It’s always great to have a curry recipe in your back pocket, and this Vegan Curry with Tofu features gourmet Indian flavors but comes together in about 40 minutes, making it the perfect weeknight but fancy meal.
It’s indulgent yet made with protein-packed tofu, nutrient-dense cauliflower and spinach, and antioxidant-rich spices.
Thanks to a couple of tricks, the tofu has a remarkably chewy texture but is super quick to make. If you’ve got some extra time, you can try the buttermilk breaded pan-fried tofu, but whichever version you make, you’re guaranteed a delicious but nourishing restaurant-quality meal.
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Crispy tofu option
5. Tips for making this recipe
6. Frequently Asked Questions
7. Video: How to make this recipe
8. Recipe Card with Notes
Why this recipe works
Gourmet Indian flavors made easy
Indian cooking can be intimidating, and some dishes like Dal Makhani are a true labor of love. But it is possible to achieve gourmet Indian flavors with less effort and time, and that’s where this Vegan Curry with Tofu comes in.
It’s not an authentic dish (I made it up), but it does have authentic-tasting Indian flavors thanks to the combination of spices + cooking techniques used.
It fuses earthy and warm spices (cumin seeds and turmeric) with pungent spices (curry leaves and mustard seeds) as well as subtly sweet spices (cinnamon and nutmeg), all bloomed in oil to release maximal flavor from the spices.
A trio of ginger, garlic, and green chiles make up the classic aromatic base while keeping the prep and cook time minimal, while tomato sauce stands in the place of fresh tomatoes to add the requisite tang with zero prep time.
The result is a well-balanced, full-flavored curry in a hurry.
Tofu made exciting
This recipe uses two techniques for making tofu exciting without adding tons of additional prep or cook time.
First, I use previously frozen and defrosted tofu. Freezing changes tofu’s molecular structure, making it spongier, bouncier, and more porous. This, in turn, makes the tofu chewier when you cook it.
Second, the tofu is boiled in generously salted water for 2 minutes. This makes the tofu even chewier, while the salt seasons the tofu from within.
Indulgent but nutritious
This vegan curry is a complete meal, particularly when served with rice or flatbread. It’s protein-packed thanks to tofu and fiber-packed from cauliflower and spinach. And the fat from the coconut milk not only gives the curry the luxe creaminess any curry should have, but also helps you stay full.
Plus, it’s chockfull of nutrient-rich spices and aromatics, including curry leaves, turmeric, ginger, and garlic.
Ingredient notes
Extra-firm tofu. Tofu is a great source of protein, and here, it adds a chewy, spongy bite to each spoon of this curry.
Substitute: If you have a soy allergy, use 1 (15-ounce/425g) can of chickpeas. Add it when you add the cauliflower.
Indian aromatics. This recipe starts with the holy trinity of many Indian recipes: garlic, ginger, and green chile peppers.
Substitute: If you can’t find serrano peppers, use jalapeños (slightly less spicy).
Tip: If you have extra time, dice a small or medium yellow onion. Add that after the cumin and mustard seeds and cook until softened and starting to turn golden. Then add the garlic, ginger, and chiles. This will add even more flavor!
Whole and ground spices. Most of my favorite Indian recipes feature an artful layering of both whole and ground spices. Here, the curry starts off with earthy, warm cumin seeds and bouncy, pungent mustard seeds.
Then, a mixture of ground spices and curry leaves are added. This mixture adds so much fantastic flavor to this weeknight curry.
Tip: Check out the FAQ section on where to buy these whole spices.
Flavor boost tip: If you’re going to an Indian grocery store, look for fresh curry leaves, which are even more flavorful than the dried ones (use half the amount of fresh leaves).
Cauliflower & baby spinach. Veggies make this Indian-inspired vegan curry a complete meal! Feel free to sub cauliflower with carrots or leftover cabbage; or swap baby spinach with baby kale.
Tomato sauce. Fresh tomatoes are often added to Indian dishes for tang and acidity. To keep the prep and cook time quick without sacrificing too much flavor, I use tomato sauce instead.
Coconut milk. Full-fat canned coconut milk brings a rich mouthfeel and consistency to this curry.
Substitute: If allergic to coconut or you can’t have it, I recommend making a homemade cashew cream. This will make it taste even better(!) but does require extra work.
How to sub coconut milk with cashew cream: Soak 3/4 cup (105g) raw cashews overnight, or quick soak: cover with water and boil on the stove for 15 minutes. Drain.
