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Tofu curry with rice in a blue bowl
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4.75 from 8 ratings

Indian-Inspired Tofu Curry with Coconut Milk

Ready in just 30 minutes and packed with cozy flavors, this Indian-inspired tofu curry is an easy weeknight staple.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American, Indian
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Keyword: indian curry, tofu curry, vegan curry
Diet: Vegan, Vegetarian
Time: 30 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 block firm tofu 453 g
  • 2 Tbsp olive oil 30 mL
  • 1 shallot finely chopped, about ½ cup
  • 3 cloves garlic minced
  • 2 tsp garam masala
  • 1 tsp each cumin, coriander, smoked paprika, salt
  • 1 14-oz can coconut milk 400 g
  • 1 14-oz can diced tomatoes 400 g
  • To serve: rice, cilantro

Instructions

  • Rice: If serving with rice, get that started now.
  • Tofu: Pat dry 1 block firm tofu, then cut it into bite-sized cubes. Heat 2 Tbsp olive oil in a large pot or pan, then add cubed tofu. Cook until tofu is golden brown and crispy on all sides, about 10 minutes.
    Cubed pieces of tofu are being pan-fried in a black frying pan with a few droplets of oil visible, perfect as a base for a flavorful tofu curry.
  • Flavor: Add 1 shallot (diced) and 3 cloves garlic (minced) to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes.
  • Spices: Stir in 2 tsp garam masala1 tsp each cumin, coriander, smoked paprika, salt to evenly coat the tofu.
    Cubes of tofu and diced vegetables or grains are sautéed in a black frying pan on a light blue background, creating the beginnings of a flavorful tofu curry.
  • Cans: Add 1 14-oz can coconut milk and 1 14-oz can diced tomatoes (undrained). Bring to a gentle simmer, cover, and let cook for 15 minutes.
    A pan filled with orange tofu curry, featuring cubed tofu simmering in rich sauce, with a ladle lifting several saucy cubes.
  • Serve: Serve warm over rice, topped with fresh cilantro.
    A bowl of white rice and tofu curry with cilantro garnish and a spoon, next to a bowl of rice and two glasses of water on a light blue surface.

Video

Notes

Storage: If stored in an airtight container, both rice and curry will reheat well in the next day or two. They are best stored separately!

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 10.3g | Protein: 11.7g | Fat: 28.9g | Saturated Fat: 17.2g | Cholesterol: 0mg | Sodium: 691mg | Potassium: 400mg | Fiber: 3.3g | Sugar: 4.4g | Calcium: 245mg | Iron: 3mg
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