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Easy Tofu Masala Curry in a black bowl with spoons
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5 from 66 votes

Easy Tofu Curry

A quick and easy Tofu Curry with a delicious tomato-onion sauce that comes together in a blender. Creamy and perfectly spiced. Serve with rice or naan and take the rest of the day off from cooking! This is a vegan, gluten-free recipe and it can be soy-free and nut-free.
Prep Time10 minutes
Cook Time21 minutes
Course: Main Course/Curry
Cuisine: Can be nut-free, Can be soy-free, Indian, Indian veg recipes
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 135kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 medium onion (roughly chopped)
  • 3 medium tomatoes (rougly chopped)
  • 1 inch knob ginger
  • 4 cloves garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 2 teaspoons paprika
  • ½ to 1 teaspoon cayenne (optional)
  • 2 tablespoons raw cashews (use pumpkin seeds for a nut-free version)
  • 1 teaspoon sugar
  • 1 tablespoon kasoori methi (dry fenugreek leaves)
  • 1 tablespoon avocado oil or any neutral oil
  • 14 oz extra firm 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. If you want to make this soy-free, sub tofu with roasted veggies of your choice)
  • Salt to taste
  • 2 tablespoon vegan butter
  • 2 tablespoon cilantro (for garnish)
US Customary - Metric

Instructions

  • Place all the ingredients, except the vegetable oil, tofu, butter, cilantro and salt, into a blender and blitz into a very smooth paste.
  • Heat the oil in a wide saucepan or wok. Add the tomato-onion paste and cook it, covered, over a medium-high flame, stirring frequently, until the moisture is mostly gone, the paste looks darker, and shimmers with oil droplets. The paste should look quite sticky at this point and should not taste raw. This step should take you anywhere from 10-15 minutes.
  • Add 2-3 cups of water or vegetable stock, depending on the thickness you want for your curry, along with the tofu cubes. Add salt, stir to mix everything, bring back to a boil and cover and cook another five minutes. Stir in the vegan butter.
  • Serve hot or warm, garnished with cilantro.

Nutrition

Calories: 135kcal | Carbohydrates: 9g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg