Tofu Barra (Vegan Chicken Barra) North Indian Silky Onion Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
237 kcal
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Course
Main Course
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Cuisine
Indian
Tofu Barra (Vegan Chicken Barra) North Indian Silky Onion Curry
Description
The Tofu Barra recipe starts by crisping thinly sliced red onions to develop a deep, caramelized flavor and a bit of texture. These onions are then cooled and blended with non-dairy yogurt, soaked cashews, lime juice, green chili, and a blend of Northern Indian spices including garam masala, chaat masala, and Kashmiri chili powder. This creates a smooth, creamy sauce that balances spice and tanginess. The tofu, torn into bite-sized pieces, is lightly pan-fried to add a firm texture and warmth before being combined with the rich sauce. Fenugreek leaves and tomato paste can be added later to deepen the flavor and add subtle bitterness.
The curry is complex due to the blend of spices and the unique technique of cooking the onions twice—first crisping, then blending. The silky texture from cashews and non-dairy yogurt mimics a dairy cream base. This dish works well as a vegan main course served alongside steamed rice or Indian flatbreads, providing a comforting and flavorful meal with plant-based protein.
Adaptations include substituting soy-free non-dairy yogurt and vegan chicken alternatives for soy-free versions, or replacing tofu with chunks of hearty vegetables like cauliflower and potatoes that have been marinated and baked. To make the recipe nut-free, omit cashews and increase non-dairy yogurt or use a blend of seeds for creaminess.
Ingredients
For Crispy Onions
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 1/2 cups red onion thinly sliced
- 1/4 teaspoon salt
For the Blended Sauce
- onion crisped
- 1/2 cup Non-Dairy yogurt
- 1/2 teaspoon salt
- 1 1/2 teaspoons kashmiri chili powder or use paprika
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1/2 teaspoon black pepper
- 2 tablespoons ginger garlic paste
- 1/2 cup cilantro loosely packed
- 1 green chili or use 2 tablespoons bell pepper for less heat, such as serrano
- 1 teaspoon lime juice
- 1/4 cup raw cashews soaked in hot water for 15 minutes, then drained. Use 1/3 cup for creamier
- 1 cup water
For the Tofu
- 2 teaspoons neutral cooking oil generic cooking oil
- 14 ounces firm tofu pressed for at least 15 minutes and then torn into bite-sized organic shaped pieces, or extra firm tofu
To Add Later
- 1/2 teaspoon fenugreek leaves dried
- 1/4 teaspoon salt
- 1/2 teaspoon kashmiri chili powder or use paprika
- 1 tablespoon tomato paste optional
- cilantro for garnish, chopped cilantro and red onion
- red onion
- lime juice
Instructions
Cook the onion.
- Heat a large skillet over high heat, and add the tablespoon of oil. Once the oil is hot, add the onion and a good pinch of salt, Mix really well, then spread it out in the skillet. Continue to cook the onion, stirring frequently after the first 2 to 3 minutes, so that the onions cook evenly and start to scorch and crisp up a little bit. This can take anywhere from 5 to 8 minutes. Also, if your onion is scorching too much, you can reduce the heat to medium high.
- Once the onion is done cooking, cool it for a few minutes, then add to a blender jar along with the yogurt, salt, all of the spices, ginger, garlic paste, cilantro, green chili, lime juice, cashews and water. Blend for a minute, then let it sit for 5 minutes, and then blend again for half a minute. Then rest it for another 2 to 3 minutes, and blend again for half a minute, and repeat this until the mixture is really smooth. If the mixture is too thick, you can add another 1 to 2 tablespoons of water.
Cook the tofu.
- Press and tear the tofu into organic pieces, if you haven't already, and add to a bowl. Add 1/3 of the blended mixture to the tofu, and toss well to coat. Let it sit for a few minutes, and then heat the same skillet over medium-high heat and add the 2 teaspoons of oil.
- Once the oil is hot, drop the tofu pieces into the skillet. You don't want to drop in any excess marinade, just drop the tofu pieces on the skillet, and keep cooking until the tofu is golden brown on most of the edges. Flip the tofu over after the first 2 to 3 minutes, and continue to cook until tofu is golden brown on most of the edges. Then, remove if from the skillet. Or bake the tofu, if you prefer. Drop the tofu pieces on a parchment lined baking sheet, and bake at 415° F (213° C) 20 to 25 minutes. Broil for 1 to 2 minutes to brown some of the edges of the tofu.
Make the sauce.
- Add the leftover marinade into the skillet, add another 1/2 to 1 cup of water(use it to rinse out the blender and bowl), all of the spices, and the tomato paste,if using it. Mix well and bring to a boil.
- Taste and adjust salt and flavor, and once the sauce is boiling evenly, switch off the heat and add the crisped up tofu to the sauce. Don’t forget to turn off the heat!
- Serve without folding in the tofu, and garnish the tofu barra with some cilantro, onion, and a squeeze of lime juice or just lime wedges on the side. Serve with flatbread or rice or make wraps with the tofu and drizzle sauce and top with lettuce, tomato, and onion.
- Store: refrigerate the cooked tofu and sauce separately for upto 3 days. Reheat on the stove or microwave, lightly fold in and serve.
Notes
- This recipe is naturally gluten-free.
- For a soy-free version, use soy-free non-dairy yogurt and a soy-free vegan chicken substitute or hearty vegetables such as cauliflower and potatoes roasted until tender-crisp.
- To make it nut-free, omit cashews and increase non-dairy yogurt or substitute with silken tofu or a blend of hemp and pumpkin seeds for creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 685mg | 29% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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