Tofu Curry combines a mild, Indian-style sauce with chunky tofu cubes and mixed veggies. Serve with rice or naan for an easy and delicious vegan curry that's sure to be a hit with the whole family.
If you've ever wanted to try cooking a vegan curry but you're intimidated by complicated recipes, then this one is for you! This Tofu Curry is nicely spiced but comes together quickly and simply.
This is an Indian-style curry that's kind of a cross between two of my favorite recipes: vegan butter chicken and butternut squash curry. However, I think this recipe is a bit more beginner friendly and kid-friendly. It has a very mild flavor (although you can add spice if you prefer) and is incredibly versatile.
One of my biggest tests in any recipe is this: will my kids eat it? I'm happy to say that this easy tofu curry got my kids' seal of approval. I hope you like it as much as we do!
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You'll love this Tofu Curry Recipe because it's:
- Simple & Delicious
- Quick & Easy
- Vegan/Vegetarian
- Dairy-free
- Gluten-free
- Kid-friendly
- WFPB & Oil-Free
- Perfect for Weeknights
Can this be made without coconut milk?
Yes! You could easily substitute soy or oat milk. If you want coconut flavor without the extra fat, you could add a few drops of coconut extract.
Can this be made without tofu?
If you want to make this soy-free, substitute a can of lentils or a can of chickpeas for the tofu.
Ingredients
Curried Tofu
- super firm tofu: I like super firm tofu because it doesn't need to be pressed. If you can't find it, use extra-firm tofu and press it for about 20 minutes before starting the recipe.
- nutritional yeast: This, along with the curry powder, cornstarch, and water will help make a paste to coat the tofu. The paste will add crunchiness and flavor.
- curry powder
- cornstarch or arrowroot powder: For crispiness.
- salt
- water
Curry Sauce
- onion: I use a Vidalia onion. Any mild sweet onion (white or yellow) will work. In a pinch, you could even use a red onion.
- garlic: I prefer fresh, but garlic powder is a fine substitute.
- ginger: Again, I prefer fresh, but ginger powder also works fine.
- curry powder: I used mild curry powder, but if you like a little heat feel free to use medium or spicy curry powder.
- cumin: I love to add a variety of spices to my curry, but if you're missing one of these, just add a little extra curry powder to make up the difference.
- ground coriander
- garam masala
- turmeric: Not only does turmeric have a great color, but it's also super healthy!
- salt: Salt just helps to bring out the flavors better.
- crushed tomatoes: Ideally, you want to use crushed tomatoes that don't have added salt or flavoring.
- vegetable broth: For a little extra flavor. Water could be used if you don't have veggie broth.
- frozen mixed vegetables: Any kind will do!
- reduced-fat coconut milk: You can use any kind of coconut milk, but the nutrition info is calculated for reduced fat.
- lemon juice: For a touch of acid to help pull it all together.
- nutmeg: You'd be surprised by how much this little spice deepens the flavor of Indian dishes. I prefer to use the whole nutmeg grated with a Microplane.
- fresh, chopped cilantro
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Preheat the oven to 400F or 200C.
- Add the tofu paste ingredients to a large bowl and mix to form a paste.
- Drain the tofu and tear it into chunks over the bowl.
Gently fold the tofu into the paste until all of the tofu chunks are coated.
Transfer the tofu to a lined baking sheet and bake for 30 minutes.
When the tofu is crispy, remove it from the oven and set aside.
- While the tofu is in the oven, prep your veggies.
- Add the diced onion to a skillet and cook over medium heat for about 3 minutes (or until they start to turn translucent).
- Add the garlic and ginger. Cook for 1 minute longer (be careful that the garlic doesn't burn).
Add all of the spices to the onions. Mix and cook for 1 to 2 minutes.
Then add the tomatoes and veggie broth. Mix to combine.
Next, add the coconut milk. Mix to combine. Cook for 10 to 15 minutes, or until the tofu is done.
