Thursday, September 10, 2009

Tofu Makhani

Ah, Indian food . . . my first culinary love. I was a vegetarian for a few years starting in 1999 when Vegan Mom and I grew bored with the monotony of or diet. It wasn't until I cut out meat that I began to explore the depth and breadth of the culinary universe. Indian food quickly became a staple, and I was amazed at the number of spices I had never heard of before (reminds me of a Simpson's episode where Marge sees a spice rack and decides to check it out, convinced there must be some duplicates. Picking up a jar of oregano, she reads the label and wonders, "Ore-eh-gah-no? What the hell?") I have not made this dish in a while, but pulled out the recipe and tweaked it, much to the family's delight.

- 1/3 cup non-hydrogenated margarine
- 2 medium onions, halved and sliced
- 2/3 cup plain non-dairy yogurt
- 1/2 cup ground almonds
- 2 tsp mild chili powder
- 1/2 tsp tumeric
- 2 bay leaves
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 2 tsp garam masala
- 4 green cardamom pods, cracked open
- 1" piece fresh ginger, minced
- 1 garlic clove, minced
- 1/2 cup water, or veggie broth
- 2 finely chopped fresh medium tomatoes
- salt to taste
- 1 pkg tofu, cubed (I baked mine first, but you could add it as is, or fry in a bit of oil)
- 1/4 cup chopped cilantro
- 1/2 cup coconut milk, or cashew cream

1. If you are baking the tofu, get baking.
2. Heat margarine over medium heat in a large saucepan. Fry onions for 5-7 mins, until soft but not browned.
3. Add yogurt, almonds, spices, ginger, garlic, water, and tomatoes and mix well. Bring to bubbling, then reduce heat and let simmer for 15 mins, stirring regularly. The colour should deepen and the tomatoes should cook down. Add more water or broth if the sauce thickens too much.
4. Add tofu and 1/2 of the cilantro and cook for 5 mins. Season to taste.
5. Mix in coconut milk (or cashew cream), adjust seasonings, top with remaining cilantro and serve over rice.


The Voracious Vegan said...

I love a good dahl makhani, but your recipe looks so amazing I'm definitely going to give it a try. Thank you for sharing!

The Woman said...

Mmmmm, I love Indian food! It's amazing what you can make of simple ingredients with all those spices. Your food always inspires me.

Lauren said...

I have a weakness for Indian food, and this dish looks wonderful. Thanks for the recipe!

Anonymous said...

That looks heavenly, I am going to try it!

Kelly said...

This sounds delicious. I cannot wait to try it.

What type of non-dairy yogurt do you use? There are a lot of bad ones out there, and few truly good ones that I have found.

dreaminitvegan said...

This looks really good. I want to make this but I think I will wait until the weather cools down a bit.

Songbird said...

Okay, I just had to leave a comment, because (1) I adore Indian, and this looks tasty, and (2) You referenced one of my all-time favorite Simpsons quotes! I say that a lot (and I do a pretty good Marge voice. Not sure if I should brag...)

New reader here. I decided to give up meat a few months ago, and I found your blog while googling "vegan mayonnaise recipe". Can't say I've gone completely vegan (it's hard when the family's not on board), but I'm leaning as far that way as possible, giving up all eggs and most dairy as well.

I'm totally in love with this site, and I'll be back many times! Thanks for all your great posts!

Greene Ouitche said...

Looks overly ''délicieux''!! :) I'll keep this recipe aside for hard cold winter Quebec days... wich will be soon here! Sigh!!!

Liz said...

One of my all time favorite Simpson's quotations! That tofu looks amazing.

yesdavidishere said...

I have to try this dish! I looks so good. I can especially picture eating it with Naan bread. Yum!

Leigh said...

I made this dish this weekend with some friends and we absolutely loved it! It was a super simple and relatively inexpensive dish and made a ton of food.
Thank you for the recipe!

Andrea said...

Hi Vegan Dad,

I love all of your recipes and just ordered your Vegan Dad Cookbook :) I have a question about this recipe. Is there a substitute I could use for the ground almonds? My husband is allergic to tree nuts. He can have peanuts though, could that work instead?

Maria said...

Looks great!

Fantasmagoria said...

O YUM. I just made this tonight following your recipe and it rocked. Thanks for sharing!

Tanya said...

Ooh - loving this recipe - since Indian food is one of my favorite cuisines!

Oforlife said...

This was so yummy. I added some zucchini and potatoes and called it supper for 3. Thanks

Girl on Raw said...

I love indian food too. Isn't it great that we don't miss out on it, being vegan and all?

K. Diane said...

Ha! I love that Simpsons quote and episode. Classic. I will definitely try this recipe. LOVE Indian food.

Vegan Dad said...


I use Sol Cuisine yogurt--an organic brand from here in Ontario.

Just leave the almonds out. Peanuts are the wrong flavour for this--you need something mild.

Veggie Belly said...

this is brilliant! what a great way to veganize paneer makhani!

Kate and Richard said...


Thank you for the wonderful recipe. We have just recently change our eating habits and our 5 year old loved it.

Thank you! Thank you! Thank You!

The Tolfoot Family

Amanda said...

Hi there,

I don't have cardamom pods, only much should I use?

Thanks this looks amazing!


Vegan Dad said...

Just a pinch.

Amanda said...

Ah ok, will do. I'm making this tonight! :-)

Mark said...

I'd been on a self-imposed hiatus from making Indian food when I saw this recipe and had to make it. I used lentils and potatoes instead of tofu and used a variation on the cashew cream. I used So Delicious (tm) yogurt, for those of you outside of Ontario ;)

Thanks for another awesome recipe Vegan Dad!

Veg-In-Training said...

Oh Vegan Dad, how I love thee and thy recipes. Hee hee. Seriously, thank you for posting this. I have never made Indian food before even though I love it. This recipes was really tasty and satisfying. I did add some red pepper flakes after tasting it as written, because I like it hot. Another wonderful recipe. Thanks so much!!

Susan (peebsmama) said...

I like Indian food that I can make at home and anything with tofu is a big plus. This had a nice flavor to the sauce but I'm guessing that I needed to use a store bought almond meal because grinding mine in the food processor did not get it fine enough and the texture was a little off-putting. I added a squeeze of lime juice and a touch of agave just before serving. I served this over rice. Good Indian meal.