top of page
Search

Vegan Tofu Makhani

Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Tofu Makhani

This vegan tofu makhani is a plant-based take on it's beloved North Indian counterpart, delivering the same luscious, creamy texture and deeply spiced tomato-based sauce—without any dairy. With golden pan-seared tofu cubes bathed in a velvety, aromatic gravy, this dish is rich, comforting, and bursting with flavour. The addition of coconut cream and cashew butter gives it a luxurious silkiness, while the fragrant blend of Indian spices ensures every bite is layered with warmth and depth.


I love this vegan Indian recipe because it effortlessly brings restaurant-quality flavours to the home kitchen, allowing you to enjoy the richness of vegan Indian cuisine with wholesome plant-based ingredients. The balance of creaminess, spice, and the subtle smokiness from toasted spices makes this dish an irresistible vegan comfort meal that always feels special. It’s a versatile recipe that works just as well for a cosy dinner as it does for impressing guests at a gathering.


Inspired by classic vegan indian recipes, this dish is perfect for those looking for vegan recipes and lacto vegetarian recipes that bring restaurant-style indulgence to the home kitchen. Whether you’re hosting a dinner party or looking for a special weeknight meal, this tofu makhani is a guaranteed crowd-pleaser. Serve it with fluffy basmati rice or warm naan for an unforgettable feast.

Recipe:

Serves: 4


Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes


Ingredients:

For the Tofu

  • 400 g firm tofu, pressed and cut into cubes

  • 1 tablespoon cornflour

  • ½ teaspoon salt

  • ½ teaspoon turmeric powder Use Code: PLANTIFUL20

  • 1 teaspoon garam masala Use Code: PLANTIFUL20

  • 1 tablespoon vegetable oil


For the Makhani Sauce

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 2 large tomatoes, chopped

  • 1 tablespoon tomato purée

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon turmeric powder Use Code: PLANTIFUL20

  • 1 teaspoon garam masala Use Code: PLANTIFUL20

  • ½ teaspoon chilli powder (adjust to taste)

  • 1 teaspoon salt (or to taste)

  • 1 tablespoon cashew butter (or almond butter)

  • 200 ml coconut cream

  • 1 teaspoon maple syrup (or sugar)

  • ½ cup water

  • Fresh coriander, chopped, for garnish




Method:

  1. Place the block of tofu on a plate lined with a clean kitchen towel or paper towels. Cover it with another layer of paper towels and place a heavy object, such as a cast-iron pan or a stack of books, on top. Let it press for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into evenly sized cubes.


  2. Toss the tofu cubes with cornflour, salt, turmeric, and garam masala until evenly coated. Heat the vegetable oil in a pan over medium heat and pan-fry the tofu until golden and crispy on all sides. Remove from the pan and set aside.


  3. In the same pan, heat the vegetable oil for the makhani sauce. Add the chopped onion and sauté for 5–7 minutes until soft and golden. Stir in the garlic and ginger, cooking for another minute until fragrant.


  4. Add the chopped tomatoes and cook for 5 minutes until they break down. Stir in the tomato purée, cumin, coriander, turmeric, garam masala, chilli powder, and salt. Let the spices toast for 1–2 minutes.


  5. Stir in the cashew butter, coconut cream, and maple syrup, then add water to loosen the sauce. Simmer gently for 10 minutes, stirring occasionally, until thick and creamy.


  6. Blend the sauce using an immersion blender or transfer to a food processor for a smooth consistency. Return the sauce to the pan and add the crispy tofu. Stir well and simmer for another 5 minutes to absorb the flavours.


  7. Garnish with fresh coriander and an extra swirl of coconut cream if desired. Serve hot with basmati rice or naan.



Additional Tips:

  • For extra richness, soak cashews in hot water for 10 minutes and blend with a little water to create fresh cashew cream instead of using cashew butter.


  • If you prefer a smoky depth, add a pinch of smoked paprika or roast the tomatoes before using them.


  • Leftovers can be stored in the fridge for up to 3 days and reheated on the stove with a splash of water or coconut milk.


  • Serve with a side of cucumber raita or pickled onions to enhance the flavours.


Allergy information / alternatives:

  • Gluten-free: This dish is naturally gluten-free.


  • Nut-free: Replace cashew butter with sunflower seed butter for a nut-free option.


  • Soy-free: Swap tofu for roasted cauliflower or chickpeas.


  • Refined sugar-free: Maple syrup keeps this dish naturally sweet without refined sugar.




Nutritional Information (per serving):

  • Calories: ~450 kcal

  • Protein: ~20 g

  • Fat: ~28 g

  • Carbohydrates: ~35 g

  • Sugar: ~10 g

  • Salt: ~1.5 g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.


Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.











bottom of page