tofu curry

This delicious Tofu Curry is ready in just 20 minutes with 10 ingredients! It's a flavorful curry sauce, full of Indian spices and cubes of crispy fried tofu, with spinach. Vegetarian, vegan and gluten free.

Tofu Curry

oz (200 grams) firm tofu, (drained weight)

cornflour / cornstarch

Salt and pepper

oil (divided)

onion (diced)

garlic

cumin

garam masala

turmeric

cayenne (or

oz (400 grams) can chopped tomatoes

(100 milliliters) water

spinach

Drain the tofu and pat dry with a tea towel to remove excess moisture. Cut into bite sized cubes. Add the cornstarch/cornflour to a small bowl along with salt and pepper. Gently toss the tofu in the bowl to coat.

Heat 1 tbsp of the oil in a frying pan and fry the tofu, tossing often, for a few minutes until golden on all sides. The cornflour/cornstarch absorbs moisture and gets the tofu nice and crispy. Set aside.

Meanwhile, heat the remaining 1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5 minutes or until soft but not browned.

Add the garlic, cumin, garam masala, turmeric and cayenne and cook for a further minute, stirring.

Stir in the tomatoes and water, bring to the boil and simmer for 5 minutes. Taste and season with salt and pepper, and add more cayenne if you want it hotter.&nbsp;

Stir in the spinach to wilt, then gently stir in the fried tofu (or to keep the tofu really crispy, just set it on the top). Serve with rice, naan etc..

https://embed.mediavine.com/videos/yppejjnqgc5hu3yytvix

This delicious Tofu Curry is ready in just 20 minutes with 10 ingredients! It’s a flavorful curry sauce, full of Indian spices and cubes of crispy fried tofu, with spinach. Get the vegetarian, vegan and gluten free curry recipe now.

For a long time, this was the dish that I brought to every Thanksgiving dinner I attended. Then I realized I love it so much that I shouldn’t limit myself to enjoying it just once a year. Now I serve it regularly for dinner over brown rice and load up on tons of fall goodness.

Pumpkin Curry

Tablespoon of canola or vegetable oil

onion

water

coconut milk

pumpkin puree

curry powder

tofu,

veggies (optional)

Salt and pepper,

In a large pot over medium-high heat, heat the oil.

Add the onion and saute for 3 minutes or until it becomes translucent and tender.

Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, and curry powder, tofu, and any veggies (if using) and stir well to combine.

Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Remove from the heat. Add salt and pepper.

5-Ingredient Green Curry! packed with tons of veggies, an easy green curry sauce, and finished with golden raisins and cilantro.

5-Ingredient Green Curry

ounces firm tofu

olive oil salt

potatoes,

green curry paste (I used Thai Kitchen)

broccoli florets

cilantro

golden raisins

just a lil fish sauce (trust me!) and brown sugar

Tofu: 

Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.

Veggies: 

Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.

Finishing it off

I like to add a handful of golden raisins and cilantro (I know, I know, lots of levels of weird going on here) and I pinky promise that a quick swish of fish sauce and a sprinkle of brown sugar will take this over the top.

This took a really long time to reduce to a sauce thick enough for my liking. My vegetables were overdone by the time the coconut milk reduced. What happened?

I need to check out the Mae Ploy curry paste. I have always made my own-- and sometimes, it's fantastic, and sometimes it's terrible! And it's time consuming!

I've never tried green curry before but this is the perfect dish to sample it. Love the addition of tofu to this dish as well. Thanks for sharing this!

Coming from a girl who makes green curry several times a month, Mae Ploy lives up to the hype and is so worth it!! I love making mine with thinly sliced chicken and Thai basil. Sooo good.

I haven't made curry in ages.  This recipe gives me a good reason to do so and I think I already have all the ingredients!  :)

https://content.jwplatform.com/videos/ewM6rWyI.mp4

This gluten-free and vegan tofu curry is creamy &amp; delicious with bursting flavors. Serve it over rice or with naan, chapati or any flatbreads.

