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Homemade Tofu Curry recipe photo

Tofu Curry

This Tofu Curry is a flavor-packed, comforting dish perfect for weeknight dinners or cozy weekends!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 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 medium yellow onion (chopped, about 2 cups)
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon tomato paste
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 tablespoon curry powder
  • 1 leaf bay leaf
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon ground cloves
  • 1 can diced tomatoes with their juices
  • 0.75 cup whole milk plain Greek yogurt at room temperature
  • 0.75 cup water
  • 2 cups frozen green peas thawed
  • as needed cooked brown rice for serving
  • as needed chopped fresh cilantro for serving

Equipment

  • Large Skillet or Dutch Oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Serving bowls

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.