A comforting dish for the cool nights or rainy days of summer that is kept feeling light with a chickpea tofu topped with caramelized onions and cilantro.
Here is a recipe for a curry made with the chickpeas tofu. I recently made my own chickpea tofu, you can find the recipe here. Dive into a bowl of this vegan Indian curry topped with fresh cilantro and caramelized onions.
Click here for the spice paste blend recipe. 
Chickpea Tofu Curry
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
A comforting curry perfect for a cool evening. Light and flavorful, topped with caramelized onions and cilantro.
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp masala
- 4 small tomatoes (pureed)
- 1/4 cups (59 ml) cashews + 1 tbsp white poppy seeds (soaked in water for an hour)
- 4 cups (946 ml) water
- 1/4 cups (59 ml) tomato puree
- 2 tsp lemon juice
- 2 tsp sugar
- 1 cups (237 ml) chickpea tofu (diced)
- salt
Instructions
- Make the Curry:
- Add soaked cashews and poppy seeds to a blender with a few tablespoons of water; blend until smooth.
- Heat oil in a wok over medium heat (approximately 350°F/177°C).
- Add prepared masala and cook for 1 minute.
- Add pureed tomatoes, tomato puree, salt, and sugar; cook for 5–6 minutes.
- Add water and the cashew-poppy seed paste; stir to combine.
- Bring to a boil, then add the tofu.
- Reduce heat to low, cover, and cook for 3–4 minutes.
- Stir in lemon juice and remove from heat.
- Transfer to a serving dish and garnish with fresh cilantro and caramelized onions.
Notes
- For a richer flavor, toast the masala in the oil for 1-2 minutes before adding the tomatoes.
- If you don’t have white poppy seeds, substitute with an equal amount of sesame seeds for a slightly nutty flavor.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
Frequently Asked Questions
Can I use store-bought tofu instead of chickpea tofu in this recipe?
While you can use store-bought tofu, the recipe specifically highlights chickpea tofu for its unique texture and flavor. If you prefer to use regular tofu, consider pressing it to remove excess moisture and adjusting the cooking time.
How do I achieve perfectly caramelized onions for the Chickpea Tofu Curry?
To achieve perfectly caramelized onions, cook them slowly over medium heat, stirring occasionally until they turn golden brown and sweet. This process usually takes about 15-20 minutes.
What spices are included in the spice paste blend for this curry?
The spice paste blend typically includes a mix of aromatic spices such as cumin, coriander, and turmeric. You can find the specific blend recipe linked in the content summary.
