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Blender Tofu Curry, vegan and gluten-free
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4.5 from 2 votes

Blender Tofu Curry

A quick and easy blender tofu curry with a sauce of tomatoes, cashews and spices coating chewy baked tofu.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Curry
Cuisine: Indian
Servings: 4 servings


  • 1 8- oz block of baked tofu cut into 1/4-inch cubes
  • 1/4 cup raw cashews soaked in 1/4 cup water
  • Juice of 1/2 lemon
  • 3 medium tomatoes chopped
  • 3 tbsp chickpea flour besan
  • 1/2 tsp cayenne
  • 1- inch piece ginger chopped
  • 3 tbsp curry powder use sambar powder as a substitute
  • 1 tsp coconut oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • Salt to taste
  • 2 tbsp chopped coriander leaves


  • Place the cashews with soaking water, lemon juice, chickpea flour,cayenne, tomatoes, ginger and curry powder into a blender and zap 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 coriander leaves.
  • Serve hot with rice or rotis.