Add cashews to a high-powered blender with 1 cup (240 mL) water, a pinch of salt, and a few squeezes of lemon juice. Blend on high until totally smooth and creamy.
Step-by-step instructions
Make the curry
Heat the oil in a large sauté pan over medium-high heat. Add the cumin and black mustard seeds. Shake the pan or stir frequently, 45-60 seconds.
Add the garlic, ginger, and serrano peppers. Cook for 90 seconds, stirring frequently.
Add in the ground spices—turmeric, coriander, paprika, nutmeg, and cinnamon—and curry leaves. Cook for 30 seconds, stirring frequently.
Pour in the coconut milk, scraping up any browned bits. Add the tomato sauce and sugar.
Stir to combine and rapidly simmer for 3 minutes. Add the cauliflower florets, salt, and pepper, and spoon the curry over the florets. Simmer, covered, for 12-13 minutes, stirring occasionally, until cauliflower is fork-tender.
Cook the tofu
While the curry is simmering, boil the cubed tofu in a pot of generously salted water for 2 minutes. Drain well.
Note: if you want to make the crispy tofu option, the step-by-step instructions are in the next section.
When the cauliflower is fork-tender, add in the chopped spinach and garam masala to the curry.
Once the spinach is wilted, nestle in the cooked tofu and add cilantro and lemon juice.
Stir to coat the tofu, then take off the heat.
Can I use crispy tofu in this recipe?
Yes! If you have a little extra time and want to take this curry to the next level, make the crispy pan-fried tofu instead of the boiled tofu.
Order of operations: Batter the tofu before starting on the curry. Once you’ve added the cauliflower to the curry, start cooking the tofu.
Stir together the lemon juice and plant milk. Combine the ingredients for the breading in a bowl. Chop your defrosted tofu into 3/4″ (2 cm) cubes.
Pour the buttermilk over the tofu and carefully toss to coat with a spatula.
Working in batches, use a slotted spoon to shake off excess milk from the tofu and transfer it to the breading and coat thoroughly. Set aside the breaded tofu on a large plate.
Repeat this process until all the tofu is coated.
Heat the oil in a large nonstick frying pan over medium-high heat. Add the tofu in a single layer and cook for 10-12 minutes, flipping the cubes occasionally, until deeply golden brown.
Add the fried tofu to the finished curry, along with the cilantro and lemon juice, and toss gently.
Tips for making this vegan curry
Use previously frozen and defrosted tofu.
In this recipe, freezing the tofu and then boiling it in salt water makes it almost reminiscent of chicken! Previously frozen tofu is also better able to absorb other flavors, so the tofu takes on more flavor from the curry.
Plus, freezing tofu is super easy. Check out the FAQ section below for instructions on how to freeze tofu.
That said, if the timing doesn’t work out or you forgot to freeze some tofu, it’s still tasty with regular tofu; the texture isn’t as chewy though.
Adjust the spice level to your tolerance.
The curry calls for 1 to 3 serrano peppers. For a mild heat, use just one pepper and remove the membranes. For a moderate heat, use one pepper but keep the seeds in. Want it spicy? Use 2 peppers (or for spicy!, use 3 peppers).
Cut the cauliflower florets small.
This ensures they get tender fairly quickly (12 minutes) and almost melt into the curry.
Multitask.
First, bring the water to a boil for your tofu and prep your curry ingredients. While the curry is simmering, do a couple things: (1) prep the tofu (remove some excess water + slice into cubes), (2) boil the tofu in the salted water, and (3) prep final ingredients (chop spinach and cilantro).
Remove excess buttermilk when breading the tofu.
If you’re making the crispy tofu option, use a slotted spoon to transfer the tofu from the buttermilk to the breading, getting rid of excess milk before adding it to the breading. If you skip this step, the breading can get too wet and crumbly, making it difficult to adhere to the tofu.
Frequently Asked Questions
To freeze tofu: Either (a) stick your block of tofu (still in the packaging) in the freezer for 8 hours, or longer (most convenient); OR (b) unpackage the tofu, and transfer the tofu + its water to a freezer-safe bag or container and freeze (best texture).
To defrost tofu, you have a few options:
1) Leave it in the fridge. It will take 1-2 days to defrost, depending on how long you froze the tofu.
2) Defrost on the countertop for up to 2 hours, then return to the fridge to continue thawing. When thawing on the countertop, you can also leave the tofu in a bowl or pan of warm water to speed things up.
