Meet the most recent addition to the quickly rising recipe file I’m calling, “Indian meals, Nisha-fied.”

You may consider this luxury Indian Tofu Curry as a lower-lift, streamlined cousin of my tofu tikka masala. It attracts inspiration from North Indian dishes that includes rooster marinated in spiced yogurt marinades however in fact it’s 100% plant-based! 

Right here, torn tofu chunks absorb a divine marinade (toasted entire spices and sautéed aromatics blitzed with yogurt and creamy cashews ), then get a fast pan-fry to tackle a gorgeously golden-brown crust.

The end result? Creamy, melt-in-your-mouth tofu chunks in a luscious, warmly-spiced curry sauce. It’s an indulgent restaurant-quality meal that packs in 25g of protein per serving and many anti-inflammatory goodness. 

On the lookout for extra recipes within the “Nisha-fied Indian Dishes” file? Try my Chickpea Curry, Creamy Cabbage Curry, Braised Indian Chickpea Stew, or considered one of my dals (Dal Palak, Dal Makhani, or Dal Tadka)!

Ingredient notes

• Additional agency tofu: AKA the Goldilocks of tofu—agency sufficient to be pan-fried with out falling aside, however nonetheless tender and creamy. 

• Spices: For the very best taste, I like to recommend utilizing entire spices, which provide a extra complicated end result than pre-ground spices. The tofu marinade makes use of a mix of bay leaves, cinnamon sticks, cardamom seeds, cloves, coriander, and cumin which are toasted to additional amplify their taste. The result’s a refrain of candy, citrusy, floral, earthy notes that make the marinade unforgettable. 

• Aromatics: It’s exhausting to go unsuitable with onions + garlic + ginger! Importantly, the onions aren’t simply “sweated” for a couple of minutes—they spend 12 to fifteen minutes within the pan to get correctly browned. The additional time provides a serious sweet-savory dimension to the ultimate dish, so it’s value it IMO. 

• Uncooked cashews & yogurt: Marinating protein in a spiced yogurt is a trademark strategy of North Indian cooking (assume: tandoori rooster, in addition to plant-based alternate options like tofu tikka masala). Right here, a combo of yogurt blitzed with soaked uncooked cashews creates a thick, creamy marinade that adheres effectively to the tofu (the cornstarch within the marinade additionally helps with this!).

• Soy milk: The ultimate step of this recipe leans on soy milk to rework the pan of golden-crusted marinated tofu right into a thick, saucy curry. It’s magical—a fast simmer, and the dish basically creates its personal flavor-rich sauce.

Subs, Swaps, and Shopping for Suggestions

Need much more protein? Use tremendous agency tofu as an alternative of additional agency tofu, which might bump this dish as much as 35g protein/serving. In full disclosure, the dish will probably be much less creamy/melt-in-your-mouth.

Don’t have entire spices? I’ve included floor spice equivalents within the recipe card (and directions for when so as to add them within the FAQs)!

Go for a creamy plant milk. In our testing, a plain unsweetened soy milk works greatest. This is our go-to model (9g protein/serving!). Be happy to make use of a special plant-based milk, however ensure it’s comparatively creamy.

Step-by-step directions

1. Soak the tofu and cashews: Tear the tofu into ~1 ½” (3.5 to 4 cm) chunks.

2. Dissolve 2 tablespoons of kosher salt into 4 cups (960 mL) boiling water, then pour over the tofu. Cowl and soak for 10 minutes.

3. Drain, then unfold the tofu chunks on a big dish towel to dry.

4. Cowl the cashews in boiling water and soak as you prep every part else (not less than quarter-hour).

5. Toast the entire spices: To a big frying pan heated over medium warmth, add the cinnamon stick, bay leaves, cloves, cardamom seeds, and coriander seeds. Stir ceaselessly for two minutes.

6. Add the cumin seeds and toast for 60 to 90 seconds till very aromatic. Switch all spices to a bowl to chill.

7. Sauté the aromatics: Warmth 3 tablespoons of oil over medium warmth, then add the onions and a pinch of salt. Sauté for 12 to fifteen minutes, stirring often, until deeply browned.

8. Add the garlic and ginger, stirring ceaselessly for two minutes. (If utilizing floor spices, add them now, with a splash of water. Stir continuously for 20 to 30 seconds.) Take away from warmth.

9. Make the marinade: In a high-powered blender, mix ½ cup (120 mL) water, sautéed onion combination, drained cashews, yogurt, cornstarch, turmeric, chili powder, salt and pepper, and the toasted spices (tear the bay leaves and break the cinnamon sticks into small items first).

10. Mix till the combination is easy and thick, utilizing a tamper blender and scraping down the edges as you go. Add a splash of water if wanted to mix. 

11. Pour the blended marinade into a big bowl and add the tofu, tossing gently to coat effectively.

12. Cowl and refrigerate for not less than 1 hour (or as much as 24 hours).

13. Cook dinner the tofu: Warmth a big nonstick frying pan over medium warmth with 2 teaspoons of oil (unfold out with a towel in a skinny layer) for two minutes. Add half of the marinated tofu.

