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Tofu Barra (Vegan Chicken Barra) North Indian Silky Onion Curry
5 from 45 votes

Tofu Barra (Vegan Chicken Barra) North Indian Silky Onion Curry

Tofu Barra is a North Indian curry featuring crispy onions blended into a smooth, silky sauce with spices, non-dairy yogurt, and raw cashews. Firm tofu pieces are torn into organic shapes and cooked briefly before being added to this rich sauce. The sauce's combination of Kashmiri chili powder and fenugreek leaves gives it mild heat and earthy aroma, while the yogurt and cashews create a creamy texture. This curry offers a vegan alternative to chicken barra, with layers of flavor derived from the slow-cooked onions and blended spices. It is suited for serving with rice or flatbreads.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 237 kcal
Course: Main Course
Cuisine: Indian

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
  • red onion
  • lime juice
  • cilantro for garnish, chopped cilantro and red onion

Instructions

Cook the onion.
    Cup of Yum
  1. 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.
  2. 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.
  1. 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.
  2. 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.
  1. 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.
  2. 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!
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 237

% 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.