Indian Tofu Curry

overhead view of tofu curry with rice in a bowl.

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This Indian tofu curry is the best of both worlds: luxe and indulgent yet nourishing and protein-rich—25g protein per serving! Tofu soaks up a chorus of flavor from a divine spiced-yogurt marinade, then hits the pan for a quick pan-fry to golden-crusted goodness. Creamy, melt-in-your-mouth tofu, and good-for-you!

Prep Time50

Cook Time25

Marinate Time1

Total Time1 15

Course: Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Nisha Vora

Ingredients

2 (12 to 14 oz / 340 to 400g) blocks extra firm tofu, drained
Diamond Crystal kosher salt (see Note 1)

Marinade

½ cup (70g) raw cashews
3 tablespoons (42g) neutral-flavored oil, plus more for cooking tofu
1 large yellow onion, diced (~ 2 cups / 300g diced onion)
5 cloves garlic, chopped
1 ½" piece (~ 15g) fresh ginger, peeled and finely chopped
¼ cup (60g) creamy, thick coconut yogurt (see Note 2)
Freshly cracked black pepper
2 tablespoons (16g) cornstarch
1 teaspoon ground turmeric
2 to 3 teaspoons Kashmiri chili powder (mild Indian red chili powder, see Note 3)

Whole Spices (see Note 4 for ground spice substitutes)

1 cinnamon stick
2 Indian bay leaves (AKA tej patta) or regular bay leaves
3 whole cloves
6 green cardamom pods, seeds only (¼ to ½ tsp of seeds)
1 tablespoon coriander seeds
1 teaspoon cumin seeds

For Finishing

1 cup (240 mL) soy milk (or creamy plant milk of choice)
1 tablespoon dried fenugreek leaves AKA kasoori methi (see Note 5)
1 big handful cilantro leaves and tender stems
Flatbread / pita or white rice to serve

Instructions

Bring ~5 cups (1.2 L) of water to a boil.
Soak the tofu: Use your hands to tear the tofu into chunks, roughly 1 ½” (3.5 to 4 cm) pieces, then add to a large bowl.
In a large measuring cup or bowl, combine 4 cups (960 mL) boiling water and 2 tablespoons (19g) kosher salt (for sea salt or table salt, use 1 TBSP / 18g). Stir to dissolve, then pour the hot saltwater over the tofu.
Cover and soak for 10 minutes, then gently drain. Spread the tofu out across a large dish towel and dry off while you continue prepping (save large bowl for step 7).
Add the cashews to a small bowl and pour on boiling water to cover. Soak while you prep everything else (at least 15 min), then tip out the soaking water.
Toast the whole spices (skip if using ground spices): Heat a large (12-inch) frying pan over medium heat until hot.
Add the cinnamon stick, bay leaves, cloves, cardamom seeds, and coriander seeds. Stir frequently for 2 minutes, then add the cumin seeds. Toast for 60 to 90 seconds, or until very fragrant and the coriander & cumin have darkened by a few shades. Transfer to a bowl to cool.
NOTE: If you don't have a very powerful blender (or just want a smoother blending process), you’ll need to grind the spices in an electric spice grinder (or mortar and pestle). Otherwise, they will be very hard to blend in the marinade.
Cook the aromatics: Return the frying pan to medium heat and add 3 tablespoons (42g) of oil. Once shimmering, add the onions with a pinch of salt. Stir occasionally until deeply browned, 12 to 15 minutes (once they brown a bit, stir more frequently and a splash of water from time to time for even browning).
Add in the garlic and ginger. Stir frequently for 90 seconds to 2 minutes, adding a splash of water if it sticks. Remove from the heat.
NOTE: If using ground spices, add them to the pan now with a splash or two of water. Stir constantly for 20 to 30 seconds, then remove from the heat.
Blend the marinade: Pour ½ cup (120 mL) water into a high-powered blender. Then add in the sautéed onion mixture, drained cashews, yogurt, 1 ½ teaspoons kosher salt (half for sea salt/table salt), 10 to 15 twists of black pepper, cornstarch, turmeric, and chili powder.
Tear the bay leaves and cinnamon sticks into small pieces and add to the blender along with the other toasted whole spices.
Start blending on low, then increase to high and blend until as smooth as possible. The whole spices will crunch, so use a blender tamper and scrape down the sides periodically. If there isn't enough water to blend, add a splash. The texture should be like a very thick smoothie. See Note 6 for blender stains.
Gently pat dry the tofu with a clean towel so that it no longer feels wet. Pour the marinade into the large bowl, then add the tofu and use a silicone spatula to gently toss until tofu is well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for best flavor.
Cook the tofu: Heat a large nonstick frying pan over medium heat with 2 teaspoons of oil, spreading out with a towel to a light layer. After 2 minutes, add HALF of the marinated tofu—it’s okay if some pieces stick together (see Note 7).
Cook undisturbed for 5 minutes or until the bottom starts to develop a golden brown crust (resist the urge to toss early, as it will stick). Flip and cook for 4 minutes, or until most sides of the tofu are golden brown.
Transfer tofu to a plate and wipe out the pan. Repeat with 2 teaspoons of oil and the remaining tofu (it may cook faster, 3 to 4 minutes on the first side and 2 to 3 minutes on the second side).
Return the first batch of tofu to the frying pan. Pour in the soy milk, a pinch or two of salt, and a few twists of pepper. Crush the dried fenugreek leaves with your hands and add to the pan. Simmer for 3 to 4 minutes, or until saucy and thick. If you prefer a saucier consistency, add a bit more milk.
Remove from the heat and garnish with cilantro. Season with salt to taste. Allow to cool for a few minutes, then serve with flatbread or rice.

Notes

If using table salt or sea salt, use half the amount listed in this recipe.
A creamy yogurt helps the marinade stay thick and stick to the tofu. We love Culina, Cocojune, Coconut Cult, and GT’s Cocoyo.
If you only have spicy Indian chili powder or cayenne pepper, use ½ to 1 teaspoon (and add 2 teaspoons paprika for color, if desired).
If you don’t have whole spices, combine the following ground 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 flavor won’t be as complex as it is with whole spices, but it’s still tasty!
Kasoori methi brings a really unique, bold/savory flavor to North Indian-style dishes. You can find it at South Asian grocery stores or online.
If your blender gets stained with the color of the spices (turmeric), wash it as soon as possible with grease-cutting soap—this should clear the stains. If they persist, leave your blender out in the sun for a few hours, and it will remove the stains.
While you can use any large frying pan for toasting the spices and cooking the aromatics, you will need a nonstick pan for cooking the tofu. I've tried this with stainless steel, and unfortunately the tofu sticks a lot! If you’re in a rush, you can cook the tofu all at once, but it won't develop the same type of golden brown crust.

Nutrition