This gluten-free and vegan tofu curry is creamy & delicious with bursting flavors. Serve it over rice or with naan, chapati or any flatbreads.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 200 grams (7 oz) organic extra firm tofu ((read notes))
  • ¼ teaspoon salt ((adjust to taste))
  • 1 teaspoon Kashmiri Chili powder ((or paprika, adjust to taste))
  • ½ to ¾ teaspoon garam masala ((adjust to taste))
  • 1 tablespoon kasuri methi ((optional, dried fenugreek leaves))
  • ¼ cup (1 small) onion ((fine chopped))
  • 450 grams (1 lb.) fresh tomatoes pureed ((or 1 cup passata/bottled tomato puree))
  • 1 tablespoon ginger garlic paste ((or ½ tablespoon each grated/minced))
  • 1 green chilli ((serrano pepper, deseeded & slit, optional))
  • ¾ cup green peas (frozen or boiled) ((replace with more tofu or grilled vegetables))
  • 2 to 3 tablespoons oil ((divided 2 +1, butter or ghee))
  • 20 (¼ cup) cashew nuts ((or almond flour or 1 cup coconut milk or 2 tbsps nut butter - read notes))
  • 1 to 2 teaspoons Kashmiri chili powder ((or paprika, adjust to taste))
  • ¼ teaspon turmeric
  • ½ teaspoon salt ((adjust to taste))
  • 1 to 1½ teaspoons garam masala ((adjust to taste))
  • 1 to 1½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 cup hot water (to cook curry (cut down or omit to use coconut milk))
  • 1 teaspoon maple syrup ((or sugar, to adjust the flavors))
  • 1 bay leaf, 2 inch cinnamon, 2 cardamoms - optional whole spices

Method

Preparation

  1. Wrap the tofu in a few kitchen towels to pat dry and dice them to 1 inch cubes. To a mixing bowl, add the spices to marinate - red chilli powder, salt, garam masala and kasuri methi.
  2. Mix up the spices and coat each piece of tofu with the dry spices. Keep aside until used.
  3. To use coconut milk, read notes below & leave out this step. If using cashews (or almond flour), add them to a small grinder and powder first. Pour half cup water and grind to a smooth puree. Keep this aside.

How to make Tofu Curry

  1. Heat oil in a pan and add the whole spices if using. When they begin to sizzle, add the onions and saute on a medium high heat until deep golden.
  2. Reduce the heat to low. Add the ginger garlic and green chili. Saute for a minute, until aromatic.
  3. Quickly stir in salt and all the ground spices - red chilli powder, garam masala, cumin powder and coriander powder. Take care not to burn.
  4. Stir in the tomato puree and cook partially covered on a medium high heat until the tomatoes cook down and lose the raw flavor.
  5. Pour the cashew/ almond along with hot water. To use coconut milk, omit/cut down the water. Mix well and bring to a rolling boil. Reduce the heat to medium and cover partially. Cook until traces of oil are visible over the curry.
  6. Add the peas or any other grilled veggies and cook until soft and tender.
  7. Meanwhile, heat a pan with 1 tablespoon oil. Spread the oil. When the oil is hot, reduce the heat to medium and place the tofu pieces. Fry them for 2 minutes, turn them gently to the other sides and fry. Turn off. Over frying can burn the spices.
  8. When the curry turns thick, add maple syrup/sugar and taste test. Adjust salt if required and add the fried tofu.
  9. Mix well and turn off the heat. Let rest for at least 15 mins before serving. Garnish tofu curry with some coriander leaves & a teaspoon of cashew cream or coconut milk.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.