Creamy Tofu Masala is a rich and creamy tofu curry made in tomato and cashew gravy. It pairs very well with rice and or naan bread.
What is Tofu?
Tofu is the vegan bean curd made with coagulating soy milk, later on made in various forms like silken, soft, firm and extra firm by pressing. It sounds like a rocket science procedure but believe me it’s not. I have had made tofu at home from scratch and it is pretty much doable.
The homemade tofu recipe I will post soon on the blog but meanwhile to make this curry you can use store-bought extra firm tofu.
Basic Ingredients for Tofu Masala:
The basic ingredients to make creamy tofu masala are listed below.
- Firstly, Tofu- Try to find extra firm tofu to make this curry and squeeze out the extra moisture before adding it into the curry.
- Tomato-Use plum tomatoes to get that subtle sweet and sour flavors.
- Onions-Although I prefer red onions in Indian gravies, even white onions would do fine in this recipe.
- Cashew nuts- To get the rich and creaminess in the dish do not omit cashews.
- Spices-The basic four – spice i.e turmeric, coriander, red chili, and garam masala are much needed.
- Salt- I prefer Himalayan pink salt in all recipes.
- Methi/Dried fenugreek leaves-Gives a nice flavor and aroma to the dish.
- Oil-Use any of your favorite cooking oil.
How to make Tofu Masala?
To make tofu masala gravy, the first step is to remove excess water from the tofu. Press it in between paper towels and squeeze the moisture. After that toss the tofu with salt and red chili and cook in a teaspoon oil to get a crispy covering.
After that, it’s just cooking tomato, onion, and cashews and make a paste in a food processor or blender. You are almost done, now just cook the paste with spices, adjust consistency using water and add the tofu in the end.
Serving Suggestions:
Serve this creamy and rich tofu masala curry with naan bread, rice, paratha or plain roti. Make it more interesting by adding some raita, salad, and papadums.
Looking for more such tofu recipes to get some ideas for your lunch or dinner? Do not miss my Vegan Tofu Tikka Wraps and Kung Pao Tofu and the best one’s Tofu Tikka Masala Pizza.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Creamy Tofu Masala
Ingredients
- 250 gm extra firm tofu cut in cubes
- 3 to matoes chopped
- 2 onions chopped
- 3-4 garlic cloves chopped
- 2- inch ginger piece
- 10-12 cashewnuts
- salt to taste
- 1 teaspoon dried methi leaves/fenugreek
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 4 tablespoon oil
Instructions
- Toss tofu pieces with a bit salt and red chilli powder and cook on a tawa with a tablespoon of oil. Turn and cook from all sides to make it a bit crispy.
- Place the tofu in between paper towels and press with a heavyweight to squeeze extra water.
- Heat 2 tablespoons oil in a pan or wok. Add the chopped tomatoes, onions, ginger and garlic cloves.
- Cook for 3-4 minutes.
- Remove from pan, cook a little and make a paste in the blender.
- Heat the remaining oil in the same pan. Add half teaspoon dried methi, salt, and red chili powder.
- Stir and add the tomato-onion puree. Stir and cook for 8-10 minutes or until oil comes out from sides of the pan.
- Add tofu pieces in the sauce. Now add 1 cup of water and cook for 3-4 minutes more.
- Remove from heat and serve warm with rice or naan bread.
Notes
- Make the gravy as much thick or thin you would like.
- Do not skip cashwes in the dish as thye would make it creamy and nutty.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Vegan Tofu Masala and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
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