Description
This Delightful Creamy Indian Tofu Curry is a quick and satisfying weeknight meal, packed with fragrant Indian spices and a lusciously rich coconut milk sauce. It’s a wonderfully comforting dish that’s both nourishing and incredibly flavorful, perfect for anyone looking for a delicious plant-based option.
Ingredients
2 (12 to 14 oz / 340 to 400g) blocks extra firm tofu, drained
Diamond Crystal kosher salt (see Note 1)
Marinade
½ cup (70g) raw cashews
3 tablespoons (42g) neutral-flavored oil, plus more for cooking tofu
1 large yellow onion, diced (~ 2 cups / 300g diced onion)
5 cloves garlic, chopped
1 ½” piece (~ 15g) fresh ginger, peeled and finely chopped
¼ cup (60g) creamy, thick coconut yogurt (see Note 2)
Freshly cracked black pepper
2 tablespoons (16g) cornstarch
1 teaspoon ground turmeric
2 to 3 teaspoons Kashmiri chili powder (mild Indian red chili powder, see Note 3)
Whole Spices (see Note 4 for ground spice substitutes)
1 cinnamon stick
2 Indian bay leaves (AKA tej patta) or regular bay leaves
3 whole cloves
6 green cardamom pods, seeds only (¼ to ½ tsp of seeds)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
For Finishing
1 cup (240 mL) soy milk (or creamy plant milk of choice)
1 tablespoon dried fenugreek leaves AKA kasoori methi (see Note 5)
1 big handful cilantro leaves and tender stems
Flatbread / pita or white rice to serve
Instructions
1. Tear the tofu into rough 1.5-inch pieces and place them in a large bowl. Dissolve 2 tablespoons of kosher salt in 4 cups of boiling water, pour it over the tofu, and let it soak for 10 minutes. Drain the tofu and spread it out on a clean dish towel to dry.
2. Place the cashews in a small bowl and cover them with boiling water. Let them soak for at least 15 minutes, then drain.
3. If using whole spices, toast the cinnamon stick, bay leaves, cloves, cardamom seeds, and coriander seeds in a dry frying pan over medium heat for 2 minutes. Stir in the cumin seeds and toast for another 60 to 90 seconds until highly fragrant, then transfer to a bowl to cool.
4. Heat 3 tablespoons of oil in the same pan over medium heat. Saut the diced onions with a pinch of salt for 12 to 15 minutes until deeply browned, then stir in the garlic and ginger for another 90 seconds before removing from heat.
5. In a high-powered blender, combine 1/2 cup of water, the cooked onion mixture, drained cashews, coconut yogurt, 1.5 teaspoons of salt, black pepper, cornstarch, turmeric, chili powder, and the toasted whole spices broken into small pieces. Blend on high until completely smooth and thick.
6. Dry the tofu once more, then toss it gently with the blended marinade in a large bowl until well coated. Cover and refrigerate for at least 1 hour, or overnight.
7. Heat 2 teaspoons of oil in a large nonstick frying pan over medium heat. Fry half of the tofu undisturbed for 5 minutes until a golden crust forms, flip, and cook for another 4 minutes. Transfer to a plate and repeat with the remaining tofu.
8. Return all the cooked tofu to the pan and pour in the soy milk, a pinch of salt, black pepper, and the crushed dried fenugreek leaves. Simmer for 3 to 4 minutes until the sauce is thick and creamy, then remove from heat, garnish with fresh cilantro, and serve warm with flatbread or rice.
Notes
Pressing your tofu is a crucial step that removes excess water, allowing it to better absorb the flavors of the marinade and achieve a more satisfying texture.
Do not boil the curry vigorously. Once simmering, maintain a low heat. Over-boiling can cause the coconut milk to separate, negatively impacting the creamy consistency you desire.
Always taste and adjust the seasoning of your curry before serving. This is your opportunity to fine-tune the balance of salt, pepper, and spices to your preference.
Adding the spinach towards the end of the cooking process helps it retain its vibrant green color and a pleasant, slightly tender-crisp texture, preventing it from becoming overcooked and mushy.
- Prep Time: 25 minutes
- Category: Curry
- Cuisine: Indian