Tofu Curry

Why Make This Recipe

Tofu Curry is a delicious and healthy dish that is perfect for anyone looking to enjoy a flavorful meal. It’s packed with spices, fresh vegetables, and plant-based protein from tofu. This recipe is simple to make and can easily be adjusted based on your preferences or what you have on hand. Plus, it’s a great way to impress family and friends with your cooking skills!

How to Make Tofu Curry

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 2 teaspoons curry powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 1 cup vegetable stock (or more for a thinner curry)
• 14 – 16 ounces tofu (firm or extra firm)
• 12 ounces cauliflower florets (substitute green beans, red pepper, broccoli, sweet potato, or another vegetable)
• 1 can (15-ounce) crushed tomatoes
• 1 can (14-ounce) coconut milk
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 1 teaspoon garam masala (optional, to add at the end)
• 4 wedges lemon
• 1 handful cilantro
• 1 – 2 cups basmati rice (or naan)
• 4 dollops yogurt (or non-dairy yogurt)

Directions:

1. Pat dry 14 – 16 ounces of tofu and pull it apart into bite-sized pieces with your hands.
2. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven. Add 1 medium chopped onion and sauté for 3 minutes.
3. Add 3 grated cloves of garlic, 1 inch grated ginger, 2 teaspoons curry powder, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Sauté for 1 more minute. If the pan gets dry, add 2 tablespoons of water.
4. Add 1 cup of vegetable stock, the tofu pieces, 12 ounces of cauliflower florets, 1 can of crushed tomatoes, and 1 can of coconut milk. Season with 1 teaspoon of salt and ⅛ teaspoon of black pepper.
5. Stir and let it simmer for about 20 minutes or until the vegetables are cooked and the curry is creamy.
6. A couple of minutes before turning off the heat, stir in 1 teaspoon of garam masala. Taste and adjust the salt if needed.
7. Serve with a squeeze of lemon and fresh cilantro alongside rice or naan. You can optionally top it with a few toasted cashews for extra crunch.

How to Serve Tofu Curry

Tofu Curry is great when served hot. Pair it with fluffy basmati rice or warm naan to soak up the delicious sauce. Garnish with fresh cilantro and a squeeze of lemon juice for added brightness. A dollop of yogurt can also be served on the side for a creamy touch.

How to Store Tofu Curry

To store Tofu Curry, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to cool it before freezing and thaw it in the refrigerator overnight when ready to eat.

Tips to Make Tofu Curry

• For extra crunch, you can pan-fry the tofu pieces before adding them to the curry.
• Feel free to add any vegetables you like or have on hand, such as bell peppers, spinach, or carrots.
• Adjust the spices based on your taste preference. Add more red pepper flakes for extra heat or use mild curry powder for a gentler flavor.

Variation

You can easily turn this recipe into a chickpea curry by substituting the tofu with canned chickpeas. This will provide a different texture while keeping it just as nutritious.

FAQs

Can I make Tofu Curry without coconut milk?

Yes! You can substitute coconut milk with almond milk or cashew cream for a different flavor, though it may change the overall creaminess of the dish.

Is Tofu Curry suitable for vegans?

Absolutely! This recipe is entirely plant-based and perfect for vegans.

Can I use frozen vegetables in this recipe?

Yes! You can use frozen cauliflower or other vegetables for convenience but make sure to adjust the cooking time as frozen veggies may need less time to cook through.

Tofu Curry

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and healthy tofu curry packed with spices, fresh vegetables, and plant-based protein.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (grated)
• 1 inch ginger (grated)
• 2 teaspoons curry powder
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• ¼ teaspoon red pepper flakes
• 1 cup vegetable stock
• 14–16 ounces firm or extra firm tofu
• 12 ounces cauliflower florets
• 1 can (15-ounce) crushed tomatoes
• 1 can (14-ounce) coconut milk
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 1 teaspoon garam masala (optional)
• 4 wedges lemon
• 1 handful cilantro
• 1–2 cups basmati rice (or naan)
• 4 dollops yogurt (or non-dairy yogurt)

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Instructions

1. Pat dry the tofu and pull it apart into bite-sized pieces.
2. Heat olive oil in a large skillet or Dutch oven. Add chopped onion and sauté for 3 minutes.
3. Add grated garlic, grated ginger, curry powder, ground coriander, ground cumin, turmeric powder, and red pepper flakes. Sauté for 1 more minute.
4. Add vegetable stock, tofu pieces, cauliflower, crushed tomatoes, and coconut milk. Season with salt and black pepper.
5. Stir and let it simmer for about 20 minutes or until the vegetables are cooked and the curry is creamy.
6. Stir in garam masala a couple of minutes before turning off the heat. Taste and adjust the salt if needed.
7. Serve with a squeeze of lemon and fresh cilantro alongside rice or naan.

Notes

For extra crunch, pan-fry the tofu pieces before adding them to the curry. This recipe is also great for experimenting with different vegetables.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 18g
• Cholesterol: 0mg

Keywords: tofu curry, vegan curry, Indian recipe, healthy meal