converge: auto-commit at 2026-05-21 22:59:44 from zendo.brechtel

2026-05-21 18:59:44 -04:00
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commit 042c10ace4
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 ---
 title: Tofu Makhani (Indian Butter Tofu)
 servings: 6
-category: uncategorized
+category: dinner
 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
+tags:
+  - vegetarian
+  - indian
+  - tofu
 ---

 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.