14. Cook dinner undisturbed for five minutes—do NOT flip early, because the tofu will stick! After the underside of the tofu has developed a golden-brown crust, flip and cook dinner for 4 extra minutes.

15. Switch the cooked tofu to a plate, wipe out the pan, and repeat the method with a bit extra teaspoons of oil and the remaining tofu. Maintain a watch, as this batch might cook dinner quicker. 

16. Return the primary batch of tofu to the frying pan. Add soy milk, dried fenugreek leaves, salt, and pepper.

17. Simmer for 3 to 4 minutes, till thick and saucy.

18. Take away from the warmth, garnish with cilantro, and serve with flatbread or rice!

Suggestions for making this recipe

A high-powered blender makes this recipe a breeze

A high-powered blender is one thing of a cheat code on this recipe, because it effortlessly obliterates uncooked cashews and entire spices like no person’s enterprise.

The spices will crunch fairly a bit as they mix, so if you would like a smoother mixing expertise, grind the entire spices right into a powder first utilizing a spice grinder (or mortar and pestle).

How one can make this with out a high-powered blender

• Spices: If utilizing entire spices, you’ll have to grind them first utilizing an electrical spice grinder, as your blender will be unable to mix them. Should you don’t have a spice grinding instrument, skip the entire spices and use the bottom spices listed within the recipe card notes.

• Cashews: Allow them to soak in a single day (or for so long as you possibly can the day you’re cooking) to present them ample time to melt!

• Mix approach: Begin by mixing the water and soaked cashews collectively earlier than including any of the opposite marinade elements. Mix till as easy as potential, then pressure over a fine-mesh sieve to eliminate any unblended cashew bits. Then add the remaining marinade elements and mix.

Embrace a protracted marinade

The “one hour” listed within the recipe card is the minimal, however as with many recipes, an extended marinating time = extra flavorful outcomes. 

I sometimes marinate my tofu in a single day, as it really works properly with my schedule (…and I really like falling asleep figuring out my dinner for the following night time is getting extra flavorful by the hour), and you may marinate it for as much as 24 hours. 

On the lookout for a faster choice? 

Skip toasting the entire spices and use the bottom spices listed within the recipe card notes. Or, do this Vegan Curry with Tofu, which is designed to be a weeknight-friendly dinner (prepared in 40 minutes). 

Cook dinner the tofu in a nonstick pan

Belief me—I’ve examined this recipe with chrome steel pans and forged iron pans, and the decision is in: the tofu will stick except you employ a nonstick pan.

Suggestions for pan-frying the marinated tofu

• Preheat your nonstick pan correctly! Add only a small quantity of oil (2 teaspoons per batch) and unfold it out with a towel. Let it warmth up for two minutes over medium warmth—the tofu ought to sizzle when it hits the pan.

• Resist the urge to flip the tofu early on within the cooking course of, as it’s going to keep on with the pan. As soon as the underside is golden brown, the tofu ought to raise away effectively sufficient so that you can flip it with out an excessive amount of sticking.

• After cooking each side, if you would like extra browning on all sides, flip the tofu once more and cook dinner for two to three extra minutes. 

• When you can cook dinner your entire batch of tofu all of sudden, the pan will probably be very crowded and it received’t develop the attractive golden crust you see within the pictures! Plus, you’ll solely save ~8 minutes of cook dinner time, so that you’re not saving a lot time.

Continuously Requested Questions

Should you fell exhausting for this creamy Indian Tofu Curry, please go away a ranking and overview beneath—it makes my day to listen to from you!

Introducing

Large Vegan Taste

Strategies and 150 recipes to grasp vegan cooking.

Entire Spices (see Notice 4 for floor spice substitutes)

• Carry ~5 cups (1.2 L) of water to a boil.

• Soak the tofu: Use your arms to tear the tofu into chunks, roughly 1 ½” (3.5 to 4 cm) items, then add to a big bowl.In a big measuring cup or bowl, mix 4 cups (960 mL) boiling water and 2 tablespoons (19g) kosher salt (for sea salt or desk salt, use 1 TBSP / 18g). Stir to dissolve, then pour the recent saltwater over the tofu.Cowl and soak for 10 minutes, then gently drain. Unfold the tofu out throughout a big dish towel and dry off when you proceed prepping (save giant bowl for step 7).

• Add the cashews to a small bowl and pour on boiling water to cowl. Soak when you prep every part else (not less than 15 min), then tip out the soaking water.

