I created this easy tofu curry because I wanted a delicious dinner that pretty much cooks itself in under 30 minutes. It's creamy, full of vibrant flavor, and it's fantastic with rice, roti or naan.
Table of Contents
Restaurant-style tofu curry
If you don't like making compromises on flavor and nutrition on weeknights, this creamy tofu curry is just the recipe for you. It has a delicious sauce made with tomatoes, onions and cashews and flavored with a few pantry spices. Creamy cubes of tofu drink in the delicious sauce and add lots of healthy protein.
To make this easy curry I put the sauce ingredients into a blender, pour this magical sauce into a hot pan, cook it down, add the tofu, and voila! Dinnertime.
If that sounds too easy, that's because it is. And if the idea of making this tofu curry in minutes makes you happy, prepare to be euphoric when you actually eat it. The aromatics in the sauce - onions, ginger, garlic and spices - mellow down when cooked and a tiny pat of vegan butter buffs and smooths out the flavors. The curry has rich, buttery notes, kinda like my vegan butter chicken, and the tofu is silky and melt-in-the-mouth tender. It tastes like a dish you'd order at a high-end Indian restaurant and needless to say, you'll be drowning in compliments all evening.
This is a great curry to brown-bag or meal-prep. It's nourishing too, with 186 calories and 12 grams of protein in a serving. The recipe is gluten-free, it can be made with pumpkin seeds instead of cashews if you are nut-free, and it's vegan, of course.
I made this tonight for dinner. Excellent flavour! So quick and easy! I didn't realize that the gravy I've been eating at Indian buffets all of these years was so quick to make! - Camille
Recipe card
Easy Tofu Curry
Ingredients
- 1 medium red onion (roughly chopped)
- 3 medium tomatoes (roughly chopped)
- 1 heaping tbsp ginger garlic paste (or use 1-inch knob of ginger and six cloves garlic. Add to blender without chopping).
- 2 tablespoons raw cashews (use pumpkin seeds for a nut-free version)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ to 1 teaspoon paprika (or Kashmiri chili powder)
- 1 tablespoon garam masala
- 2 tbsps kasoori methi (dried fenugreek leaves)
- 1 teaspoon sugar
- 1 teaspoon avocado oil or any neutral oil
- 14 oz super-firm tofu/high-protein tofu (cubed. You can use baked or air fried tofu, or just plain super firm tofu or extra firm tofu, with the water squeezed out).
- 1½ cups vegetable stock (or mushroom stock or water)
- Salt to taste
- 2 tablespoon vegan butter
- 2 tablespoon cilantro
Instructions
Blend the tofu curry sauce
- Place the onions, tomatoes, ginger garlic paste, all spices, cashews, kasoori methi and sugar in a blender jar.
- Blend into a very smooth paste without adding any water.
Cook the tofu curry
- Heat oil in a wide saucepan or sauté pan over medium-low heat. Add the blended paste and mix it in. Bring it to a boil.
- Turn down heat to low and continue to cook the curry sauce. Stir it frequently, until most of the moisture has evaporated. This should take about 10-15 minutes.
- Stir in the tofu cubes and mix.
- Stir in the vegetable stock or water.
- Bring to a boil, lower heat to a simmer, cover, and let the curry cook another 10 minutes. You should see darker pools of liquid on the surface of the curry when the sauce is cooked.
- Add salt to taste. Stir in the butter and cilantro and turn off heat. Serve hot.
Notes
- Leftovers can be stored in fridge for up to five days in an airtight container.
- Freeze the curry in a freezer-safe container for up to three months.
- Thaw and reheat the tofu curry in a saucepan or in the microwave. Add more water or stock, if needed, and check salt before serving.
Nutrition Information
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Tofu curry FAQs
You can, but you can also add the tofu as is, without cooking it first. Plain tofu will be creamy and soft in the curry- so delicious! But if you want a chewier texture, fry the tofu lightly, or air-fry it. For a meatier texture, use my air fryer tofu recipe.
This curry is wonderful with chickpea tofu. Or add a 14-oz can of chickpeas or white beans instead.
You do because remember, all of the ingredients were raw when you tossed them in the blender. Simmering the sauce will help cook the aromatic ingredients like ginger, garlic and onions, and mellow them down. You can cover the pot to speed up the process, but stir the sauce frequently. The sauce should look quite sticky and should have a shimmer when it's done.
Add more stock or water to the tofu curry. I used 1 ½ cups of stock, which creates a thick, creamy sauce that coats the tofu. If you want a saucier curry add ½ cup more water or stock.
Yes, you can add quick-cooking veggies, including cauliflower, spinach, bell peppers and squash along with the tofu. Potatoes and eggplant are fine too, but may take longer to cook.