3) Defrost in the microwave (if short on time). Run the tofu under water until you can slide it out of its packaging. Then place it in a shallow bowl and microwave on high in 1- or 2-minute intervals until thawed (might take 8-12 minutes).
Both versions are delicious, but the crispy-pan fried tofu makes this curry even better. It adds more textural dimension, as well as additional flavor from its spiced breading. But, it takes an extra 25ish minutes, so for most weeknight dinners, I’d make the boiled tofu version.
If it’s the weekend or you have some extra time, give the crispy pan-fried version a try (photo below). 
Rice! Traditionally, Indian curries are served over white basmati rice, but it’s also great over brown rice. This would also go great with some vegan naan if you have extra time.
If the curry is spicy for you, serve with a dollop of vegan yogurt on top.
Sure! You can increase the amount of baby spinach and/or sauté a couple carrots after toasting the cumin and mustard seeds.
The mustard seeds and curry leaves really make this dish. They release an exquisite aroma and flavor when briefly toasted in oil.
You can find both at Indian grocery stores, spice shops, and online at Amazon or Kalyustan’s. Both will stay good in your pantry for quite awhile.
If you can’t get curry leaves, just omit them because there’s no flavor substitute. You could, however, add a teaspoon of Madras curry powder for extra flavor.
Yes, as long as you make the boiled tofu option.
The crispy tofu option contains panko bread crumbs, though you can replace them with gluten-free panko. Or, you can use a crunchy cereal like crispy rice cereal or corn flakes and crush them in a food processor or by hand.
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
This curry, like many curries, thickens after resting. I like to reheat it in a saucepan over medium heat, adding a few splashes of plant-based milk to thin it out a bit and stirring until warmed through. Any unsweetened plant-based milk is fine.
You can freeze this curry, though the texture will be a little different. When reheating, add a few splashes of plant-based milk to add more moisture and finish with some fresh lemon juice.
More Delicious Indian-Inspired Recipes
- Red Lentil Curry
- Tandoori Chickpea Stuffed Sweet Potatoes
- Braised Indian Chickpea Stew
- Pumpkin Curry with Tofu
Video: How to make tofu curry
Tofu Curry, my go-to weeknight dinner
If you love this Vegan Curry with Tofu, please give it a rating and review below! And of course, tag me with your remakes on Instagram!
Vegan Curry with Tofu
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 fresh ginger, minced or grated
- 1 to 3 serrano peppers, diced*
- 1 1/2 teaspoons coriander
- 1 teaspoon ground turmeric
- 1 teaspoon sweet or hot paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated (or ground) nutmeg
- 15 to 20 dried curry leaves**
- 1 (13.5-ounce/400 mL) can full-fat coconut milk
- 1 (8-ounce/227g) can tomato sauce
- 1 tablespoon organic cane sugar or coconut sugar
- 1 small cauliflower head, cut into small florets (450 to 500g florets)
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted****
- 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt)
- 2 teaspoons garam masala
- 3 cups (45g) baby spinach, chopped
- ½ to 1 tablespoon freshly squeezed lemon juice
- 1 cup (16g) cilantro leaves and tender stems, chopped
For Serving
- Cooked white or brown rice, or flatbread of choice
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
Crispy Pan-Fried Tofu
Ingredients
- 1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted*
- 1/2 cup (120 mL) plant-based milk of choice
- 1 teaspoon lemon juice or apple cider vinegar
- 1/4 cup (30g) arrowroot powder**
- 1/4 cup (17g) panko bread crumbs***
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/4 teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 2 tablespoons avocado oil or neutral-flavored oil of choice
Instructions
- Drain the defrosted tofu and press it for 10-15 minutes. You can use a tofu press, or wrap the tofu in towels and weigh it down with something heavy (cast iron skillet, your heaviest cookbook with a few cans of beans on top, etc.). Once pressed, slice tofu vertically into 4 slabs, then slice each slab in half, lengthwise, so you have 8 slabs. From there, chop the tofu into ¾-inch cubes (about 48 cubes for a 14-ounce block).
- In a measuring cup or small bowl, whisk together the plant milk and lemon juice. In a shallow bowl, combine arrowroot, panko, nutritional yeast, onion powder, turmeric, cayenne, salt, and several cracks of black. Set an empty large plate next to these bowls.
