Tofu Curry Without Coconut Milk

Why You’ll Love This Recipe

You’ll love this tofu curry because it’s simple to make, rich in flavor, and completely customizable. It’s lighter than traditional curries but still creamy and comforting. The tofu soaks up the aromatic sauce, making every bite flavorful and satisfying. Plus, it’s vegan, gluten-free, and perfect for a quick weeknight meal or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Firm or extra-firm tofu, pressed and cubed
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, grated
• Tomato puree or crushed tomatoes
• Vegetable broth
• Cashews (soaked) or unsweetened almond milk
• Curry powder
• Ground cumin
• Ground turmeric
• Garam masala
• Chili powder or cayenne (optional for heat)
• Olive oil or vegetable oil
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan, for serving

Directions

1. Press the tofu for about 15–20 minutes to remove excess moisture, then cut it into cubes.
2. Heat oil in a large skillet or pan over medium heat. Add the tofu cubes and cook until golden on all sides. Remove and set aside.
3. In the same pan, sauté onions until soft and translucent. Add garlic and ginger, cooking until fragrant.
4. Stir in curry powder, cumin, turmeric, garam masala, and chili powder. Cook for 30 seconds to bloom the spices.
5. Add tomato puree and cook for a few minutes until slightly thickened.
6. Blend soaked cashews with a bit of vegetable broth or use almond milk to create a creamy base. Pour into the pan and stir well.
7. Add the remaining vegetable broth and simmer for 10–15 minutes until the sauce thickens.
8. Return the tofu to the pan and simmer for another 5 minutes to absorb the flavors.
9. Season with salt and pepper, garnish with fresh cilantro, and serve hot with rice or naan.

Servings and timing

This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes, for a total of 40 minutes.

Variations

• Replace tofu with tempeh or chickpeas for a protein variation.
• Add vegetables such as spinach, bell peppers, peas, or cauliflower for more texture and nutrition.
• Use oat milk or soy milk instead of almond milk for a nut-free version.
• Add a squeeze of lemon or lime juice before serving for a bright, tangy finish.
• Make it spicy by adding chopped fresh chilies or extra chili powder.

Storage/Reheating

Store leftover tofu curry in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stovetop over medium heat, adding a splash of broth or water if the sauce thickens too much. This dish also freezes well for up to 2 months—just thaw overnight in the refrigerator and reheat before serving.

FAQs

1. Can I make this curry without cashews or nuts?

Yes, you can use soy milk, oat milk, or any unsweetened plant-based milk instead of cashew cream.

2. How do I make the curry thicker?

Simmer the sauce longer to reduce the liquid, or blend a few cooked potatoes or lentils into the sauce for natural thickening.

3. Can I use silken tofu instead of firm tofu?

Firm or extra-firm tofu is recommended for best texture, but silken tofu can work if you prefer a softer, creamier consistency.

4. What can I serve with this curry?

It pairs wonderfully with steamed rice, quinoa, naan bread, or even roasted vegetables.

5. Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check your spices and broth to ensure no additives contain gluten.

6. Can I make this curry oil-free?

Yes. Simply sauté the onions and spices in a splash of water or vegetable broth instead of oil.

7. Can I freeze tofu curry?

Yes, it freezes well for up to 2 months. Let it cool completely before storing in freezer-safe containers.

8. Can I use store-bought curry paste instead of powder?

Absolutely. Substitute 2–3 tablespoons of curry paste and adjust to taste.

9. How do I keep tofu crispy in the curry?

Pan-fry or bake the tofu before adding it to the sauce, and stir it in just before serving.

10. What’s a good substitute for garam masala?

You can use a blend of curry powder and a pinch of cinnamon and nutmeg for a similar warm flavor profile.

Conclusion

This Tofu Curry Without Coconut Milk is a lighter yet satisfying take on a classic curry dish. It’s rich in flavor, creamy without being heavy, and easy to customize to your taste. Whether you’re vegan, avoiding coconut, or just looking for a quick, wholesome dinner, this curry delivers comfort and nourishment in every bite. Perfect for weeknights, meal prep, or sharing with family and friends, it’s a recipe you’ll want to make again and again.

Tofu Curry Without Coconut Milk

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Tofu Curry Without Coconut Milk is a creamy, flavorful, and lighter plant-based curry made with tofu, aromatic spices, and a velvety cashew or almond milk sauce. It’s rich, protein-packed, and satisfying without using coconut milk, making it perfect for those who prefer a lighter curry option.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired
• Diet: Vegan

Ingredients

• 14 oz firm or extra-firm tofu, pressed and cubed
• 1 tbsp olive oil or vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 cup tomato puree or crushed tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup cashews (soaked) or 3/4 cup unsweetened almond milk
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder or cayenne (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

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Instructions

1. Press the tofu for 15–20 minutes to remove excess moisture, then cut into cubes.
2. Heat oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
3. In the same pan, sauté onions until soft and translucent. Add garlic and ginger and cook for 1–2 minutes until fragrant.
4. Stir in curry powder, cumin, turmeric, garam masala, and chili powder. Cook for 30 seconds to bloom the spices.
5. Add tomato puree and cook for 3–4 minutes until slightly thickened.
6. Blend soaked cashews with 1/2 cup of vegetable broth (or use almond milk) until smooth, then pour into the pan.
7. Add the remaining vegetable broth and stir well. Simmer for 10–15 minutes until the sauce thickens.
8. Return tofu to the pan and simmer for another 5 minutes, allowing it to absorb the flavors.
9. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with rice or naan.

Notes

• For a nut-free version, replace cashews with soy or oat milk.
• Add vegetables like spinach, peas, or cauliflower for extra nutrition.
• To keep tofu crispy, stir it into the sauce just before serving.
• Adjust spice level with more or less chili powder.
• Make it ahead — flavors deepen after a day in the fridge.

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 6g
• Sodium: 480mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 0mg