I serve it with plain basmati rice or roti or naan. If you have just 10 minutes more on hand, make this easy jeera rice (it's so, so good!). On the side serve a simple vegan raita or kachumber.
First published May 24, 2020. Updated and re-published on Aug. 22, 2024.
Mireille says
Delicious and so quick to make! Great for a weeknight supper. I used only 1 cup veggie stock and blended 4 TBsp cashews into it to help thicken the sauce.
Vaishali says
So great to hear! Happy you loved the tofu curry. ❤️
Netty says
Another delicious and easy, quick to make, curry! Thank you!!
Vaishali says
Awesome! ❤️
Netty says
Easy peasy and soooooo delicious!!
Vaishali says
Yay! ❤️
Tracey says
Can this dish be frozen?
Vaishali says
Yes, but keep in mind that the tofu will become chewier.
Amanda says
Very quick and easy, and really yummy! But I'm glad I 'toned down' the quantity of spices as it was quite hot enough for me at half strength. Will make this again!
Vaishali says
Great to hear, Amanda, and yes, you can always tweak spices to your taste. ❤️
Amira says
This was SO good! Thanks for sharing such an easy and delicious recipe! Great for working mommies 🙂
Vaishali says
Thanks Amira, so happy to hear you loved it.
Joely says
I absolutely adore this recipe! Have been making it for multiple years now. So easy, so delicious and I quite often add other vegetables alongside the tofu.
Vaishali says
Hi Joely, so happy this recipe has become one of your favorite dinners. It's definitely one of my favorites too. 😍
Anonymous says
Excellent recipe. And easy! Will make again. I used frozen tomatoes and added spinach, reduced water to 1 1/2 cups.
Vaishali says
Sounds delicious!
Maureen Lorna Fay says
The sauce if like a gift that keeps on giving. I may have gone a bit overboard with the ginger but I will check that the next time. Since I am cooking for one I will just make the sauce and then put some aside for another moment. Wonder can I freeze it?
Vaishali says
Yes, absolutely, the tofu curry can be frozen for up to three months.
Emma says
Wow I have cooked a lot of curries but this recipe made the best sauce I have ever tasted. I substituted tinned tomatoes as fresh ones are currently $15 a kilo in NZ and it still was amazing. Many thanks for sharing.
Vaishali says
So happy you loved it, Emma!
Anonymous says
Yummy & easy thank you
Margi says
This sounds great. You don’t have to cook the tofu more than the 5 minutes in the sauce? Should you bake or fry it first? Thank you!
Vaishali says
Hi Margi, five minutes is enough! You can bake it first if you like to give it a chewier texture.
Alisa says
This recipe was delicious!! I will make it again…. So happy I found it!
Vaishali says
So happy you loved it, Alisa. Thanks for letting me know.
Baljinder Dhesi says
Thank you, I needed a dinner in a hurry and everybody lavished this meal! I loved all your ingredients and it worked out so well! Thank you!
Vaishali says
So happy to hear you loved it!
Kathryn Borden says
THIS IS AMAZING. Seriously the best curry I’ve ever tasted, including in a restaurant. I added a touch more cashews because I knew it would thicken the sauce. And my sauce/paste did not reduce that much (the tomatoes were hefty!) so I didn’t bother adding any liquid at the end. I baked the tofu, and roasted cauliflower before adding to the sauce. My 20 and 23 year olds are home for break and they LOVED this. I’m going to have to make it one more time before they leave. Thank you so much!!
Vaishali says
Hi Kathryn, that's so awesome to hear. So happy your family loved the tofu curry. Thanks for letting me know!
Kathryn says
And as promised, I’m making a double batch right now before one of my kids goes back on Sunday! Thank you!!
Nellie says
This is seriously delicious. Easy and so yummy. It would be good with chick peas or cauliflower or whatever.
Anna Maria Manalo says
really great with 8 oz tomato sauce instead of fresh tomatoes.
Vaishali says
Great, thanks for sharing!
Bill Whitehead says
Hi Vaishali
Really liked the sound of your easy Tofu Curry, but sadly was very disappointed with the recipe. The sauce was far too thin and watery when I added the minimum 2 cups of water towards the end of the recipe, I think maybe 1 - 1 1/2 cups would be better for a thicker sauce but this would not be enough to feed 4. However problem could be solved with addition of cornflour to thicken it. Then I followed your recipe for the baked tofu, again marinade very very watery, I'm not sure what you meant by a 1/4th of cup but assumed 1/4 cup? I think maybe I miss-understood. Then when I put in the oven at 400 deg F after 20 minutes the marinade going black & burnt on the tray (recipe said for 40 - 50 mins) had to take out after 30 minutes too smokey.
Did follow instructions meticulously so not sure what went wrong?
