A creamy and luxuriously spiced Indian-inspired tofu curry made using traditional North Indian marinating techniques with toasted whole spices. Tofu is torn into chunks, soaked in hot salt water, and marinated in a rich cashew-based sauce infused with aromatic spices, yogurt, and sautéed aromatics. The marinated tofu is then pan-seared until golden and finished with soy milk and dried fenugreek leaves for restaurant-quality flavor. A high-protein plant-based main dish.
VeganHigh-protein
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Adapted from a video by Rainbow Plant Life
Once You Try Cooking Tofu Like This, You'll Never Stop Making It
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1
Tear the tofu into chunks rather than cutting into cubes to maximize surface area for the marinade to absorb into the craggy texture.
2
Bring 4 cups of water to a boil, stir in 2 tablespoons of kosher salt, and pour over the tofu. Soak for 10 minutes to remove excess moisture while seasoning the tofu from within.
3
Cover raw cashews with boiling water to soften them, which will add luxurious creaminess to the marinade.
4
Toast all whole spices (cinnamon stick, bay leaves, cloves, cardamom seeds, and coriander seeds) in a pan over medium heat, stirring frequently for about 2 minutes. Add cumin seeds and toast for another minute until spices darken in color. Remove from heat.
5
Gently drain the tofu into a colander and place on a towel to dry, handling carefully to avoid damaging the delicate tofu.
6
Heat oil in a large frying pan over medium heat, add the diced onion with a pinch of salt, and cook until golden brown, adding a splash of water if needed to ensure even browning.
7
Add minced garlic and ginger, cooking for about 90 seconds to 2 minutes until the raw smell cooks off. Remove from heat.
8
Blend together half cup water, drained cashews, sautéed onion-garlic-ginger mixture, plant-based yogurt, salt, pepper, turmeric, Kashmiri chili powder, corn starch, and the toasted whole spices for several minutes until smooth and thick.
9
Pour the marinade into a large bowl, add the drained tofu chunks, and gently coat the tofu with the marinade using a silicone spatula without crushing it. Marinate for at least 1 hour or up to 24 hours in the refrigerator.
10
Heat 2 teaspoons of oil in a large nonstick frying pan over medium heat. Add half the marinated tofu without overcrowding, letting it cook undisturbed for 4–5 minutes to develop a golden brown crust on the bottom. Flip and cook until most pieces are golden.
11
Add a bit more oil and cook the remaining half of the marinated tofu until golden. Return the first batch to the pan.
12
Pour in 1 cup of soy milk, add the dried fenugreek leaves (crushed between your fingers to release aroma), a pinch of salt, and pepper. Simmer for 3–5 minutes until the mixture thickens into a luscious curry consistency.
13
Remove from heat, garnish with fresh cilantro, and serve with rice or flatbread such as pita or naan.
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