Tofu Curry (Indian Style, Vegan Curry)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Wrap the tofu in kitchen towels to pat it dry, then cut it into 1-inch cubes.
2. Put the salt, garam masala and kasuri methi in a bowl, add the chilli powder, and mix. Coat each tofu cube with the dry spices and set aside.
3. If using cashews or almond flour, grind them to a powder in a small grinder, then add half a cup of water and blend to a smooth puree. Set aside. (Skip this if using coconut milk.)
4. Heat the oil in a pan and add the whole spices, if using. When they sizzle, add the onion and saute over medium-high heat until deep golden.
5. Lower the heat. Add the ginger garlic paste and green chilli and saute for a minute until fragrant.
6. Quickly stir in the salt and the ground spices (chilli powder, garam masala, cumin and coriander). Take care not to burn them.
7. Stir in the tomato puree and cook partly covered over medium-high heat until the tomatoes cook down and lose their raw flavor.
8. Add the cashew or almond puree and the hot water (use less water or none if using coconut milk). Mix well and bring to a rolling boil. Reduce to medium, cover partly and cook until oil shows on the surface of the curry.
9. Add the peas or other vegetables and cook until soft and tender.
10. Heat 1 tablespoon oil in another pan over medium heat. Add the tofu and fry for 2 minutes, then turn and fry the other sides. Turn off the heat; overfrying can burn the spices.
11. When the curry thickens, stir in the maple syrup or sugar and taste. Adjust the salt, add the fried tofu and mix well.
12. Turn off the heat and let it rest for at least 15 minutes before serving. Garnish with coriander leaves and a teaspoon of cashew cream or coconut milk.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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