Cashew Yogurt Tofu & Bell Pepper Masala (Vegan)

A super flavorful tofu and colored bell pepper curry that will please your tastebuds whether or not you are vegan. When I am entertaining, I try to have a few dishes in the menu keeping in mind speciality diets of few my guests and this tofu masala always appeals to everyone. The creamy texture of the curry along with satisfying plant protein from tofu is pleasantly satisfying.

It is super creamy due to use of the cashew yogurt and fine ground almonds, you can skip the powdered nuts though if you wish. Also,you can switch up to oat milk yogurt or any nut free yogurt in case of nut allergies. The spices in the masala are usual indian kitchen spices, you can deep fry the tofu before adding it to the base. The curry is super quick to make and pairs beautifully with rotis or rice.

If you don’t want to use tofu,you can add anything you like to it right from cauliflower to soy nuggets to potatoes to chickpeas. Sometimes its a good to experiment and experience the nuances of restrictive cooking and I really enjoyed creating this recipe for my vegan readers.

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Cashew Yogurt Tofu & Bell Pepper Masala

A vegan curry in afresh tomato & cashew yogurt sauce with tofu and colored bell peppers.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 3 tbsp avocado oil or olive oil
  • Whole Spices – 1 bay leaf, 3 green cardamom, 2 cloves and 1 inch cinnamom stick
  • 1 cup thinly sliced onions
  • 2 tbsp ginger garlic paste (simply smash 6-7 garlic cloves with 1 inch ginger shoot in a mortar pestle)
  • 1/2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp tumeric powder
  • Red chilli powder to taste
  • 5-6 tomatoes blanched and pureed (about 2 cup thick puree)
  • 1/4 cup super fine ground almonds (or cashews)
  • 6 oz extra firm tofu, cubed
  • 1 cup colored bell pepper chunks
  • 2-3 tbsp cashew yogurt
  • Warm water to thin the curry, as needed
  • 1 tsp kasuri methi (crushed slightly)
  • 1.5 tsp garam masala (adjust to taste)
  • Salt to taste

Instructions

  • In a large wide pot or slighly deep pan, heat up the oil on medium heat. Temper the oil with all the whole spices and saute for 10-12 seconds.
  • Add the onions next and saute on medium heat for 6-8 minutes untill soft and lightly browned. Dont darken.
  • Next add the ginger garlic paste and saute for 10-15 seconds till the raw smell goes away.
  • Add all the powdered spices next – cumin, coriander, tumeric and red chilli. Add 2-3 tbsp water and saute the spices in oil for a minute or so.
  • Add the tomato puree next and cook for 6-8 minutes untill you see oil bubbles seperating. If the masala is looking too dry, add a little warm water at this point.
  • Add the ground almond and bell peppers next and salt the curry. Let peppers cook in the tomato masala for about 2-3 minutes.
  • Next add the cashew yogurt and mix well with the masala.Check and adjust the salt. Let simmer for 2-3 minutes taking care that bell peppers dont soften too much.
  • Add the tofu cubes next and using a spatula, very carefully combine them with everything. At this point if you want, add warm water to adjust the consistency of the masala. Dont mix too much else tofu will break. Avoid cooking on high heat.
  • Let everything simmer for 5-6 minutes on low medium heat. Finish off with garam massala and kasuri methi. Combine gently. Switch off the flame. Let rest for 20 minutes before serving.

2 thoughts on “Cashew Yogurt Tofu & Bell Pepper Masala (Vegan)

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
    Dorothy's New Vintage Kitchen on said:

    Your food is always so beautiful, and we know it must be full of flavor!

  2. Pingback: Cashew Yogurt Tofu & Bell Pepper Masala (Vegan) – Ekogourmet

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