This turmeric tofu cashew curry is east to make and incredibly healthy. The dish combines lightly sautéed vegetables along with tofu seasoned with a delicious turmeric-based spice blend. The cashews on top provide the perfect crunch to the silky smooth texture of this curry.

Turmeric Tofu Cashew Curry [Vegan, Gluten-Free]

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  • 1/2 cup raw cashew nuts
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder
  • 1 14-ounce pack extra firm tofu, chopped
  • 1/2 red onion
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 inch cinnamon stick
  • 2 1/4 cup unsweetened coconut milk
  • 1 tablespoon olive oil
  • 2 cloves star anise
  • 1/4 cup water
  • 1/2 teaspoon salt
  • A pinch of sugar
  • 2 tablespoons fresh cilantro, for garnish


  1. On a greased cookie sheet, spread the cashews and place them in a toaster oven until they are brown. Let them cool down.
  2. Meanwhile, in a small bowl, combine turmeric and chili powder and keep them aside.
  3. Heat a nonstick wok and grease it well.
  4. Place the chopped tofu in it and sprinkle half of the spice powder on the tofu.
  5. Flip over the tofu and sprinkle the rest of the spice powder on.
  6. Cook the tofu for few minutes until it starts drying out. Take it out of the pan and keep it aside.
  7. In a food processor combine your onion, half of the roasted cashews, ginger garlic paste, cumin seeds, coriander seeds, the cinnamon stick, and 1/4 cup coconut milk. Process it into a smooth paste.
  8. In the same pan, heat the olive oil and add the star anise.
  9. Immediately add the onion paste to the warm oil and cook the mixture until it starts releasing its juice. Keep sautéing the curry at intervals to avoid sticking.
  10. Add your water and cook for a few of minutes while stirring it.
  11. Add the tofu pieces and cook it again for a minute.
  12. Add coconut milk, salt, and sugar.
  13. Cook the curry, covered, on a low flame for 5-7 minutes.
  14. Turn off the flame add the remaining cashew nuts.
  15. Garnish the dish with cilantro and serve warm with naan and or rice


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