If I had a rupee for every time I craved something buttery and comforting but had zero energy to cook a full Indian spread, I’d be eating paneer makhani at a 5-star every weekend. But real life usually means grabbing tofu from the fridge and figuring out something delicious—fast.
This tofu curry is what I make when I’m in that exact mood. It’s rich, silky, full of Indian flavor, and the best part? I barely have to chop anything. The blender and the stovetop do most of the work, and in under 30 minutes, I’m sitting down with a bowl of curry and rice that tastes like it came from a restaurant.
Whether you’re cooking for one or feeding your family, this dish checks all the boxes: easy, comforting, high in protein, and perfect for both lazy Sundays and meal prep Mondays.
What Makes This Tofu Curry So Good?
This is one of those recipes that looks and tastes way fancier than the effort you put in. I mean, who doesn’t want buttery curry without actually making butter chicken or standing at the stove for hours?
The sauce is the hero here. You just blend everything — tomatoes, onions, garlic, ginger, cashews, spices — into a creamy, flavorful base. It gets cooked down until it’s thick, glossy, and begging for tofu to be dunked in.
And the tofu? I usually air-fry it while the sauce simmers. That light crust soaks up all that creamy curry like a sponge. Honestly, every bite is comfort on a spoon.
It’s the kind of dish I keep in my back pocket for surprise guests or late dinners when I just want something good without working too hard.
Ingredients You’ll Need (And How I Use Them)
- Tofu: I go for super-firm or high-protein tofu—less water, more texture. Pressing is key. Sometimes I air-fry it just to get that lightly crisp edge, but if I’m short on time, I’ll toss it in as is. Both versions taste great.
- Onions & Tomatoes: I usually grab red onions and ripe tomatoes. If I have cherry tomatoes nearing the end of their life, they go right in. Waste not!
- Ginger-Garlic Paste: I make a big jar of this every couple of weeks and keep it in the fridge. But if I run out, fresh cloves and ginger thrown straight into the blender work too.
- Cashews: Just a few raw cashews make the sauce creamy and naturally sweet. If I’m cooking for someone with a nut allergy, pumpkin seeds are a great backup.
- Spices: Coriander, cumin, Kashmiri chili (for color, not just heat), and garam masala — nothing fancy, just what’s in my masala box.
- Kasoori Methi: If you’ve ever wondered why restaurant curries taste so cozy and full, this is the secret. Just a pinch goes a long way.
- Sugar & Vegan Butter: Just enough sugar to balance acidity, and a pat of butter at the end for that silky finish. I sometimes use ghee when I’m not keeping it vegan.
- Stock or Water: I usually use mushroom stock for more umami, but plain water works in a pinch.
How I Actually Make It (Step-by-Step)
- Blend the Sauce
I toss onions, tomatoes, garlic-ginger, cashews, and spices into my blender and let it run until silky. No need for water — the tomatoes release plenty of juice. - Cook Down the Sauce
In a wide pan, I pour in the blended mix and let it simmer low and slow. This is when I air-fry the tofu cubes (8 minutes, shake once). The sauce takes about 10–15 minutes to thicken. It should look rich and slightly sticky. - Add Tofu and Simmer
Once the sauce is looking cooked (not raw or watery), I stir in the tofu and some stock. Let that bubble gently for 10 minutes. - Finish with Butter and Cilantro
Right at the end, I stir in a spoon of vegan butter and a handful of fresh cilantro. That’s it. Done and ready to plate.
What to Eat It With
- Steamed basmati rice is my usual go-to — nothing fancy, just a big spoon of curry over a hot pile of rice.
- If I’ve got a few extra minutes, I’ll make jeera rice with ghee and toasted cumin — so simple, but it feels special.
- Roti or naan works great too. My Sunday treat is heating frozen vegan naan directly on the gas flame for a bit of that tandoor feel.
- For sides, a raita or cucumber salad cools things down, especially if I went heavy on the chili powder.
Storing Leftovers (If You Have Any)
- Fridge: I pack leftovers into airtight containers and pop them in the fridge. They stay good for 4–5 days and actually taste better the next day.
