Indian Butter Tofu (Tofu Makhani)

cooking.nytimes.com

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

cooking.nytimes.com/recipes/1020094-indian-butter-tofu-to...

2 tablespoons fresh lemon juice

1 tablespoon ground cumin

1 heaping tablespoon plus 1 teaspoon ground turmeric

2 (14-ounce) packages firm tofu

8 tablespoons ghee or unsalted butter (1 stick)

2 yellow onions, peeled and diced

1 teaspoon ground chile powder, such as cayenne

3 tablespoons peeled and minced fresh ginger

4 garlic cloves, minced

1 (28-ounce) can whole peeled tomatoes

1 cinnamon stick

1 teaspoon paprika

1 ½ teaspoons fine sea salt

1 ½ cups heavy cream or full-fat coconut milk

3 scallions, thinly sliced on the bias

¼ cup cilantro leaves and tender stems

Naan, basmati rice, yogurt and quartered cucumbers, for serving

Directions at cooking.nytimes.com

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