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–+ servings
tofu curry with cauliflower and a golden spoon

Tofu Curry

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 medium (1 medium) onion chopped
  • 3 cloves (3 cloves) garlic grated
  • 1 inch (2½ cm) ginger grated
  • 2 teaspoons (2 teaspoons) curry powder
  • 2 teaspoons (2 teaspoons) ground coriander
  • 1 teaspoon (1 teaspoon) ground cumin
  • 1 teaspoon (1 teaspoon) turmeric powder
  • ¼ teaspoon (¼ teaspoon) red pepper flakes
  • 1 cup (250 grams) vegetable stock or more for a thinner curry
  • 14 - 16 ounces (400 grams) tofu firm or extra firm
  • 12 ounces (350 grams) cauliflower florets substitute green beens, red pepper, broccoli, sweet potato, or another vegetable
  • 1 can (15-ounce) (400 grams) crushed tomatoes
  • 1 can (14-ounce) (400 grams) coconut milk
  • 1 teaspoon (1 teaspoon) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper
  • 1 teaspoon (1 teaspoon) garam masala optional, to add at the end

Serves well with

  • 4 wedges (4 wedges) lemon
  • 1 handful (1 handful) cilantro
  • 1 - 2 cups (400 grams) basmati rice or naan
  • 4 dollops (4 dollops) yogurt or non-dairy yogurt

  • Pat dry 14 - 16 ounces tofu and pull it apart into bite-size pieces with your hands.
    Pulling tofu apart into bite-size pieces.
  • Heat 2 tablespoons olive oil in a large skillet or Dutch oven.
    Add 1 medium onion (chopped) and sauté it for 3 minutes.
    Add 3 cloves garlic 1 inch ginger (both grated), 2 teaspoons curry powder, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, ¼ teaspoon red pepper flakes, and sauté for 1 more minute.
    If the pan gets dry, add 2 tablespoons of water.
    Flavor base with onion, garlic, and spices.
  • Add 1 cup vegetable stock, the tofu pieces, 12 ounces cauliflower florets, 1 can (15-ounce) crushed tomatoes, 1 can (14-ounce) coconut milk.
    Season with 1 teaspoon salt and ⅛ teaspoon black pepper.
    All ingredients for tofu curry in one large skillet.
  • Stir then let it simmer for about 20 minutes or until the vegetables are cooked and the curry is creamy.
    Creamy tofu curry in a skillet.
  • A couple of minutes before turning the heat off, stir in 1 teaspoon garam masala. Taste and adjust for salt.
    Serve with a squeeze of lemon and fresh cilantro next to rice or naan. Optionally, top with a few toasted cashews for crunch.
    Tofu and cauliflower curry in a bowl.
SUBSTITUTIONS
Tofu: substitute chickpeas for tofu.
Garam masala: substitute 1/4 teaspoon cinnamon.
Vegetable broth: substitute water.
Canned tomatoes: substitute tomato puree or diced tomatoes.
Coconut milk: you can use regular or reduced-fat coconut milk. You can substitute 1/2 cup of cashews blended with 1 cup of water in a high-speed blender.
Cauliflower: substitute your favorite vegetables, such as broccoli, green beans, peas, pumpkin, sweet potato, zucchini, bell peppers, eggplant, etc.
STORAGE
The dish is ideal for making ahead, as it keeps well in the refrigerator for up to 4 days and improves in flavor over time as spices infuse the ingredients.
For refrigerator storage, use an airtight container and reheat on the stovetop or microwave.
The curry is also freezer-friendly, lasting up to 3 months. When freezing, cool the curry completely before transferring it to a freezer-safe container.
When thawing, you can use the refrigerator (which takes about half a day), microwave, or stovetop with very low heat.
Nutritional information is an estimate for 1 serving of tofu curry out of 4 servings without rice, nuts, or yogurt.
TIPS
Do you want chewier tofu?
Pre-cook it before adding it to the curry. Follow our easy fried tofu, baked tofu, or air-fried tofu recipes, then add the cooked tofu to the curry 5 minutes before the curry is ready.
Should you press the tofu?
You can press the tofu if you like. We prefer tofu that is not pressed.
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