This is a sponsored post written by me on behalf of Tofuture. All opinions are mine alone.
Why press tofu
Ingredients needed 🧾
How to make it 🔪
Murg Makhani that’s also known as Butter Chicken and Paneer Makhani are some of the popular north Indian dishes that are prepared in this Makhani sauce. You will find these dishes on almost every Indian restaurant menu because it is very popular. Paneer is a milk product, while tofu is a soy product. Paneer when made with full-fat dairy, is very soft due to the high-fat content, whereas tofu can vary from being soft to firm and has a smoother, ‘silken’ texture. Protein-wise, 100 gms of paneer has 18.3 grams of protein while 100 gms of tofu has only about 6.9 grams of protein. But due to the high amount of fat paneer has, tofu is still a better choice for people who are on a weight loss plan. Personally, I have always preferred paneer over tofu because I feel it has more flavor. However, over the last few years, I have begun to love tofu too, especially the way I make it! Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavorful! Therefore, it is an important step when cooking with tofu and it’s important to do it right. Even the firm and extra-firm tofu require some pressing in order to be effective in most recipes. My recipe is a take-off on these popular Makhani dishes and it makes for a great vegan holiday option! Here the baked tofu is cooked with the savory and flavorful makhani sauce, making it a new way of serving Tofu! Although it is your typical quick dinner recipe and needs a bit of prep work, it’s totally worth your time and effort. Try this Indian vegan tofu recipe this holiday season and wow your guests with an amazing dish! Extra Firm Tofu - It’s better to use this because it tends to hold up quite well to baking, frying, and stuffing. Plus, it also absorbs the flavors very well. It has low moisture content and a dense texture that’s perfect for this recipe. In fact, firm tofu also contains twice the protein. Tomatoes - Use fresh and ripe tomatoes. Even the canned and diced ones are good that will give the gravy a deep red/orange color. Other Veggies - Add veggies like onions, and mushrooms to make this a hearty dinner recipe. Whole spices and spice blends - Cumin seeds, poppy seeds, bay leaf, cinnamon, cloves, cardamom, sesame seeds, turmeric, paprika, garam masala, and dried fenugreek leaves provide this baked tofu dish with an aromatic flavor. Cream - Since we are making a dairy-free dish, use vegan cream. The cream is very essential to this recipe. Use homemade or store-bought cream. Other key ingredients - Cilantro, nutritional yeast, vegan cheese, vegan butter, green chilies, ginger paste, garlic paste, tomato ketchup, and cashews are what you will need.
More savory bakes
Recipe 📖
Place it inside the Tofuture and press it as shown in the video. Refrigerate it for 30 minutes or until dry. You can also leave it overnight. Once pressed, remove the tofu and pat dry. Drain out the water that’s collected below and the tofu is ready for use. Whenever you plan on making Tofu Makhani Bake, prep tofu this way, on the previous day. The consistency of this Vegan Makhani sauce should be thick and creamy. Do not thin it down. Transfer it to a bowl and keep it aside for now. If you want to go low on carbs, serve it with cauliflower or even with some cooked quinoa. Serve this Tofu Makhani Bake at a family dinner on Easter, Thanksgiving, Christmas, Diwali, or on any other occasion. The crowd will love it. It’s the perfect centerpiece for a holiday feast that even non-vegans will love! If you’re lucky enough to have any leftovers, it makes for a great sandwich when sliced cold and smeared with extra chutney. Feel free to add more veggies along with mushrooms and onions while baking. You can add bell peppers, zucchini, cauliflower, broccoli, etc. Instead of tofu, you can also use cauliflower florets, eggplants, potatoes, or sweet potatoes in this recipe. Select a baking dish that’s slightly bigger than the size of the tofu. This allows the sauce to go up around the sides of the tofu and saturate its interior. You can also add some water or vegetable stock to adjust the consistency of the Makhani sauce. For those of you who are not vegan, you can make this same dish using paneer and regular cream and cheese. Tofu Tikka Masala is another popular Indian vegan tofu recipe that you can make. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
