tofu curry recipe

The easiest, simplified and hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree Soyfree option

Baked Tofu Curry (Vegan Tofu Makhani)

tsp oil (divided)

oz firm or extra firm tofu (pressed and cubed small)

onions

garlic (minced)

tsp minced ginger

green chili

tsp coriander

tsp cumin

tsp cardamom

tsp black pepper

1/4-1/3 tsp cayenne (or Indian red chili powder

bay leaves

tsp dried fenugreek leaves (optional)

tomato puree

oz coconut milk (or 1 1/4 cup of cashew milk)

salt

cilantro

Brush the oil all over a large baking dish. Add the pressed and cubed Tofu to 1 side of the baking dish, and toss well to coat with some of the oil.

On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and a good pinch of salt, and mix well to coat.  Then bake at 400 degrees F (205 c) for 12-15 minutes, or until the onion is golden and the tofu is slightly crisp on the sides.

Take the baking dish out of the oven, and add in the tomato puree, canned coconut milk, and salt, and mix well, then even it out with a spatula. Put it back in the oven to bake for 15-20 minutes, or until the sauce has thickened to preference.

Take the dish out of the oven, garnish witb cilantro , some coconut cream, and serve with rice or flat bread. You can also add in some vegan butter just before serving.

This gluten-free and vegan tofu curry is creamy &amp; delicious with bursting flavors. Serve it over rice or with naan, chapati or any flatbreads.

Tofu Curry Recipe (Restaurant Style)

(7 oz) organic extra firm tofu ((read notes))

salt ((adjust

Kashmiri Chili powder ((adjust to taste))

garam masala ((adjust to taste))

kasuri methi ((dried fenugreek leaves))

(1 small) onion

ginger garlic paste

green chilli ((deseeded & slit, optional))

green peas (frozen or boiled) ((replace with more tofu

(¼ cup) cashew nuts ((or almond flour

Kashmiri chili powder

turmeric

coriander powder

cumin powder

water

maple syrup ((or sugar, to adjust the flavors))

bay leaf, 2 inch cinnamon, 2 cardamoms - optional whole spices

Wrap the tofu in a few kitchen towels to pat dry and dice them to 1 inch cubes. To a mixing bowl, add the spices to marinate - red chilli powder, salt, garam masala and kasuri methi.

Mix up the spices and coat each piece of tofu with the dry spices. Keep aside until used.

To use coconut milk, read notes below &amp; leave out this step. If using cashews (or almond flour), add them to a small grinder and powder first. Pour half of the water and grind to a smooth puree. Add the rest and grind once more. Keep this aside.

Preparation

Heat oil in a pan and add the whole spices if using. When they begin to sizzle, add the onions and saute on a medium high heat until deep golden.

Reduce the heat to low . Add the ginger garlic and green chili. Saute for a minute, until aromatic.

Quickly stir in salt and all the ground spices - red chilli powder, garam masala, cumin powder and coriander powder. Take care not to burn.

Stir in the tomato puree and cook partially covered on a medium high heat until the tomatoes cook down and lose the raw flavor.

Pour the cashew/ almond or coconut milk along with hot water. Mix well and bring to a rolling boil. Reduce the heat to medium and cover partially. Cook until traces of oil are visible over the curry.

Add the peas or any other grilled veggies and cook until soft and tender.

Meanwhile, heat a pan with 1 tablespoon oil. Spread the oil. When the oil is hot, reduce the heat to medium and place the tofu pieces. Fry them for 2 minutes, turn them gently to the other sides and fry. Turn off. Over frying can burn the spices.

When the curry turns thick, add maple syrup/sugar and taste test. Adjust salt if required and add the fried tofu.

Mix well and turn off the heat. Let rest for at least 15 mins before serving. Garnish tofu curry with some coriander leaves &amp; a teaspoon of cashew cream or coconut milk.

How to make Tofu Curry

https://www.youtube.com/watch?v=ZB3EtugPERE

Tofu Curry is a restaurant style curried Indian dish made with tofu, onions, tomatoes and spices. This rich and creamy curry is bursting with flavors. Check out the written recipe on our blog:
https://www.indianhealthyrecipes.com/tofu-curry/

Tofu Curry (Indian Style, Vegan Curry)

A one-pot creamy tofu curry recipe packed with warm flavors and made with easy to find ingredients. Perfect for a healthy weeknight dinner!

Tofu Curry

extra virgin olive oil (divided)

soy sauce (plus additional to taste)

block extra firm tofu ((14 ounces) pressed dry and

yellow onion (chopped (about 2 cups))

ginger

tomato paste

garlic

curry powder

bay leaf

cumin

coriander

cayenne pepper

cloves

tomatoes

whole milk plain Greek yogurt (at room temperature*)

green peas (thawed)

brown rice (for serving)

cilantro (for serving)

Heat

Heat 3 tablespoons olive oil in a non-stick large skillet or wok over medium-high heat. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side. With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), drizzle with 1 tablespoon soy sauce and stir to coat. Remove tofu from pan and set aside.

Cook

Add remaining tablespoon olive oil to the skillet, along with onion and ginger. Cook until onion softens and begins to turn translucent, about 5 minutes.

Curry

Add tomato paste, garlic, curry powder, bay leaf, salt, cumin, coriander, cloves, and cayenne and cook for 3 minutes. Add remaining 1 tablespoon soy sauce.

Serve

Remove pan from heat. Add tomatoes, yogurt, and water, return to medium heat and let cook 10 minutes. Add reserved tofu and peas, cover, and turn off the heat. Let sit 5 minutes. Remove bay leaf and discard. Serve warm with brown rice and garnish with cilantro. Top with additional soy sauce as desired.

Very good, spicy to us, but in a good way. I used the fresh ginger which I do find "hot" but cut back just a bit. Used my cast iron skillet that browned the tofu very nicely. I "got away" with using nonfat fage greek yogurt by cooking the tomatoes step without the yogurt then let the whole thing cool a awhile and tempered the mixture into the yogurt and didn't have any trouble with it. We reheated the plates individually. I did some basamati rice and also did some lightly sauted red peppers and a diced yellow squash and we sprinkled that over the top of the curry and it looked very colorful. I have this locally made chutney (cranberry ginger) I discovered, and used some of that on the side.   (the brand is called Locally Seasoned) and we like this one especially. Appreciate your very good directions, ideas for sides and how to use or freeze leftovers. Also like that you used your experience in traveling to create recipe too. Thank you

This tofu curry is delicious and really hit the spot this evening. 🥰  It was not a quick meal but worth the effort. I don’t care for hot so left out the cayenne but otherwise followed the recipe to the letter. Thank you for posting this, Erin, as I am always on the hunt for tasty tofu dishes. I suspect this will become part of my regular rotation.

Love love love the flavors and textures, and I'm thrilled with how healthy it is. One correction, though -- as a mere mortal, it took me nearly an hour of prep, total time was almost 2 hours to get this on the table. I'd be amazed if I could see someone complete this in the times stated, truly awed. But nonetheless I'll still add this to my rotation, it was that good.  

With enough practice maybe I can get the total time down to 75 minutes.  :-)

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