Easy Tofu Curry
I created this easy tofu curry for those busy weeknights when you need to make dinner quickly but don't want to compromise on flavor and nutrition. It has creamy cubes of tofu in a delicious tomato onion sauce and it's loaded with healthy protein. Serve it with roti, rice or naan for a dinner that tastes like something you'd order at a high-end Indian restaurant.
Servings: 6 servings
Calories: 186kcal
Equipment
- Saucepan (or skillet or wok with lid)
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
How to store and reheat tofu curry
- 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
Serving: 1 serving | Calories: 186kcal | Carbohydrates: 10g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 12mg