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tofu curry with corn served in a grey bowl
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5 from 1 vote

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: continental, Indian
Keyword: tofu curry
Servings: 3
Calories: 224kcal
Author: Harini


  • 200 grams extra firm or firm tofu cubed
  • 12 whole cashews soaked in warm water for 15 minutes
  • 2 tablespoons oil
  • 1 teaspoon oil
  • 2 teaspoons ginger garlic paste or minced
  • 1 cup sliced onions from 2 large onions
  • 2 cups sweet corn kernels
  • 2 cups tomato puree from 4 large ripe tomatoes
  • 1/2 teaspoon ground turmeric turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala powder
  • salt to taste
  • 2 tablespoons chopped cilantro


  • 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.
  • 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.


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.


Serving: 3g | Calories: 224kcal