Vegan Tofu Curry With Corn

Creamy tofu curry with sweet corn is a quick and easy weeknight curry that you can easily make in 30 minutes.

Hearty, vegan and gluten free curry with chunks of tofu and fresh corn kernels. Just few cashews lend a wonderful creamy base to this curry. Tastes best with steamed basmati rice or naan bread.

Checkout these delicious curry recipes for more options- instant pot chickpea curry, thai yellow curry, green curry, red curry, thai panang curry, chickpea spinach curry, restaurant style dal fry.

Looking for easy weeknight recipes? How about a delicious, creamy and hearty tofu curry that gets ready in 30 minutes?

This is a super easy to make Indian style curry with hearty chunks of tofu and fresh sweet corn.

I usually make this curry with only corn, but this time around I wanted to make it more hearty and threw in some chunks of tofu. It turned out so good that I have already made in twice again 🙂

This tofu curry is so rich and creamy just like paneer butter masala, veg makhanwala but without any butter or cream. Just few cashews blended into smooth paste lends a wonderful creamy texture and rich taste.

The curry base used here is a brilliant one. Made with very few easily available ingredients, this curry base comes together in minutes. You can use this curry base and make many variations with this curry recipe.

Serve corn tofu curry piping hot with rice for a wonderful meal. The curry also freezes beautifully.

This Tofu Curry Is

Easy to make, ready in minutes.

perfect weeknight curry

vegan & gluten free

can be frozen

delicious, rich and creamiest

perfect with naan or rice.

I made this curry with tofu in the same lines of paneer butter masala but I just left out butter, cream and retained the cashew paste. If you want to this curry lighter you can use coconut milk instead of cashew paste too.

Ingredients For Tofu Curry

Tofu– I like to use extra firm tofu in all curry recipes. It holds shape well in curries. If extra firm tofu is not available then use firm tofu. Even with extra firm tofu it helps to press them tofu block for 20-30 minutes to remove as much water as possible.

Sweet corn– You can use fresh or frozen. No need to blanch r thaw beforehand. For a different texture you can cut the corn with cob and add.

Onions– Onions lend the base to the curry sauce along with tomatoes along with lending a subtle sweet taste and favor. I have used red onions here, you can also use white onions for a very mild flavor.

Tomatoes– Use red and ripe ones for best results. I have just pureed them raw but for smoother curry you can blanch, peel and puree. You can also use canned tomatoes. For deep color and flavor add 2 tablespoons tomato paste.

Cashews– Cashew nuts are used to make this vegan tofu curry super rich and creamy. You can very well make this curry without cashews but the texture will be different and also the curry will be thin. Instead of cashews you can use thick coconut milk. Checkout the instructions in the notes on using coconut milk.

Spices & Seasoning- Regular spice powders using in Indian curries like red chili powder, ground turmeric powder etc. As we are not using any whole spices in this curry, god quality garam masala powder and a dash of curry powder is required.

How To Make Tofu Curry

Preparation

Begin by pressing the tofu block for 20 minutes using a tofu press or between kitchen towels and a heavy object. Once done, cut into cubes and set aside.

Slice onions thinly. Puree the tomatoes and mince the ginger and garlic. If you are using ginger garlic paste you can add it as well.

Soak cashews in warm water for 20 minutes, drain and blend to a very smooth paste using some water.

Remove corn from the cob and set aside.

Making Corn Tofu Curry

Heat 2 tablespoons oil in a large skillet or pan. Add cumin seeds and let it fry for few seconds in medium high flame.

Add minced ginger garlic and sliced onions. Saute in medium high flame for a minute.

Next in goes the corn kernels. Mix well and saute for a minute.

Now we will make the curry sauce by adding tomato puree to the sauteed ingredients. In goes tomato puree.

Next add curry powder, red chili powder, garam masala powder, turmeric powder and mix well.

Now let the curry sauce bubble and thicken well for 4-5 minutes.

Next we will add the prepared cashew paste to the curry sauce. Mix well and simmer for 4-5 minutes.

Also add salt to taste.

After the curry sauce has thickened well, add the tofu cubes. Mix gently and simmer for 5-6 minutes.

Add chopped cilantro leaves and mix well. Serve tofu curry warm.

Serving Suggestions

This curry tastes very good with

steamed rice

naan bread

tandoori roti

mild pilaf like peas pulao or jeera rice.

Recipe Notes & Tips

Add-ins– You can add any vegetable like carrot, beans etc to this curry along with corn. Instead of corn you can also add shelled green peas.

To make this curry more hearty you can also add chopped mushrooms

Low cal alternate for cashews– If you wish to make lighter version of this curry you can easily use blanched almonds or even coconut milk.

If you want to add coconut milk add it after you add tofu and simmer just for a minute or two. Do not cook in high flame or cook for long time after adding coconut milk. It will curdle the curry.

After adding tofu- Do not vigorously stir or saute the curry too much after adding tofu. Tofu cubes will break.

Can I use paneer instead of tofu– By all means, I have made this curry many times with paneer and it is so delicious. If you are using paneer, simmer the curry just for 2-3 minutes after adding as it will become soft very fast.

Make head instructions- This curry base freezes very well. Prepare the curry sauce with or without corn and let cool thoroughly. Transfer to suitable containers and freese. Stays good for around 3 months.

While serving, remove the required amount, reheat with some oil and stir tofu cubes and blanched corn kernels.

I hope you will try this vegan tofu curry recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas