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A creamy coconut curried tofu with diced tomato and onion topped with fresh cilantro cooking in a skillet.

Curried Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Baki
  • Cuisine: Indian
  • Diet: Vegan


An easy tofu coconut curry recipe featuring pan-fried tofu in a creamy curry sauce made with aromatics and a fragrant spice blend.


For the Tofu

  • 1 454g block firm tofu, 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 onion, diced (110 g, about 1 cup diced)
  • 1 tbsp freshly grated ginger
  • 4 cloves garlic, minced or grated
  • 23 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


  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Serve curried tofu with steamed rice or naan. Sprinkle with cilantro, if desired. Squeeze over a lemon wedge, to taste.


  • Serving Size: 1
  • Calories: 281
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 19 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Protein: 14 g