• Toast the entire spices (skip if utilizing floor spices): Warmth a big (12-inch) frying pan over medium warmth till sizzling.Add the cinnamon stick, bay leaves, cloves, cardamom seeds, and coriander seeds. Stir ceaselessly for two minutes, then add the cumin seeds. Toast for 60 to 90 seconds, or till very aromatic and the coriander & cumin have darkened by a number of shades. Switch to a bowl to chill.NOTE: If you do not have a really highly effective blender (or simply need a smoother mixing course of), you’ll have to grind the spices in an electrical spice grinder (or mortar and pestle). In any other case, they are going to be very exhausting to mix within the marinade.
• Cook dinner the aromatics: Return the frying pan to medium warmth and add 3 tablespoons (42g) of oil. As soon as shimmering, add the onions with a pinch of salt. Stir often till deeply browned, 12 to fifteen minutes (as soon as they brown a bit, stir extra ceaselessly and a splash of water sometimes for even browning).Add within the garlic and ginger. Stir ceaselessly for 90 seconds to 2 minutes, including a splash of water if it sticks. Take away from the warmth.NOTE: If utilizing floor spices, add them to the pan now with a splash or two of water. Stir continuously for 20 to 30 seconds, then take away from the warmth.
• Mix the marinade: Pour ½ cup (120 mL) water right into a high-powered blender. Then add within the sautéed onion combination, drained cashews, yogurt, 1 ½ teaspoons kosher salt (half for sea salt/desk salt), 10 to fifteen twists of black pepper, cornstarch, turmeric, and chili powder.Tear the bay leaves and cinnamon sticks into small items and add to the blender together with the opposite toasted entire spices.Begin mixing on low, then enhance to excessive and mix till as easy as potential. The entire spices will crunch, so use a blender tamper and scrape down the edges periodically. If there is not sufficient water to mix, add a splash. The feel ought to be like a really thick smoothie. See Notice 6 for blender stains.

• Gently pat dry the tofu with a clear towel in order that it now not feels moist. Pour the marinade into the massive bowl, then add the tofu and use a silicone spatula to softly toss till tofu is effectively coated. Cowl and refrigerate for not less than 1 hour, or as much as 24 hours for greatest taste.

• Cook dinner the tofu: Warmth a big nonstick frying pan over medium warmth with 2 teaspoons of oil, spreading out with a towel to a lightweight layer. After 2 minutes, add HALF of the marinated tofu—it’s okay if some items stick collectively (see Notice 7).Cook dinner undisturbed for five minutes or till the underside begins to develop a golden brown crust (resist the urge to toss early, as it’s going to stick). Flip and cook dinner for 4 minutes, or till most sides of the tofu are golden brown.Switch tofu to a plate and wipe out the pan. Repeat with 2 teaspoons of oil and the remaining tofu (it might cook dinner quicker, 3 to 4 minutes on the primary aspect and a couple of to three minutes on the second aspect).

• Return the primary batch of tofu to the frying pan. Pour within the soy milk, a pinch or two of salt, and a few twists of pepper. Crush the dried fenugreek leaves along with your arms and add to the pan. Simmer for 3 to 4 minutes, or till saucy and thick. Should you desire a saucier consistency, add a bit extra milk.

• Take away from the warmth and garnish with cilantro. Season with salt to style. Enable to chill for a couple of minutes, then serve with flatbread or rice.

1. If utilizing desk salt or sea salt, use half the quantity listed on this recipe.
2. A creamy yogurt helps the marinade keep thick and keep on with the tofu. We love Culina, Cocojune, Coconut Cult, and GT’s Cocoyo.
3. Should you solely have spicy Indian chili powder or cayenne pepper, use ½ to 1 teaspoon (and add 2 teaspoons paprika for shade, if desired). 
4. Should you don’t have entire spices, mix the next floor spices in a small bowl: 2 tsp coriander, ¾ tsp cumin, ½ tsp cinnamon, ¼ tsp cardamom, and ⅛ tsp cloves. You’ll add these to the frying pan in step 5 after the garlic/ginger. The flavour received’t be as complicated as it’s with entire spices, but it surely’s nonetheless tasty!
5. Kasoori methi brings a extremely distinctive, daring/savory taste to North Indian-style dishes. You will discover it at South Asian grocery shops or on-line.
6. In case your blender will get stained with the colour of the spices (turmeric), wash it as quickly as potential with grease-cutting cleaning soap—this could clear the stains. In the event that they persist, go away your blender out within the solar for a number of hours, and it’ll take away the stains.
7. Whereas you need to use any giant frying pan for toasting the spices and cooking the aromatics, you have to a nonstick pan for cooking the tofu. I’ve tried this with chrome steel, and sadly the tofu sticks lots! Should you’re in a rush, you possibly can cook dinner the tofu all of sudden, but it surely received’t develop the identical kind of golden brown crust.

Energy: 495.5kcal | Carbohydrates: 22.1g | Protein: 24.9g | Fats: 34.6g | Saturated Fats: 7.4g | Polyunsaturated Fats: 1.92g | Monounsaturated Fats: 4.21g | Sodium: 748.7mg | Potassium: 655.1mg | Fiber: 5.9g | Sugar: 3.3g | Vitamin A: 417IU | Vitamin C: 5.98mg | Calcium: 269.8mg | Iron: 7.1mg

Diet info is mechanically calculated, so ought to solely be used as an approximation.