- Pour the milk over the tofu and carefully toss to coat with a spatula. Working in batches, use a slotted spoon to shake off excess milk from the tofu**** and transfer the tofu to the breading and coat thoroughly. Set aside the breaded tofu on the large plate.
- Heat the oil in a 12-inch nonstick frying pan over medium-high heat. Wait a few minutes for the oil to get hot. Then arrange the tofu in a single layer as much as you can. Cook for 10 to 12 minutes, flipping every few minutes, or until deeply golden brown on both sides.
- Follow Step 6 in the above recipe card "Crispy Pan-Fried Tofu", except use this crispy tofu instead of the boiled tofu.
Notes
Hi! I was wondering what the brand of the spices are in the video? Or if you have a link to those spice jars with the hinged lid? Thank you!
Hi there, we use a variety of different brands when it comes to spices. Nisha gets her nutmeg and turmeric from her Aunt who brings it from India! Lots of spices are purchased from the local Indian grocery store here. Some spices are bought online too – we enjoy the Burlap & Barrel for the highest quality, but the brand Rani (available on Amazon) also sells a variety of Indian spices.
As for the spice jars, they’re from Crate and Barrel: https://www.crateandbarrel.com/mini-oval-spice-herb-jars-with-clamp-set-of-12/s16527
Best tasting recipe ever. I really enjoyed making this one and love all the flavors. Thank you Nisha!
It’s such an explosion of flavors, I totally agree! Thanks for the kind words, Louisa!
This was the best curry I have EVER made❗️I can’t wait to make it again. I love your videos you are fun to watch☺️thank you for your creativity in the kitchen (I’m still a baby mouth but now I’m using the whole pepper instead of removing the seeds – I wear gloves whenever I dice the peppers😉)
Anne Marie, your kind words mean the world to us! Thank you for being a part of the RPL community.
I made this tonight and it was delicious. I also didn’t see the note about fresh curry leaves, so I put in all I had (we have an Indian market nearby and I freeze the fresh curry leaves) and I thought it turned out great! I’ll totally make it again. My husband even had seconds and didn’t add hot sauce, which I swear he does with pretty much anything I make. Thanks!
Lisa, Thank you for your thoughtful review! We’re so happy to hear that you two enjoyed the curry.
Really delish. I used almond milk and water instead of oil in beginning to reduce fat b/c am dieting, but it still turned out great. I like how there were basically 2 dumps of dry spices so I wasn’t doing and-then-and-then-and-then. I will definitely make it again–such wonderful layers of flavor. Thanks!
Thank you for your lovely comment, Ama! It makes us happy to know that you enjoyed the recipe.
Hi! Is there a way we can change the serving size so the measurements reflect the desired serving size?
Hi Rashi, yes! Go to the recipe card, click print, then you’re able to change the number at the top of that page to the desired serving size.
Could I use frozen cauliflower instead of fresh?
Hi Julianne, thanks for reaching out. If it’s possible to get fresh cauliflower, this is recommended for the best taste and especially texture for this dish. However, if frozen cauliflower is all that’s available, thaw it overnight in the fridge and drain off any excess water. If any florets are very large, chop them at this point. Frozen cauliflower is already pre-cooked so it won’t need as much time in the sauté pan- in step three, you can thicken the sauce on its own for a few minutes and add the cauliflower in for the last few minutes. Hope that helped!
This meal was ridiculously tasty and so easy to follow! It was truly a burst of flavour and I can’t believe I was able to recreate this at home! The boiled tofu really took on the flavour of the curry, so I would definitely say to not skip this step!
Hey Maeve! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
I just made this for dinner and it’s delicious!! Definitely the best curry I have made at home. With a couple hiccups on my end (out of cumin seeds so I added ground cumin with the other spices; my tofu was still a bit frozen in the middle…but I cooked it a minute longer in the water and it seemed to turn out fine), it was a more time consuming weeknight dinner than usual for me, but I’m sure I’ll get faster at making it after a few more tries :)
Hi Hanusia, we’re so happy you enjoyed it! You’ll definitely get faster at it the more times you make it! Thanks for leaving a review :)
Thanks for the great recipe! I finally opened the jar of dried curry leaves that I’ve had for a while. I didn’t realize it, but it is powdered curry leaves. I used 1 tbsp. It did seem to be enough. My daughter is not a big fan of curries but she did like this one. I used 1 tsp of salt for the dish proper and this was the right amount for my taste, given the salty tofu. I was surprised that there was not any onion in this dish as it is such a usual curry element. Now I have to try your red lentil curry. Thanks again!
