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Blender Tofu Curry, vegan and gluten-free
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5 from 1 vote

Blender Tofu Curry

A quick and easy blender tofu curry with a sauce of tomatoes, cashews and spices coating chewy baked tofu.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 143kcal



  • 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.


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