Tofu Masala Curry
A light yet flavorful curry featuring soft tofu cubes simmered in a classic Indian onion-tomato masala. This healthy, protein-packed, and vegan dish is perfect for a satisfying weeknight dinner.
For 4 servings
Prepare the tofu and vegetables.
Gently press the tofu block for 10 minutes to remove excess water, then cut it into 1-inch cubes. Finely chop the onion and puree the tomatoes.
TIPPressing the tofu is key to a better texture and helps it absorb the masala flavors.Sauté the aromatics.
- Heat mustard oil in a pan or kadai over medium heat until it's lightly smoking.
- Add the cumin seeds and let them splutter for about 30 seconds.
- Add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
Cook the spice base.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.
- Immediately add the tomato puree and salt. Mix well.
TIPCooking the powdered spices on low heat prevents them from burning and brings out their flavor.Build the gravy.
Cook the tomato masala, stirring occasionally, until the mixture thickens and you see oil starting to separate from the sides. This should take about 5-7 minutes.
Simmer the curry.
- Add the tofu cubes to the pan and gently toss to coat them with the masala.
- Pour in the hot water, stir gently, and bring the curry to a simmer.
- Cover the pan and let it cook on low heat for 5 minutes, allowing the tofu to absorb the flavors.
Finish and garnish.
Turn off the heat. Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir.
Serve hot.
Garnish with freshly chopped coriander leaves and serve the tofu masala hot with roti or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture without adding dairy, you can blend 1 tablespoon of soaked cashews with the tomatoes.
- 2If you find mustard oil too pungent, you can use any neutral vegetable oil.
- 3Do not over-stir after adding the tofu, as it can break apart.
- 4The curry tastes even better the next day as the flavors meld together.
- 5To make the gravy thicker, you can reduce the amount of water or simmer for a few extra minutes with the lid off.
Frequently asked questions
Yes, it's a very healthy dish. Tofu is an excellent source of plant-based protein and is low in fat. This recipe uses minimal oil and is packed with flavor from spices rather than heavy creams, making it a great choice for a balanced meal.
