Makhani translates to 'with butter' - it's a pretty creamy dish, and is the same thing as butter chicken (murgh makhani), so also very similar to the British equivalent, tikka masala. If you liked any of those non-vegan dishes, you'll be sure to like our vegan tofu makhani!

Tofu Makhani [Vegan]



Cooking Time




  • 1 onion - roughly chopped
  • 3 cloves garlic - minced/finely diced
  • 1 inch piece of ginger - minced/finely diced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup tomato passata
  • 1 cup oat cream (or other non-dairy cream)
  • 1 tablespoon non-dairy butter
  • 1/4 cup ground almonds - just blend a load of whole almonds
  • 1 block extra-firm tofu - chopped into cubes
  • 1/2 cup of frozen peas
  • Juice of 1/2 lime
  • Splash of peanut oil
  • Salt


  1. Put your oil in a large pan and bring up to a medium-high heat.
  2. Fry the onion until it's started to soften and turn translucent.
  3. Add the garlic, ginger, spices, bay leaf and cook for a couple of minutes until fragrant.
  4. Pour in the passata, give it a stir and bring up to a simmer.
  5. Stir in the cream, butter and ground almonds - if the curry starts to look too thick at this point, just add some water, as the almonds can cause it to thicken up.
  6. Add the tofu and simmer for 5 minutes.
  7. Put the peas and lime juice in, give it a good stir and season to taste.
  8. Serve up with rice and some delicious naan bread for the perfect vegan tofu makhani.

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