Tofu Curry without Coconut Milk

Curry without coconut milk served in a white bowl and topped with yogurt and cilantro.

5 from 2 votes

Tofu Curry without Coconut Milk

If you've ever wondered if you can make a delicious curry without coconut milk, the answer is YES! This one features chewy tofu cubes coated in a creamy and fragrant tomato gravy, all without a single drop of coconut!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian-Inspired

Servings: (or 2 big portions)

Calories: 404kcal

Author: Petra

Ingredients

14 oz. (400g) extra-firm tofu
¼ teaspoon salt for the tofu
2 tablespoon cornstarch
1 tablespoon garam masala
2 tbsp olive oil, divided
1 medium yellow onion, diced
3 garlic cloves, chopped
1-inch piece of ginger, finely chopped
1 red chili pepper, finely diced
2 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
2 cups vegetable broth or water
1 cup tomato passata
½ cup raw cashews
½ teaspoon salt for the curry
¼ teaspoon freshly cracked black pepper
3 tablespoon fresh cilantro, chopped optional

Instructions

Either use a tofu press or wrap your block of tofu in a kitchen towel or a few paper towels. Place a few heavy objects on top of it (I like to use my Dutch oven). Let it press anywhere for 30 minutes to 2 hours to get rid of excess moisture. I usually press it for 1 hour. Then, cut tofu into 1-inch cubes. (See photo in the blog post above for reference).
14 oz. (400g) extra-firm tofu
Add the cubes to a medium mixing bowl and toss with garam masala, salt, and cornstarch.
2 tablespoon cornstarch, 1 tablespoon garam masala, ¼ teaspoon salt
Heat a large frying pan or a stainless-steel pan over medium-high heat. Add 1 tablespoon oil and when it's hot, add the tofu. Fry for 3-4 minutes on each side, or until golden brown and crispy. You may need to fry the tofu in batches so as not to overcrowd the pan. When ready, remove the tofu from the heat and set aside.
2 tablespoon olive oil, divided
Next, heat the oil in a large Dutch oven. When hot, add the diced onion and season with a pinch of salt. Saute over medium to medium-high heat for 10-15 minutes, or until brown and caramelized. Make sure to stir occasionally to prevent burning. If the onion starts to burn at any point, add a generous splash of water and stir. When ready, the onion should be dark brown and caramelized (see photo in the blog post above for reference).
2 tablespoon olive oil, divided, 1 medium yellow onion, diced
Then, add the garlic, ginger, and red chili pepper and fry for an additional 1 minute, or until fragrant.
3 garlic cloves, chopped, 1-inch piece of ginger, finely chopped, 1 red chili pepper, finely diced
Add the tomato paste and spices and toast for 1 minute, or until the tomato paste darkens in color and caramelizes.
2 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, ½ teaspoon ground turmeric, ¼ teaspoon ground nutmeg
Pour the vegetable broth and scrape off any stuck pieces on the bottom. Add the tomato passata, add the cashews, and season with salt and black pepper. Bring to a simmer over medium heat and cook for 15 minutes, or until the mixture thickens.
1 cup tomato passata, ½ cup raw cashews, 2 cups vegetable broth, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper
When most of the liquid has evaporated, use an immersion blender to blend the tomato-cashew sauce into a thick gravy. If you don't have an immersion blender, see my top tips in the blog post above for an alternative.
Add the fried tofu to the gravy and stir to coat on all sides. Finally, finish with a generous handful of chopped fresh cilantro.

Notes

Storage

Fridge: Let leftovers cool to room temperature then transfer to an airtight container and refrigerate for 4-5 days.
Freezer: Let leftovers cool to room temperature then transfer them to a freezer-safe container. Freeze for 3 months. Thaw overnight in the fridge before reheating.

Nutrition