Creamy Indian Tofu Curry

Tofu curry served with rice in a bowl served with a spoon.

5 from 4 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 305kcal

Author: Meesha

Equipment

tofu press
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

*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.

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.

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

They are freezable too! 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.

Nutrition