I am all about the appliances of late, but then I've always been. As much as I hate to admit my dependence on material things, I will concede that in my busy home and life, and given my penchant for doing things from scratch in the kitchen, appliances like pressure cookers, slow cookers, blenders and food processors play an important role in getting my family fed. That's why I was so excited when I found a recipe for a curry made almost entirely in a blender, while leafing through the cookbook, At Home With Madhur Jaffrey, at the public library.
So I checked it out, despite the fact that the curry is not vegan: the two main ingredients in it are eggs and yogurt. And then I turned it into a curry with a vegan spin.
For the curry base I used a paste of spices, tomatoes and cashews. And instead of the eggs, I used a rather beloved egg substitute: tofu. I had a package of Nasoya's Chipotle TofuBaked sitting around, and into the curry it went. If you don't have this, press and bake your own tofu, by all means. No need to marinate it because the sauce is so flavorful, the tofu will soak up all of those flavors and still be delicious.
This curry is extremely vibrant: the spice combination was rather unusual, even to my Indian tastebuds, but still familiar and very pleasant. The tadka of fennel, cumin and mustard gives the dish loads of character and the chickpea flour or besan thickens and smoothens the sauce into a velvety texture that coats the tofu beautifully.
Here's the recipe for my quick and easy -- and rather foolproof -- Blender Tofu Curry. If you love my Tofu Makhani, I can guarantee you'll enjoy this one too.
You can also try this with my Air Fryer Tofu for a delicious, chewy texture to the tofu.
Looking for more vegan curry recipes?
- Easy Tofu Curry
- Vegan Malai Kofta
- Creamy Cauliflower Curry
- Vegan Mango Curry
- Tofu "Egg" Curry
- My Dad's "Not Mutton" Mushroom Curry
Blender Tofu Curry
Ingredients
- 8 oz baked tofu (cut into ¼-inch cubes)
- ¼ cup raw cashews (soaked in ¼ cup water)
- Juice of ½ lemon
- 3 medium tomatoes (chopped)
- 3 tablespoon chickpea flour (besan)
- ½ teaspoon cayenne
- 1-inch piece ginger (chopped)
- 3 tablespoon curry powder
- 1 teaspoon coconut oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
- Salt to taste
- 2 tablespoon cilantro (chopped)
Instructions
- Place the cashews with soaking water, lemon juice, chickpea flour,cayenne, tomatoes, ginger and curry powder into a blender and blend until you have a very smooth paste.
- Heat the oil in a saucepan and add the mustard seeds. When they sputter, add the cumin seeds and then the fennel and stir quickly.
- Turn off the heat, add a cup of water and the cashew-tomato paste to the pan, and return to heat. Stir well to mix.
- Heat the sauce over medium heat until it simmers. Turn the heat to low and cook 15 minutes. The sauce will thicken as it cooks.
- Add the baked tofu and heat the sauce through. Turn off heat and sprinkle on the cilantro or coriander leaves.
- Serve hot with rice or rotis.
May
I made your gobi masala last week. Delicious, but it nearly melted my face off. Worth it though. So today I decided to make this for dinner for my family, but my kids can't handle the gobi masala level of spice, so I halved the amount of curry powder in the blender sauce. I just tasted it and... WOW, even with only half the amount of curry powder called for in the recipe, I think it's about as hot as the gobi masala. You should warn people. I think if I had made it exactly to the recipe, it might have melted the food processor.
Vaishali
Hi May, some curry powders can be hot--depends on the brand you use--so go slow with it if the one you have has lots of pepper or cayenne added to it. My homemade curry powder is quite mild. You also have the option of leaving out the cayenne, although there's just a tiny bit in this recipe.
Evie Birch
Yummy! This blender tofu curry recipe is looks really awesome! This recipe gives me an excuse to trying it! Thanks for share..
Peter from VeganQuotables.com
Mmm, that looks delicious. Always looking for more recipes that use tofu.
Thanks a bunch.