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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.
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