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 = 😍
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.
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
Tofu Curry Ingredients
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
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How to make tofu curry
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…
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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.
Want more? Try these other vegan curry recipes!
- Veg Kurma
- 15 Minute Chickpea & Spinach Curry
- Easy Vegan Vietnamese Curry
- Chickpea Curry with Coconut Milk
- Instant Pot Rajma Masala
- Pressure Cooker Vegetable Curry
Tofu Curry with Cashew Coconut Sauce
- 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.
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