There is nothing quite like a comforting bowl of homemade curry, and this Tofu Curry Recipe brings that soulful warmth with vibrant spices and creamy coconut milk, all wrapped around tender, flavorful tofu. It’s a dish that’s simple enough for a weeknight dinner yet impressive enough to share with friends, marrying bold Indian-inspired flavors with wholesome, plant-based ingredients that make every bite memorable.
Ingredients You’ll Need
The ingredients in this Tofu Curry Recipe are straightforward but powerful. Each one plays a crucial role—from the silky coconut milk that adds creaminess, to the blend of spices that create a complex, aromatic base, and the fresh spinach bringing a splash of color and nutrition.
- Firm tofu: The star protein here; pressing it removes excess water so it soaks up all the flavors beautifully.
- Vegetable oil: Perfect for sautéing the onions and spices without overpowering the dish.
- Onion, chopped: Adds a natural sweetness and depth when caramelized.
- Garlic, minced: For that unmistakable punch that builds flavor layers.
- Ginger, grated: Brings a fresh, slightly spicy zing that livens up the curry.
- Curry powder: The essential spice mix that provides warmth and complexity.
- Turmeric: Adds earthiness as well as vibrant golden color.
- Ground cumin: Enhances the curry with a nutty, warming note.
- Ground coriander: Offers a mild citrus undertone balancing the spices.
- Chili powder: For a touch of heat; adjust based on your spice preference.
- Coconut milk: This creamy base balances the spices with a natural sweetness.
- Vegetable broth: Adds depth and moisture to create a luscious sauce.
- Tomatoes, chopped: Contribute acidity and richness as they cook down.
- Fresh spinach: Provides vibrant color and leafy goodness to the dish.
- Soy sauce: Brings umami and saltiness that rounds out the flavors.
- Brown sugar: Just a hint of sweetness to offset the spices perfectly.
- Salt and black pepper: Essential seasonings to balance and enhance all ingredients.
How to Make Tofu Curry Recipe
Step 1: Press and Cube the Tofu
Start by pressing the block of firm tofu to remove excess moisture, which is key for getting the perfect texture. Place it on paper towels with a plate and weight on top for about 10 minutes. Then cut the tofu into bite-sized cubes that will soak up the curry sauce wonderfully.
Step 2: Sauté the Aromatics
In a hot skillet with vegetable oil, cook the chopped onion until soft and golden. Adding minced garlic and grated ginger next creates a fragrant and flavorful base that sets the stage for the spices.
Step 3: Bloom the Spices
Sprinkle the curry powder, turmeric, cumin, coriander, and chili powder into the pan. Stirring these spices in gently releases their essential oils and intensifies the flavor, making the curry deeply aromatic.
Step 4: Create the Sauce
Pour in the coconut milk and vegetable broth, mixing well with the spice base. Adding chopped tomatoes lets the curry develop a vibrant, tangy richness as it simmers and thickens.
Step 5: Add Tofu and Spinach
Gently fold in the tofu cubes, careful not to break them apart, so they absorb that luscious curry sauce. Toss in fresh spinach last, cooking just until wilted to keep its tender texture and bright color.
Step 6: Season and Simmer
Finish by adding soy sauce, brown sugar, salt, and black pepper to harmonize the flavors. Let the curry simmer for another 5 to 10 minutes so the ingredients can meld and create a deliciously balanced dish.
How to Serve Tofu Curry Recipe
Garnishes
Garnish your tofu curry with fresh cilantro leaves or a squeeze of lime juice to add brightness and freshness. A sprinkle of toasted cashews or a dollop of yogurt can also elevate the texture and flavor beautifully.
Side Dishes
This curry pairs beautifully with fluffy basmati rice or warm, soft naan bread for soaking up every bit of the sauce. You can also serve it alongside roasted vegetables or a crisp cucumber salad to balance the richness.
Creative Ways to Present
For a fun twist, try serving the curry in hollowed pita pockets or over a bed of quinoa for a different grain experience. You could also turn it into a casserole topped with breadcrumbs and baked until golden for a cozy meal.
