Easy Tofu Curry – The Healthy Maven

Weeknight dinners made easy with this delicious and flavorful dish Tofu curry! Tofu is pan-seared to perfection and simmered in a warming blend of curry spices for a one-pot meal that minimizes dishes and maximizes flavor.

The best tofu curry recipe

We are big fans of tofu in this house. Although we are meat eaters, we try to minimize our meat consumption for both environmental and cost reasons. Plus, we all love tofu here! Along with that warming curry sauce, this tofu curry really is one of our favorite weekday dishes around here.

What does it make Tofu curry recipe The best thing is definitely the texture of the tofu. The extra step of pan frying gives the tofu cubes a crispiness that harmonises perfectly with the flavors of the curry spices. This recipe is also fully vegan and can easily be made gluten-free by substituting tamari for soy sauce.

I personally love to prepare the food curry tofu I find the flavor of the sauce only improves over time. You can also let your sauce simmer a little longer to get that deep flavor too. I’m just impatient and want to get used to it as quickly as possible. I know you will too!

Ingredients in tofu curry

• tofu – Squeeze out the remaining liquid between paper towels or a tea towel. Cut into 1 cm cubes.
• olive oil – Avocado oil or any other vegetable oil works great.
• Yellow Onion – You can also use a white onion if you have one.
• Garlic – Try to use fresh garlic cloves if you can.
• Ginger – Fresh ginger root, peeled and finely chopped or grated.
• Spices – Curry powder (which is a mixture of different spices) plus cumin, coriander and salt and pepper.
• Canned crushed tomatoes – a small 15 ounce can is all you need. Some brands are 14 or 14.5 ounce cans, which is perfectly fine.
• coconut milk – Use full-fat coconut milk for a richer flavor.
• soy sauce – or use tamari if you are gluten free. Use low-sodium soy sauce if you’re on the lookout for salt levels.
• baby spinach – see below for more vegetable replacement ideas.
• rice – To serve. I prefer basmati rice or jasmine rice, but you can use whatever you have on hand.

How to make curried tofu

STEP 1: COOKING TOFU

Heat olive oil in a large skillet or wok over medium-high heat. Once oil is hot, add tofu in a single layer and sauté 3 minutes per side to brown. Try not to move the tofu so it gets a nice crunchy texture. Repeat in batches if necessary. Remove tofu from pan and set aside.

STEP 2: COOKING AROMATICS + SPICES

Add the onion and garlic to the pan and sauté for 3-5 minutes or until the onions are translucent and lightly browned. Add ginger and spices and cook until fragrant, 1 minute.

STEP 3: COOKING + SERVING SAUCE

Stir in the mashed tomatoes, coconut milk, and soy sauce and bring to a simmer. Once it is simmering, reduce the heat to minimum and return the tofu to the pan. Cook on low for 15-20 minutes or until desired flavor and texture is achieved. Stir in baby spinach and garnish with chopped coriander. Serve warm over rice and/or with naan.

Simple swaps and substitutions

Add or swap out veggies – I like using spinach in this recipe because you can really pack a lot in, but feel free to substitute another veg or add whatever veg you have on hand. Red peppers, cauliflower, peas, or even sweet potatoes are great additions!

Swap out the egg white – Using tofu obviously makes this recipe vegan, but you can swap in a meat-based protein by cooking it first or using pre-cooked ones. Chickpeas are also a great substitute for tofu if you’re avoiding soy.

make it green tofu curry – This is a yellow tofu curry, but you can make it green by replacing the curry powder with 1-2 tbsp of green curry paste or even red curry paste if you have those on hand.

Use cauliflower rice – Swap the rice for cauliflower rice for a low carb option.

Reserve leftover curry tofu

Leftovers can be stored in the fridge airtight container for up to 5 days. Reheat on the stovetop or in the microwave. Serve with rice and naan.

More tofu recipes:

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