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.
Cashew Yogurt Tofu & Bell Pepper Masala
- 3 tablespoon 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 tablespoon ginger garlic paste (simply smash 6-7 garlic cloves with 1 inch ginger shoot in a mortar pestle)
- ½ tablespoon cumin powder
- 1 tablespoon coriander powder
- ½ teaspoon tumeric powder
- Red chilli powder to taste
- 5-6 tomatoes blanched and pureed (about 2 cup thick puree)
- ¼ cup super fine ground almonds (or cashews)
- 6 oz extra firm tofu, cubed
- 1 cup colored bell pepper chunks
- 2-3 tablespoon cashew yogurt
- Warm water to thin the curry, as needed
- 1 teaspoon kasuri methi (crushed slightly)
- 1.5 teaspoon garam masala (adjust to taste)
- Salt to taste
- 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 tablespoon 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.