Indian Tofu Curry

Tofu marinated in a spiced cashew-yoghurt paste, pan-fried until golden, then simmered in soy milk for a creamy, protein-rich curry.

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Recipe Info
Servings: 4
Prep: 50m
Cook: 25m
Total: 1h15m
Ingredients
  • 2 blocks (340-400g each) extra-firm tofu, drained
  • Fine salt, for the brine and seasoning
  • 70g raw cashews
  • 3 tbsp (42g) neutral oil, plus extra for frying
  • 1 large onion (about 300g), diced
  • 5 garlic cloves, chopped
  • 15g fresh ginger, peeled and finely chopped
  • 60g thick coconut yoghurt
  • Freshly cracked black pepper
  • 2 tbsp (16g) cornflour
  • 1 tsp ground turmeric
  • 2-3 tsp Kashmiri chilli powder (mild)
  • 1 cinnamon stick
  • 2 bay leaves (or Indian bay leaves/tej patta)
  • 3 whole cloves
  • 6 green cardamom pods, seeds only
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 240ml soy milk, or other creamy plant milk
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • A big handful of coriander leaves and tender stems
  • Flatbread, pitta or rice, to serve
Instructions
  1. Bring 1.2 litres of water to the boil.
  2. Tear the tofu into rough 3.5-4cm chunks and place in a large bowl. Stir 1 tbsp (18g) fine salt into 960ml of the boiling water until dissolved, then pour over the tofu. Cover and soak for 10 minutes, then drain gently. Spread the tofu over a clean tea towel to dry while you prep everything else.
  3. Add the cashews to a small bowl and cover with boiling water. Soak for at least 15 minutes, then drain.
  4. Toast the whole spices (skip if using ground spices): heat a large (30cm) frying pan over medium heat. Add the cinnamon stick, bay leaves, cloves, cardamom seeds and coriander seeds and stir frequently for 2 minutes, then add the cumin seeds. Toast for a further 60-90 seconds until very fragrant and the coriander and cumin have darkened slightly. Tip into a bowl to cool. If you don’t have a very powerful blender, grind the toasted spices in a spice grinder or mortar and pestle first, or they will be hard to blend into the marinade.
  5. Cook the aromatics: return the frying pan to medium heat and add the oil. Once shimmering, add the onion with a pinch of salt and cook, stirring occasionally, for 12-15 minutes until deeply browned (stir more frequently once it starts to colour, adding a splash of water from time to time for even browning). Add the garlic and ginger and stir for 90 seconds-2 minutes, adding a splash of water if it sticks, then remove from the heat. If using ground spices instead of whole, stir them in now with a splash of water for 20-30 seconds before removing from the heat.
  6. Blend the marinade: pour 120ml water into a high-powered blender, then add the onion mixture, drained cashews, coconut yoghurt, 3/4 tsp fine salt, several twists of black pepper, the cornflour, turmeric and chilli powder. Tear the bay leaves and cinnamon stick into small pieces and add along with the other toasted spices. Blend on low, then increase to high and blend until as smooth as possible, scraping down the sides as needed and adding a splash more water if it won’t blend - the texture should be like a very thick smoothie.
  7. Pat the tofu dry with a clean towel. Pour the marinade into the large bowl, add the tofu and gently toss to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours for the best flavour.
  8. Cook the tofu in batches (use a nonstick pan - stainless steel will stick): heat 2 tsp oil in a large nonstick frying pan over medium heat, spreading it in a thin layer. After 2 minutes, add half the marinated tofu (it’s fine if pieces stick together) and cook undisturbed for 5 minutes until the base is golden brown. Flip and cook for a further 4 minutes until mostly golden. Transfer to a plate, wipe out the pan, and repeat with another 2 tsp oil and the remaining tofu (this batch may cook a little faster).
  9. Return the first batch of tofu to the pan. Pour in the soy milk with a pinch or two of salt and a few twists of pepper. Crush in the dried fenugreek leaves and simmer for 3-4 minutes until thick and saucy, adding a splash more milk if you prefer it saucier.
  10. Remove from the heat, season with salt to taste and scatter over the coriander. Serve with flatbread, pitta or rice.
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