Blender Tofu Curry
A quick and easy blender tofu curry with a sauce of tomatoes, cashews and spices coating chewy baked tofu.
Servings: 4 servings
Calories: 143kcal
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.
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Potassium: 501mg | Fiber: 4g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 3mg