Creamy Red Lentil Tofu Curry

If you are looking for a soy-free tofu curry, look no more. Here’s my recipe for a simple Lentil Tofu Masala or curry recipe which is easy to prepare and delicious to eat. The tofu pieces used in the recipe have been made with Red Lentils. This dish is inspired by the traditional Tofu Masala which uses Soy-based tofu. So, here’s my soy-free twist to the dish, which is made with Tofu, made with masoor daal or Red Lentils. Enjoy this dish with a side of steamed Rice or fresh puffy Rotis.

I was initially skeptical about trying lentil tofu, but after making this lentil tofu curry recipe, I was pleasantly surprised by how delicious it turned out. I decided to turn it into a curry, and the texture was fantastic – crispy on the outside and soft and flavorful on the inside. It’s a fantastic protein alternative for people with soy intolerances or those seeking creative options. To achieve that umami texture in my lentil tofu cubes, I added a secret ingredient. If you want to find out what it is, you’ll have to check out my lentil tofu recipe. For a step-by-step process on how to make lentil Tofu, check out my Lentil Tofu recipe.

Lentil Tofu Curry: Ingredient and Substitute List

Ingredients

For the Marinade

• Lentil Tofu, cubed
• Ground Turmeric
• Garam Masala
• Kashmiri Red Chili Powder or Deghi Mirch or any Red Chili Powder
• Chaat Masala Powder
• Ginger Garlic Paste or Crushed/Minced Garlic Cloves and Ginger
• Lemon Juice
• Oil
• Salt to taste

For Masala sauce

• Neutral oil
• Onions
• Ginger garlic paste
• Green chili peppers
• Fresh ripe red tomatoes puree
• Cashews
• Ground turmeric
• Kashmiri red chili powder
• Ground cumin
• Ground coriander seeds or coriander powder
• Garam Masala
• Kasuri methi/dried fenugreek leaves
• Cashew cream
• Few cilantro leaves chopped for garnish

Ingredients and substitute list

1. Neutral Oil: You can use any other neutral-flavoured oil like vegetable oil, canola oil, or sunflower oil.
2. Onions: Shallots can be used as alternatives.
3. Ginger Garlic Paste: You can use freshly minced ginger and garlic in equal proportions as a substitute for ginger garlic paste.
4. Green Chili Peppers: Substitute with jalapeno peppers or serrano peppers based on your spice preference.
5. Cashews: Almonds, peanuts, or sunflower seeds can be used as alternatives for cashews.
6. Ground Turmeric: Use grated fresh turmeric or turmeric powder as a substitute.
7. Kashmiri Red Chili Powder or Any Other Red Chili Powder: Paprika or cayenne pepper can be used as alternatives, adjusting the quantity based on your spice tolerance.
8. Ground Cumin: Whole cumin seeds can be used and lightly crushed if you don’t have ground cumin.
9. Ground Coriander Seeds or Coriander Powder: Use whole coriander seeds and grind them if you don’t have ground coriander.
10. Kasuri Methi/Dried Fenugreek Leaves: You can use fresh fenugreek leaves if available or omit them if necessary.
11. Cashew Cream: Substitute with almond, or coconut cream for a soy-free option.
12. Cilantro Leaves: You can use parsley as an alternative for cilantro if you prefer or omit the garnish if cilantro is unavailable.

Lentil Tofu Masala: Steps and Methods

Lentil Tofu Marination

• Preheat the oven to 365F/185C. In a large bowl, mix all the marination ingredients. Add cubed tofu and coat them well. Set aside for 30 minutes.
• Place the marinated tofu on a baking tray with even spacing between each cube. Bake for 15-20 minutes until golden brown on all sides. Alternatively, you can air fry the tofu pieces.

Creamy tomato and cashew Sauce

• Soak cashews and tomatoes in boiling water for 30 minutes until tomatoes are blanched and cashews are soft.

• Blend the cashews and tomatoes (adding water if needed) to make a smooth paste and set aside.

Preparing the Masala Sauce

• Heat oil in a pan. Add cumin seeds and allow them to crackle. And after that, add in the onions and cook for 3 to 4 minutes until translucent.

• Add green chili peppers, ginger garlic paste, or minced ginger and garlic. Saute for 30 seconds.

• Add turmeric, red chili powder, ground cumin, coriander powder, and optionally deghi mirch (for the red color). In addition, you can also use Kashmiri red chili powder. Next, Deglaze the pan with water to remove any browning on the bottom.

• Now, add the tomato and cashew paste, Garam Masala. Mix well. After that, cook until the tomatoes change color from bright red to warm orange (about 5-8 minutes).

• For the next step, add in the tofu pieces and a squeeze of lemon juice. Finally, mix well until combined.

• Then, stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped cilantro. Mix well and serve hot with basmati rice or roti

There you have it! A simple red lentil tofu masala ready to be enjoyed. Give this recipe a try and share your feedback in the comments. If there are any other recipes you’d like me to share, feel free to let me know. Until then, keep following Mama Bee at Beextravegant for fun and interesting recipes! Goodbye!

Check out my other Masala Curry recipes:

• Mushroom Masala – Restaurant Style
• Channa Masala – Chickpea
• Vegan Malai Kofta
• Vegan Palak Paneer (Tofu)