Cooked - Easy Tofu Curry

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Home Pricing Community My Recipes

Easy Tofu Curry

6.0

1 medium red onion ((roughly chopped))

3 medium tomatoes ((rougly 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 tbsp ground coriander

1 tsp ground cumin

½ tsp turmeric

½ to 1 tsp Kashmiri chilli powder or paprika ((the color of the chili powder will make the curry darker or lighter))

1 tbsp garam masala

2 tbsps kasoori methi ((dried fenugreek leaves))

1 tsp sugar

1 tsp avocado oil or any neutral oil

14 oz super firm tofu

1½ cups vegetable stock ((or mushroom stock or water))

Salt to taste

2 tbsp vegan butter

2 tbsp cilantro

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.
Heat oil in a wide saucepan or saute pan over medium-low heat. Add the blended paste and mix it in. Bring it to a boil, then continue to cook the curry paste by covering the pot and letting the sauce simmer over low heat. Stir the sauce frequently, until most of the moisture has evaporated. This should take about 10-15 minutes.
Stir in the tofu cubes and vegetable stock or water. Mix. 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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 84 weeks ago

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