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Tofu Eggplant Curry
5 from 24 votes

Tofu Eggplant Curry

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.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4
Calories: 201 kcal
Course: Main Course
Cuisine: Indian

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:
  • lime juice
  • cilantro

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the onion and the salt into the pan. Mix and cook until the onion is golden, stirring occasionally, 6 to 8 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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: 4 Serving

Amount Per Serving

Calories 201

% 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.