Curried Tofu
on Mar 14, 2023, Updated May 20, 2026
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This creamy coconut curried tofu is rich, flavourful and easy to make in about 30 minutes. Made with crispy tofu, warming spices, garlic, ginger and coconut milk, it’s a healthy vegan dinner that’s perfect served with rice or naan for an easy weeknight meal.
5-Star Review
I rarely post comments on recipes, even when they’re great, but this is an amazing recipe, don’t need to change a thing; it’s flavourful, has a bit of heat, delicious blend of spices, and you can add elements if you wish! Thank you for sharing it.
Ingredients You’ll Need
This recipe is made with curry ingredients like garlic, ginger, coconut milk and spices. Below is a quick overview of the ingredients and any substitutions and variations you can try.
- Tofu: You can use firm or extra-firm tofu in this recipe.
- Spices: For the tofu you’ll need ground turmeric and paprika. For the curry you’ll need garam masala, coriander, cumin, turmeric and chili flakes.
- Garlic and Ginger: It’s best to use fresh/raw garlic and ginger rather than ground though you can substitute 1 tsp ground ginger for the fresh ginger if needed.
- Tomato: The recipe calls for fresh tomato. If you don’t have that available you could use a 15 oz can of diced tomato.
- Liquid: You can use water or vegetable broth. I suggest using broth to help add more depth of flavour.
- Coconut Milk: Full-fat coconut milk is suggested but you can substitute light coconut milk if the fat content is a concern. Use a good-quality, thick and creamy coconut milk and be sure to shake the can really well before opening.
- Sugar: You can use coconut sugar or brown sugar. Maple syrup would also work.
Recipe Additions
- Chickpeas: Add up to a 19oz can drained and rinsed chickpeas when you add the liquids to the pan.
- Cauliflower: Add up to 2 cups small cauliflower florets with the tomato and onion or try this chickpea cauliflower curry. You may need a little longer cooking time or can cook the curried covered briefly to help steam the cauliflower.
- Extra Vegetables: Try up to 2 cups chopped broccoli, peas, bell peppers, zucchini or carrot.
- Greens: Add up to 2 cups finely chopped kale or baby spinach at the end and stir in to soften or try this lentil spinach curry for something similar.
How to Make Curried Tofu
Step 1: Cut the tofu into small cubes and place them in a bowl with the turmeric, paprika, salt and pepper.
Gently toss to coat the tofu in the spices. You can use your hands or a spatula to mix.
Step 2: Heat 1 tbsp neutral oil over medium-high heat in a large pan. Once it’s hot, add the tofu cubes in an even layer.
Cook them for 6-8 minutes, flipping them every so often, until they’re golden and crisp on all sides. Transfer the pieces to a plate.
Step 3: Using the same pan as the tofu, heat another 1 tbsp of oil then add the onion, tomato, ginger and garlic.
Season with a pinch of salt and cook for 4-6 minutes, stirring often, until the onions and tomato are softened.
Step 4: Add the garam masala, coriander, cumin, chili flakes and turmeric and cook for 1-2 minutes, stirring constantly until the spices are toasted and fragrant.
Quick Tip: This stage is important to bring out the flavour of the spices and so that they don’t taste raw.
Step 5: Add the water or broth, coconut milk and sugar. Season with another pinch of salt.
Step 6: Bring the mixture to a simmer then add the tofu back to the pan and mix well. Cook for 6-8 minutes until the coconut curry sauce reduces (thickens).
Serve your curried tofu with basmati rice or naan, sprinkled with cilantro and with lime or lemon wedges on the side. Squeeze lemon or lime juice over the curry and enjoy.
Expert Tips
- Press the tofu before cooking. Even 15 minutes under a heavy pan pulls out enough moisture to make a real difference to how crispy it gets in the pan.
- Don’t rush the spice step. One to two minutes of toasting the garam masala, cumin and coriander in the dry pan before adding liquid improves the flavour.
- Use vegetable broth instead of water if you have it. It adds depth to the sauce.
- Full fat coconut milk makes a creamier sauce. Light coconut milk works but the sauce will be thinner.
- Don’t overcrowd the tofu while frying or it will steam instead of crisp.
FAQs
Firm or extra-firm tofu works best because it holds its shape and gets nicely crisp in the pan or oven. Soft tofu is not recommended for this recipe.
For crispy tofu, press excess moisture out of the tofu before cooking, use medium-high heat and avoid overcrowding the pan. For even crispier tofu, toss it with 1-2 tsp cornstarch before cooking.
No. This recipe is mild as written, but you can easily make it spicier by adding extra chili flakes, cayenne pepper or fresh Thai chilies.
