This uniquely cooked Nut Free Tofu Flax Curry is creamy and healthy made with some outstanding combination. Its a delight and a great variation to your curries.
Lately I have been working with flax quite a bit and my no bake almond flax bars are the best and most satisfying dessert.
This time i decided to make my curry base with flaxmeal and whoa….it came to me as a delightful surprise.
Its was so aromatic and so creamy and delcious in every bite. I loved it so much that imade it second time the next day. My husband loved it as well.
Its a great and healthier tofu curry recipe for us and brings a great variation in taste.
Ingredients for nut free tofu flax curry recipe
Tofu (pressed, drained and chopped)
Dried fenugreek (kasoori methi)
Pinch of sugar
Hemp milk (original)
These are the few common ingredients I used in this recipe.
flaxmeal – this is the base of this curry recipe and make sure to use the brown or whole ground flaxmeal.
tofu – extra firm tofu works best here.
fenugreek – its dried fenugreek which you can easily find in any Indian store. Nowadays, its available in local grocery stores as well. its a kind of herb which gives a nice Indian fusion touch to this recipe.
hemp milk – this milk is high in protein and provided the right texture but you may use lighteend coocnut milk instead.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make Nut Free Tofu Flax Curry
Firstly, I heated oil in a nonstick pan and flavored it with ginger and garlic.
Secondly, I sautéed onions in it and added cinnamon and cardamom to it. Then, I continued sauteeing for few seconds.
Next, I folded in flaxmeal and then sautéed in low-medium flame for about minute.
Thereafter, I stirred in water followed but tofu pieces.
Afterwards, I seasoned it with all the spices and mixed it well.
Then, I let it cook until the gravy was thick.
Lastly, I turned off the flame and stirred in the milk.
I mixed it well and served it with rice to my husband. he loved it.
I personally prefer it with brown rice but quinoa also pairs very well here.
- Make sure to turn off the flame while adding milk so as to avoid any curdling.
- It is important to properly press tofu for its tight texture in this curry.
- while sautéing flaxmeal it is important to sauté continuously until you get its mild aroma.
It tastes best when served immediately. however, the leftovers can be refrigerated in an air tight container to be used the next day. Warm it well in the microwave before serving.
Yes! its packed with healthy omega 3 along with proteins and calcium.
You may use lightened unsweetened coconut milk instead.
My other curry recipes that you may like:
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I hope you will enjoy this vegan tofu flax curry as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Nut Free Tofu Flax Curry
- 1 tbsp olive oil
- 1/2 tsp minced/chopped garlic
- 1/2 tsp grated ginger
- 1 cup chopped onion
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/4 cup flaxmeal
- 2 cups water
- 1 15 oz. extra firm tofu (drained, pressed and chopped)
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 1 tsp dried fenugreek (kasoori methi)
- salt to taste
- pinch of sugar
- 1/2 cup unsweetened hemp milk
- Heat oil in a pan and add garlic as well as ginger.
- Now add onions and sauté well. Add cinnamon powder and cardamom powder and sauté for few seconds.
- Fold in whole ground flax meal and sauté for 1 minutes in a low – medium flame.
- Add ½ cup water and keep stirring until it thickens. Add tofu and fold properly.
- Pour in rest of the water along with chili powder, cumin powder, dried fenugreek and sugar. Mix and let it cook until the gravy is almost absorbed. Now, turn off the flame and stir in hemp milk.
- Serve immediately warm with quinoa/steamed rice/naan.
- If you plan to make this recipe ahead of time. The entrée may thicken a bit. In this case just before serving warm up the entrée and add little hemp milk until reached a desired consistency. Adjust salt and sugar accordingly and serve.
- You may also adjust the chili as per your taste.
- you may substitute hemp milk with unsweetened lightened coconut milk