When the tofu is done, add it and the frozen vegetables to the curry. Mix to combine. Cook for another 1 to 2 minutes.
Remove the curry from the heat. Add the nutmeg and lemon juice. Mix to combine. Then garnish with cilantro and serve with a side of rice or naan.
Hint: lf you want to save time, make the tofu in the air fryer! Prep as instructed and cook it on 400F or 200C for 12 to 15 minutes.
Variations
If you want to change things up a bit, here are a few possibilities to make it...
- Spicy - add ½ to 1 teaspoon of cayenne powder or use spicy curry powder.
- Soy-free - use 1 can of drained chickpeas or lentils in place of the tofu.
- More veggie-packed - add a bunch of spinach or kale when you add the mixed veggies.
Other variations of this vegan curry recipe include my Vegan Butter Tofu and Butternut Squash & Chickpea Curry.
Equipment
For this recipe, you'll need a mixing bowl, baking sheet, large skillet, cutting board, and a knife.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve the vegan curry with a side of rice or naan. I prefer to use jasmine or basmati rice for Indian dishes. However, any type of rice or grain you have on hand will do.
If you want a quick side dish, try this air fryer frozen broccoli.
For dessert, these mango lassi popsicles are a perfect pairing.
Storage
Store any leftovers in the refrigerator for up to a week or in the freezer for up to three months.
More vegan Indian recipes
📖 Recipe
Tofu Curry (Easy + Vegan)
Equipment
Ingredients
- 14 oz super firm tofu
Tofu Paste
- 3 tablespoons nutritional yeast
- 1.5 teaspoons curry powder
- 1.5 teaspoons cornstarch or arrowroot powder
- ¼ teaspoon salt
- 3 tablespoons water
Curry Sauce
- 1 yellow onion diced
- 4 cloves garlic grated or minced
- 1 inch (a thumb-sized piece) of fresh ginger grated or minced
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1.5 teaspoons garam masala
- 1.5 teaspoons turmeric
- 1.5 teaspoons salt
- 1 15 oz can crushed tomatoes
- 1 cup vegetable broth
- 1 15 oz can reduced-fat coconut milk
- 1.5 cups frozen mixed vegetables
- 1 tablespoon lemon juice
- ¼ teaspoon nutmeg
- ¼ cup fresh, chopped cilantro
Instructions
Make the Tofu
- Preheat the oven to 400F or 200C.
- Add the tofu paste ingredients to a large bowl and mix to form a paste. Drain the tofu and tear it into chunks. Gently fold the tofu into the paste until all of the tofu chunks are coated.
- Transfer the tofu to a lined baking sheet and bake for 30 minutes. When the tofu is crispy, remove it from the oven and set aside.
Make the Curry
- While the tofu is in the oven, prep your veggies. (Dice the onion, grate or mince the garlic and ginger).
- Add the diced onion to a skillet and cook over medium heat for about 3 minutes (or until they start to turn translucent). Add the garlic and ginger. Cook for 1 minute longer (be careful that the garlic doesn't burn).
- Add all of the spices to the onions and toast for 1 to 2 minutes.
- Then add the tomatoes and veggie broth. Mix to combine. Next, add the coconut milk. Mix to combine. Cook for 10 to 15 minutes, or until the sauce is reduced and the tofu is done.
- When the tofu is done, add it and the frozen vegetables to the curry. Mix to combine. Cook for another 1 to 2 minutes.
- Remove the curry from the heat. Add the nutmeg and lemon juice. Mix to combine. Then garnish with cilantro and serve with a side of rice or naan.
Notes
- I recommend using super firm tofu so it doesn't need to be pressed first. If you can only find extra firm tofu, then you will need to press it for 20 minutes before beginning the recipe.
- To save time, the tofu can be cooked in an air fryer at 400F/200C for 12 to 15 minutes.
- This is an oil-free recipe. However, if you prefer to use oil you can add 1 to 2 tablespoons to the skillet before cooking the onion. This will change the nutritional info.
Nutrition
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