Tofu Curry
Try this 10-ingredient tofu curry for a quick, easy, and satisfying weeknight dinner! It’s packed with Thai-style seasonings and vibrant veggies bathed in a creamy coconut broth. Serve it with jasmine rice, lime wedges, and fresh herbs for a healthy yet comforting dish.
💛 Why you’ll love this recipe
This tofu curry is our go-to recipe whenever we’re feeling like a quick and simple yet soul-warming dinner. It comes together so easily and only requires a few basic ingredients. Here’s why we love it so much:
- Budget-friendly: Tofu is an incredibly affordable protein choice, but that doesn’t mean it’s lacking in the flavor department! Plus, it soaks up flavor like a sponge.
- Quick & easy: Simple steps and about 45 minutes are all it takes to bring this nourishing tofu curry to your table.
- Nutritionally balanced: It’s loaded with high-quality plant protein from tofu and a variety of vitamins and minerals from the veggies.
- Meal prep-friendly: This curry tastes even better the next day, making it perfect for meal prepping.
If you’re a fan of Asian-inspired recipes like this tofu curry, check out our butternut squash curry, vegan Thai red curry, kung pao tofu, and vegan pad Thai.
🛒 Ingredients & substitutions
- Tofu: Our top choice is firm tofu for the ideal texture, but you can substitute it with extra-firm tofu for a chewier texture. Soft won’t work here, but you may be able to use medium in a pinch. However, you’ll need to press it for longer.
- Grapeseed oil: To fry the tofu and sauté the vegetables. For a more aromatic taste, you can replace grapeseed oil with coconut oil to sauté the veggies.
- Shallots: Offer a mild onion flavor and subtle sweetness. You can also use red, white, or yellow onions as a substitute.
- Red bell pepper: Adds sweetness, texture, and a pop of color. Try yellow, orange, or green bell peppers for a different flavor profile.
- Garlic & ginger: Both are essential to create flavor depth. You can get away with garlic and ginger paste in a pinch, but we don’t suggest their powdered forms.
- Curry paste: Choose yellow, red, or green depending on your spice and flavor preference (we used yellow in this recipe). We’ve found the brands Aroy-D and Mae Ploy are typically vegan-friendly in the yellow paste but not always in the red, so always double-check. Thai Kitchen also offers a vegan option, but their curry paste is not as flavorful as Aroy-D or Mae Ploy. You’ll likely be able to find Aroy-D and Mae Ploy at most Asian food markets, while Thai Kitchen is more readily available in regular supermarkets.
- Coconut milk: Opt for full-fat coconut milk. Our favorite brand is Aroy-D. If you use lite coconut milk, your curry won’t turn out as rich and flavorful.
- Vegetable broth: Adds more depth to the curry. Water makes a simple substitute.
- Leafy greens: Spinach, kale, or chard all work well for added nutrition and color. For reference, we used spinach in this recipe.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make tofu curry
Step 1: Fry the tofu
Press and cube the tofu, then fry it in a large, non-stick skillet until it’s golden brown on each side. You can also cook it at 400F for 10 minutes in the air fryer if you have one. Make sure to toss it halfway for even crisping.
Step 2: Build the flavor base
Cook the shallots and sliced bell pepper with some oil in a large pot until they’re soft, then add the garlic, ginger, and curry paste.
Step 3: Simmer the curry
Pour in the coconut milk and vegetable broth, stirring until combined. Let the curry simmer for about 10 minutes before adding the cooked tofu cubes and spinach. Let the spinach wilt, then season it with salt to taste. Happy eating!
If you have questions about this tofu curry recipe, check out our FAQs or leave a comment down below!
🧑🍳 Top tips
- Curry paste selection: Each type offers a different flavor. If possible, purchase the best quality you can afford and taste-test it before adding it to the curry.
- Splurge on coconut milk: Don’t skimp on the milk! Quality full-fat canned coconut milk will give you a much better flavor and texture.
- Press the tofu well: Pressing your tofu removes excess moisture and leads to a perfectly crispy and chewy texture.
- Heat the aromatics: Cooking the aromatics and curry paste before adding liquids gives them time to release their full flavor and aroma. Don’t skip this step!
- Stir gently: Keep the tofu cubes intact by stirring the curry gently.
