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!
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 vegan paratha.
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💚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 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.
Next, add in all spices, and fry until aromatic. Pour in all liquid ingredients, and bring the mixture to a boil.
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!
✔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.
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✨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.
❄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
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.
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.
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.
📖 Recipe
Creamy Indian Tofu Curry
Equipment
- cast iron skillet (or non-stick pan)
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
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ can tomato puree or crushed tomatoes (about 7oz/200g)
- ½ 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
Instructions
- Heat up ½-1 tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan. Once heated, add onion and saute for 3-4 minutes, or until translucent.1 medium yellow onion
- Stir in garlic and ginger. Fry for a minute.3 cloves garlic, 2 teaspoons minced ginger
- Then, add all spices into the pan, and fry for 30-60 seconds until aromatic.1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon turmeric powder
- Pour in tomato sauce, vegetable broth, and coconut milk. Bring mixture to a boil, then lower heat to a gentle simmer.½ can tomato puree, ½ cup vegetable broth, 1 cup coconut milk
- Stir in tofu cubes, and let the curry simmer for 20-25 minutes, or until the sauce is reduced to desired thickness. Give it a stir every couple of minutes to avoid the ingredients from sticking to the pan.1 block extra firm tofu
- Pour maple syrup in, and season with salt. Your Indian tofu curry is ready to be served.1 teaspoon maple syrup, salt
Notes
- 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.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Wendy says
I had tomato curry for the first time in Vancouver BC this past October and knew immediately I needed to learn how to make it at home. This recipe is restaurant quality and super easy - I’ve made it 3 times now! Only substitutions I make are baking the tofu before throwing it in the pot to make it a little chewier and adding a chopped jalapeño in with the ginger and garlic. Delicious, thanks for sharing this!
Jim Mee Sha says
I am so glad to hear that!
Tracy says
This looks delicious! Just one question- what size can of tomato puree are you using? 14.5oz in the US?
Jim Mee Sha says
yes it is the 14.5 oz!
Dr. J says
I made this for dinner tonight and my wife and I both loved it; it was comfort food at its finest. It went together quickly and, since I make a lot of curries, we had all the ingredients on hand. The only change I made was to substitute 1½ C unsweetened almond milk for the coconut milk and broth (to cut calories). It was still delicious and had a lovely consistency. This one is a keeper.
Meesha says
Thanks for your kind comment! I am thrilled to hear that.😁
Charlene says
Thank you for writing out the cooking steps with the ingredients for that step listed under them. It is much easier to read and understand this way!
Meesha says
I am glad you find that helpful!
Sharon says
Easy and delicious! I skipped the maple syrup. Thanks 🙂
Meesha says
Super happy to hear that!😁