Description
This vibrant tofu curry recipe features crispy, garam masala-coated tofu simmered in a rich and creamy tomato-cashew sauce without any coconut milk. It’s a flavorful, dairy-free, and plant-based dish that brings together aromatic spices, caramelized onions, and a velvety gravy made by blending roasted cashews and tomato passata. Perfect for a comforting meal that delivers a satisfying texture and bold Indian-inspired flavors.
Ingredients
Tofu Preparation
- 14 oz. (400g) extra-firm tofu
- 1/4 tsp salt (for the tofu)
- 2 tbsp cornstarch
- 1 tbsp garam masala
- 1 tbsp olive oil (for frying tofu)
Curry Sauce
- 1 tbsp olive oil (for the curry)
- 1 medium yellow onion, diced
- 3 garlic cloves, chopped
- 1-inch piece of ginger, finely chopped
- 1 red chili pepper, finely diced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground nutmeg
- 2 cups vegetable broth (or water)
- 1 cup tomato passata
- 1/2 cup raw cashews
- 1/2 tsp salt (for the curry)
- 1/4 tsp freshly cracked black pepper
- 3 tbsp fresh cilantro, chopped (optional)
Instructions
- Press the Tofu: Use a tofu press or wrap the tofu block in a kitchen towel or paper towels. Place heavy objects on top, such as a Dutch oven, and press for 30 minutes to 2 hours to remove excess moisture. Cutting into 1-inch cubes afterward ensures even cooking.
- Season the Tofu: Add the cubed tofu to a medium bowl, then toss with garam masala, 1/4 tsp salt, and cornstarch to coat evenly, which helps achieve a crispy crust when cooked.
- Fry the Tofu: Heat 1 tablespoon of olive oil in a large frying pan or stainless steel pan over medium-high heat. Fry the tofu cubes in batches for 3-4 minutes on each side until golden brown and crispy. Remove and set aside.
- Caramelize the Onions: Heat the remaining 1 tablespoon olive oil in a large Dutch oven over medium to medium-high heat. Add diced onion with a pinch of salt and sauté for 10-15 minutes until deeply browned and caramelized. Stir occasionally and add splash of water if onions begin to burn.
- Sauté Aromatics: Add chopped garlic, ginger, and red chili pepper to the onions and cook for an additional 1 minute until fragrant, enhancing the flavor base of the curry.
- Toast Tomato Paste and Spices: Stir in tomato paste, cumin, coriander, paprika, turmeric, and nutmeg. Cook for 1 minute, allowing the tomato paste to darken and spices to release their aromas.
- Simmer the Sauce: Pour in vegetable broth, scraping any bits off the bottom of the pot. Add tomato passata, raw cashews, 1/2 tsp salt, and freshly cracked black pepper. Bring to a simmer over medium heat and cook for 15 minutes to thicken the curry sauce and soften the cashews.
- Blend the Sauce: Once most liquid has evaporated, use an immersion blender to puree the tomato-cashew mixture into a smooth, thick gravy. If lacking an immersion blender, carefully transfer to a blender in batches and blend until smooth, then return to pot.
- Combine Tofu and Finish: Stir the fried tofu cubes into the thickened gravy, coating them fully. Finish by mixing in a generous handful of chopped fresh cilantro for brightness and garnish.
- Serve: Serve the tofu curry hot with rice, naan, or your preferred side for a complete meal.
Notes
- Pressing tofu is essential to remove excess moisture for a crispy texture during frying.
- If you don’t have an immersion blender, use a standard blender carefully to blend sauce in small batches.
- Adjust red chili quantity according to your spice tolerance.
- This curry is dairy-free and vegan-friendly, suitable for plant-based diets.
- For a nut-free version, omit cashews and replace with a small amount of blended sunflower seeds or increase tomato paste for thickness.
