Indian Tofu Curry

This delicious Indian Tofu Curry recipe is a flavorful and protein-packed vegetarian dish that's perfect for a cozy weeknight meal or a weekend dinner party. It is also a great make-ahead option.

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5 from 2 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course

Cuisine: Indian-Inspired

Servings: 2

Ingredients

olive oil
12 oz tofu
1 onion ,finely chopped
3 garlic cloves ,finely chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
2 teaspoon curry powder
1 inch piece of ginger ,minced
14,5 oz can diced tomatoes
¼ cup veggie stock
½ cup coconut milk

You can find detailed step-by step-photos above the recipe card.

Instructions

Drain + press the tofu. Then remove any excess water by wrapping a clean kitchen or paper towel around your tofu and apply a weight (something like a heavy pan or simply push down a couple of times with your hands) to squeeze out moisture.
12 oz tofu
Cut the tofu into bite-sized cubes.
In a large skillet, heat some olive oil over medium heat.
Add the tofu. Season with a pinch of salt and fry until tofu is slightly browned and cripsy. Stir constantly and try to fry the tofu on all 4 sides. Then remove the tofu from the pan and set aside.
To the same pan, add some olive oil, onion and garlic and fry until onion is translucent.
1 onion, 3 garlic cloves
Add spices (cumin curry, garam masala, coriander) and ginger and fry for another 30 seconds.
1 inch piece of ginger, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 2 teaspoon curry powder
Add diced tomatoes and a pinch of salt. Let simmer without a lid on low heat for 8-10 minutes.
Transfer the tomato sauce to a blender. Add the veggie stock and blend until smooth. Then add the sauce from the blender back to the pan.
¼ cup veggie stock
Add the coconut milk and tofu (and other optional add-ins such as chickpeas). Bring to a simmer for 5 minutes. Taste and adjust salt and spices.
½ cup coconut milk
Serve with rice or homemade naan.

Video

Notes

High quality tofu: if you’re able to get organic tofu that’s great. Otherwise, just use the best quality, fresh tofu you can get your hands on.
Drain & press tofu: Don’t forget to drain the tofu this is important if you want to get crisp and golden tofu.
Full-fat coconut milk: use full-fat coconut milk that resembles the texture of heavy cream for a thick and rich sauce.
More veggies: try cooked chickpeas (my favorite), spinach, bell peppers or peas.
Meal prep: Make it the day/evening before and store it in the fridge in an airtight container.
- To store: store your Indian tofu curry in an airtight container in the fridge for around 2 days.
- Freezer friendly? I do not necessarily recommend freezing tofu as this will change the tofu's texture slightly.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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