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Cozy Indian Tofu Curry

Featured in: Delicious Vegetarian Meals That Satisfy Everyone

Dive into a bowl of Indian comfort with this tofu curry. Sauté a fragrant blend of onions, garlic, and ginger alongside tomatoes and warm spices to create a deep, rich base. Toss in tofu straight from the package—no need to press—and let it absorb all the goodness. A splash of coconut milk makes everything silky and smooth. The best part? It’s uncomplicated and done in just over half an hour. Perfect for trying out tofu or whipping up a delicious dinner when you’re short on time.
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Updated on Thu, 06 Mar 2025 16:53:09 GMT
Rich Indian-Style Tofu Curry Pin it
Rich Indian-Style Tofu Curry | yummygusto.com

Experience the enchanting blend of aromatic Indian spices and silky coconut milk in this velvety tofu curry. Inspired by classic paneer makhani, this plant-based version transforms tofu into tender, flavor-infused pieces swimming in a luxurious sauce. The dish delivers authentic Indian flavors while keeping the cooking process wonderfully straightforward.

This streamlined cooking method was discovered during a busy evening when traditional tofu preparation steps were skipped. The technique of simmering tofu directly in the sauce resulted in exceptionally flavorful results that won over even skeptical diners.

Key Ingredients

  • Extra-firm tofu: Select dense, well-drained varieties
  • Fresh ginger: Choose firm roots with smooth skin
  • Coconut milk: Use full-fat for best results
  • Tomatoes: Opt for quality canned varieties
  • Garam masala: Fresh-ground preferred
  • Cilantro: Fresh, vibrant bunches

Preparation Steps

Initial Preparation:
Process aromatics until smooth in blender.
Sauce Development:
Cook spice paste until fragrant and deepened in color.
Adding Tofu:
Incorporate tofu gently into simmering sauce.
Finishing:
Blend in coconut milk for creamy consistency.

Serving Suggestions

Serve over fragrant basmati rice to soak up the rich sauce. Accompany with warm garlic naan and cooling raita. For additional texture, offer crispy papadums on the side.

Creamy Indian Tofu Curry Pin it
Creamy Indian Tofu Curry | yummygusto.com

Storage Instructions

Keep curry in sealed containers for up to four days refrigerated. Reheat gently, adding liquid if needed. Freeze portions up to three months in airtight containers.

Recipe Variations

Adapt the recipe by incorporating different vegetables like cauliflower or sweet potatoes. Add chickpeas for extra protein, or stir in fresh spinach at the end. The versatile sauce works well with various ingredients.

Close-up Indian Tofu Curry Recipe Pin it
Close-up Indian Tofu Curry Recipe | yummygusto.com

Frequently Asked Questions

→ Do I need to press the tofu ahead of time?
Nope! Just drain the tofu, cut it into cubes, and toss it right into the sauce—easy as that.
→ How do I tone down the heat in this curry?
Leave out the cayenne pepper and cut back on the garam masala for a milder, softer flavor.
→ What sides pair well with this curry?
White rice, fluffy naan, or even quinoa complement it beautifully. For a lighter option, go with cauliflower rice.
→ How long will leftovers stay good?
You can store leftovers in a sealed container in the fridge for up to three days. The flavors often get even richer the next day!
→ Is it okay to freeze this curry?
Totally! It freezes nicely for up to three months. The tofu might change texture slightly but will still taste delish.

Cozy Indian Tofu Curry

Experience the rich flavors of Indian spices in this easy tofu curry made creamy with coconut milk, ready to serve in just around 30 minutes.

Prep Time
3 Minutes
Cook Time
30 Minutes
Total Time
33 Minutes
By: Sandra

Category: Meat-Free Dishes

Difficulty: Easy

Cuisine: Indian

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Fresh Ingredients

01 4 garlic cloves, peeled
02 A handful of fresh cilantro leaves for garnishing
03 1 red or green chili, diced
04 1 medium-sized onion, peeled and chopped roughly
05 A 1-inch piece of fresh ginger, peeled
06 9oz (255g) of extra-firm or firm tofu, drained properly

→ Pantry Items

07 1 cup (250ml) of water or vegetable broth
08 About 1.25 cups of canned tomatoes, either crushed or chopped (300ml)
09 A cup (250ml) of coconut milk
10 2 teaspoons of sugar

→ Spices & Seasonings

11 1 teaspoon ground cumin
12 1/4 teaspoon ground black pepper
13 1/2-1.5 teaspoons garam masala, depending on how strong you like it
14 1/2 teaspoon ground turmeric
15 1/4-1/2 teaspoon cayenne pepper, depending on your spice level
16 1/2 teaspoon salt

Instructions

Step 01

Chop up the onion, chili, and ginger into rough pieces. Throw those into a blender or a food processor with the garlic, canned tomatoes, and all the spices (cumin, turmeric, black pepper, and cayenne). Blitz it until smooth, then slowly add your water or veggie broth to get a nice sauce texture.

Step 02

Cut your tofu into little cubes. If you’re working with extra-firm tofu, go smaller, and if it’s firm, cut them a bit bigger. Pour the blended sauce into a pot, dump the tofu in, and let it boil. Reduce the heat afterward to a simmer, and cook it for about 10 minutes.

Step 03

For crispy tofu, lift it out of the sauce and pat it dry. You can either toss it in cornflour and pan-fry till golden, air-fry it at 375°F for around 8 minutes, or bake it at 390°F for 10-15 minutes.

Step 04

Add your coconut milk to the sauce and let it simmer for 19 minutes (if you crisped up the tofu, add it back in after 16 minutes). If it feels too thin, let it simmer a little longer until it thickens up. To wrap up, mix in the sugar, salt, and garam masala. Use less garam masala for a mild kick or more if you want it bold.

Step 05

Turn off the heat and sprinkle the curry with freshly chopped cilantro. Now dig in!

Notes

  1. No need to press the tofu for this recipe—just make sure to drain and cut it.
  2. You can tweak the garam masala to match your spice preference: 1/2 teaspoon for a milder dish, 1 teaspoon for medium, or 1.5 teaspoons if you like it bold.
  3. The sauce thickens naturally as it reduces. Want it thicker? Let it cook a bit longer.

Tools You'll Need

  • A blender or food processor
  • Cutting board and a sharp knife
  • Medium-sized pot

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy (tofu)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 184
  • Total Fat: 14 g
  • Total Carbohydrate: 14 g
  • Protein: 5 g