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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.

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

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

Find it online: https://thefamilycooking.com/tofu-curry-without-coconut-milk/