Tofu Curry Recipe

This hearty and flavorful Tofu Curry is a delicious plant-based comfort meal that brings together creamy coconut milk, warming spices, and perfectly crispy tofu.

Jump to Recipe

Whether you’re new to tofu or a seasoned pro, this dish will win you over with its rich, savory flavor and simple preparation. It’s also dairy-free, gluten-free, and perfect for meal prep!

Why Use Tofu?

Tofu is an excellent source of plant-based protein and soaks up all the delicious curry flavors. Combined with a creamy coconut curry sauce, it’s a satisfying and nutritious alternative to meat-based curries.

Why Make Tofu Curry in a Skillet vs. Other Methods?

Using a stovetop skillet ensures even browning of the tofu and perfect control over the curry’s consistency. Compared to Instant Pot or slow cooking, stovetop cooking intensifies flavors faster and gives the tofu a lovely crisp texture before being simmered in the sauce.

PRO TIPS for the Best Tofu Curry

• Use firm or extra-firm tofu. It holds its shape and crisps up beautifully when pan-fried.
• Press your tofu. Removing excess moisture helps the tofu absorb more flavor and achieve a crispy texture.
• Don’t skip the coconut milk. It adds depth, creaminess, and richness to the sauce.
• Sauté your spices. Blooming them in oil enhances their flavor and makes the curry more aromatic.
• Simmer low and slow. Give the curry time to thicken and let the flavors develop fully.

Personalizing the Recipe

• Swap tofu for chickpeas or paneer for variety.
• Add vegetables like spinach, bell peppers, or peas to boost nutrition.
• Use red curry paste for a spicier Thai-inspired twist.
• Stir in a spoonful of peanut butter for a nutty undertone.

Ingredients

• Tofu (cut into cubes): The star protein of this dish, absorbs flavor well.
• Vegetable oil: For frying and sautéing the aromatics.
• Onion (finely chopped): Adds sweetness and depth.
• Garlic paste & 1 tbsp ginger paste: Build the flavor base.
• Curry powder, cumin, paprika: Warm, aromatic spices that define curry.
• Salt: Balances the flavors.
• Canned diced tomatoes: Adds acidity and richness to the sauce.
• Vegetable broth: Helps blend and carry all the flavors.
• Coconut milk: Adds creaminess and a subtle tropical flavor.

Instructions

Fry the Tofu: Heat oil in a large skillet over medium-high heat. Add tofu cubes and fry for about 5 minutes or until golden brown on all sides. Remove and set aside.

For even more crispier tofu, you can air fry for 6 – 8 minutes

Cook the Aromatics: In the same pan, add the chopped onion and sauté for 5–7 minutes until softened and translucent.

Add Spices and Pastes: Stir in curry powder, cumin, paprika, garlic paste, and ginger paste. Cook for 1–2 minutes to bloom the spices.

Make the Curry Sauce: Pour in coconut milk, diced tomatoes, and vegetable broth. Stir to combine and bring to a gentle simmer. Let it cook for 5 minutes.

Simmer with Tofu: Return tofu to the pan. Simmer on low heat for 10–15 minutes, until the sauce has slightly thickened. Season with salt to taste.

Serve: Remove from heat, let rest for a few minutes. Serve warm over rice or noodles, garnished with cilantro and lime wedges if desired.

Different Methods of Preparation

• Instant Pot: Sauté aromatics first, then pressure cook all ingredients except tofu for 5 minutes. Stir in tofu and simmer on sauté mode.
• Oven Baked: Bake tofu until crisp, then pour curry sauce over and bake for 15 minutes more.
• Slow Cooker: Combine all ingredients except tofu and cook on low for 4 hours. Stir in pan-fried tofu before serving.

Serving Suggestions

• Serve with jasmine rice, brown rice, or quinoa.
• Pair with warm naan or flatbread to scoop up the sauce.
• Add a crisp cucumber salad or mango chutney on the side for balance.

How to Store Leftovers

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove or microwave until heated through.

easy tofu curry FAQ’s

Q: Can I make this curry ahead of time?
Yes! It actually tastes better the next day as the flavors develop more.

Q: Can I use a different type of milk instead of coconut?
You can, but the creaminess and flavor will vary. Cashew cream or oat milk are decent alternatives.

Q: My tofu is falling apart—why?
Make sure to press it well and use firm or extra-firm tofu. Avoid stirring too vigorously once added to the sauce.

Q: Can I make this dish spicy?
Absolutely! Add red chili flakes or a fresh chopped chili with the spices.

This Tofu Curry is a simple, wholesome meal that’s packed with flavor and easy enough for a weeknight. It’s incredibly versatile, customizable, and comforting—exactly what a great curry should be. Whether you’re vegan, vegetarian, or just trying something new, this recipe is bound to be a favorite.