Creamy Shahi Tofu Curry

Prep Time: 30 minutes

Cook Time: 15 minutes

This recipe will make 2 servings.


  • 2 medium sized fresh tomatoes (approx. 200 grams)
  • 1/2 tablespoon tomato paste
  • 7 cashews (don't want nuts? Substitute with 1 teaspoon of corn flour)
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon Dad's Special Spice Mix
  • 1/4 teaspoon turmeric powder (adds vibrant color and is great for your health)
  • 300 grams firm tofu


  1. Wrap the block of tofu with a clean tea towel, then place it on a large plate with a lip. Put a heavy item, such as a frying pan, on top of the wrapped tofu. Weigh down the pan further with cans and jars. Leave weight on for 30 minutes.
  2. Chop 2 tomatoes into cubes.
  3. Add chopped tomatoes and cashews to a pot on high heat. Cook for 2 minutes.
  4. Pour contents of pot into a blender. Add tomato paste and blend until smooth.
  5. Pour puree from blender cup back into pot and add salt, water, Dad's Special Spice Mix, and turmeric powder.
  6. Stir puree in pot as you bring it to a boil.
  7. Cut tofu into large cubes and add to the beautiful curry in your pot. Give it a stir and it's ready to serve!


Enjoy this curry with a side of rice or roti (Indian flatbreads)!

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