This tofu curry is all about convenience, saving time and mind-blowing flavor. It takes all of five minutes to put together the sauce but it is so delicious, you could pretend you’ve been slogging at the stove all day and let them do the dishes. 😉 Not that there are that many dishes, or pots, to clean. The tofu curry comes together in one pot (you also need a blender). All you have to do is toss the sauce ingredients into the blender, pour the sauce into a hot pan, cook it down, add tofu, and you’re done! You don’t even have to air-fry or bake the tofu first (although I do love using air fryer tofu in this recipe). This is a great curry to brown-bag or meal-prep. It’s nourishing too, with just 186 calories and 12 grams of protein in a serving. And it’s perfect for low-carbers with just eight grams of net carbs in each portion. I have so many vegan curry recipes on this blog, and many, like this creamy vegetable curry, are super easy and so comforting. But this is the curry to cook when you want a luxurious meal loaded with Indian flavors, with less than 30 minutes to spare. It has rich, buttery notes and a restaurant-style flavor - you’ll be getting compliments like crazy.
How to make tofu curry
Store
Refrigerate: Leftovers can be stored in fridge for up to five days in an airtight container. Freeze: Freeze the curry in a freezer-safe container for up to three months. Reheat: Thaw and reheat the tofu curry in a saucepan or in the microwave. Add more water or stock, if needed, and check salt before serving.
More delicious tofu recipes
Instant Pot Vegan Butter Chicken with Tofu Instant Vegan Methi Malai Paneer Tofu Tikka Masala Vegan Paneer Butter Masala
Recipe card
First published May 24, 2020. Updated and re-published on Aug. 22, 2024.
Onions. Red onions or shallots are always best with Indian food, but if yellow or white onions are what you have, they will work. Tomatoes. Use tomatoes that are very ripe for best color and flavor. You can toss in any cherry tomatoes as well. Ginger garlic paste. If you don’t have ginger garlic paste, add six cloves garlic and an inch-long knob of ginger to the blender. Raw cashews. Just a few cashews add richness and so much flavor. You can sub pumpkin seeds if nut-free. Spices: ground coriander, ground cumin, Kashmiri chilli powder or paprika and garam masala. Kasoori methi. Kasoori methi is the dried version of Indian methi leaves or fenugreek leaves. In north Indian dishes, kasoori methi adds depth of flavor and a restaurant-style finish. Sugar. You need just a teaspoon or two to balance out the other flavors. Tofu. I like super-firm tofu or high-protein tofu in this curry in a hurry. Extra-firm tofu with the water pressed out is fine too. Baking or air-frying the tofu just enough to create a very light crust on the tofu gives it a lovely texture, especially once the tofu has absorbed the flavors in the curry sauce. I cube the tofu and air-fry it for about 8 minutes, shaking the basket once halfway through. Vegetable stock or mushroom stock or water. A sauce made with water is delicious, but using a stock will add more flavor. Vegan butter. The butter adds a creamy, silky finish to the tofu curry and it also ties all the other flavors together. Cilantro. The herb adds freshness and a delicious, lemony flavor for the finish. You can use mint if you don’t like cilantro.
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If you have a little more time, jeera rice would be so, so good with the tofu curry (the jeera rice is a quick recipe too!) Serve a simple vegan raita or kachumber on the side. If you are serving this to company, an easy dessert like vegan sooji halwa wraps the meal up beautifully!
