Tofu Eggplant Curry
User Reviews
5
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
201 kcal
-
Course
Main Course
-
Cuisine
Indian
Tofu Eggplant Curry
Report
Tofu Eggplant Curry combines firm tofu and baby eggplant coated with ginger-garlic paste, spices, and cornstarch before being pan-fried to a crisp. The curry sauce is made from cumin seeds, cardamom, bay leaves, cloves, onions, almond flour, shredded coconut, and tomato paste, enriched with non-dairy yogurt and water, creating a thick, aromatic gravy. This dish balances tender tofu and eggplant with a rich, spiced sauce that brings warmth and depth.
Description
In this Tofu Eggplant Curry, firm tofu pressed and torn into pieces is mixed with sliced baby eggplant and coated with a blend of ginger-garlic paste, Kashmiri chili powder (or paprika), salt, and cornstarch to create a crisp texture when cooked. The tofu and eggplant are pan-fried in neutral cooking oil until edges are crisped, then set aside.
The sauce is built by tempering cumin seeds, cardamom, bay leaves, and cloves in oil, followed by sautéed red onions combined with almond flour, shredded coconut, ginger-garlic paste, spices such as cayenne and coriander, and tomato paste. The mixture is finished with non-dairy yogurt and water to form a creamy curry base. The crispy tofu and eggplant are added back into the sauce to absorb the flavors.
This curry offers a balance of textures, from the tender, spiced sauce to the crisped tofu and soft eggplant. The use of almond flour and coconut adds richness without dairy, and the combination of gentle heat and aromatic spices results in a satisfying vegetarian main course.
Using Japanese or baby eggplant is recommended for their tender skins. To accommodate dietary needs, almond flour can be omitted for a nut-free version, and alternatives to soy-based tofu can be used for soy-free variations.
Share:
Ingredients
For the tofu and the eggplant:
- 7 ounces firm tofu pressed for at least 15 minutes and then torn into bite-sized pieces, or extra firm tofu
- 2 cups eggplant baby eggplant preferred, sliced
- 1 tablespoon ginger-garlic paste or 3 cloves of garlic, minced and 1/2” piece of ginger, minced
- 1 teaspoon kashmiri chili powder or use paprika
- 1/2 teaspoon salt
- 2 tablespoons cornstarch or other starch
- 1 teaspoon neutral cooking oil generic cooking oil
For the sauce:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1 black cardamom broken open, or use green cardamom, pod
- 2 bay leaf
- 2 clove whole
- 1 1/2 cups onion Red onion, chopped small, chopped
- 1/2 teaspoon salt
- 2 tablespoons almond flour
- 2 tablespoons coconut shredded
- 2 tablespoons ginger-garlic paste , or 5 cloves of garlic minced, 1 inch ginger minced
- 1/2 teaspoon cayenne pepper or Indian chili powder
- 1 tablespoon ground coriander
- 2 tablespoons tomato paste
- 1/4 cup Non-Dairy yogurt or used non-dairy cream of choice
- 1 1/2 cups of water
For garnish:
- cilantro
- lime juice
Instructions
- Crisp up Tofu and eggplant: Press and tear up the tofu, if you haven't already, and set it aside. Also slice the eggplant, if you haven't already. No need to peel the eggplant, if you're using the smaller or the Japanese variety. If it's a larger eggplant, then peel and slice it.
- Add the tofu and eggplant to a bowl, then add the ginger-garlic paste and toss to coat. If you’re using minced ginger and garlic, add that and also add in 1/2 a teaspoon or more of lime juice to help wet the tofu and eggplant. Then mix the spices and cornstarch in a small bowl and sprinkle that all over. toss well to coat.
- Heat a large skillet over medium-high heat. Add the oil, and once the oil is hot drop the tofu and eggplant mixture evenly all over the skillet. Cook on one side for 2 to 4 minutes, then flip and cook the other side. Stir occasionally to make sure that none of the pieces are getting too brown. Once the eggplant is crisped up on most of the edges, remove the tofu and eggplant from the skillet and set it aside. This whole step can take anywhere from 8 to 12 minutes.
- Make the sauce: Heat another teaspoon of oil in the same skillet over medium heat. Once the oil is hot, add the cumin seeds and mix for a few seconds. Then, mix in the rest of the whole spices. Continue to cook until the cumin seeds and the black cardamom are fragrant.
- Add the onion and the salt into the pan. Mix and cook until the onion is golden, stirring occasionally, 6 to 8 minutes.
- Add in the almond flour, shredded coconut, ginger-garlic paste, cayenne, and coriander. Mix and press and to break down any almond flour lumps as well as to mix the ginger-garlic paste. Cook for a minute or two to roast the almond flour and shredded coconut, then add in the tomato paste and yogurt. Mix the tomato paste in, adding in a few tablespoons of water, if needed, to help the tomato paste mix in.
- Add in the rest of the water, mix really well, and cover the skillet with the lid. Bring the sauce to a good boil, then reduce the heat to medium-low and simmer for another 5 minutes.
- Open the lid, taste and adjust salt and flavor. I usually add another bit of salt at this point. If the sauce is too thick, you can add in more water or some non-dairy milk. Then, fold in the tofu and eggplant. (I usually fold in about two thirds of the tofu and eggplant, then put the rest of the tofu and eggplant on top of the sauce for serving. It also looks great this way!) Simmer for a minute, then switch off the heat.
- Let the dish sit for another 2 to 3 minutes for the flavors to meld and the sauce to infuse some of the tofu and eggplant. Garnish with cilantro and lime juice and serve with naan, flatbread, or rice.
- You can also add this to wraps or make a naan pizza. To make the naan pizza, stick the tofu eggplant curry on a pizza crust or naan, top it with some cheese, and broil for a few minutes just to melt and brown the cheese a bit.
- Store refrigerated for upto 3 days, freeze for upto 2 months.
Notes
- Japanese or baby eggplants are preferable for tenderness and flavor in this curry.
- To make the recipe nut-free, omit almond flour and use a nut-free non-dairy yogurt alternative.
- For a soy-free version, substitute chickpea or pumpkin seed tofu, soy-free tempeh, or cooked chickpeas, and use a soy-free non-dairy yogurt.
- The dish is naturally gluten-free.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Sodium
672mg
(28%)
Potassium
486mg
(10%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
409IU
(8%)
Vitamin C
11mg
(12%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 672mg | 28% |
| Potassium | 486mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
Other Recipes
You'll Also Love
