Creamy High-Protein Tandoori Tofu Curry (No Cream, No Butter)

Directions

• Press the extra-firm tofu to remove excess moisture. Break tofu into small bite size pieces. Set aside while you prepare the marinade.
• In a bowl combine: Add unsweetened vegan yogurt, minced garlic, minced ginger and tandoori spice blend. Mix everything together until well combined. Add the tofu pieces and gently toss so each piece is evenly coated without breaking.
• Let the tofu marinate: 1 hour at room temperature, or overnight in the refrigerator for deeper flavor.
• Heat about 1 tablespoon neutral oil in a non-stick frying pan over medium-low heat.
  Add the marinated tofu pieces and cook until golden brown on all sides, flipping occasionally so they cook evenly. This will take about 15 minutes. Set the tofu aside once browned.
• To speed up the process – While the tofu cooks, heat about 1 teaspoon oil in a separate saucepan.
  Add the diced onion and cook until golden brown, stirring occasionally.
• Once the onions are browned, add: diced tomato, minced ginger and minced garlic. Cook for about 5 minutes, allowing the tomatoes to soften and break down.
• While tomatoes are cooking Blend the creamy tofu sauce: In a high speed blender combine:, 1 block soft silken tofu, ~20 g cashews, about ⅓ cup hot water. Blend until completely smooth and creamy, then set aside.
  The cashews make the sauce slightly more indulgent, but you can skip them if you prefer.
• Add tomato paste and pour in about ⅓ cup hot water and stir well so tomato paste combine. Cook for about 30-40 seconds. Then add in the rest of the spices and continue to Cook for about 1 minute until the spices become fragrant and the sauce turns a vibrant tandoori color.
• Pour the blended silken tofu mixture into the pan. Add 1–2 cups hot water, depending on how thick or runny you want the curry. Because the sauce contains cashews, it will naturally thicken as it cooks, so keep the sauce slightly thinner at this stage. Mix everything well so the sauce becomes smooth and evenly combined (roughly for 1-2 minutes).
• Gently add the golden tofu pieces to the curry. Carefully toss them in the sauce and cook for about 1-2 minutes so they absorb the flavors.
• Taste the curry and adjust: salt and about 1 tablespoon coconut sugar to balance the acidity from the tomatoes and mix well.
• Finish the curry with fresh chopped cilantro. Serve with warm basmati rice or naan!
• If you’d like to see exactly how I made this curry, you can watch the full step-by-step video below on my YouTube channel. Skip to the part for Tandoori Tofu Curry. In this video, I also share four other surprising foods where I secretly add silken tofu to boost protein without changing the taste.