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Easy Tofu Masala Curry in a black bowl with spoons

Easy Tofu Curry

Vaishali · Holy Cow! Vegan Recipes
A quick and easy Tofu Curry bursting with flavor for rushed weeknights or leisurely weekends when cooking is not exactly what you want to spend your time on. Most of this sauce comes together in a blender. Serve with rice for a delicious meal. Vegan, gluten-free recipe. Can be soy-free and nut-free.
5 from 13 votes
Prep Time 10 mins
Cook Time 21 mins
Course Main Course/Curry
Cuisine Can be nut-free, Can be soy-free, gluten-free, Indian, Indian veg recipes, Vegan
Servings 6 servings
Calories 135 kcal



  • Place all the ingredients, except the vegetable oil, tofu 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.


Calories: 135kcalCarbohydrates: 9gProtein: 7gFat: 9gSaturated Fat: 3gPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 1140IUVitamin C: 11mgCalcium: 42mgIron: 2mg
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