This hearty tofu curry recipe is filled with the goodness of sweet potatoes, spinach and chickpeas.
Filled with the goodness of sweet potatoes, spinach and chickpeas this hearty tofu curry is cooked in a coconut sauce gently spiced with fragrant garam masala.
This is a quick and easy recipe that the whole family can enjoy together. To give the tofu some extra bite, it is fried in oil first.
I like to serve this tofu curry with rice and some flatbread or naan bread. My favourite toppings are fresh coriander, cashew nuts and some red chilli for extra heat.
What tofu can you use for this recipe?
To make this dish, you will need a 400g / 14oz block of firm plain tofu (extra-firm will work too). Most plain tofu blocks are packed with water and need to be drained first.
Pressing the tofu block for around 15 minutes will enable you to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
If you are cooking tofu often, a tofu press is a practical kitchen gadget to have. My first tofu pressing experience involved a plate, a chopping board and a kettle filled with water. A precarious game of Jenga that of course ended up in disaster when it all came crashing down. You can find more information here about which tofu press I use.
This tofu curry recipe is a delicious and healthy dish that is perfect for those who are looking for a nutritious meal. Tofu is a great source of protein and is low in fat, making it an ideal ingredient for a healthy curry. When combined with a variety of vegetables and spices, tofu curry becomes a flavorful and satisfying meal that is both nutritious and delicious. Whether you are a vegetarian or simply looking for a healthy meal option, tofu curry is a great choice.
Did you know that tofu was first used in Chinese cooking over 2000 years ago and boasts an impressive nutritional value, being high in protein + calcium and low in fat + sodium and iron? An indispensable ingredient of vegetarian and vegan cuisines, tofu recipes are as diverse as the different types of tofu available.
How to make this tofu curry
As I have just explained you will need to press the tofu first. You can use that time to start making the curry.
The base of this curry is made from onion, garlic, ginger, tomatoes and spices gently fried in oil. For spices, I have used garam masala, cumin, turmeric and cinnamon. I love the flavour of garam masala. However, if you do not have any you can substitute it with some mild curry powder.
The sweet potatoes are then added to the saucepan and cooked in coconut milk and vegetable stock until cooked. This takes around 15 minutes.
While the curry is cooking, cut the drained tofu into 1.5cm / 0.6 inches dice. Heat 2 Tbsp of vegetable oil in a frying pan and gently fry the tofu until golden all over. When done, transfer to a plate lined with some kitchen towel that will absorb any extra oil.
The spinach, chickpeas and tofu are then added to the saucepan. I like to add 1/2 tsp of garam masala at the end to enhance the flavours of this curry. A simple seasoning of lemon and salt will add a final touch.
Can you freeze this tofu curry?
If you want to freeze this tofu curry, make sure to let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to three months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
Here are more tofu recipes you may like to try:
- STIR-FRIED CAULIFLOWER RICE WITH STICKY TOFU [VEGAN]
- CRISPY SESAME TOFU [VEGAN]
- JAMAICAN TOFU SCRAMBLE [VEGAN]
- THE “NO-EGG” VEGAN EGG SANDWICH
I hope you enjoy this tofu curry recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Tofu Curry
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g block of firm tofu
- 500 g sweet potatoes
- 250 g tomatoes
- 4 Tbsp vegetable oil
- 1 onion
- 3 cloves garlic
- 1 Tbsp freshly grated ginger
- 1 Tbsp garam masala
- 1 tsp turmeric
- 2 tsp cumin
- 1/2 tsp ground cinnamon
- 400 ml can coconut milk
- 250 ml vegetable stock
- 1 generous handful spinach
- 400 g can chickpeas
- ½ tsp garam masala
- lemon juice to taste
- salt
TOPPINGS
- fresh coriander
- red chillis
- cashews nuts
Instructions
- Press the tofu for around 15 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.
- While you are pressing the tofu, you can start making the curry.
- Peel and chop the sweet potatoes in 1.5cm / 0.6 inches dice. Dice the tomatoes.
- Heat 2 Tbsp of vegetable oil in a large casserole pot. Add the finely chopped onion, minced garlic and grated ginger. Fry gently for a couple of minutes until the onion starts to soften. Add the diced tomatoes and carry cooking for a couple of minutes.
- Stir the garam masala, cumin, turmeric and cinnamon into the saucepan.
- Add the chopped sweet potatoes, coconut milk and vegetable stock. Bring to the boil, then lower the heat to medium and carry on cooking uncovered for around 15mins until the sweet potatoes are cooked.
- While the curry is cooking, cut the drained tofu into 1.5cm / 0.6 inches dice. Heat 2 Tbsp of vegetable oil in a frying pan and gently fry the tofu until golden all over. Season with a sprinkle of salt. When done, transfer to a plate lined with some kitchen towel that will absorb any extra oil.
- Stir the spinach into the curry and cook until wilted. Add the drained chickpeas and fried tofu. Add ½ tsp garam masala and cook for a couple of minutes.
- Season to taste with lemon juice and salt.
- Serve topped with fresh coriander, cashew nuts and red chilli.
Nutrition
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