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Creamy tofu curry in square black bowl with spoon on side.
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5 from 81 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course/Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 186kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Blender
  • 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
US Customary - Metric

Instructions

Blend the tofu curry sauce

  • Place the onions, tomatoes, ginger garlic paste, all spices, cashews, kasoori methi and sugar in a blender jar.
    All ingredients for tofu curry in blender.
  • Blend into a very smooth paste without adding any water.
    Blended sauce in blender.

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.
    Tofu curry sauce in saucepan.
  • 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.
    Tofu curry sauce thickened after 15 minutes.
  • Stir in the tofu cubes and mix.
    Tofu added to sauce.
  • Stir in the vegetable stock or water.
    Water added to tofu curry sauce.
  • 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.
    Tofu curry after simmering.
  • Add salt to taste. Stir in the butter and cilantro and turn off heat. Serve hot.
    Vegan butter and cilantro added to curry.

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