- Freezer: I’ve frozen this curry in small portions — super handy for rushed lunches. Just thaw, add a splash of water, and reheat gently.
- Reheating Tip: Add a splash of water or stock while reheating to loosen up the sauce. Stir well and taste for salt again — it usually needs a tiny pinch after reheating.
My Tips for Tofu Curry That’s Always Good
- Press the tofu: I wrap it in a kitchen towel and set a heavy pan on top for at least 15 minutes.
- Air-fry or bake the tofu if you want that chewy edge. If you like it soft, skip it. Either way, it works.
- Toast the kasoori methi between your palms before adding — it brings out the aroma beautifully.
- Double the sauce if you’re into really saucy curries or plan to eat it with bread.
Easy Tofu Curry
This tofu curry is one of those weeknight wonders that looks and tastes like it took forever—but secretly comes together in just 30 minutes. It’s cozy, creamy, and layered with warm spices, and the best part? The blender takes care of most of the heavy lifting.
Ingredients
- 14 oz super-firm or extra-firm tofu, cubed (press out excess water if using extra-firm)
- 1½ cups vegetable or mushroom stock (or water if you’re in a pinch)
- 1 medium red onion, roughly chopped
- 3 ripe tomatoes, roughly chopped
- 2 tablespoons vegan butter
- 1 heaping tablespoon ginger-garlic paste (or blend 1-inch ginger + 6 garlic cloves directly)
- 2 tablespoons raw cashews (or pumpkin seeds for nut-free)
- 1 teaspoon avocado oil or any neutral cooking oil
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ to 1 teaspoon paprika or Kashmiri chili powder (adjust to heat preference)
- 1 tablespoon garam masala
- 2 tablespoons kasoori methi (dried fenugreek leaves)
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons chopped cilantro, for garnish
Instructions
- Start by making the curry base. Add the chopped onion, tomatoes, ginger-garlic paste (or whole ginger and garlic), raw cashews, all the ground spices, kasoori methi, and sugar into a blender. Blend until completely smooth. No need to add water—just let the tomatoes do their thing.
- Warm the oil in a wide saucepan over medium-low heat. Pour in the blended mixture and stir gently. Let it come to a soft boil, then reduce the heat and cover. Simmer the sauce gently, stirring every few minutes, until it thickens and the moisture cooks off—this usually takes about 10 to 15 minutes.
- Once the curry paste is well-cooked and fragrant, add the tofu cubes and pour in your broth or water. Give everything a good mix, cover the pan again, and let it simmer for another 10 minutes. You’ll know it’s ready when you see little pools of oil or liquid starting to rise on top.
- Finish with a pinch of salt, a generous spoon of vegan butter for richness, and a scatter of fresh cilantro. Serve it hot with rice, naan, or even over quinoa for something different.
Notes
- This curry tastes even better the next day—great for meal prep!
- Add baby spinach or peas at the end for extra greens.
- For extra texture, try air-frying the tofu before adding.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 218Total Fat 14gSaturated Fat 2gTrans Fat 1gUnsaturated Fat 11gCholesterol 1mgSodium 235mgCarbohydrates 16gFiber 5gSugar 6gProtein 11g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Got Questions? Here’s What I’d Tell a Friend
Q: Do I need to cook the sauce for that long?
Yes, absolutely. The sauce needs that time to mellow out. Otherwise, it tastes raw. I usually cover the pot and stir every few minutes while air-frying the tofu.
Q: What if I want to add veggies?
Totally works. I often toss in spinach, bell peppers, or pre-steamed cauliflower. If you add potatoes or eggplant, give them a head start so they soften up properly.
Q: Can I use coconut milk instead of cashews?
Yep. I’ve tried it with ¼ cup of coconut milk and it’s creamy and delicious, just a bit different in flavor. Go with what you’ve got.
Q: Can I skip tofu altogether?
Sure — canned chickpeas work great. Chickpea tofu is another solid option if you’re avoiding soy.
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