Tofu Curry
Tofu Curry is a comforting dish that brings the warmth of spices and the heartiness of tofu together in a delightful blend. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal. With its vibrant colors and rich flavors, Tofu Curry can easily become a favorite in your household. Let’s dive into this easy-to-follow recipe that showcases the magic of plant-based cooking.
Why This Recipe Works
This Tofu Curry recipe is a winner for several reasons. Firstly, it uses extra-firm tofu, which gives the dish a satisfying texture and allows it to hold up beautifully in the sauce. The combination of spices—curry powder, cumin, coriander, and more—creates a complex flavor profile that is both aromatic and delicious. Additionally, the inclusion of Greek yogurt adds a creamy richness, balancing the spices perfectly. Furthermore, the dish is versatile and can be served over brown rice or enjoyed on its own as a hearty stew.
Ingredient Checklist
- 4 tablespoons extra virgin olive oil, divided
- 3 tablespoons low sodium soy sauce, plus additional to taste
- 1 block extra firm tofu (14 ounces), pressed dry and cut into 1-inch cubes
- 1 yellow onion, chopped (about 2 cups)
- 2 tablespoons minced fresh ginger
- 1 tablespoon tomato paste
- 1 tablespoon minced garlic (about 3 cloves garlic)
- 1 tablespoon curry powder
- 1 bay leaf
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cloves
- 1 can diced tomatoes with their juices
- ¾ cup whole milk plain Greek yogurt at room temperature*
- ¾ cup water
- 2 cups frozen green peas, thawed
- Cooked brown rice for serving
- Chopped fresh cilantro for serving
*Make sure to choose a yogurt brand that suits your dietary preferences.
Gear Up: What to Grab
- Large skillet or Dutch oven: For sautéing the ingredients and simmering the curry.
- Cutting board and knife: To chop the vegetables and tofu.
- Measuring cups and spoons: For accurate ingredient measurements.
- Spatula or wooden spoon: To stir the curry and ensure even cooking.
- Serving bowls: For plating and enjoying your delicious Tofu Curry.
Method: Tofu Curry
Step 1: Prepare the Tofu
Start by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
Step 2: Sauté the Aromatics
In a large skillet or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 5-7 minutes. Stir in the minced ginger and garlic, cooking for an additional minute until fragrant.
Step 3: Add the Spices
Add the curry powder, ground cumin, ground coriander, cayenne pepper, and ground cloves to the skillet. Stir well to coat the onions and cook for another 1-2 minutes to toast the spices.
Step 4: Incorporate the Tofu
Add the pressed tofu cubes to the skillet, along with the tomato paste and low sodium soy sauce. Gently stir to combine, ensuring the tofu is well-coated with the spice mixture.
Step 5: Simmer the Sauce
Pour in the diced tomatoes (with their juices) and water. Toss in the bay leaf and kosher salt. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it simmer for about 15 minutes to allow the flavors to meld.
Step 6: Add the Greek Yogurt and Peas
Remove the bay leaf from the skillet. Stir in the Greek yogurt until well combined, creating a creamy sauce. Gently fold in the thawed green peas and cook for an additional 5 minutes.
Step 7: Serve
Taste the Tofu Curry and adjust the seasoning with additional soy sauce or salt if needed. Serve the curry hot over cooked brown rice and garnish with chopped fresh cilantro.
Allergy-Friendly Swaps
- Gluten-free: Use tamari in place of low sodium soy sauce.
- Dairy-free: Substitute Greek yogurt with coconut yogurt or a cashew cream for creaminess.
- Spice level adjustment: Reduce or omit cayenne pepper for a milder flavor.
- Vegetable addition: Feel free to add other vegetables such as bell peppers, carrots, or spinach for extra nutrition.
Slip-Ups to Skip
To ensure your Tofu Curry turns out perfect, here are some common pitfalls to avoid:
- Not pressing the tofu: Failing to remove excess moisture can lead to a soggy texture.
- Overcrowding the pan: If you add too much tofu at once, it may steam instead of brown.
- Skipping the spices: Don’t skip toasting the spices, as this step brings out their full flavor.
- Not adjusting seasoning: Always taste and adjust seasoning before serving for the best flavor.
Meal Prep & Storage Notes
This Tofu Curry is perfect for meal prep! Here are some tips for making it ahead:
- Make-ahead: You can prepare the curry a day in advance and store it in the refrigerator for up to 3 days.
- Freezing: The curry can be frozen for up to 2 months. Just be sure to cool it completely before transferring it to an airtight container.
- Reheating: When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop over low heat, adding a splash of water if necessary.
- Serving suggestion: Prepare your rice fresh when you’re ready to serve for the best texture.
Handy Q&A
Can I use other proteins instead of tofu?
Absolutely! You can substitute tofu with chickpeas, lentils, or even tempeh for a different texture and flavor profile.
Is this recipe spicy?
The spice level can be adjusted based on your preference. Reduce the cayenne pepper for a milder curry or leave it out entirely.
Can I make this Tofu Curry in advance?
Yes! This dish stores well in the fridge for a few days, making it perfect for meal prep. Just reheat and serve when you’re ready.
What can I serve with Tofu Curry?
This curry pairs wonderfully with cooked brown rice, quinoa, or even warm naan bread for a delightful meal.
Before You Go
Tofu Curry is a fantastic dish that showcases the versatility of tofu while being packed with flavors and nutrients. It’s simple enough for beginners and delicious enough to impress your guests. Whether you follow the recipe as is or make your modifications, you’re sure to enjoy every bite of this wholesome meal. Enjoy your cooking adventure, and don’t forget to share your Tofu Curry with friends and family!
Tofu Curry
Ingredients
Equipment
Method
- Start by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into 1-inch cubes.
- In a large skillet or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 5-7 minutes. Stir in the minced ginger and garlic, cooking for an additional minute until fragrant.
- Add the curry powder, ground cumin, ground coriander, cayenne pepper, and ground cloves to the skillet. Stir well to coat the onions and cook for another 1-2 minutes to toast the spices.
- Add the pressed tofu cubes to the skillet, along with the tomato paste and low sodium soy sauce. Gently stir to combine, ensuring the tofu is well-coated with the spice mixture.
- Pour in the diced tomatoes (with their juices) and water. Toss in the bay leaf and kosher salt. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it simmer for about 15 minutes to allow the flavors to meld.
- Remove the bay leaf from the skillet. Stir in the Greek yogurt until well combined, creating a creamy sauce. Gently fold in the thawed green peas and cook for an additional 5 minutes.
- Taste the Tofu Curry and adjust the seasoning with additional soy sauce or salt if needed. Serve the curry hot over cooked brown rice and garnish with chopped fresh cilantro.
Notes
- Meal prep this dish by making it a day ahead and storing in the refrigerator for up to 3 days.
- Freeze the curry for up to 2 months; cool completely before transferring to an airtight container.
- Reheat by thawing overnight in the refrigerator and warming on the stovetop with a splash of water.
