Creamy Indian Tofu Curry

Name: Creamy Indian Tofu Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium yellow onion (diced); 3 cloves garlic (minced); 2 teaspoons minced ginger; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon coriander powder; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/2 can tomato puree (or crushed tomatoes (about 7oz/200g)); 1/2 cup vegetable broth; 1 cup coconut milk (full fat or reduced fat*); 1 block extra firm tofu (drained, pressed, and cubed (about 14oz/400g) ); 1 teaspoon maple syrup (or to taste ); salt (to taste)

Jump to Recipe Print Recipe

Bold, vibrant, and creamy, this Indian tofu curry will leave you craving more! All you need is a few simple ingredients and 30 minutes to make this recipe. Plus, it also happens to be vegan, too!

A bowl of rice served with tofu curry with a spoon beside with bowl of rice and chopped coriander beside.

Been making this amazing Indian tofu curry on repeat lately! Featuring tofu cooked in a delicious and flavorful curry sauce, it is incredibly comforting and filling to have after a long day of work. I love serving it with a side of rice or Indian flatbreads like paratha.

Jump to:

💚Why you will love this recipe
🌶What you will need
📃Ingredients notes and substitutions
🔪How to make
✔Helpful tips
✨Variations and add-ins
❄Storing suggestions
🍚How to serve
❔Commonly asked questions
🍽More vegan curry recipes
📖 Recipe

💚Why you will love this recipe

Creamy, spicy, and packed with flavors
Quick and easy to make - ready in 30 minutes!
A great source of plant-based protein
Meat eaters approved!

🌶What you will need

Ingredients needed like tofu, milk, broth, tomato puree, ginger, and garlic.

Ingredients needed like maple syrup, garam masala, turmeric, coriander, chili powder, and cumin.

📃Ingredients notes and substitutions

Tofu - make sure to use extra-firm or firm tofu that had been pressed and drained beforehand. I usually use a tofu press, but you can also press it by stacking something heavy on top. Check out this post on how to press tofu if you are unsure how to do it.
Tomato puree - It is basically canned, pureed tomatoes. You can substitute it with canned crushed tomatoes.
Coconut milk - You can either use full-fat coconut milk or lite ones to lower the fat and calories of this dish.
Maple syrup - Can be substituted with other sweeteners like agave syrup, cane sugar, or coconut sugar.

🔪How to make

Here is a quick overview of the steps involved in making Indian tofu curry. The full detailed recipe will be in the recipe card at the bottom of this post.

Heat a cast-iron skillet/non-stick pan. Start by sauteing onion until translucent, then add in garlic.

Cooked onion in a cast iron skillet with ginger and garlic beside.

Cooked aromatics in a cast iron pan with 2 empty ramekins beside.

Next, add in all spices, and fry until aromatic. Pour in all liquid ingredients, and bring the mixture to a boil.

Spices and cooked aromatics in a pan on a white teacloth with 2 small ramekins beside.

Pouring coconut milk to a pan of sauce with 2 empty ramekins beside.

Toss in tofu, and let the curry simmer for 20-25 minutes, or until the sauce is reduced to desired consistency. Serve and enjoy while hot!

Adding tofu to the curry sauce in a cast iron skillet on a white teacloth.

✔Helpful tips

Avoid cooking your curry on high heat. As it is pretty thick, the sauce will splatter everywhere if you are boiling it.
If you like your tofu to be chewier and crispier, I recommend pan-frying or baking them at 200C/400F for 20 minutes before adding them to the curry. Alternatively, you could air-fry them for 8-10 minutes at 200C/400F.
For a thinner curry, increase the vegetable stock used to a cup.
This curry is on the milder side, depending on the chili powder used. You can reduce the amount of chili powder used to make it less spicy and vice versa. Alternatively, you could opt for a mild chili powder if have a low spice tolerance.

✨Variations and add-ins

Coconut milk - You can substitute it with other unsweetened plant-based milk like almond, rice, or soy if you are concerned about your fat intake. Optionally, you could add a few drops of coconut extract if you like that flavor.

Veggies - Although I am not using any here, feel free to add some to get in your daily dose of veg! Add sturdier veggies like broccoli, cauliflower, and carrot during the last 5-8 minutes of cooking, while softer veggies and leafy greens take only 1-2 minutes to cook.

Noodles - Toss in your favorite cooked noodles like wheat noodles, ramen, or rice vermicelli to make this a meal. You might have to increase the vegetable stock used to 1-1 ½ cups.

Oil-free - To make this oil-free, use ¼ cup of broth or water to saute your aromatics and spices instead of oil, adding more if ingredients start sticking to the pan.

A pan of tofu curry with a spoon beside.

❄Storing suggestions

Fridge - Keep leftovers in an airtight container, and they will last 3-4 days in the refrigerator.

Freezer - Portion curry into individual portions, so you will only be taking out what you need. It can be frozen for 3 months. Take note that the texture of tofu will alter slightly upon freezing and turns chewier.

Reheating - If reheating from frozen, let it defrost completely in the fridge overnight or on the countertop for a couple of hours. Heat it on the stove, adding a splash of water or plant milk to thin it.

🍚How to serve

Here are some of my favorite ways to serve this Indian tofu curry -

Rice - You could do plain oil Jasmine or brown rice, or heartier options like chickpea pulao and Manchurian fried rice. Cauliflower and broccoli rice are great too for a lower-carb option.
Indian flatbreads - Chapati, naan, and paratha are some of my go-to's.
Toppings - To give this dish more flavor and texture, top it with some chopped cilantro or parsley, chili flakes, or crushed peanuts.

❔Commonly asked questions

Which kinds of tofu work best in curries?

Extra-firm or firm tofu that has been drained and pressed work best in curry dishes as they hold its shape well upon stirring and boiling. It also absorbs flavor really well. Other kinds of tofu like soft and silken are incredibly fragile and will break apart easily due to their higher water content.

Is it spicy?

This curry is moderately spicy, but the spice level will vary depending on the chili powder used. If have a low spice tolerance, I recommend using mild chili powder.

How can I make my curry spicier?

To increase the spiciness of your curry, you can start by increasing the amount of chili powder used. Alternatively, you could add some fresh chiles to your curry, opting for spicier varieties like bird's eye chilies.

A bowl of rice served with tofu curry with chopped cilantro and a teacloth beside.

🍽More vegan curry recipes

If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