Aarsi’s Tofu Curry (Authentic Plant-Based)
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Cook38 min
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Total58 min
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Servings4
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What makes Aarsi’s tofu curry truly authentic is the careful balance of spices that you’ll be layering alongside, and understanding each one’s role helps you build flavor on purpose rather than just following steps. The turmeric provides earthiness and color, while garam masala adds warmth and complexity. Ground coriander brings brightness, and red chile powder delivers heat. Asafoetida – that pungent powder – actually mellows out when cooked, deepening savory notes. Each spice supports the others to create a complete flavor profile. Toast these spices together with onions and chilies first to wake up their flavors, releasing essential oils that transform your curry. For a more convenient approach, you can use pre-made Thai curry paste* as a shortcut that captures many of these layered flavors in one ingredient.
Tofu’s Role as Protein Base
This authentic plant-based curry uses tofu as its main protein source, making it tender and flavorful through careful spicing and pressure cooking. The medium-firm tofu soaks up the aromatic blend of Indian spices while keeping its texture. When cubed and added during the final stages of cooking, the tofu picks up the rich flavors of the spice-forward base while staying solid enough to give you satisfying protein content. For those interested in making tofu at home, a tofu maker set* can help you create fresh tofu from scratch to use in your curries.
Ingredients
Aarsi’s Tofu Curry (Authentic Plant-Based)
by veganpreps.com
Ingredients
- 1 tablespoon olive oil
- 1 large red onion, finely minced
- 2 Indian green chilies, halved lengthwise
- 4 bay leaves
- 1 teaspoon ground turmeric
- 1 pinch asafoetida powder
- Salt to taste
- 1 (15 oz / 425 g) can diced tomatoes
- 2 tablespoons ground coriander
- 1 tablespoon garam masala
- 1 teaspoon red chili powder
- 2 cups (480 ml) water
- 2 cups (300 g) green peas, fresh or frozen
- 1 (16 oz / 450 g) package medium-firm tofu, pressed and cut into 1-inch cubes
Instructions
- 1Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onion, green chilies, and bay leaves; cook, stirring frequently, until onion is golden and softened, about 8 minutes.
- 2Add turmeric and asafoetida and stir for 30 seconds. Add canned tomatoes, ground coriander, garam masala, and red chili powder. Cook, stirring, until the tomatoes break down and the oil begins to separate from the masala, about 8 minutes.
- 3Pour in water and season with salt. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to develop the base.
- 4Add green peas and tofu cubes. Stir gently to coat everything in the sauce and simmer for 10 to 12 minutes, until peas are tender and tofu has absorbed the flavors.
- 5Remove bay leaves. Taste and adjust salt. Serve hot over steamed basmati rice or with flatbread.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Choose medium-firm tofu rather than silken varieties, since it holds together during the pressure cooking process and won’t fall apart when you stir it. The green peas add extra plant-based protein and give you different textures to enjoy. Fresh Indian green chilies give you real heat and flavor – if you can’t find them, serrano peppers or jalapeños work too, though they might be a bit different in strength.
Pressure Cooker Essential Equipment
Begin by heating 1 tablespoon of olive oil in your pressure cooker over medium heat. Once hot, add the minced large red onion, 2 halved Indian green chilies, 4 bay leaves, 1 teaspoon of ground turmeric, 1 pinch of asafoetida powder, and salt to taste. Cook and stir this aromatic base for approximately 10 minutes until the onions become translucent. Next, add in 1 (15 ounce) can of diced tomatoes, 2 tablespoons of ground coriander, 1 tablespoon of garam masala, and 1 teaspoon of red chile powder, stirring well to combine all ingredients. Place the lid on the pressure cooker and let it cook for 8 to 10 minutes until the onions are tender and the spices release their fragrant aromas.
Remove the lid and add 2 cups of water to the mixture. Return the lid and bring the combination to a boil. Once boiling, remove the lid again and stir in 2 cups of green peas and 1 (16 ounce) package of medium-firm tofu that has been cubed. Lock the lid securely onto the pressure cooker and bring the mixture up to ‘one whistle’ pressure over medium heat. Reduce the heat to low to keep consistent pressure and continue cooking for approximately 20 minutes until the tofu is cooked through and the onions are fully tender. Finally, remove the cooker from heat, carefully release the pressure, and let the curry sit undisturbed for 30 minutes. This resting time allows all the complex spices and flavors to blend together completely, giving you an authentically balanced plant-based curry.
Chickpeas Replace Tofu Easily
If you’d rather skip the tofu altogether, you can easily swap it out for chickpeas instead, and you’ll still end up with a delicious plant-based curry that’s just as satisfying. Use two cans of chickpeas, drained and rinsed, which gives you roughly the same volume as the cubed tofu. Chickpeas bring a heartier texture and nutty flavor that works really well with the spices. Add them at the same point you’d add the tofu – right before locking the pressure cooker lid. The cooking time stays identical since chickpeas need about twenty minutes under pressure to soak up all those aromatic flavors.
Serve With Basmati Rice
Pair this fragrant tofu curry with fluffy basmati rice, which soaks up the rich, spiced sauce really well. Basmati’s delicate flavor won’t compete with your curry’s complex spices, and its long grains stay separate rather than clumping together. Cook your rice according to package directions, then fluff it gently with a fork. Spoon the curry generously over a bed of warm rice, so you get plenty of sauce with each bite. The rice provides a neutral base that lets those aromatic spices stand out while keeping the meal satisfying and complete.
Final Thoughts
This authentic tofu curry actually tastes better the next day when the spices have had more time to blend together. Make a double batch so you’ve got leftovers ready. Store it in an airtight container in your fridge for up to four days.
In This Recipe.
