The Easiest Tofu Curry Ever!
This quick and easy tofu curry is a rich and delicious meal that comes together in one pot. The creamy and perfectly spiced sauce coats the tofu and any bend of veggies you prefer, making this an addictive and easily versatile dish!
This meal is one of my favorites because it tastes so rich and complex, yet is really so simple and easy to make. Once all your ingredients are sliced, diced, and ready to go, the finished product will be ready in less than 30 minutes!
I also appreciate any recipe that is easy to adjust according to what I have in my kitchen on any given day. As you’ll see in the recipe below, the veggies in this curry can vary according to your personal preference, making this dish truly effortless to put together. Let’s talk about what else goes into making this tasty dish:
Ingredients for Tofu Curry
Tofu
I highly recommend firm or extra-firm tofu, due to its ability to hold shape without completely crumbling apart in the curry. For all the tofu haters out there, this dish is perfect for you to try because it is so flavorful and complex, you don’t even notice the tofu is in there. It just takes on the rich flavors of the curry.
Vegetables
While the onion, garlic, and ginger are a must in this dish, the other veggies are totally adjustable. I used red bell pepper, carrot, potato, and mushrooms in the photographed curry, but I have definitely used other veggies other times I’ve prepared this curry, such as zucchini, butternut squash, and cauliflower. So, go for whatever veggies you prefer. But I will say this – the flavor of this dish is so pleasant, that it probably doesn’t matter what veggies you use (even ones you are not so fond of) because it’ll end up taking on the flavor of the rich spiced sauce.
Curry Powder
The curry powder is really the namesake star of the show here. That, along with a few additional spices, is what gives this dish most of the flavor. Curry powders can vary in spice levels. You can select one that meets your preference for spiciness, although I personally think that most commercial, pre-made curry powders – the type that you’ll find at your supermarket – are relatively mild. If you’re not a spicy eater, go for a mild curry powder. If you can handle the heat, feel free to spice it up!
Coconut Milk
I highly recommend using full-fat coconut milk to achieve a satisfyingly rich and creamy curry. While you can use lite coconut milk, it would produce more of a watered down, soup-like end product instead of a velvety thick sauce.
What’s better about this recipe?
Easy-to-Make
I named this recipe Easy Tofu Curry because it’s exactly that – so easy and simple to make. Everything comes together in one pot in a matter of no time.
In fact, I first developed and taught this recipe to a group of picky teenagers that I taught as part of my job for 6 weeks last summer. And guess what? They not only nailed it and LOVED it (which is no easy task for a group of veggie-hating teens), but also voted it as their favorite recipe they made throughout the 6 weeks.
So if a group of 15 year olds can make and love this one, trust me, so can you!
Plant-Based Protein
Although I do not follow a vegan diet, I am always happy to include more plant-based proteins in my meals. Tofu is one of my go-to vegan proteins because it is one of the few plant-based sources of complete protein. A complete protein, which primarily comes from animal sources, is one that has all 9 essential amino acids that our bodies cannot create, and hence must obtain from food. Protein in general is one of the most satiating nutrients, and so I always recommend including some kind of protein source in a balanced meal to satisfy hunger and keep you full and satisfied for a few hours after eating.
Easy Tofu Curry
Ingredients
- 3 tbsp avocado oil or other mild cooking oil
- 1/2 large onion diced
- 2-3 cups assorted veggies diced (whatever veggies you’d like/have on hand)
- 1 14 oz package firm tofu cubed
- 2 cloves garlic minced
- 2 tsp ginger root grated
- 2 tbsp curry powder
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2-1 tsp salt less if curry powder contains salt
- 1/2 tsp black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (13.5 oz) can coconut milk
- 2 tbsp tomato paste
- 1 cup chicken or vegetable stock
- Cooked rice for serving
- Cilantro for garnish
Instructions
- Heat oil in a large skillet or cast iron pan over medium-high heat.
- Add diced onion to the pan and cook for 4 minutes or until softened, stirring often.
- Add diced veggies and tofu and cook for about 5 minutes, stirring often.
- Add garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for 1 minute.
- Add tomato paste, canned tomatoes, coconut milk, and stock.
- Bring to a boil, then reduce heat to simmer gently, stirring occasionally, for 10-15 minutes or until veggies are cooked and tender.
- Serve with cooked rice, topped with fresh cilantro if desired.