You’re welcome for the recipe, Lynn! Thanks for sharing your experience and we can’t wait for you to try the red lentil curry- it’s a favorite for a reason!
can i use rice flour instead f arrow root powder for the curry tofu
Hi Joanne, we typically only use rice flour as a batter coating in deep frying applications. In the past, when we’ve used rice flour for baking, it’s had a noticeable gritty texture so it’s possible the same thing would happen with rice flour and pan-frying tofu. If you have potato starch, that would be a better substitute.
This dish was delicious! It took me more than 40 minutes however. I am learning to make sure all ingredients are ready before cooking any vegan meal, it does save time. I added fresh curry leaves before I read the suggestions, about 15 of them but didn’t feel it was too much. Not sure what to do with big bag of mustard seeds & cumin seeds…LOL, but sure they will be needed in another one of your recipes.
We’re so glad you enjoyed the curry, Surae! Looks like you’ll just have to start making curry more often ;)
Holyyyy tofu this is amazing!! Thank you so much, this was exactly what I felt like without even knowing yet. Those mustard seeds are the bomb. I love their flavour explosion. I’ll be adding this to my ever growing rotation of rainbow plant life meals. You are just the best, I appreciate your time and effort to the ends.
Emily, your kind words mean the world to us! Thank you for being a part of the RPL community. :)
This is hands down my favorite curry recipe to date. I made some slight changes but it always comes out amazing. Thank you!
Hi Les, we’re so happy you are such a fan of this recipe and we’re looking forward to you trying even more! :) Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe.
I never saw the garam masala addressed in the actual recipe, but I added in anyhow. An instant pot version would be great…After sauteing and deglazing, I pressure cooked at 0 minutes with instant release. Also for those who don’t. use coconut milk or cashews, I used coconut milk powder, water and silken shelf-stable tofu to make my tofu-coconut milk/cream. Getting ready to taste test it now!
Also, instead of dealing with chopping peppers I added a whole can of diced tomatoes with chilis and came out just fine. At 0 minutes cooking time in the instant pot, if you use carrots, they should be on the thinner side or diced or they will still be a little toothy after quick release.
Thanks for sharing your experience, Wendy!
Hi Wendy, we hope you enjoyed the recipe! And as for the garam masala, it gets added at the end with the spinach.
Thanks for clarifying! I scrolled and scrolled trying to figure it out. I also used kale during instant pot cooking – so probably just glanced over this part of the cooking instructions.
Hi Wendy, glad we were able to help! In the future, if you’re on a computer, you can just press command+F on a mac or control+F on windows and type in the word you’re searching for in the document! :)
No curry leaves so I subbed curry powder .
The flavor was sooo good and my husband is not a tofu lover but he found this delicious.
Thanks Nisha this will be a regular addition to our meals now.
We’re so happy that the curry turned out well for you, Clare. Thank you for taking the time to leave a comment and for trying out the recipe!
Totally SUBLIME and QUICK to prepare. Thank you for this dish and for showing me how to create food that doesn’t taste like my own usual stuff! This dish, like your others I have cooked, tastes like fancy food from a restaurant. :)
Hey Jennifer! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
This curry is very tasty! I have made it several times and went to my local Indian grocery store to get fresh curry leaves. I made it with them today and it was definitely worth it over curry powder.
Victoria, So glad to hear you loved the curry! We agree curry leaves are a game changer!
My husband and I really enjoyed and continue to enjoy this recipe. We are not vegan, or vegetarian- just looking for something to mix things up during the week. Have made it 3 times now- follow the directions as written (I do use Super Firm tofu). Did take longer than 45 minutes that first time. You have to prep/measure out everything before hand. Have used both fresh and dried curry leaves. Dried is just as effective…and less waste. Haven’t done it with the breaded tofu, did pan fry the tofu this last time. It made for a better chew. It’s definitely a winner and part of the rotation at this point.
Thank you so much for sharing this, ReeCee! We’re glad to hear you and your husband have been enjoying the curry :)
This was amazing! My first time cooking Indian and the family loved it.
I made an error and didn’t have everything prepped (should have cut the cauliflower before anything was heating). Had to get some help to make sure nothing burned.
Very flavorful! Will do again. With more prep!
Happy to hear you loved the curry, Mike! And yes, mise en place is essential for a seamless cooking process :) We hope the recipe goes perfectly on attempt 2!