Tofu Curry with Cashew Coconut Sauce

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This creamy vegan tofu curry is an easy and healthy weeknight dinner. It has a rich coconut cashew sauce and extra vegetables like cauliflower and red pepper.

Crispy tofu + creamy curry sauce = 😍

White pot of tofu curry with coriander and a wooden spoon

Bowl of curry and rice on a blue background

This curry is an absolute dream. I’ve been meaning to try making a tofu curry for a while, ever since I got started on my tofu obsession. 2019 has definitely been the year of tofu in our house. 

From tofu tacos to Korean baked tofu to a spicy tofu sandwich there are so many ways to use this delicious veggie ingredient. Putting it in a curry was just the next logical step and it turned out so well!

I also added some cauliflower and red pepper to this to bulk it out, make it extra filling and a little bit healthier. The sauce is made from a blend of passata, coconut milk and cashew nuts which makes it super creamy and indulgent.

Overhead shot of curry with crispy tofu on a blue background with cashews and coriander

Close up of crispy tofu curry with coriander and a wooden spoon

Why we love this tofu curry…

First off it’s vegan which makes it perfect for when you’re going meat free

It has a rich creamy sauce which makes it extra comforting and indulgent 

You can control the spice levels in this curry by adding extra chilli flakes or leaving them out altogether for a really mild version

The tofu is fried before adding to the curry which gives it loads of texture even when stirred through the sauce

The whole curry takes less than 30 minutes to make which makes it ideal for weeknight cooking

Overhead shot of creamy curry with tofu on a blue background with a cloth

Close up of crispy tofu in a red curry sauce

Tofu Cauliflower Curry Ingredients

This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!

Garlic, ginger & chilli: These aromatics makes the perfect start to the curry and add just the right level of spice

Cauliflower: This helps to bulk out the curry and make it more hearty, feel free to switch for another vegetable if you prefer

Red Pepper: For a touch of sweetness and colour

Spices: I added plenty of curry powder along with turmeric and cumin which give loads of flavour and give the curry that amazing colour!

Passata, Coconut Milk & Cashews: These are all blended together before adding to the other ingredients to creamy a deliciously creamy sauce

Firm Tofu: Make sure you get firm tofu for this and I would strongly recommend pressing it before slicing so it keeps its shape while frying

Cornflour: Helps to add that lovely crust to the tofu


Overhead shot of two bowls of creamy tofu coconut curry on a blue background

Side shot of curry and rice in a metal bowl with cashews in the background

How to make creamy curry with tofu

Fry the aromatics and vegetables: Heat the oil then add the ginger, garlic and chilli and fry until slightly softened then add the cauliflower and pepper.

Make the sauce: Put the passata, coconut milk and cashews in a blender and blend until smooth. Add the spices to the vegetables, stir to coat then add the sauce and bring to a simmer, leave for 15 minutes.

Fry the tofu: Heat a frying pan to a high heat with a little oil, toss the tofu in cornflour and fry until crispy. Stir through the curry and serve.

Equipment you need to make this recipe…


Overhead shot of vegan curry with tofu and cauliflower on a blue surface

Close up overhead of creamy curry and rice in a meal bowl

Expert tips for making this vegan curry with tofu

I strongly recommend that you press the tofu and fry it before adding to the curry. You don’t need a tofu press for this, I simply wrap in some paper towels, place between 2 plates and top with my cast iron skillet or something else heavy. If you do this for at least 10 minutes then most of the moisture will be removed and it will crisp up well when you fry it. 

You can add any vegetables you like to this curry. Instead of cauliflower try broccoli or kale, anything you’ve got will work.

If you want to make this curry even more hearty you could add a tin of chickpeas or stir through some spinach just before serving.

What to serve with this curry?

Rice or naan are the perfect partners to this curry but you could also switch for another grain if you prefer. Quinoa would also be delicious. At a push you could even eat this curry on its own, it’s filling enough thanks to the tofu and cauliflower!


Want more? Try these other vegan curry recipes!

Overhead shot of vegan curry with tofu and cauliflower on a blue surface

Tofu Curry with Cashew Coconut Sauce

This creamy vegan tofu curry is an easy and healthy weeknight dinner. It has a rich coconut cashew sauce and extra vegetables like cauliflower and red pepper.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 311kcal
Author: Amy Fulwood


  • 1 tbsp Olive Oil
  • 3 cloves Garlic crushed
  • 1 tbsp Ginger grated
  • 1 Chilli deseeded and chopped
  • 1 head Cauliflower cut into florets
  • 1 Red Pepper chopped
  • 2 tbsp Curry Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin
  • 1/2 tsp Chilli Flakes (optional)
  • Salt and Pepper
  • 400 g Passata
  • 1 400g tin Coconut Milk
  • 60 g Cashews
  • 400 g Firm Tofu pressed and cubed
  • 1 tbsp Cornflour


  • Heat the olive oil in a large pot over medium high heat. Add the garlic, ginger and chilli and cook for 30 seconds then add the cauliflower and pepper and cook for 10 minutes until beginning to soften.
  • While the vegetables cook put the passata, coconut milk and cashews in a blender and blend until smooth. Add the spices and plenty of salt and pepper to the pot and stir to coat. Pour in the coconut mixture and bring to a simmer, cook for around 15 minutes until the vegetables are softened.
  • Meanwhile heat a frying pan over a high heat with a drizzle of oil. Toss the tofu with the cornflour and fry in batches until crispy. Stir the tofu through the curry and serve with rice.
Nutrition Facts
Tofu Curry with Cashew Coconut Sauce
Amount Per Serving
Calories 311 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Sodium 86mg4%
Potassium 1124mg32%
Carbohydrates 31g10%
Fiber 8g32%
Sugar 11g12%
Protein 17g34%
Vitamin A 1654IU33%
Vitamin C 135mg164%
Calcium 199mg20%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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  • Reply
    20/08/2019 at 1:21 PM

    5 stars
    I just love how inviting this recipe is. I can imagine so many exciting flavours in the tofu curry! Super excited to try this one out!

  • Reply
    20/08/2019 at 1:25 PM

    5 stars
    I love using veggies to bulk up our meals! The flavor of this is so good!

  • Reply
    20/08/2019 at 1:32 PM

    5 stars
    This looks so good, vegan curries are so underrated

  • Reply
    20/08/2019 at 2:07 PM

    Yum! Thank you for posting it right in time I just bought some tofu and coconut milk. Trying it out today!

  • Reply
    20/08/2019 at 2:10 PM

    5 stars
    What a fabulous dinner! So tasty and easy!

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