Tofu Curry Recipe (Restaurant Style)

(7 oz) organic extra firm tofu ((read notes))

salt ((adjust

Kashmiri Chili powder ((adjust to taste))

garam masala ((adjust to taste))

kasuri methi ((dried fenugreek leaves))

(1 small) onion

tomato puree

ginger garlic paste

green chilli ((deseeded & slit, optional))

green peas (frozen or boiled) ((replace with more tofu

(¼ cup) cashew nuts ((or almond flour

Kashmiri chili powder

salt

coriander powder

cumin powder

maple syrup ((or sugar, to adjust the flavors))

bay leaf, 2 inch cinnamon, 2 cardamoms - optional whole spices

Wrap the tofu in a few kitchen towels to pat dry and dice them to 1 inch cubes. To a mixing bowl, add the spices to marinate - red chilli powder, salt, garam masala and kasuri methi.

Mix up the spices and coat each piece of tofu with the dry spices. Keep aside until used.

To use coconut milk, read notes below &amp; leave out this step. If using cashews (or almond flour), add them to a small grinder and powder first. Pour half of the water and grind to a smooth puree. Add the rest and grind once more. Keep this aside.

Preparation

Heat oil in a pan and add the whole spices if using. When they begin to sizzle, add the onions and saute on a medium high heat until deep golden.

Reduce the heat to low . Add the ginger garlic and green chili. Saute for a minute, until aromatic.

Quickly stir in salt and all the ground spices - red chilli powder, garam masala, cumin powder and coriander powder. Take care not to burn.

Stir in the tomato puree and cook partially covered on a medium high heat until the tomatoes cook down and lose the raw flavor.

Pour the cashew/ almond or coconut milk along with hot water. Mix well and bring to a rolling boil. Reduce the heat to medium and cover partially. Cook until traces of oil are visible over the curry.

Add the peas or any other grilled veggies and cook until soft and tender.

Meanwhile, heat a pan with 1 tablespoon oil. Spread the oil. When the oil is hot, reduce the heat to medium and place the tofu pieces. Fry them for 2 minutes, turn them gently to the other sides and fry. Turn off. Over frying can burn the spices.

When the curry turns thick, add maple syrup/sugar and taste test. Adjust salt if required and add the fried tofu.

Mix well and turn off the heat. Let rest for at least 15 mins before serving. Garnish tofu curry with some coriander leaves &amp; a teaspoon of cashew cream or coconut milk.

How to make Tofu Curry

https://www.youtube.com/watch?v=ZB3EtugPERE

Tofu Curry is a restaurant style curried Indian dish made with tofu, onions, tomatoes and spices. This rich and creamy curry is bursting with flavors. Check out the written recipe on our blog:
https://www.indianhealthyrecipes.com/tofu-curry/

Tofu Curry (Indian Style, Vegan Curry)

This Vegan Butter Chicken recipe is the plant-based version of the Indian classic. Made with marinated tofu and a velvety tomato-cashew sauce, it captures the rich flavors of the traditional recipe. Serve it with rice or naan for a satisfying and flavorful meal that will transport you to the vibrant streets of India.

Vegan Butter Chicken

tofu

tbsp plant-based yogurt

tsp garam masala

tsp coriander

tsp turmeric

tbsp oil

onion, thinly chopped

garlic, minced

ginger,

chili pepper,

tbsp cumin seeds (whole)

tomatoes, chopped into chunks

tbsp garam masala

raw cashews, soaked in boiling water

tbsp coriander

tbsp turmeric

tbsp chili powder (or paprika powder)

butter

tbsp sugar

soy cream (can sub with oat cream or coconut milk)

Rice or naan

In a bowl, mix together plant-based yogurt, garam masala, ground coriander, ground turmeric, and a pinch of salt. Add the tofu cubes to the marinade. Let it marinate for 20-30 minutes. Then cook the tofu in an air fryer or oven at 200 degrees Celsius (400 degrees Fahrenheit) for 20 minutes.

Prepare the ingredients:

Meanwhile, heat the oil in a pan. When the oil is heated, add the onion and whole cumin seeds. Stir-fry until the onion becomes transparent (about 1 minute).

Add the minced garlic, grated ginger, and chopped chili pepper to the pan and fry for an additional 1 minute.

Add the chopped tomatoes, drained cashews, and a little water. Stir for a few more minutes, then add the spices: salt, sugar, ground coriander, ground turmeric, and chili powder. Mix well and simmer for 10-15 minutes until the tomatoes become soft and mushy.

Turn off the heat. Use an immersion blender or stand blender to puree the mixture. Pour the mixture back into the pan.

Add the cooked tofu and soy cream to the pan. Garnish with chopped cilantro.

