This Indian tofu curry is a simple, flavorful curry made with protein-rich tofu, tender potatoes, onions, tomatoes, ginger, garlic, and warming Indian spices. You’ll simmer everything together until the potatoes are tender and the tofu soaks up the rich tomato masala. Grab the rice or naan and get ready to dig in!
This easy tofu curry recipe makes perfect one-pot weeknight dinner. It uses inexpensive ingredients and makes a satisfying vegan and gluten-free meal.
If you love cooking with tofu, I have a range of different recipes. Green Curry Tofu, Smoked Tofu, Thai Red Curry with Tofu, Chipotle Tofu Sofritas and Tofu scramble are all delicious and full of plant protein recipes.
Why You’ll Love This Indian Tofu Curry
There are plenty of reasons to keep this Indian tofu recipe in your regular dinner rotation.
- High-protein vegetarian meal: Tofu adds a substantial source of plant-based protein.
- Budget-friendly: Tofu, potatoes, onions, and tomatoes are inexpensive pantry staples.
- Simple ingredients: You don't need a long list of specialty ingredients.
- One-pan recipe: The curry cooks together in a single skillet or pot.
- Naturally vegan: Use a plant-based tofu and check your packaged ingredients.
- Meal-prep friendly: The flavors develop nicely as the curry rests.
This recipe is also a delicious way to turn a basic block of tofu into a comforting Indian-style dinner.
Ingredients
Tofu: Use firm or extra-firm tofu so the cubes hold their shape while simmering. Pat the tofu dry before cooking.
Potatoes: Diced potatoes make this curry hearty and filling. Cut them into similar-sized pieces so they cook evenly.
Onion and tomato: These create the flavorful base of the curry. Cooking the onion until lightly golden adds extra depth.
Ginger and garlic: Fresh minced ginger and garlic give the curry its classic aromatic flavor.
Cumin seeds: Tempering cumin seeds in hot oil releases their earthy aroma and creates a flavorful foundation.
Bay leaf: One bay leaf adds subtle warmth to the curry.
Turmeric, red chili powder, and garam masala: This simple combination gives the curry its golden color, gentle heat, and warming Indian spice flavor.
How to Make Indian Tofu Curry
Start by pressing or patting the tofu dry. Cut it into bite-sized cubes. You can lightly pan-fry the tofu in a little oil until the edges turn golden. You can also air-fry tofu pieces in air fryer at 325f for 7-10 minutes. This step is optional, but it gives the tofu a firmer texture and helps it hold together in the curry.
Heat oil in a large skillet or Dutch oven. Add the cumin seeds and bay leaf and let them sizzle for a few seconds. Add the chopped onion and cook until it becomes soft and lightly golden.
Add the minced ginger and garlic. Sauté for about a minute until fragrant.
Next, add the chopped tomatoes, turmeric and red chili powder and garam masala. Cook until the tomatoes soften and the mixture becomes thick and saucy. Cooking the tomato masala well is an important step because it builds the flavor of the curry.
Add the diced potatoes and enough water to create a curry gravy. Cover and simmer until the potatoes are almost tender.
Add the tofu cubes and gently stir them into the sauce. Cover and cook until the potatoes are completely tender and the tofu has absorbed some of the flavorful tomato masala.
To finish, adjust the salt and chili powder to taste. Let the curry rest for a couple of minutes before serving. Garnish with chopped cilantro, kasuri methi and fresh lemon juice before serving.
What to Serve with Tofu Curry
Serve this Indian tofu potato curry with steamed basmati rice, jeera rice, or peas pulao, roti, naan, or chapati. A simple cucumber salad or sliced onions makes an easy fresh side. I typically add a masala papad, sweet lemon pickle and masala chaas to make it a complete meal.
Easy Variations
Want to change things up? Add frozen peas, spinach, bell peppers, or cauliflower to the curry. You can also adjust the red chili powder depending on how spicy you like your food.
For a creamier tofu curry, add a splash of coconut milk toward the end of cooking. For a thicker curry, simply simmer uncovered for a few extra minutes.
Storage and Reheating
Storage: Let the Indian tofu curry cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. You can also freeze the curry for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the curry on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened. You can also microwave individual portions for 2–3 minutes, stirring halfway through, until heated through.
For meal prep, divide the cooled curry into containers and refrigerate. The leftovers make an easy lunch or dinner for busy days.
This easy Indian tofu curry proves that inexpensive ingredients can make a flavorful, satisfying, high-protein meal. It is comforting, filling, and simple enough to make on a busy weeknight.
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📖 Recipe
Indian Tofu Curry Recipe – Easy, High-Protein Curry
Equipment
Ingredients
- 1 (14oz) firm or extra-firm tofu cut into bite-sized cubes
- 2 medium potatoes peeled and diced
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro, lemon juice and kasuri methi optional for garnish
Instructions
- Pat the tofu dry and cut it into bite-sized cubes. For firmer tofu, lightly pan-fry the cubes in a little oil until golden or air fry tofu nuggets at 325f for 10 minutes. Set aside.
How to Make Tofu Curry On Stove Top
- Heat oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and bay leaf. Let them sizzle for a few seconds. Add chopped onion and sauté until soft and lightly golden.
- Stir in minced ginger and garlic. Cook for 1 minute until fragrant. Add chopped tomatoes, turmeric, red chili powder, garam masala and salt. Cook until the tomatoes soften and the mixture becomes thick and saucy.
- Add diced potatoes and water. Cover and simmer for 10–12 minutes, or until the potatoes are almost tender.
- Gently add the tofu cubes and stir to coat them with the masala. Cover and cook for another 5–7 minutes, until the potatoes are completely tender.
- Garnish with fresh cilantro, kasuri methi and lemon juice and serve hot with basmati rice, roti, chapati, or naan. Serve warm.
Instant Pot Instructions
- Set the Instant Pot to Sauté and heat the oil. Add cumin seeds and bay leaf, followed by onion, ginger, and garlic, and sauté until fragrant. Add tomatoes, spices, potatoes, tofu, and water. Seal and cook on High Pressure for 5 minutes, followed by a 5-minute natural pressure release. Mix well. Garnish with fresh cilantro, kasuri methi and lemon juice and serve hot with basmati rice, roti, chapati, or naan. Serve warm.
Notes
Nutrition
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