indian tofu curry

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.

Packed with flavour this vegan Tofu Rogan Josh is a vegan version of the classic restaurant-style dish. This rich and fragrant kashmiri curry can be ready in just under an hour and is rich in plant-based protein. Gluten-free Nutfree, Soyfree option. No onion garlic and tomato

Tofu Rogan Josh (Tofu in spicy yogurt sauce)

kashmiri chili powder

cornstarch

fennel seeds

coriander seeds

black peppercorns

dry ginger powder

green cardamom pods cardamom

saffron strands

chili

cloves

green cardamom pods (open slightly)

cinnamon

asafetida (hing garlic powder, add later with the yogurt)

red bell pepper

yogurt

water

cayenne (optional)

cilantro and lemon juice

Cube the tofu if you haven&#39;t already and add to a bowl. You can also tear the tofu into bite size pieces with your hand for more texture. In another small bowl, mix the Kashmiri chili powder, salt, and cornstarch and then sprinkle these all over the tofu. Toss well to coat.

Heat the oil in a large skillet or medium high heat. When the oil is hot, add the tofu to the skillet and cook until the most of the edges are golden.

You can also bake the tofu instead of pan fry. (Bake if you tore tofu into pieces). Spread the tofu on a parchment lined baking sheet. Drizzle a few drops of oil or spray some oil on the tofu cubes and then bake at 400 degrees F (205 c)  for 20 minutes or until edges are crisp.

To make the spice mix, add all of this ingredients in a spice grinder or blender with grinder blade and powder them until evenly powdered. (Kashmiri chili powder can be added right here with with the spice blend and added later with yogurt.)

Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bay leaves, cloves, green cardamom, cinnamon stick and Asafetida . Mix well and cook until the cloves and cardamom are fragrant.

Then add in the ground spices and mix well for a half minute. Then add in the red bell pepper and 1/4 teaspoon salt and mix well. Cook until the bell pepper is somewhat tender, 3-4 minutes.

Then add in the yogurt, water, remaining salt, and the Kashmiri chili powder and mix well. Bring to a good boil and fold in your tofu. Reduce the heat to low and simmer for another 5 to 10 minutes.

Taste and adjust flavor. Garnish with cilantro, lemon juice and serve it with rice or flatbread. You can fish out the whole spices before serving.

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

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.  :-)

Bold, vibrant, and creamy, this Indian tofu curry will leave you craving more! All you need is a few simple ingredients and 30 minutes to make this recipe. Plus, it also happens to be vegan, too!

Creamy Indian Tofu Curry

onion

chili powder

coriander powder

garam masala

turmeric powder

tomato tomatoes

vegetable broth

coconut milk (full fat

maple syrup (or to taste)

salt (to taste)

Heat up ½-1 tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan. Once heated, add onion and saute for 3-4 minutes, or until translucent.

Stir in garlic and ginger. Fry for a minute.

Then, add all spices into the pan, and fry for 30-60 seconds until aromatic.

Pour in tomato sauce, vegetable broth, and coconut milk. Bring mixture to a boil, then lower heat to a gentle simmer.

Stir in tofu cubes, and let the curry simmer for 20-25 minutes, or until the sauce is reduced to desired thickness. Give it a stir every couple of minutes to avoid the ingredients from sticking to the pan.

Pour maple syrup in, and season with salt. Your Indian tofu curry is ready to be served.

I had tomato curry for the first time in Vancouver BC this past October and knew immediately I needed to learn how to make it at home. This recipe is restaurant quality and super easy - I’ve made it 3 times now! Only substitutions I make are baking the tofu before throwing it in the pot to make it a little chewier and adding a chopped jalapeño in with the ginger and garlic. Delicious, thanks for sharing this!

I made this for dinner tonight and my wife and I both loved it; it was comfort food at its finest. It went together quickly and, since I make a lot of curries, we had all the ingredients on hand. The only change I made was to substitute 1½ C unsweetened almond milk for the coconut milk and broth (to cut calories). It was still delicious and had a lovely consistency. This one is a keeper.

Easy and delicious! I skipped the maple syrup. Thanks :)

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Top 4 indian tofu curry recipes from across the web

The most viewed indian tofu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Tofu Curry (Vegan Tofu Makhan...

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Creamy Indian Tofu Curry

The most viewed indian tofu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine