stir occasionally but gently, so the tofu doesn’t fall apart. 5 minutes.
- Add lemon juice.
notes
Don't skimp on the optionals, that's what really makes this shine.
{
"title": "indian butter tofu",
"cuisine": "SOUTH_ASIAN",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 6,
"core_ingredients": [
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "(14-ounce) packages firm tofu"
},
{
"quantity": 6,
"unit": "TBSP",
"name": "unsalted butter"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "yellow onions diced"
},
{
"quantity": 1,
"unit": "TSP",
"name": "ground chili powder"
},
{
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"unit": "TBSP",
"name": "ginger"
},
{
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"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves"
},
{
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"name": "(28-ounce) can whole peeled tomatoes"
},
{
"quantity": 1,
"unit": "TSP",
"name": "garam masala"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "cinnamon stick"
},
{
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"unit": "TSP",
"name": "salt"
},
{
"quantity": 1.5,
"unit": "CUP",
"name": "coconut milk"
},
{
"quantity": 1.5,
"unit": "TBSP",
"name": "turmeric"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "lemons"
},
{
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"name": "chilli flakes"
},
{
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"unit": "UNIT_UNSPECIFIED",
"name": "dried chilies"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "scallions"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "cilantro"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "yogurt"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "toasted chickpeas"
},
{
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"name": "kale chips"
}
],
"instructions": [
"In a large bowl, whisk the lemon juice, cumin and 1 tbsp turmeric with 1 tablespoon water to make a thin paste.",
"Drain and pat the tofu dry then cut it into 1-inch cubes. Add to marinade and coat.",
"Set aside at room temperature. You can refrigerate for up to 1 day.",
"In a large pot over medium heat, melt butter.",
"Add the onions and chili powder, and cook, stirring frequently, until onions are translucent. 5 minutes.",
"Lower heat, add ginger and garlic and cook, stirring occasionally, until the onions are starting to brown. 5 minutes.",
"Add tomatoes, cinnamon stick, chili flakes, dried chilies and salt along with the remaining turmeric.",
"Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragu 10 minutes",
"Blend with an immersion blender.",
"Gently stir in coconut milk, tofu and garam masala.",
"Simmer over low heat until the tofu has taken on the color of the sauce and is flavored all the way through. Stir occasionally but gently, so the tofu doesn’t fall apart. 5 minutes.",
"Add lemon juice."
],
"notes": "Don't skimp on the optionals, that's what really makes this shine.",
"reference_url": "https://cooking.nytimes.com/recipes/1020094-tofu-makhani-indian-butter-tofu",
"total_time_minutes": 45,
"date_created": "2025-05-04T21:06:00Z"
}