Peel and finely chop the onion and add onion and tofu to the pan and toss to coat with oil. Squeeze excess water from the tofu (no need to press) and roughly chop into half-inch or one-inch cubes.
#Curry tofu free#
I’ve kept this tofu curry simple but feel free to add in extra veggies or legumes. Optionally (but I highly recommend adding them), add two tablespoons of chopped fresh cilantro and one to two tablespoons of fresh lemon juice to give your curry a nice tang. You can use extra-firm tofu if you prefer but I find it’s so closely packed that it doesn’t absorb as much flavor.Ĭoconut milk: Use full-fat coconut milk to give your curry that rich creamy texture. Salt: Use regular table salt or a low-sodium version.Ĭumin: If you don’t have any ground cumin you can substitute with cumin seeds and add them to the hot oil at the start before adding the tofu and onion. Ground coriander: Very necessary, one of the main flavors in this curry. A lot of people omit it as they don’t like to consume sugar but it really does help balance out the sauce and is just a small amount, so please don’t omit it. Sugar: A touch of sugar gives that restaurant-style taste to any curry.
Ginger: Fresh ginger is a must in most Indian-style dishes and this one is no exception. If you don’t have any ground cayenne you can substitute it with hot paprika, red chili flakes, or any other red chili pepper spice. Turmeric: This gives a great warming tone to any dish and beautiful color, don’t omit it.Ĭayenne: This dish is only mildly spicy as the coconut milk neutralizes a lot of the heat from the cayenne but if you really can’t tolerate spicy food, leave it out. Garam masala: An important ingredient, use a high-quality Indian brand if possible (I like Everest or MDH), or make your own. If you don’t have any fresh garlic you can use four teaspoons of frozen minced garlic, two teaspoons of jarred minced garlic, or one teaspoon of garlic powder.
Onion: Use one large onion, any type will do (yellow, sweet, red, or white). Oil: Any neutral vegetable oil will do, such as canola, sunflower, vegetable, or corn. If all you have to hand are canned chopped or whole ones, you can blitz them quickly in the blender and use them instead, although note that the consistency will be slightly thinner so you may need to cook down the curry more after pressure cooking (in Saute mode). Crushed tomatoes: You need to use canned crushed tomatoes for this recipe, not chopped, not fresh.
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