---
title: Tofu Makhani (Indian Butter Tofu)
servings: 6
category: uncategorized
source: https://cooking.nytimes.com/recipes/1020094-tofu-makhani-indian-butter-tofu
description: 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 butter or ghee (sorry, vegans) — it's signature ingredient.
image: https://roux.roo.lol/recipe-images/butter-tofu.webp
---

In a large #bowl{}, whisk @fresh lemon juice{2 tablespoons}, @ground cumin{1 tablespoon} and 1 heaping tablespoon @ground turmeric{} with 1 tablespoon @water{} to make a thin paste. Drain and pat @tofu{2 (14-ounce) packages, firm} dry then cut it into 1-inch cubes. Add @tofu{} 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 @ghee or unsalted butter{8 tablespoons, 1 stick}. Add @onions{2 yellow, peeled and diced} and @chile powder{1 teaspoon, such as cayenne}, and cook, stirring frequently, until @onions{} are translucent, about ~{5 minutes}. Lower heat, add @ginger{3 tablespoons, peeled and minced} and @garlic{4 cloves, minced} and cook, stirring occasionally, until @onions{} are starting to brown, about ~{5 minutes}.

Add @whole peeled tomatoes{1 (28-ounce) can} and their juices, gently crushing @tomatoes{} with your hands as you go. Add @cinnamon stick{1}, @paprika{1 teaspoon} and @sea salt{1 1/2 teaspoons} along with the remaining 1 teaspoon @turmeric{}. Cook until @tomatoes{} and @onions{} break down and @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 #pot{}.

Gently stir in @heavy cream or full-fat coconut milk{1 1/2 cups} and @tofu{} and its marinade. Simmer over low heat, uncovered, until @tofu{} has taken on the color of the @sauce{} and is flavored all the way through, about ~{5 minutes}. Stir occasionally but gently, so that @tofu{} doesn't fall apart. Transfer @tofu{} and @sauce{} to a deep #platter{} or large shallow serving #bowl{} and sprinkle with @scallions{3, thinly sliced on bias} and @cilantro leaves and tender stems{1/4 cup}. Serve with warm @naan{}, @basmati rice{}, @yogurt{} and @quartered cucumbers{}.