Tofu curry is a versatile and flavorful dish! It is a great source of protein and fiber, and it can be customized to fit your taste. The tofu is incredibly tasty and the veggies are tender. This skillet dish is great for family dinners!
Why You'll Love This Recipe
There are many reasons why you will love this tofu curry recipe.
- Flavorful: The combination of spices, coconut milk, and vegetables creates a rich and flavorful sauce that is sure to tantalize your taste buds.
- Versatile: This recipe can be easily customized to fit your taste. You can add or remove ingredients, and you can adjust the level of spice to your liking.
- Healthy: Tofu is a great source of protein and fiber, and the vegetables in this recipe add essential vitamins and minerals.
- Easy to make: This recipe is easy to follow and can be made in under 60 minutes.
- Allergy friendly: This tofu curry is dairy-free and vegan.
- Check out this Lentil Curry for another delicious recipe!
Ingredients & Substitutes
Scroll down to the recipe card for the full tofu curry recipe.
Use firm tofu. Chop into cubes.
Soy sauce adds flavor. For a gluten-free option, use coconut aminos.
Curry powder, turmeric powder, paprika, salt, and pepper add flavor to the marinade.
Vegetable oil helps cook the veggies and tofu. Feel free to use olive oil or avocado oil instead.
Finely chop the onion.
Minced garlic and ginger add a deep flavor.
In addition, red curry paste adds a delicious Indian-inspired flavor.
Canned coconut milk adds a delicious creamy texture.
Vegetable broth adds a savory flavor.
Mixed vegetables add nutrients and flavor. I love using bell peppers, carrots, broccoli, and snow peas.
A little brown sugar adds a touch of sweetness. Feel free to use coconut sugar for a refined sugar-free option.
Lime juice adds acidity and tartness.
Season with salt and pepper to taste.
Lastly, top with fresh cilantro or basil leaves.
Taste & Texture
The taste of tofu curry is savory and flavorful.
The curry sauce is rich and creamy, and it is infused with the flavors of spices, coconut milk, and vegetables.
The tofu has a mild flavor and a soft, spongy texture that absorbs the flavors of the sauce.
How to Make
Step 1
In a bowl, combine the soy sauce, curry powder, turmeric powder, paprika, salt, and black pepper.
Step 2
Add the tofu cubes to the marinade and gently toss to coat. Allow the tofu to marinate for at least 15-30 minutes.
Step 3
Heat the vegetable oil in a large skillet or a wok over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Step 4
Stir in the minced garlic and ginger and cook for another 1-2 minutes until fragrant.
Step 5
Add the red curry paste to the skillet and cook for 2-3 minutes, stirring constantly to release its flavors.
Step 6
Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a simmer.
Step 7
Gently add the marinated tofu cubes and mixed vegetables to the simmering sauce. Reduce the heat to medium-low, cover, and let it simmer for 10-15 minutes, or until the tofu is heated through and the vegetables are tender.
Step 8
Stir in the brown sugar and lime juice. Season with salt to taste. Adjust the sweetness and saltiness according to your preference.
Step 9
Allow the tofu curry to simmer for an additional 2-3 minutes to let the flavors meld.
Step 10
Finally, serve the tofu curry hot over cooked rice or with naan bread. Garnish with fresh cilantro or basil leaves.
Expert Tips for Success
Here are a few expert tips and tricks for making the best tofu curry.
Use extra-firm tofu: Extra-firm tofu will hold its shape better when cooked and will absorb the flavors of the sauce better.
Press the tofu: Before cooking, press the tofu to remove excess water. This will help the tofu crisp up when cooked.
Sauté the tofu: Sautéing the tofu before adding it to the sauce will help it crisp up and develop a nice flavor. This is totally optional.
Use a good curry paste: The curry paste is the key to flavor in this dish. Use a good quality curry paste made with fresh ingredients.
Adjust the spice level: Adjust the amount of curry powder and turmeric to your liking.
Serve with rice: Tofu curry is traditionally served with rice. Naan bread or roti are also great options.
Flavor Variations & Add-Ins
There are many ways to flavor tofu curry. Here are a few ideas.
Add different vegetables: You can add any type of vegetable to tofu curry. Some popular options include carrots, potatoes, broccoli, and bell peppers.
Use different spices: You can experiment with different spices to create your own unique flavor profile. Some popular spices for tofu curry include garam masala, turmeric, ginger, and cumin.
Add peanut butter: Peanut butter adds a nutty flavor and a bit of thickness to tofu curry.
Add fish sauce: Fish sauce adds a salty and umami flavor to tofu curry. Only use this is you are not vegan.
How to Serve & Store
Tofu curry is best served immediately with rice or naan bread.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the curry in a saucepan over medium heat until heated through.
Frequently Asked Questions (FAQs)
The best way to cut tofu for curry is to cut it into small cubes. This will help the tofu absorb the flavors of the sauce and cook evenly.
Tofu curry is a quick and easy dish to make. It can be ready in under 30 minutes.
Tofu curry is best stored in an airtight container in the refrigerator for up to 3 days. Reheat the curry in a saucepan over medium heat until heated through.
Yes, you can freeze tofu curry. Be sure to store it in an airtight container in the freezer for up to 3 months.
Equipment Needed
Nonstick Skillet: This large nonstick skillet is easy to use and great for making curry.
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Tofu Curry
Ingredients
For the Tofu Marinade
- 14 ounces firm tofu cubed
- 2 tablespoon soy sauce
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon paprika
- salt to taste
- pepper to taste
For the Curry
- 2 tablespoon vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch piece of fresh ginger minced
- 2 tablespoon red curry paste
- 14 ounces canned coconut milk
- 1 cup vegetable broth
- 2 cups mixed vegetables e.g., bell peppers, carrots, broccoli, snow peas
- 1 tablespoon brown sugar
- juice of 1 lime
- salt to taste
- fresh cilantro or basil leaves for garnish
- cooked rice or naan bread for serving
Instructions
- In a bowl, combine the soy sauce, curry powder, turmeric powder, paprika, salt, and black pepper.
- Add the tofu cubes to the marinade and gently toss to coat. Allow the tofu to marinate for at least 15 to 30 minutes.
- Heat the vegetable oil in a large skillet or a wok over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until it becomes translucent.
- Stir in the minced garlic and ginger and cook for another 1 to 2 minutes until fragrant.
- Add the red curry paste to the skillet and cook for 2 to 3 minutes, stirring constantly to release its flavor.
- Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a simmer.
- Gently add the marinated tofu cubes and mixed vegetables to the simmering sauce. Reduce the heat to medium-low, cover, and let it simmer for 10 to 15 minutes, or until the tofu is heated through and the vegetables are tender.
- Stir in the brown sugar and lime juice. Season with salt to taste. Adjust the sweetness and saltiness according to your preference.
- Allow the tofu curry to simmer for an additional 2 to 3 minutes to let the flavors meld.
- Finally, serve the tofu curry hot over cooked rice or with naan bread. Garnish with fresh cilantro or basil leaves.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Allow the tofu to marinate for at least 15 minutes.
- Cook until the tofu is heated through and the vegetables are tender.
- Store leftovers in the fridge for up to 4 days.
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