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–+ servings
Tofu curry on a plate.

10-Ingredient Tofu Curry

Justine Drosdovech
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American, Gluten-Free, Thai, Vegan
Servings 4 servings
Calories 472.4 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Stockpot

Ingredients
 

US Customary - Metric

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

Serving: 1serving | Calories: 472.4kcal | Carbohydrates: 18.6g | Protein: 13.2g | Fat: 40.9g | Saturated Fat: 23.7g | Polyunsaturated Fat: 10.7g | Monounsaturated Fat: 4.4g | Sodium: 498.9mg | Potassium: 445.6mg | Fiber: 5.3g | Sugar: 8.4g | Vitamin A: 3780.6IU | Vitamin C: 53.8mg | Calcium: 190.9mg | Iron: 3.9mg
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