Yes. Broccoli, cauliflower, bell peppers, carrots, zucchini, peas, kale and spinach all work well in this recipe. Add firmer vegetables earlier so they have time to cook through.
Yes. Full-fat coconut milk gives the richest, creamiest sauce, but light coconut milk works if you’d like a lighter option.
Yes. To bake the tofu instead of pan-frying, spread the tofu cubes on a parchment-lined baking sheet and bake at 425°F for 25-30 minutes, flipping halfway through, until golden and crisp. Add the baked tofu to the curry sauce at the end and simmer briefly to coat. For even crispier baked tofu, toss it with 1-2 tsp cornstarch before baking.
Yes. This recipe is a good source of plant-based protein and made with wholesome ingredients like tofu, garlic, ginger, tomato and spices. It’s also naturally vegan and gluten-free.
This curry is delicious served with basmati rice, jasmine rice, naan, quinoa or cauliflower rice. Fresh cilantro and lime wedges are great for serving too.
Yes. The flavours develop even more as it sits, making it a great meal prep recipe. Store leftovers in the fridge for up to 4 days.
You can freeze it, though the texture of the tofu and sauce may change slightly after thawing. Let cool completely and freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating.
Yes. Toss the cubed tofu with the turmeric, paprika, a splash of soy sauce and a little oil and leave it for 30 minutes to a few hours before pan-frying. It adds more depth of flavour to the tofu itself, not just the sauce.
How to Store Curried Tofu
- Let curry cool before storing.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a pan on the stovetop or in the microwave until heated through.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Creamy Coconut Curried Tofu
Ingredients
For the Tofu
- 1 block firm tofu (454 g) , drained and patted dry
- ½ tsp turmeric
- ½ tsp paprika
- salt and pepper
- 1 tbsp oil
For the Curry
- 1 tbsp neutral oil, like avocado or coconut
- 1 medium onion, diced (110 g, about 1 cup diced)
- 1 tbsp freshly grated ginger
- 4 cloves garlic, minced or grated
- 2-3 medium plum tomatoes, chopped (195 g, 1 ½ cups chopped)
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ tsp chili flakes or more to taste
- ½ cup water or vegetable stock
- ½ cup coconut milk
- 2 tsp coconut or brown sugar
- salt and pepper
For Serving
- cilantro
- lemon wedges
- steamed rice
Instructions
- Prepare the Tofu: Cut tofu into 1-inch cubes. In a medium bowl, add tofu, turmeric and paprika. Season with salt and pepper, then toss to coat.
- Fry the Tofu: In a large pan, heat 1 tbsp oil over medium-high heat. When the pan is hot, add tofu in an even layer. Cook for 6-8 min, flipping pieces occasionally, until golden on all sides. Transfer tofu to a plate. Set aside.
- Cook Aromatics: In the same pan, heat another 1 tbsp oil over medium heat. Add onions, tomatoes, ginger and garlic. Season with a pinch of salt. Cook for 4-6 min, stirring often, until onions and tomatoes soften.
- Add Spices: Add garam masala, coriander, cumin, turmeric and chili flakes. Cook for 1-2 min, stirring frequently, until toasted and fragrant. Tip: this stage is very important so that spices don’t taste raw.
- Finish Curry: To the pan, add ½ cup water or broth, ½ cup coconut milk and the sugar. Season with salt. Bring to a simmer. Once simmering, add tofu back to the pan. Stir to coat. Cook for 6-8 min, stirring occasionally, until sauce reduces. Season with salt to taste.
- Serve: Serve curried tofu with steamed rice or naan. Sprinkle with cilantro and a squeeze of lime or lemon juice, if desired.
I rarely post comments on recipes, even when they’re great, but this is an amazing recipe, don’t need to change a thing; it’s flavourful, has a bit of heat, delicious blend of spices, and you can add elements if you wish! Thank you for sharing it.
Thank you so much! Really appreciate the review and kind words.
I made this recipe tonight and it was super delicious 🤤 my whole family loved it 🥰
Amazing thanks quick easy and yum
Made it this evening for dinner. Just loved it! It is really delicious. Provided tofu with great flavor
Thanks so much! Glad you enjoyed.
Fantastic. Thank you.
My family loved this! For my kids’ “Minnesota spice” palate, I added the whole can of coconut milk so it wasn’t as spicy as the original. I also added peas and sweet potatoes to bulk it up. Thanks, Deryn for all your great dinner recipes. 😍
Thank you for trying them! I’m glad this one was enjoyed.
This was a hit. I was worried it would be too much tofu but it was so flavorful and yummy, my husband and I both loved it. Good for lunch the next day too! I’ll make it again maybe with some extra veg added.
Thank you, Shauna! I’m so glad you guys liked it.