Best Vegan Curry with Tofu
This Easy Vegan Tofu Curry is a beginner-friendly recipe that brings bold, Indian-inspired flavors to your kitchen in just 40 minutes. With protein-packed tofu, tender cauliflower, vibrant spinach, and a creamy coconut milk base, it’s a wholesome yet indulgent meal perfect for busy weeknights.
Ingredients
For the Curry
- 2 tbsp avocado oil (or any neutral-flavored oil)
- 2 tsp cumin seeds
- 2 tsp mustard seeds (black or brown)
- 6 garlic cloves minced
- 2 inch piece of fresh ginger minced or grated
- 1-3 serrano peppers finely chopped (adjust for spice level)
- 1 ½ tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika (sweet or hot)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 15-20 dried curry leaves (or 8-10 fresh curry leaves)
- 1 (13.5 oz/400 mL) can full-fat coconut milk
- 1 (8 oz/227g) can tomato sauce
- 1 tbsp sugar (organic cane or coconut sugar)
- 1 small cauliflower head cut into small florets (about 450-500g)
- 1 ½ tsp kosher salt
- Black pepper, to taste
- 3 cups (45g) baby spinach chopped
- 2 tsp garam masala
- ½-1 tbsp freshly squeezed lemon juice
- 1 cup (16g) chopped cilantro (leaves and tender stems)
For the Tofu
- 1 (14 oz/400g) block of extra-firm tofu (frozen, then defrosted)
- 2 tsp sea salt (or 4 tsp Diamond Crystal kosher salt)
To Serve
- Cooked rice (white or brown) or flatbread of choice
Instructions
Prepare the Curry Base
- Heat oil in a large pan over medium-high heat. Once hot, add cumin and mustard seeds.Cook for about 45-60 seconds until the seeds pop and become aromatic. Add minced garlic, ginger, and serrano peppers.Stir frequently and cook for 90 seconds.Mix in the ground spices (coriander, turmeric, paprika, cinnamon, nutmeg) and curry leaves.Stir and cook for 30 seconds.Pour in the coconut milk, scraping the pan to lift any stuck bits.Add tomato sauce and sugar, then bring to a gentle simmer.Cook for 3 minutes.
Cook the Tofu
- Bring a pot of water to boil and add 2 tsp of sea salt.While waiting, press the defrosted tofu gently to remove excess water.Slice into ¾-inch cubes.Once the water boils, add the tofu cubes and boil for 2 minutes. Drain and set aside.
Simmer the Curry
- Add cauliflower florets, salt, and pepper to the curry. Stir well, cover, and simmer for 12-13 minutes, stirring occasionally, until the cauliflower is fork-tender.Stir in garam masala and chopped spinach.Cook until the spinach wilts, about 2 minutes.Add the boiled tofu to the pan, gently tossing it in the curry.Stir in lemon juice and cilantro for a fresh finish.
Notes
- Tofu Texture Tip: For the best results, use previously frozen and defrosted tofu. Freezing gives tofu a chewier, meatier texture and helps it soak up flavors better. If you forgot to freeze the tofu, you can still use fresh extra-firm tofu, but the texture won’t be as spongy.
- Adjust Spice Levels: To control the heat, start with one serrano pepper (seeds removed for milder flavor). Add more peppers or leave the seeds in for extra spice.
- Ingredient Swaps:
- Tofu Substitute: Use chickpeas (1 can, drained and rinsed) if you have a soy allergy or prefer a quicker option.
- Vegetables: Swap cauliflower with carrots, green beans, or leftover cabbage. Baby spinach can be replaced with kale or chard.
- Coconut Milk Alternative: Replace coconut milk with cashew cream for a creamy, nutty twist (see instructions above).
- Curry Leaves: Fresh curry leaves are more flavorful than dried ones, so reduce the amount by half if using fresh. If you can’t find curry leaves, you can omit them, though the flavor will differ slightly.
- Serving Suggestions: Serve with steamed rice, quinoa, or flatbreads like naan or chapati. For a low-carb option, pair with cauliflower rice.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.
- Make It Fancy: If you have extra time, try crispy breaded tofu for an elevated texture and flavor (instructions included in the recipe).
Tried this recipe?Let us know how it was!