Shahi Tofu

Here’s a rich, decadent version of a North Indian classic: Shahi Tofu! This recipe is unapologetically indulgent and unbelievably delicious. I’m still confident it’s much healthier than the traditional version while just as delicious! All of the spices are widely available at any Indian grocery store. I served my curry with a whole grain (red and brown) jasmine rice pilaf. I cooked the rice with cumin seeds, cloves, cardamom pods, a bay leaf, and a cinnamon stick for additional flavor. Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


1 block tofu (16 oz, I used super firm tofu from Trader Joe’s, but extra firm would also work)

1 tablespoon coconut oil

2 teaspoons grated ginger (I like to freeze my ginger so it’s easier to great)

1 cup tomato sauce or puree

1/4 teaspoon cumin coriander powder

1/2 teaspoon red chili powder (or to taste, substitute cayenne)

1/4 teaspoon turmeric

1/2 teaspoon garam masala (your favorite blend)

1 teaspoon paprika (optional, for taste and color)

1 heaping teaspoon dry fenugreek leaves (sold as kasoori methi at Indian stores. fresh methi leaves would also work, but you may need to adjust the amount to taste)

1/2 cup cashew cream (made from raw cashews blended with and equal amount of water in a high speed blender. presoak the cashews and/or strain the blended mixture for a smoother texture)

1 cup coconut milk


1/4-1/2 cup roughly chopped cashews (raw or roasted)

1/4 cup raisins

cilantro (if desired)


prepare the tofu as per your desired method and cube. I grilled slabs of tofu with salt and garam masala and then cubed it into bite sized pieces. you could also cube it and bake it or stir fry it. you could also try cubing the tofu and adding it to the curry without precooking it.

heat the coconut oil on medium heat and add the ginger. cook for a minute or two and add the tomato puree. stir and cook until the oil begins to separate from the tomatoes (cover the pan if necessary). add the cumin coriander powder, red chili powder, salt, turmeric, garam masala, paprika, and fenugreek leaves and cook (covered if necessary) until thick and fragrant. add the cashew cream and coconut milk and heat to a simmer. add water until desired consistency is reached and simmer at low heat. (the curry will thicken significantly as it cools.) add the precooked tofu cubes and simmer for a few minutes. add more spices and adjust the seasoning to taste. if desired, garnish the curry with additional coconut milk or cashew cream, raisins, cashews, and cilantro. serve with Indian style bread, rice, or quinoa and enjoy!


7 thoughts on “Shahi Tofu

  1. This looks so delicious Yum! I love Indian food. I will definitely make it this weekend. Thanks for posting it 🙂


  2. OMygooddd i just made is for dinner. Its really really yummy :)Although, i added in onion and a pinch of brown sugar and tablepoon of chili flakes, I’m a spicy addict. Flavors were explosive.

    Good work 🙂



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