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–+ servings
tofu curry in a bowl with rice
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5 from 1 vote

Tofu Curry

Making a great tofu curry is very easy. Here we'll show you how to put this meal together in less than 30 minutes, and make the best everyday vegan curry recipe.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian, International
Keyword: curry, everyday dinner, quick dinner, tofu
Servings: 4 people
Calories: 644kcal
Author: Nico

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 inch ginger
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • ⅓ teaspoon chili flakes
  • ½ teaspoon coriander (optional)
  • 1 teaspoon turmeric powder (optional)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cup vegetable stock
  • 9 ounces tofu (firm or extra firm)
  • 9 ounces vegetables of choice (cauliflower, green beens, red pepper, broccoli, sweet potato, or other)
  • 1 small can (15 ounce) crushed tomatoes
  • 1 small can (14 ounce) coconut milk (full fat or reduced fat)
  • 1 teaspoon garam masala (optional, to add at the end)

Serving suggestions

  • 4 wedges lemon
  • 1 handful cilantro (or flat leaf parsley)
  • 2 cups basmati rice
  • 4 tablespoons unsweetened dairy-free yogurt (optional, a dollop on top)
USA - Metric

Instructions

  • To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.
    onion, garlic, and ginger frying on a pan
  • Turn the heat to low, then add curry powder, cumin, chili flakes, coriander,  turmeric powder, pepper.
    Toast the spices while stirring on low heat for a short minute.
    Toast the spices while stirring on low heat for a short minute.
  • Add vegetable broth, diced tofu, crushed tomatoes, salt, coconut milk, your vegetable of choice (we use cauliflower florets here) stir and cook for about 20 minutes, or till the vegetables are cooked.
    vegetable stock, diced tofu, crushed tomatoes, coconut milk, and cauliflower added to the pot
  • Towards the end, add garam masala and stir. Taste, adjust for salt and turn the heat off. Let the tofu curry cool down for 5 minutes before serving.
    garam masala added to the tofu curry towards the end
  • Serve on basmati rice or whole grain rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a dollop of unsweetened plant based yogurt on top.
    tofu curry served on basmati rice in a bowl, with a lemon wedge and cilantro.

Video

Notes

Nutritional values are for the curry with a portion of basmati rice. To reduce calories you could use low-fat coconut milk, less oil, or simply eat less rice.
To make a thicker curry you can either reduce the broth or let simmer for a little longer.

Nutrition

Calories: 644kcal | Carbohydrates: 102g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Potassium: 703mg | Dietary Fiber: 6g | Sugar: 8g | Vitamin A: 601IU | Vitamin B6: 1mg | Vitamin C: 44mg | Vitamin E: 3mg | Vitamin K: 25µg | Calcium: 180mg | Folate: 65µg | Iron: 4mg | Manganese: 2mg | Magnesium: 65mg | Zinc: 2mg