Make the curry:

absolutely loved this recipe. flavorful and wonderful with naan! 
thank you so much for the recipe!

This delicious spinach tofu curry is prepared without coconut milk. It is easy to make with simple ingredients.

Easy Tofu Curry Without Coconut Milk

oz firm tofu

onion (chopped)

tomatoes (chopped)

garlic (chopped)

tsp ginger (grated)

tsp red chili powder

tsp garam masala powder

turmeric powder

spinach (chopped)

almond flour

tsp kasuri methi

water (add while blending)

Press the extra firm tofu by wrapping it in a cloth and pressing it with a heavy object for at least 20 minutes to release all the excess water.

Cut into cubes, place them in an air fryer(single layer), and fry at 380°F for 12 minutes, flipping them halfway through the cooking time. Set them aside.

In a pan, heat olive oil or vegetable oil over medium-high heat.

As the oil heats up. add chopped ginger and garlic and fry it for a minute.

Add onions and fry until the onions are translucent.

Add the diced tomatoes, spices, and herbs.

Cook for 5 minutes or until the tomatoes are soft and the excess moisture dries up.

Stir in almond flour and cook for another few minutes. Turn off the heat and let it cool.

Blend the mixture to a smooth consistency.

Place the same pan on medium heat and saute chopped spinach until it wilts. Add the blended mixture and cook for 4-5 minutes.

Now add the cooked tofu cubes and salt, and stir to combine everything together.

Cook for about 8-10 minutes over a low flame until all the flavors have combined together. (If required add ¼ - ½ cups of water)

Add kasuri methi and switch off the heat.

Your delicious vegan tofu curry recipe is ready! Serve with steamed brown rice, basmati rice, or vegan naan for a complete meal. Enjoy!

This simplified Thai green curry tofu is inspired by more authentic recipes and made with ingredients you can find at your regular grocery store. Tofu green curry comes together in 1 pan in 30 minutes,. With your favorite veggies, rich coconut milk, and spicy green curry paste, it&#039;s flavor-packed and sure to become an instant favorite! Gluten-free, oil-free option.

Green Curry Tofu With Vegetables

green curry paste

oil, optional

yellow onion, chopped

ginger

red bell pepper, thinly sliced

broccoli crown,

snow peas (about 3 ounces)

(14 oz) can full-fat coconut milk

(14 oz) can lite coconut milk

arrowroot starch (or corn starch)

fine sea salt

lime zest and juice

rice, lime, and cilantro

Prep

Once you begin cooking things move quickly. So it helps to have everything prepped and ready to go. Preheat a large, high-sided skillet or saute pan over medium-low heat.

Saute

Add the oil, if using, and green curry paste. Stirring frequently, cook for about 1 minute.

Increase heat to medium and add the onion and mushrooms. Cook until softened, about 3 minutes.

Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally. Add the red pepper, broccoli, and snow peas and cook for 2 minutes. Add the zest of half of a lime to the pan.

Simmer

Add the can of full-fat coconut milk to the pan. Next, add about half of the can of lite coconut milk. Dissolve the starch in the can with the remaining lite coconut milk. Add this to the pan, and bring to a low boil. Reduce to a simmer, and cook for about 4 minutes or until the sauce has thickened and the vegetables are crisp-tender.

Serve

Serve with rice, fresh cilantro and lime.

If you&#039;ve ever wondered if you can make a delicious curry without coconut milk, the answer is YES! This one features chewy tofu cubes coated in a creamy and fragrant tomato gravy, all without a single drop of coconut!

Top 17 tofu curry recipes from across the web

The most viewed tofu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 17 tofu curry recipes from across the web

The most viewed tofu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Curry

Pumpkin Curry

5-Ingredient Green Curry

Tofu Curry Recipe (Restaurant Style...

Vegan Butter Chicken

Easy Tofu Curry Without Coconut Mil...

Green Curry Tofu With Vegetables

Rich Tofu Curry without Coconut Mil...

Creamy Vegan Tofu Cauliflower Curry...

Burmese Kaukswe

Vegan Yellow Curry With Tofu

Creamy tofu curry with homemade rot...

10-Ingredient Tofu Curry

Vegan Jamaican Curry Tofu

Indian Tofu Curry

Sri Lankan Tofu Curry (30 Minutes)

Japanese Tofu Curry

The most viewed tofu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine