Can I make Rich Tofu Curry without cashews?

Yes, you can still make a delicious Rich Tofu Curry without cashews. Substitute them with plant-based milk like almond or soy milk for creaminess. You can also use blended sunflower seeds as a nut-free alternative while maintaining a rich texture.

What type of tofu works best for Rich Tofu Curry?

For the best results, use firm or extra-firm tofu in your Rich Tofu Curry. These types hold their shape well during cooking and develop a crispy exterior when pan-fried. Avoid soft or silken tofu, as they tend to break apart in the sauce.

How can I store and reheat Rich Tofu Curry?

Store leftover Rich Tofu Curry in an airtight container in the refrigerator for up to 4–5 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This curry also freezes well for up to 3 months.

Can I make Rich Tofu Curry ahead of time?

Absolutely. Rich Tofu Curry often tastes even better the next day as the flavors deepen and meld together. Prepare it in advance and store it in the fridge, then reheat before serving for a quick and flavorful meal.

Rich Tofu Curry Easy Recipe (Creamy No Coconut)

Name: Rich Tofu Curry
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Indian-inspired
Ingredients: 400g extra-firm tofu: cut into cubes for a firm, chewy texture; 2 tablespoons cornstarch: for coating and crisping the tofu; 1 tablespoon garam masala: adds warmth and depth; 2 tablespoons olive oil: for frying and sautéing; 1 medium yellow onion (about 150g): diced for a sweet, caramelized base; 3 garlic cloves (about 10g): finely chopped for aroma; 1-inch fresh ginger (about 10g): minced for spice and freshness; 1 red chili pepper: finely diced for heat; 2 tablespoons tomato paste: intensifies flavor and color; 1 teaspoon ground cumin: adds earthy flavor; 1 teaspoon ground coriander: brings citrusy notes; 1 teaspoon paprika: adds mild sweetness; 1/2 teaspoon ground turmeric: adds color and subtle bitterness; 1/4 teaspoon ground nutmeg: enhances warmth; 2 cups (480ml) vegetable broth: forms the curry base; 1 cup (240ml) tomato passata: creates a rich tomato sauce; 1/2 cup (75g) raw cashews: blended for creaminess; 1/2 teaspoon salt: for seasoning; 1/4 teaspoon black pepper: for added depth; 3 tablespoons fresh cilantro: chopped for garnish

Description

This Rich Tofu Curry is a creamy, flavorful vegan dish made without coconut milk. Featuring crispy tofu cubes simmered in a velvety tomato-cashew sauce with aromatic spices, it’s a comforting and protein-packed meal perfect for weeknights.

Ingredients

Scale

400g extra-firm tofu: cut into cubes for a firm, chewy texture
2 tablespoons cornstarch: for coating and crisping the tofu
1 tablespoon garam masala: adds warmth and depth
2 tablespoons olive oil: for frying and sautéing
1 medium yellow onion (about 150g): diced for a sweet, caramelized base
3 garlic cloves (about 10g): finely chopped for aroma
1-inch fresh ginger (about 10g): minced for spice and freshness
1 red chili pepper: finely diced for heat
2 tablespoons tomato paste: intensifies flavor and color
1 teaspoon ground cumin: adds earthy flavor
1 teaspoon ground coriander: brings citrusy notes
1 teaspoon paprika: adds mild sweetness
1/2 teaspoon ground turmeric: adds color and subtle bitterness
1/4 teaspoon ground nutmeg: enhances warmth
2 cups (480ml) vegetable broth: forms the curry base
1 cup (240ml) tomato passata: creates a rich tomato sauce
1/2 cup (75g) raw cashews: blended for creaminess
1/2 teaspoon salt: for seasoning
1/4 teaspoon black pepper: for added depth
3 tablespoons fresh cilantro: chopped for garnish

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Instructions

Press the tofu for 30–60 minutes to remove excess moisture, then cut into 1-inch cubes.
Toss the tofu cubes with cornstarch, garam masala, and a pinch of salt until evenly coated.
Heat 1 tablespoon olive oil in a pan over medium-high heat and fry the tofu for 3–4 minutes per side until golden and crispy. Remove and set aside.
In a large pot, heat the remaining oil and sauté diced onion with a pinch of salt for 10–15 minutes until caramelized.
Add garlic, ginger, and chili pepper, and cook for 1 minute until fragrant.
Stir in tomato paste, cumin, coriander, paprika, turmeric, and nutmeg. Toast for 1 minute until fragrant.
Pour in vegetable broth and tomato passata, then add cashews, salt, and black pepper. Simmer for 15 minutes until thickened.
Blend the sauce using an immersion blender until smooth and creamy.
Add the fried tofu to the sauce and stir to coat evenly.
Garnish with fresh cilantro and serve hot with rice or naan.

Notes

Pressing tofu is essential for achieving a crispy texture.
Do not overcrowd the pan when frying tofu; cook in batches if needed.
Caramelizing onions deeply enhances the flavor of the curry.
Blend the sauce carefully to achieve a smooth, creamy consistency.
Add extra vegetable broth if you prefer a thinner curry.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 serving (approx. 300g)
Calories: 404 kcal
Sugar: 9.1 g
Sodium: 890 mg
Fat: 26.3 g
Saturated Fat: 4.4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 28.3 g
Fiber: 4.6 g
Protein: 20.1 g
Cholesterol: 0 mg