Indian Tofu Curry Recipe – Easy, High-Protein Curry
This easy Indian tofu curry is a flavorful high-protein meal made with tofu, potatoes, tomatoes, ginger, garlic, and warming Indian spices.
Servings: 6
Calories: 120kcal
Cost: $5
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
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.
Nutrition
Serving: 1cup | Calories: 120kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Fiber: 2g | Vitamin A: 395IU | Vitamin C: 12mg | Calcium: 23mg