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Tasty Indian Tofu Curry

Featured in: Flavorful Vegan Meals and Snacks

This no-fuss tofu curry brings Indian flavors to your table without any complicated steps. The goodness starts when fresh onion, ginger, and garlic mix with tomatoes and classic spices to make a thick sauce base. Firm tofu drinks up these tasty elements as it slowly simmers. A splash of coconut milk turns everything into a smooth curry that's done in just over half an hour. What makes this dish great is how simple it is - no squeezing tofu, no tricky methods, just basic cooking that packs tons of flavor. If you're trying tofu for the first time or need a fast dinner option, this curry checks all the boxes.
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Updated on Sat, 19 Apr 2025 17:22:47 GMT
Easy Tofu Curry (Indian-style) Pin it
Easy Tofu Curry (Indian-style) | tastefullyrecipe.com

The tantalizing smell of Indian seasonings swirling with smooth coconut milk works wonders in this silky tofu dish. Borrowing ideas from classic paneer makhani, this plant-based twist turns ordinary tofu into soft, tasty bites floating in a sumptuous gravy. Each mouthful brings authentic Indian flavors while keeping the cooking nice and easy.

I stumbled upon this cooking trick during a super busy night when I skipped pressing the tofu first. Surprisingly, just boiling it in the sauce made the tastiest tofu I'd ever cooked, turning my picky family into big curry fans overnight.

Key Ingredients Breakdown

  • Extra-firm tofu: Go for tofu that's not watery and feels dense when you touch it
  • Fresh ginger root: Pick pieces that feel hard and have unwrinkled skin for better taste
  • Coconut milk: Use the rich, full-fat kind for creaminess, making sure it's not separated inside the can
  • Tomatoes: Canned ones work great for a smooth sauce base
  • Garam masala: Try to find newly ground mixes for stronger scents
  • Fresh cilantro: Look for bunches with bright, upright leaves

Cooking Method Overview

First Phase:
Throw your flavor makers in the blender and pulse till they're smooth. You'll see onions, garlic, and ginger turn into a fragrant mush.
Making The Base:
Dump your blended mix into the pot and add spices bit by bit. Watch how the colors get deeper as everything cooks.
Adding Tofu:
Drop tofu chunks into the bubbling sauce and let them soak up all that yummy flavor.
Finishing Up:
Pour in coconut milk bit by bit, stirring gently. See how your sauce turns into a thick, velvety dream.

Coming from a family that loved traditional Indian cooking, I found that letting tofu cook slowly in sauce works magic. My kids especially enjoy helping pour in the coconut milk and watching the sauce turn all creamy and golden.

Tasty Serving Suggestions

Make your curry even better by spooning it over fluffy basmati rice that drinks up all that rich sauce. Go for a full spread with warm naan bread brushed with ghee and fresh garlic. Try adding crunchy papadums and cool raita on the side for a true Indian feast at home.

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

Tasty Twists

Make this flexible curry your own by trying different proteins and veggies. Switch tofu with tempeh for a more nutty taste. Throw in some roasted cauliflower or sweet potatoes to make it heartier. Beef it up with chickpeas alongside the tofu. Stir in fresh spinach at the end for extra nutrition and a pop of color.

Storage Smarts

Pop leftover curry in a sealed container where flavors will actually get better for up to four days in your fridge. Warm it up slowly on the stove, adding a splash of water or coconut milk to keep it smooth. For later eating, freeze in small containers for up to three months, and thaw overnight before warming.

Making It Just Right

Don't rush the start - let those spices cook in hot oil before adding anything wet. Always go for fresh ginger and garlic instead of the bottled stuff. After cooking, give your curry a 10-minute rest so all the flavors can mix properly.

Making this dish brings back memories of cooking lessons with my old neighbor who taught me to be patient with Indian food. She always said, "Good spices need time to talk to each other." This recipe keeps that wisdom but fits into our busy lives.

