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Close-up of creamy tofu and cashew curry garnished with cilantro

Creamy Tofu and Cashew Curry

A rich, creamy vegan curry that’s comforting, aromatic, and perfect for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Baking Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Tofu:

  • 2 15 oz blocks extra-firm tofu
  • 2 tbsp olive oil
  • Salt and black pepper

Spice paste:

  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic
  • 1 1-inch knob ginger
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp chili powder
  • ¼ tsp cinnamon
  • 1 tbsp olive oil

Sauce:

  • ½ can coconut milk (200ml / 7oz)
  • 2 cups water
  • ½ cup cashews
  • ½ cup hot water (for blending cashews)
  • 1 lemon, juiced
  • salt, to taste
  • Fresh cilantro, to garnish

Instructions
 

  • Bake the tofu: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Press tofu gently to remove excess moisture, then cut into 1-inch cubes. Toss tofu with 2 tbsp olive oil, salt, and pepper.
  • Spread in a single layer on the baking sheet and bake for 30–35 minutes, flipping halfway through, until golden and slightly crisp on the edges.
  • Make the spice paste: In a blender, combine: onion, garlic, ginger, tomato paste, cumin, coriander, garam masala, turmeric, chili powder, cinnamon, and 1 tbsp olive oil. Blend until smooth and thick.
    (If no blender: finely chop onion/garlic and sauté longer until very soft before adding spices.)
  • Cook the paste: Heat a medium pot over medium-high heat. Add the blended paste and cook for about 5 minutes, stirring often, until darker in color, fragrant and starting to stick slightly to the pan. This step is important for removing raw spice flavor.
  • Make the sauce: Add the coconut milk and water. Stir well to combine, then bring to a gentle simmer, and cook for 10 minutes.
  • In the same blender used for the spice paste, combine the cashews and hot water and blend until completely smooth and creamy.
  • Stir the cashew cream into the curry and simmer for another 10 to 15 minutes, until thickened and silky. Taste and adjust seasoning.
  • Add the baked tofu and stir to combine. Remove from the heat and stir in the lemon juice. Season with salt to taste.
  • Top with fresh cilantro and serve.
Keyword cashew, curry, korma, tofu, vegan