Making tofu at home is easy, it takes only two ingredients: soy milk and a coagulant, and it does not take long provided you already have soy milk ready. Coagulant is the chemical agent that causes soy milk to curdle, thus separating solids from the liquid. Those solids when compressed into a block become tofu.
How do you make a vegan version of a dish that has the word ‘butter’ in its name? If I have to say dal makhni in English, I would call it “Butter Lentils”. So, butter is very much there. But fortunately, all it takes to turn Dal Makhni into a vegan lentil curry is a vegan substitute of butter.