- Serve it with lime: A little squeeze of lime goes a long way! It helps balance the richness and brightens the entire dish.
🌡️ Storage & reheating
- Fridge: Store the tofu curry in an airtight container for up to 4 days. The flavors meld together as they sit, making leftovers even more delicious!
- Freezer: This tofu curry freezes well for up to 3 months. Make sure it’s cooled completely before transferring it to freezer-safe containers.
- Reheating: Reheat leftovers in a pot over medium heat, stirring occasionally until warmed through. If the curry is a little too thick, add a splash of vegetable broth or water to thin it out.
♻️ Variations
- Indian twist: Leave out the curry paste and incorporate a dash of cumin, coriander, garam masala, and fenugreek leaves.
- Creamy tomato: Add puréed tomatoes for a tangy, juicy broth flavor.
- More vegetables: Add broccoli, cauliflower, snow peas, baby corn, eggplant, carrots, sweet potatoes, mushrooms, or zucchini.
- Peanut tofu curry: Stir in some peanut butter for a creamy, nutty element.
- Chickpeas: For an extra dose of plant-based protein, try adding chickpeas.
💬 FAQ
Absolutely! If you’re not a fan of tofu, try it with tempeh, vegan chicken, or chickpeas.
This tofu curry is not overly spicy but can be customized based on how much curry paste is added. If you prefer more spice, you can add diced green chiles at the same time as the garlic and ginger.
If you use firm or extra-firm tofu, you shouldn’t have any issues with it falling apart. It’s also essential to brown the tofu on all sides and stir it gently once it’s in the curry.
🍴 More tofu recipes
- Vegan Ramen
- Pan-Fried Tofu
- Tofu Buddha Bowl
- Teriyaki Tofu
- Vegan Spam
- Tofu Scramble
10-Ingredient Tofu Curry
Equipment
- Chef's knife
- Cutting board
- Vegetable peeler
- Stockpot
Ingredients
Tofu
- 1 tablespoon grapeseed oil
- 1 14-ounce package firm tofu ( pressed & cubed into bite-size pieces)
Curry
- 2 tablespoons grapeseed oil (or coconut oil)
- 2 large shallots (finely chopped)
- 1 large red bell pepper (thinly sliced)
- 4 garlic cloves (minced)
- 1 tablespoon grated ginger
- 4 tablespoons curry paste (yellow, red, or green)
- 1 13.5-ounce can coconut milk (full-fat)
- 2 cups vegetable broth (or water)
- 2-3 cups leafy greens (baby spinach, kale, chard, etc.)
- Salt to taste
For serving
- Fresh cilantro leaves
- Jasmine rice
- Lime wedges
Instructions
- Press the tofu in a tofu press or with a heavy cast-iron skillet on top for about 15-20 minutes. If you have a tofu press, you can press it in the fridge overnight.
- Heat 1 tablespoon of grapeseed oil in a large non-stick skillet over medium. Add the tofu cubes and fry them on each side until golden brown (about 3-4 minutes per side).
- Heat 2 tablespoons of grapeseed oil in a large Dutch oven or pot over medium. Sauté the shallots and red bell pepper for 3-4 minutes until translucent and soft.
- Add the garlic, ginger, and curry paste, stirring to combine. Cook for another 2-3 minutes.
- Pour in the coconut milk and vegetable broth, stirring until combined. Simmer for 8-10 minutes. Add the cooked tofu cubes and spinach. Continue cooking for 2-3 more minutes until the spinach is wilted.
- Taste and season the tofu curry with salt to your liking. Serve it immediately while hot with jasmine rice, cilantro, lime wedges, etc. Happy eating!
Notes
- Curry paste selection: Each type offers a different flavor. If possible, purchase the best quality you can afford and taste-test it before adding it to the curry.
- Splurge on coconut milk: Don’t skimp on the milk! Quality full-fat canned coconut milk will give you a much better flavor and texture.
- Press the tofu well: Pressing your tofu removes excess moisture and leads to a perfectly crispy and chewy texture.
- Heat the aromatics: Cooking the aromatics and curry paste before adding liquids gives them time to release their full flavor and aroma. Don’t skip this step!
- Stir gently: Keep the tofu cubes intact by stirring the curry gently.
- Serve it with lime: A little squeeze of lime goes a long way! It helps balance the richness and brightens the entire dish.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.