Easy Tofu Curry Without Coconut Milk

Step 1

Press the extra firm tofu by wrapping it in a cloth and pressing it with a heavy object for at least 20 minutes to release all the excess water.

Step 2

Cut into cubes, place them in an air fryer(single layer), and fry at 380°F for 12 minutes, flipping them halfway through the cooking time. Set them aside.

Step 3

In a pan, heat olive oil or vegetable oil over medium-high heat.

Step 4

As the oil heats up. add chopped ginger and garlic and fry it for a minute.

Step 5

Add onions and fry until the onions are translucent.

Step 6

Add the diced tomatoes, spices, and herbs.

Step 7

Cook for 5 minutes or until the tomatoes are soft and the excess moisture dries up.

Step 8

Stir in almond flour and cook for another few minutes. Turn off the heat and let it cool.

Step 9

Blend the mixture to a smooth consistency.

Step 10

Place the same pan on medium heat and saute chopped spinach until it wilts. Add the blended mixture and cook for 4-5 minutes.

Step 11

Now add the cooked tofu cubes and salt, and stir to combine everything together.

Step 12

Cook for about 8-10 minutes over a low flame until all the flavors have combined together. (If required add ¼ - ½ cups of water)

Step 13

Add kasuri methi and switch off the heat.

Step 14

Your delicious vegan tofu curry recipe is ready! Serve with steamed brown rice, basmati rice, or vegan naan for a complete meal. Enjoy!