This creamy and spicy Tofu Curry has all the rich, tropical flavors of traditional Indian cuisine! Just sauté the onion and garlic, then simmer with spices, tomatoes, tofu, and coconut milk and enjoy.
If there is one food that makes me feel comfortable and satisfied, it is this tofu curry. Serve with a bowl of rice for a warm, comforting dinner, especially in chilly weather, in less than 30 minutes(like this Mung Bean Curry ).
And if there are any leftovers, you've got a flavorful lunch ready for tomorrow.
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Why You'll Love This Recipe?
⭐️A Delicious Fusion!
⭐️Flavorful meal!
⭐️Easy to Make with easy-to-find ingredients!
Ingredients
- Firm tofu: Provides excellent texture. Drain and press to remove the excess liquid. Pat dry with a kitchen towel to remove excess moisture.
- Onion: Red onion or yellow onion both work great. Chop it finely for the best textures.
- Tomato: I have used tomato paste. However, pureed fresh tomatoes or canned diced tomatoes are also good.
- Garlic and Ginger: I've used freshly grated ginger and minced garlic for the curry(and in this one too Corn Curry). If you have bottled ginger and garlic paste, feel free to use them. Or make your own and freeze it so it's always handy when needed.
- Spices: Special spices like garam masala, ground turmeric, and red chili powder are needed to flavor the curry.
- Coconut milk: You can substitute this tofu coconut curry with almond, soy, or fresh cream.
How To Make Indian Tofu Curry?
- Firstly, drain the tofu, remove the excess water, and press it gently. This process helps the tofu absorb the spices and gives it a firmer texture.
- Heat a large pan over medium heat, and saute the chopped onions until the onion turns translucent.
- Add the minced garlic and the grated ginger, and saute for 2-3 minutes or until the garlic is fragrant.
- Next, stir in the ground turmeric, red chili powder, and garam masala.
- Turn the heat low and saute for 1 minute without burning the spice mix.
- Now add tomato paste and water. Bring it to a boil and cook until all the ingredients are combined and mellow. The gravy should also thicken (this should take about 7 to 10 minutes).
- Then, stir the coconut milk, salt, and tofu. Turn the heat low and let it simmer for about five to ten minutes.
- Cook until the curry sauce coats the tofu well.
- Now, finish it by garnishing it with chopped cilantro.
- Finally, taste and adjust the seasoning as needed.
♨️How To Adjust The Heat?
This tofu curry has moderate heat, mainly from Indian chili powder, fresh ginger, and garlic.
You can reduce the heat by lowering the red chili powder or substituting it with mild paprika. Also, adjust the quantity of ginger in this recipe.
Recipe Tips & Tricks
- For the best texture, use firm tofu and press it to remove excess water. Drain the tofu, wrap it in a kitchen towel, place a heavy skillet over it, and let it sit for 10 minutes to remove moisture. This helps the tofu absorb all the flavors of the curry.
- To prevent the coconut milk from curdling, stir well and simmer the curry on low heat after adding it.
Storage & Reheating
- Use the leftover tofu curry to make a curry bowl or soup for the next day's lunch. You can refrigerate it for up to three days or freeze it for about three months.
- The stovetop is ideal for reheating, but you can also use the microwave. Reheat in 30-second increments to avoid a rubbery texture from overheating.
- Add a splash of water and stir frequently for an even heat and better texture.
FAQ
Yes, this curry is great for meal prepping and tastes better the next day.
Serve this Indian tofu curry over rice, such as basmati, jasmine, or wild rice. Pair with naan bread, raita, or a light salad for a complete meal. For a twist, enjoy Spring Dosa.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Tofu Curry
Ingredients
- 14 oz tofu 14 ounces of firm tofu, pressed and cut into cubes
- 2 tablespoons vegetable oil
- 1 onion medium sized and finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
- 4 tablespoon tomato paste ½ cup freshly pureed tomato
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili powder or to taste
- ½ teaspoon garam masala
- ½ teaspoon salt
- 11/2 cup water
- 1 cup coconut milk canned
- 2 tablespoon Fresh coriander leaves for garnish
Instructions
- Over medium-low heat, place a pan and add oil. Add the tofu cubes and fry until they are golden on all sides. Remove from the pan and set aside.
- Add the chopped onions and sauté until they become soft and golden.
- Add the minced garlic and grated ginger. And sauté for another 2-3 minutes or until the garlic is fragrant.
- Turn heat to low, and add the ground turmeric, red chili powder, and garam masala. Mix well and cook for another minute.
- Add tomato paste and water and bring it to boil in the medium-high heat.
- And cook for 5-7 minutes or until the sauce thickens(This allows all the ingredients to cook and meld together).
- Add the fried tofu cubes and coconut milk. Mix well, cover the pan again, and let it simmer for 10 minutes.
- Season with salt to taste, garnish with fresh coriander leaves.
- and servethis Indian tofu curry with steamed rice or naan bread.
Notes
- Adjust the spice level by adjusting the red chili powder and ginger.
- Simmer the coconut milk on low heat to avoid curdling and stir gently.
- Store leftovers in the fridge for up to three days or freeze for up to three months.
- For a complete meal, serve with basmati rice, naan bread, or cucumber raita.
Melissa says
This has become my new go-to curry when I don't want any meat! So much flavor and really easy to make.
Anjali says
This recipe turned out great!! It was flavorful and satisfying. I love that it was a vegan version of some of the paneer curries I typically order when I go to an Indian restaurant, but tasted just as good as the traditional dish!
Elisa says
Love this Indian tofu recipe, love curry, I will have to make this soon. Looks delicious!! Thanks for sharing 🙂