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Vegan Curry with Tofu
5 from 457 votes

Vegan Curry with Tofu

This vegan curry uses a blend of spices like cumin, coriander, turmeric, and garam masala combined with coconut milk and tomato sauce to create a flavorful sauce. It features cauliflower florets and extra-firm tofu, previously frozen to improve texture, simmered until tender and infused with spices. Fresh ingredients such as garlic, ginger, and serrano peppers add depth and heat, while spinach and cilantro finish the dish. Served over rice or with flatbread, it makes a wholesome plant-based meal with layers of warm, spiced flavors and varied textures.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 393 kcal
Course: Dinner
Cuisine: Indian

Ingredients

Curry
  • 2 tablespoons avocado oil or neutral-flavored oil of choice
  • 2 teaspoons cumin seeds
  • 2 teaspoons black mustard seeds (can sub brown mustard seeds)
  • 6 cloves garlic minced
  • 2- inch piece ginger minced or grated, fresh
  • 1 to 3 Serrano pepper diced
  • 1 1/2 teaspoons Coriander
  • 1 teaspoon Turmeric ground
  • 1 teaspoon sweet paprika or hot paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg freshly grated or ground
  • 15 to 20 curry leaves dried
  • 1 (13.5-ounce/400 mL) coconut milk can, full-fat
  • 1 (8-ounce/227g) tomato sauce canned
  • 1 tablespoon organic cane sugar or coconut sugar
  • 1 cauliflower cut into small florets (450 to 500g florets, small head
  • 1 1/2 teaspoons kosher salt
  • black pepper freshly cracked, to taste
  • 1 (14-ounce/400g) extra-firm tofu block, previously frozen and defrosted
  • 2 teaspoons salt or 4 tsp Diamond Crystal kosher salt, sea salt
  • 2 teaspoons garam masala
  • 3 cups (45g) spinach baby, chopped
  • ½ to 1 tablespoon lemon juice freshly squeezed
  • 1 cup (16g) cilantro leaves and tender stems, chopped
For Serving
  • white rice or brown rice or flatbread of choice, cooked

Instructions

    Cup of Yum
  1. Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until popping and cumin seeds start to turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently*. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds.*Note: If using a stainless steel pan, this might stick, so arm power and stir almost constantly; add a splash or two of water as needed.
  2. Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
  3. Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.
  4. While the cauliflower is simmering, prep the tofu. Bring a large pot of water to a boil. Drain the defrosted tofu. Holding it over the sink, squeeze out as much excess water as you can without squishing or breaking it apart. You may want to wrap it in a dish towel, as it can get cold. Slice tofu vertically into 4 slabs. Take a few paper towels or clean dish towel and gently press down on the tofu slabs to remove more water. Slice each slab in half, lengthwise, so you have 8 vertical slabs. From there, chop the tofu into ¾-inch cubes (about 48 cubes for a 14-ounce block).
  5. Boil the tofu. Once the water is boiling, add 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt). Use a slotted spoon or spider tool to lower the tofu into the boiling water. Once the water comes back to a boil, boil the tofu for 2 minutes. Scoop out the tofu using the slotted spoon and drain well.
  6. Assemble. When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted. Nestle the boiled tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with flatbread (but keep leftovers separate from rice, or the rice will eat up all the sauce).

Notes

  • Freeze and thaw extra-firm tofu before cooking to improve its texture to be chewier and spongier.
  • Adjust serrano peppers for heat: remove membranes for milder heat or include them for spicier curry.
  • Use fresh curry leaves if available; reduce quantity by half compared to dried leaves for stronger flavor.
  • Stir frequently during the initial spice tempering to prevent sticking; add a splash of water if necessary.

Nutrition Information

Calories 393kcal (20%) Carbohydrates 22g (7%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 7g (35%) Sodium 1311mg (55%) Potassium 1194mg (25%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 7082IU (142%) Vitamin C 88mg (98%) Calcium 213mg (21%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 393

% Daily Value*

Calories 393kcal 20%
Carbohydrates 22g 7%
Protein 17g 34%
Fat 28g 43%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Sodium 1311mg 55%
Potassium 1194mg 25%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 7082IU 142%
Vitamin C 88mg 98%
Calcium 213mg 21%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.