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Jain & Sattvik Tofu Veggie Curry | No Onion • No Garlic • No Root Vegetable

A wholesome, flavor-packed Tofu Veggie Curry made with colorful vegetables, protein-rich tofu, and aromatic spices in a creamy, comforting sauce.
Print Recipe
Prep Time 10 hours
Cook Time 15 hours
Total Time 1 day 1 hour
Servings: 4
Course: Main Course, Side Dish, Vegetables/Curries
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 box firm tofu cubed
  • 4 –6 medium tomatoes chopped (or 2 cans)
  • ½ tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp red chilli powder optional
  • ½ tsp garam masala
  • ½ –1 tsp kasuri methi optional, for extra flavor
  • ½ cup water plus more as needed
  • Salt to taste
  • Fresh coriander for garnish
  • Vegetables: Use a colorful combination of: Cauliflower Green peas, Colored bell peppers, Zucchini, Green beans

Method
 

  1. Press the tofu to remove excess water and cut into cubes.
  2. Heat a pan and add the chopped tomatoes with 1–2 tablespoons of water.
  3. Add turmeric, cumin powder, coriander powder, chilli powder, and salt. Cook until the tomatoes become soft and the mixture thickens.
  4. Cool slightly and blend into a smooth gravy.
  5. Return the gravy to the pan. Add ½ cup water and the vegetables. Cover and cook until the vegetables are tender but not overcooked.
  6. Add the tofu cubes and mix gently.
  7. Cover and simmer for another 5–7 minutes.
  8. Add garam masala and kasuri methi, if using.
  9. Garnish with fresh coriander and serve hot.