Vaishali says
Hi Bill, sorry the recipe didn't work for you. With no liquid other than the 2 cups of water and the onions, tomatoes and cashews all acting as thickeners, it is surprising that the gravy was watery. Did you add water at an earlier stage, like when you blended the onions, tomatoes, etc? Do not add any water at that time, the juice from the tomatoes is more than enough.
As for the baked tofu, be sure to turn it over halfway. If you find that it has baked enough in 30 minutes just remove it from the oven. Oven temperatures can vary drastically with different ovens.
Anonymous says
Hi Vaishali
Thanks for your prompt reply and suggestions, the tofu was actually quite tasty when eaten, but the baking tray was a nightmare to clean with the black burnt on marinade, will maybe make some alterations next time if I try this dish again and line the tray with foil as suggested in your recipe.
Jason LaViola says
Made this with a couple of subs. Fantastic!
Vaishali says
Awesome, happy to hear.
Ansuiya says
Thanks for this recipe. I tried it with sriracha tofu from Trader Joe’s (baked it for a few minutes) and it was fantastic! Also made a chicken curry with the same base and that turned out great too.
Vaishali says
So happy you made it! Thanks for letting me know. 🙂 I love the TJ sriracha tofu.
Gee says
I made this tonight. This is sooo good!
Vaishali says
So happy you enjoyed it! ❤️
Bruce says
Really easy and very tasty. I added a little coconut oil. I used home made cashew nut butter in place of raw cashews and added cubed zucchini. I think you could do this recipe with many different vegetables.
Vaishali says
Bruce, so happy to hear! And agreed it would be great with different veggies.
Camille says
I made this tonight for dinner. Excellent flavour! So quick and easy! I didnt realize that the gravy I've been eating at indian buffets all of these years was so quick to make! I had to add green onions from my garden since I was out of yellow onions and it worked fine!
Will make this again and again.
Maria elena says
Wonderful taste. But it says for 6 servings and I ate all ?? as it was sooo yummy!
Vaishali says
So awesome to hear! Thanks for letting me know. 🙂
kathleenoh670@gmail says
Jo
Dee says
This is sooo tasty and really straightforward to make seeing as you just blend everything. I find blending really gives curries a different flavour and thought this tasted restaurant style yet authentic! I used firm tofu, red and green bell peppers, and a knorr vegetable stock pot for the stock. This is now bookmarked for future - thanks for the recipe!
Vaishali says
Awesome choices, and so happy you enjoyed it, Dee!
Bilal says
I'm yet to make this Vaishali but thank you in advance. What do you think it would turn out like if I put in some khatta aam pieces with the tofu ? I made a mango curry with sweet ripe mangoes which was beautiful but sweet. I'm wondering how a somewhat sour mango will do in there with the tofu ??
Vaishali says
Hi Bilal, you could try, I think it would add a different and interesting dimension.
Joe Marc says
Would this serve a family of 4? About 3 adults and a preteen.
Vaishali says
Yes, absolutely!
Nonnie says
Hooooly cow this came out good. I'm eating it right now and loving it. Used almond flour instead of cashews, I improvised the exact ratios a bit, and I also added in some fried onions and pepper mix. Stirred in a spoonful of almond yogurt. And added some mustard seeds. So some modifications were made, but I like to think that's a testament to how flexible this recipe is. I was worried at first that my tofu came out too dry, but after letting it soak in the sauce it was both crispy and moist. Will make again.
Lee says
just found out that I dont have the fenugreek leaves on hand, only the seeds and powder, if I can use them what would be the amount? I considered the maple syrup route......I know this is going to be altered in taste when I substitute. Thank you for your help.
Vaishali says
Just skip the fenugreek leaves in that case. The seeds are much stronger, and would make everything bitter. If you do decide to use, prob no more than an eighth of a teaspoon.
Beth says
I made this last night. My kids loved it. My one daughter kept hugging and saying it was so good. I had to make a couple substitutes due to what I had on hand. I did use the better than bouillon vegetable seasoning for the broth. we didn't put in any cayenne. I didn't have cashew nuts or pumpkin seeds so I used sesame seeds. I also didn't have kasoori methi and didn't know what that tasted like. I looked up substitutes and it mentioned celery leaves or watercress. The only thing similar to that was some peppery arugula in my garden so I used that.
Thank you for a great recipe. I hope to try it again when I have all the ingredients but it was a wonderful supper.
Vaishali says
Hi Beth, those sound like wonderful substitutions and will be helpful for other readers as well. Thanks for the feedback, and so happy you and your kids loved it.
Doreen Fish says
I made the tofu curry for dinner last nite....loved it!! Thank you for another great recipe!!
Vaishali says
So happy to hear Doreen!
Doreen Fish says
Making it tonite...tks for another great recipe
Sangita says
Ooh thanks Vaishali! This is what I’m cooking the coming week. This sounds so delicious and easy!
Suganya says
Awesome looking bowl of curry. YUM!