Make Ahead and Storage
Storing Leftovers
This tofu curry keeps well in the refrigerator for up to 4 days in an airtight container. The flavors actually deepen overnight, making it a great dish to prepare ahead for busy days.
Freezing
You can freeze leftover tofu curry in freezer-safe containers for up to 3 months. Just make sure it’s completely cooled before freezing and thaw overnight in the refrigerator before reheating.
Reheating
Reheat your tofu curry gently on the stovetop over low-medium heat to prevent the tofu from becoming rubbery. Add a splash of water or broth if the sauce has thickened too much. Microwaving is fine too—just stir halfway through warming.
FAQs
Can I use soft tofu instead of firm tofu?
Firm tofu is best for this recipe because it holds its shape and soaks up the sauce without falling apart. Soft tofu tends to crumble, which changes the texture of the curry.
Is this Tofu Curry Recipe spicy?
The dish has a gentle kick from the chili powder, but you can easily adjust the spice level by adding more or less chili powder to suit your taste.
Can I substitute coconut milk with something else?
While coconut milk adds creaminess and sweetness, you can substitute with cashew cream or a blend of plant-based milk and a bit of coconut extract if preferred.
How do I make this recipe gluten-free?
Simply ensure you use gluten-free soy sauce or tamari, and double-check that your curry powder does not contain any gluten-containing additives.
Can I add other vegetables to this curry?
Absolutely! Vegetables like bell peppers, peas, or cauliflower make great additions—just add them along with the tomatoes to cook through nicely.
Final Thoughts
This Tofu Curry Recipe is truly a treasure for anyone craving a flavorful, hearty, and nourishing meal. It’s straightforward enough for beginners but delicious enough to impress seasoned curry lovers. I hope you give it a try and find it as comforting and satisfying as I do—once you make it, it’s bound to become one of your favorite go-to dishes.
Print
Tofu Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This flavorful Tofu Curry combines firm tofu with a rich blend of spices, coconut milk, and fresh vegetables to create a creamy, aromatic dish perfect for a comforting meal. With a medium spice level and wholesome ingredients, this curry is ideal for vegetarians seeking a hearty and satisfying dinner option.
Ingredients
Tofu and Vegetables
- 1 block firm tofu
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium tomatoes, chopped
- 1 cup spinach, fresh
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Oils
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1 cup vegetable broth
Instructions
- Press the Tofu: Press the block of firm tofu to remove excess water by placing it on a plate lined with paper towels, then put a weight on top and let it sit for about 10 minutes.
- Cube the Tofu: After pressing, cut the tofu into cubes evenly sized for cooking.
- Heat the Oil: Heat two tablespoons of vegetable oil in a large skillet or wok over medium heat until hot.
- Sauté Onion: Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and lightly golden.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking constantly for about 1 minute until fragrant.
- Cook Spices: Sprinkle in curry powder, turmeric, ground cumin, ground coriander, and chili powder. Stir continuously and cook for 1-2 minutes to release the spices’ flavors.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine with the spice mixture thoroughly.
- Simmer Tomatoes: Add the chopped tomatoes and simmer for 5-7 minutes until they soften and start to break down, enriching the sauce.
- Add Tofu: Gently stir in the cubed tofu, ensuring pieces are coated evenly with the curry sauce.
- Wilt Spinach: Add fresh spinach and cook for 2-3 minutes until it wilts and blends into the curry.
- Season: Stir in soy sauce and brown sugar, mixing well to balance flavors.
- Adjust Seasoning: Add salt and black pepper, adjusting to your preferred taste.
- Simmer Final: Let the curry simmer for an additional 5-10 minutes, allowing all flavors to meld beautifully.
- Serve: Serve hot over steamed rice or with naan bread for a complete meal.
Notes
- Pressing the tofu is essential to remove excess moisture and improve texture.
- You can adjust the chili powder quantity to make the curry milder or spicier.
- For a richer flavor, use full-fat coconut milk.
- This curry keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with basmati rice or warm naan for a traditional pairing.
