This vegan curry tofu recipe is quick and easy to prepare and features crispy tofu in a creamy coconut curry sauce with a blend of aromatic spices.
About the tofu curry
This easy tofu coconut curry is amazingly creamy, flavorful, and made with just a few healthy ingredients.
It’s easy to customize the dish to your needs by adjusting the spice levels or adding extra vegetables. It is easy and very quick to prepare!
Curry tofu is an ideal choice for a busy weeknight dinner or a healthy meal prep option. It’s family-friendly, satisfyingly creamy and made with simple ingredients you probably have on hand.
Curry lover? Don’t miss this Butternut Squash Curry, Sweet Potato Lentil Curry and Sweet Potato Chickpea Curry.
What you will need
Scroll down the page to find the complete recipe with ingredient amounts. This section covers notes on specific components used and possible replacements.
- tofu: You can use firm or extra-firm tofu in this recipe.
- spices: For tofu you will need turmeric and paprika. For the curry you will need garam masala, coriander, cumin, turmeric and chili flakes. Additionally, salt and pepper are used throughout the recipe to season the tofu and curry.
- Garlic and Ginger: It is best to use fresh/raw garlic and ginger husks instead though you can substitute 1 tsp ginger for fresh ginger if needed.
- tomato: The recipe calls for fresh tomatoes. If you don’t have it available, you can use a 15 oz can of diced tomatoes.
- liquid: You can use water or vegetable broth. I recommend using broth to help add more depth of flavor.
- Coconut Milk: Full fat coconut milk is recommended but you can substitute Light coconut milk If fat content is a concern. Use a good quality, thick and creamy coconut milk and be sure to shake the can really well before opening.
- sugar: You can use coconut sugar or brown sugar. Maple syrup will also work.
Step by step instructions
Step 1: Prepare the tofu
Cut the tofu into small cubes and place in a bowl Turmeric, paprika, salt and pepper.
Coat the tofu in the spices and toss gently. You can use your hands or a spatula to mix.
Step 2: Fry the tofu
Heat 1 tablespoon neutral oil in a large pan over medium-high heat. When it gets hot, Add tofu cubes in an even layer.
Cook for them 6-8 minutes, turning them every so often, until they are golden and crispy on all sides. Transfer the pieces to a plate.
Step 3: Cook the aromatics
Using the same pan as the tofu, Heat another 1 tbsp Then add the oil Onion, tomato, ginger and garlic.
a with season Pinch of salt and cook for 4-6 minutes, Stir frequently until onions and tomatoes are soft.
Step 4: Toast the spices
add Garam masala, coriander, cumin, chili flakes and turmeric and cook for 1-2 minutes, stirring constantly, until the spices are toasted and fragrant.
Quick Instructions: This stage is important to bring out the flavor of the spices and to ensure that they are not raw.
Step 5: Finish the curry
add Water or broth, coconut milk and sugar. Season with another pinch of salt.
Bring a mixture Bring to a boil then add the tofu to the pan and mix well. cooking for 6-8 minutes until sauce is reduced (is denser).
serve you Curried tofu with rice or naan, Sprinkle with cilantro and a lime or lemon wedge on the side.
Frequently Asked Questions
Absolutely! Tofu curry is versatile and works well with a variety of vegetables. Some good choices are broccoli, carrots, bell peppers, bok choy and cauliflower.
If you are adding extra vegetables, keep it simple by using 1-2 vegetables for up to 2 cups and add them with onions and tomatoes.
The recipe is not as spicy as written but can be easily adjusted to your preferred heat level.
If you are sensitive to spices, omit the chili flakes. If you want more heat, increase the chili flakes to 1 teaspoon or add 1/2 teaspoon cayenne pepper or 1-2 minced Thai peppers.
Yes, tofu curry is a healthy dish that is a good source of plant-based protein, vitamins and minerals, thanks to nutrient-dense ingredients like onions, garlic, ginger, tomatoes and spices.
It contains some fat because of the coconut milk. To reduce the fat and calories in the recipe, you can substitute light coconut milk for full-fat coconut milk.
Notes and tips
- Toast the spices: Be sure to “toast” in the pan for 1-2 minutes as written in the recipe, to bring out the flavor of the spices and avoid a raw taste.
- Use broth for more flavor. Using water is perfectly fine, I often do if I don’t have stock on hand, but using a vegetable stock or broth will help add more flavor to the sauce.
How to save
- Allow the curry to cool before storing.
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat in a pan on the stove or in the microwave until hot.
- Although you can safely freeze this recipe, it’s not really ideal for freezing because it will change the texture of the tofu, vegetables, and sauce. If you want to freeze it, let it cool then store in an airtight container. Thaw in the fridge then reheat in a pan or in the microwave.
Have you tried this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
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description
An easy tofu coconut curry recipe featuring pan-fried tofu in a creamy curry sauce with a blend of fragrant and aromatic spices.
For the tofu
for curry
to serve
- Prepare the tofu: Cut the tofu into 1-inch cubes. In a medium bowl, add the tofu, turmeric and paprika. Season with salt and pepper, then toss to coat.
- Fry the tofu: In a large pan, heat 1 tablespoon oil over medium-high heat. When the pan is hot, add the tofu in an even layer. Cook for 6-8 minutes, turning the slices occasionally, until golden on all sides. Transfer the tofu to a plate. Set aside.
- Cook the spices: Heat another 1 tablespoon of oil in the same pan over medium heat. Add onion, tomato, ginger and garlic. Season with a pinch of salt. Cook for 4-6 minutes, stirring often, until the onions and tomatoes are soft.
- Add spices: Add garam masala, coriander, cumin, turmeric and chili flakes. Cook for 1-2 minutes, stirring frequently, until toasted and fragrant. Tip: This stage is very important so that the spices do not get raw.
- Finish Curry: In pan, add ½ cup water or broth, ½ cup coconut milk and sugar. Season with salt. Bring to a simmer. Once cooked, add the tofu back to the pan. Stir to coat. Cook for 6-8 minutes, stirring occasionally, until the sauce has reduced. Season with salt to taste.
- Serving: Serve curry tofu with steamed rice or naan. Sprinkle with cilantro if desired. Squeeze over a lemon wedge, taste.
nutrition
- Serving Size: 1
- Calories: 281
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 19 grams
- Sugars: 14 grams
- Fiber: 4 grams
- Protein: 14 grams