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A creamy coconut curried tofu with diced tomato and onion topped with fresh cilantro cooking in a skillet.
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5 from 7 votes

Creamy Coconut Curried Tofu

This creamy coconut tofu curry is rich, warming and packed with flavour from garlic, ginger, spices and coconut milk. Made with crispy tofu and simple pantry ingredients, it’s an easy vegan dinner that’s perfect for weeknights and meal prep.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Indian
Diet: Vegan
Servings: 4 servings
Author: Deryn Macey

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.

Video

Notes

Leftover curried tofu can be stored in the fridge for up to 4 days in an airtight container.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 14g | Protein: 14g | Fat: 19g | Sodium: 600mg | Fiber: 4g | Sugar: 6g