4.9 from 52 votes
Tofu Curry
Tofu Curry features crispy pan-fried tofu cubes coated in seasoned cornstarch, simmered in a spiced tomato sauce with garlic, onions, cumin, garam masala, turmeric, and cayenne. The addition of fresh spinach at the end adds color and a tender vegetable element to this hearty, flavorful curry. The tofu's crispy exterior contrasts with the rich, mildly spiced sauce, creating a satisfying vegetarian main dish that pairs well with rice.
Prep Time
3 mins
Cook Time
17 mins
Total Time
20 mins
Servings:
4
Calories:
198 kcal
Course:
Dinner
Cuisine:
Indian, Vegan
Ingredients
- 14 oz tofu firm, 400g drained weight
- 1 tablespoon cornstarch or cornflour
- salt
- black pepper
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 onion diced
- 2 cloves garlic chopped
- 2 teaspoon cumin ground
- 2 teaspoon garam masala
- 1 teaspoon Turmeric ground
- ½ teaspoon cayenne pepper or to taste
- 15 oz chopped tomatoes 400g can
- ½ cup water 100ml
- 2 handfuls spinach
Instructions
- Drain the tofu and pat dry with a tea towel to remove excess moisture. Cut into bite sized cubes. Add the cornstarch/cornflour to a small bowl along with salt and pepper. Gently toss the tofu in the bowl to coat.
- Heat 1 tablespoon of the oil in a frying pan over a medium/high heat and fry the tofu until golden on all sides, about 5 minutes, turning halfway through. The cornflour/cornstarch absorbs moisture and gets the tofu nice and crispy. Set aside.
- Heat the remaining 1 tablespoon of oil in the pan over a medium heat. Add the onion and cook for 5 minutes or until soft but not browned.
- Add the garlic, cumin, garam masala, turmeric and cayenne and cook for a further minute, stirring.
- Stir in the tomatoes and water, bring to the boil and simmer for 5 minutes. Taste and season with salt and pepper, and add more cayenne if you want it hotter.
- Stir in the spinach to wilt, then gently stir in the fried tofu (or to keep the tofu really crispy, just set it on the top). Serve with rice, naan etc..
Cup of Yum
Notes
- Thoroughly dry the tofu before frying to help it crisp up well.
- Adjust the cayenne pepper amount to control the curry's heat level.
- Fresh, high-quality spices enhance the sauce's flavor.
- Do not overcrowd the pan when frying tofu to maintain crispiness.
- Add spinach at the end to keep it vibrant and tender.
Nutrition Information
Calories
198kcal
(10%)
Carbohydrates
13g
(4%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Sodium
172mg
(7%)
Potassium
365mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1648IU
(33%)
Vitamin C
17mg
(19%)
Calcium
192mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 172mg | 7% |
| Potassium | 365mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1648IU | 33% |
| Vitamin C | 17mg | 19% |
| Calcium | 192mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.