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tofu cubes in makhani sauce served into an Indian-style dish decorated fresh coriander leaves and naan bread
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5 from 1 vote

Vegan Paneer Makhani (Tofu)

Introducing the Indian-favourite Paneer Makhani in a completely vegan friendly version, using tofu instead of dairy.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Calories: 176kcal
Author: Adriana Z.

Ingredients

  • 280 g Firm Tofu 10 oz
  • 400 g Chopped Tomatoes 1 can
  • 100 g Soy Milk ½ cup + 1 tbsp
  • 2 tablespoon Vegetable Oil or Vegan Butter
  • 1 tablespoon Golden Syrup
  • 1 inch Fresh Ginger
  • 2 Garlic Cloves
  • ½ tablespoon Hot Paprika
  • ½ tablespoon Chilly Flakes
  • 1 teaspoon Curry Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1-2 Bay Leaves
  • Salt
  • Pepper

Instructions

  • Grate the garlic clove and the ginger and heat in a pan with oil and bay leaves until starts to sizzle.
  • In the meantime pour the chopped tomatoes into a blender and blend until smooth.
  • Add the tomatoes to the pan, cover with the lid and cook for 15 minutes. Note: if the sauce reduces add ½ glass of filtered water.
  • Season with salt and pepper, and add syrup and all the remaining spices.
  • Press the tofu, then cut it into cubes of rougly ½ inch per side.
  • Add tofu into the sauce. Cover and cook for 5 minutes.
  • Pour soy milk (or cream), stir well and heat for a couple of minutes.
  • Serve it warm accompanied with vegan naan, rotis, or rice and cumin seeds (jeera rice).