Butter Tofu (Tofu Makhani)

Ingredients

In a large bowl, whisk lemon juice, cumin, and the marinade turmeric with a splash of water to form a thin paste.
Drain and pat tofu dry, then cut into 1-inch cubes. Add tofu to the marinade, stirring gently to coat. Set aside at room temperature or refrigerate for up to 1 day.

In a large pot over medium heat, melt butter. Add onions and chile powder, cooking until translucent, about 5 minutes.
Reduce heat, add ginger and garlic, and cook until onions are lightly browned, about 5 minutes.
Add tomatoes and their juices, crushing them by hand as you go. Stir in the cinnamon stick, paprika, sea salt, and the remaining sauce turmeric. Cook until the mixture resembles a thick ragù, about 10 minutes.
Blend the sauce using an immersion blender (or transfer to a blender and purée), then return to the pot.

Stir in cream, the optional nutritional yeast, and marinated tofu with its marinade. Simmer over low heat, uncovered, until tofu absorbs the sauce’s color and flavor, about 5 minutes. Stir occasionally but gently to avoid breaking the tofu.

Transfer tofu and sauce to a serving dish. Sprinkle with scallions and cilantro.
Serve with warm naan, basmati rice, yogurt, and cucumbers.

Base: A pool of rich, orange-red sauce with golden tofu cubes arranged on top.
Finish: Scatter with sliced scallions and fresh cilantro. Serve with warm naan alongside.

Safety & Quality: Cool this batch in shallow containers within 2 hours to ensure longevity. Store refrigerated for up to 4 days.