Tofu Curry

Experience fabulous Indian flavors with our spicy, creamy tofu curry. Vegan and delectable, this dish is ready to enjoy in just half an hour.

Course Dinner, Side Dish

Cuisine American, Indian

Prep Time 15

Cook Time 30

Servings Servings

Calories 225kcal

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.

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.