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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

Curried Tofu

An easy curried tofu featuring pan-fried spiced tofu in a creamy coconut curry sauce made with aromatics and a fragrant spice blend.
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 (454 g) 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 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