There’s something deeply comforting about a bowl of warming, spicy tofu curry, rich, fragrant, and packed with bold flavors that will be a winner on any dinner table, although you can have it for lunch too! This dish is the perfect balance of heat and heartiness, combining tofu with a velvety, spice-infused sauce that soaks into every bite!
This recipe is perfect for a cozy weeknight dinner; it is nourishing, plant-based, and doesn’t compromise on flavor, making it an easy, gourmet-style, satisfying meal.
Infused with warming spices like cumin, ginger, garlic, and chili, this tofy curry not only satisfies your taste buds but is also extremely nourishing and decadent. Plus, tofu, packed with protein, makes it wonderfully filling while keeping it light and wholesome!
Serve tofu curry over fluffy rice, warm flatbread, or, my favorite, mashed potatoes, and you’ve got a simple yet deeply satisfying meal that feels like comfort in a bowl!
This curry easily serves four, and is even better the next day when the flavors have marinated!
Warm and Spicy Tofu Curry Recipe!
Make this warm and cozy tofu curry, with just enough spices to give it a rich, fragrant taste without being overwhelming! I like to make this for a weeknight dinner and use the rest for leftover lunch. Adjust the spices to your taste and wow your family and friends, even those that don’t like tofu!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Cuury, Dinner, Lunch
- Method: Frying
- Cuisine: Indian
- Diet: Dairy-Free, Vegan
Ingredients
- 1 tin of chopped tomatoes*
- 1 tin of coconut milk*
- 1 small cauliflower
- 1 small yellow onion
- 1 small red chili pepper
- 1 block of firm tofu
- 6 cloves of garlic, minced
- 1-2 inches of ginger, minced
- 2 tbsp of olive oil
- 2 cups of baby spinach
- 1/2 cup of cilantro
- Juice of half a lemon
Spices.
- 2 tbsp of cumin seeds*
- 3 tbsp mustard seeds*
- 1 tbsp garam masala*
- 1 1/2 teaspoons coriander*
- 1 teaspoon ground turmeric*
- 1 teaspoon sweet or hot paprika*
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 10 dried curry leaves
- 1 tsp salt
- 1 tsp ground pepper
Instructions
- Cook the cauliflower in boiling water for 10 minutes, until just tender, and set aside.
- Press the tofu for 30 minutes, though it works fine if you skip this step!
- Sauté in olive oil the mustard and cumin seeds until they start to pop
- Add the finely chopped onions, garlic, ginger, and chopped chili pepper until golden.
- Add the paprika, coriander, turmeric, cinnamon, nutmeg, and curry leaves, stirring until combined.
- Pour in the coconut milk, tin of tomatoes, and the sugar, and stir gently. Simmer for a few minutes.
- Add the cauliflower and tofu, stir, and simmer for 5 to 10 minutes until the sauce thickens.
- Sir through the baby spinach and fresh cilantro until wilted.
- Squeeze half a lemon through to finish and season with salt and pepper.
Notes
Fresh curry leaves are more fragrant than dried, so adjust accordingly to taste, as you’ll need less. Curry leaves are also great for topical hair growth remedies!
Make sure to use the mustard and coriander whole seeds*, as they add a necessary depth of flavor.
Freeze the firm tofu overnight, then defrost it in the morning before pressing it with a tofu press* for a chewier texture. This step is optional; I often skip it with no problems.
Serve with rice, mashed potatoes, or naan bread. This recipe is even better the next day.
If you want to try more tofu recipes, try books like Tofu: The Ultimate Recipe Book!*
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Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 7g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0g
