This easy vegan tofu curry is loaded with flavor and comes together in a flash! Made with pan-fried tofu and sweet peas in a mildly spiced tomato sauce, it's sure to become your new favorite weeknight dinner.
- 2 tablespoons peanut oil (or another high-heat oil), divided
- 1 (15 ounce or 400 gram) package super-firm tofu*, drained and cut into ½ to 1-inch cubes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon mild curry powder
- 1 teaspoon garam masala
- ¼ cup tomato paste
- 2 cups vegetable broth
- 2 tablespoons cold water
- 2 teaspoons cornstarch
- Salt & pepper, to taste
- ½ cup frozen peas, thawed
- Cooked rice, for serving
- ¼ cup chopped fresh cilantro
- ¼ cup roasted and salted cashews
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Coat the bottom of a large nonstick skillet with 1 tablespoon of the oil and place it over medium heat.
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Give the oil a minute to heat up, then add the tofu in an even layer.
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Cook the tofu for about 10 minutes, flipping it once or twice, until browned and crispy on multiple sides.
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While the tofu cooks, coat the bottom of a medium pot with the remaining tablespoon of oil.
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Give the oil a minute to heat up, then add the onion. Sweat the onion, stirring occasionally, for about 5 minutes, until it begins to soften.
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Stir in the garlic, ginger, curry powder, and garam masala. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the tomato paste and cook it with the aromatics, stirring constantly, for about 1 minute.
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Stir in the broth, and stir in the tofu once it has finished frying. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the curry to simmer for about 15 minutes, stirring occasionally, until thickened slightly.
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Stir the water and cornstarch together in a small container, then pour the mixture into the pot with the curry. Give it a stir to combine.
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Let the curry simmer for about 1 minute more, until thickened.
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Remove the pot from heat, stir in the peas, and season the curry with salt and pepper to taste.
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Serve the curry over rice with cilantro and cashews on top.
*Extra-firm tofu can be substituted, but it must be pressed for about 20 minutes before cooking.
Nutrition information does not include rice.