Heat Adjustments

Control how spicy it gets by adding more or less cayenne pepper. Start mild and work your way up, knowing coconut milk helps cool things down. Try adding fresh green chilies for a bright kick or dried red ones for deeper heat. Remember your curry might taste spicier the next day.

Playing With Textures

Try different tofu methods using the same curry sauce. Air-fry some of the tofu for a mix of soft and crispy in one bowl. Mash up part of the tofu into the sauce for a meaty feel. Add some crunchy fried onions on top for an extra texture layer.

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

Through many years tweaking this recipe, I've learned the secret is mixing old traditions with new ideas. This curry shows how classic Indian cooking can work in today's kitchens, proving you don't need hours or weird ingredients to get amazing authentic taste.

Frequently Asked Questions

→ Should I squeeze the tofu before cooking?
Nope, this dish works fine without squeezing - just drain and cut the tofu, then toss it right into the sauce.
→ How can I make this curry gentler on the taste buds?
You can cut back or leave out the cayenne pepper and use a smaller amount of garam masala for a softer taste.
→ What goes well on the side with this curry?
Rice, naan, or quinoa are all great matches. For fewer carbs, try riced cauliflower instead.
→ How many days will this curry stay good in the fridge?
Keep it in a sealed container up to 3 days. Many folks think it tastes even better the day after.
→ Can I put this curry in the freezer?
Sure, it keeps well frozen for up to 3 months. The tofu might feel a bit different after thawing but will still be yummy.

Indian Tofu Curry Bowl

This quick tofu curry mixes Indian seasonings with coconut milk for a smooth, tasty meal that's ready in about 30 minutes.

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


Difficulty: Easy

Cuisine: Indian

Yield: 4 Servings

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

Ingredients

→ Fresh Ingredients

01 1 onion, skinned and coarsely diced
02 1-inch chunk ginger root, skinned
03 1 red or green chili, diced
04 4 garlic cloves, skinned
05 9oz (255g) firm or extra-firm tofu, drained
06 Small bunch fresh cilantro leaves to top

→ Pantry Items

07 1.25 cups smashed/diced canned tomatoes (300ml)
08 1 cup coconut milk (250ml)
09 1 cup veggie broth or water
10 2 tsp sugar

→ Spices & Seasonings

11 1 tsp cumin powder
12 1/2 tsp turmeric powder
13 1/4 tsp ground black pepper
14 1/4-1/2 tsp cayenne powder (based on heat preference)
15 1/2-1.5 tsp garam masala (if you want, based on taste)
16 1/2 tsp salt

Instructions

Step 01

Coarsely dice your onion, ginger, and chili. Throw them in your blender with the skinned garlic, canned tomatoes, and spices (cumin, turmeric, black pepper, and cayenne). Mix till smooth, then slowly add broth or water until you get a silky sauce.

Step 02

Slice your tofu into small chunks - tinier pieces work better for extra-firm, while firm tofu can be cut bigger. Pour your blended mix into a pot, add the tofu, and heat till boiling. Then lower the heat so it simmers gently for 10 minutes.

Step 03

For something special, take out the tofu with a flat spoon. You can make it crispy in an air-fryer at 375°F for 8 minutes, pop it in the oven at 390°F for 10-15 minutes, or roll it in cornflour and fry it in a pan.

Step 04

Add the coconut milk and let it all simmer for around 19 minutes (put crispy tofu back in after 16 minutes if you made it). Want a thicker sauce? Just cook it a bit longer. Then mix in sugar, salt, and garam masala - add less for a gentle taste or more for stronger flavor.

Step 05

Pull it off the stove, toss some fresh cut cilantro on top, and dig in!

Notes

  1. Don't bother squeezing the tofu for this dish - just drain and cube it!
  2. Pick your garam masala amount: 1/2 tsp for gentle, 1 tsp for medium, or 1.5 tsp for intense flavor
  3. Your curry will get thicker as it cooks down - simmer longer if you want it thicker

Tools You'll Need

  • Blender or food processor
  • Medium pot
  • Knife and cutting board

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