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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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 311kcal


  • 1 tablespoon Olive Oil
  • 3 cloves Garlic crushed
  • 1 tablespoon Ginger grated
  • 1 Chilli deseeded and chopped
  • 1 head Cauliflower cut into florets
  • 1 Red Pepper chopped
  • 2 tablespoon Curry Powder
  • ½ teaspoon Turmeric
  • ½ teaspoon Cumin
  • ½ teaspoon 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 tablespoon 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 311kcal | Carbohydrates: 31g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 1124mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1654IU | Vitamin C: 135mg | Calcium: 199mg | Iron: 6mg