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!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
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
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
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
I’m a Family Med Doctor from Ohio, and have recently discovered your blog/YouTube videos and have become officially obsessed. I’ve made several of your recipes, starting with the Cauliflower Tofu Curry, and have loved everything I’ve tried. I am telling everyone I know about how eating WFPB can be the most exciting thing ever! Thanks for all your hard work and inspiration!
I made it with pan-fried tofu, and this was the first time I used lemon juice in this way. I used to just dip the tofu cubes in plant milk, and then toss it in breadcrumbs. I must say using lemon juice did make a difference! Together with the whole dish it was a very interesting, rich taste! I will be coming back to this recipe, which is rare for me to say :-)
Hi Justina, thanks for the awesome comment! It’s so cool to hear this recipe was a winner for you.
My first attempt of a meal with tofu, and this was absolutely delicious! Since my husband is not as adventurous with spiced dishes, I share with a vegan neighbor, who also raved about the flavors and textures. A winner, Nisha! And I love your vids.
Liz, your kind words mean the world to us! Thank you for being a part of the RPL community.
I’ve made this twice and my husband and I love it. Prep takes me much longer than 15 minutes…more like 45. That includes preparing everything including putting the pot of water on the stove for the tofu. I tried multitasking the first time I made it and felt like I was scrambling. This recipe is definitely worth trying and repeating!!
Robyn, So glad to hear you two loved this recipe!
Just like all of your other recipes, this was amazing! I made it with the pan fried tofu (which added about 20 minutes of prep/cook time) and it was great! I will definitely be making this again :)
Hi Alex, Thank you so much for such a fantastic review! Appreciate you taking the time!
This is one of the best curries I’ve ever had. My brother tried it and said it tastes like something you would get at a gourmet Indian restaurant (I think it’s better than anything I’ve had from my local Indian restaurants). Every bite is bliss – the perfect flavor blend of savory, spicy, bright and herby, and a touch of sweetness. It only takes 45 minutes to make if you follow the instructions and start the tofu while the cauliflower is cooking, and it makes great leftovers. This will definitely become a staple in my recipe book – thank you for this delicious recipe!
Hi Candice, Thank you so much for such a fantastic review! Appreciate you taking the time!
This recipe is really delicious! I’ll definitely try the crispy tofu option next time, as I don’t love spongy tofu.
My only negative is that this recipe is not fast to make. We had 3 adults actively cooking the entire time (one of whom has worked in restaurants, so he’s fast in the kitchen), and it took us 45 min to complete. I live alone and I typically cook alone, so this would not be practical for me to make alone on a weeknight, as it would likely take a couple of hours.
Thanks for taking the time to share your thoughts with us. We’re happy you enjoyed the curry and your review is much appreciated.
I made this lst night for my family which includes my vegan son. He could not stop complimenting me on the incredible flavors of the dish. Even my husband, who’s not fond of tofu gave me an enthusiastic two thumbs up!! Thanks again Nisha for creating exceptional vegan food recipes!
We’re over the moon to hear everyone enjoyed the recipe, Conny. Thanks for your kind words!
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. Thanks!
This recipe is so awesome! Me and my bf make it all the time now :)
We’re over the moon to hear you two love the recipe, Tom. Thanks for your kind words!
As soon as I saw this recipe video I could actually feel the smell and wanted to have it instantly. I made with cabbage and carrots since it was what I had in fridge at the time. What can I say! This was best ever cabbage recipe! (I normally hate cabbage. I hate hate hate 🤪) but now this is my new normal! Thank you so much Nisha ❤️
We appreciate your feedback and support, Shweta. Thank you for giving the recipe a shot and for leaving a review!
I’ve tried 8 recipes of yours and what can I say, I am AMAZED how good they all taste. Every morning I stand up looking forward to cooking something new. Such an amazing feeling! I’ll definitely try ALL the recipes on your channel and blog :)) Greetings from Italy!
Hi Davide, Thank you for the kind words! It’s so great to hear each recipe has impressed you :) Greetings from California!
Ooooh yeah baby!! Outstanding flavour. Another Nisha/RPL masterpiece. Thank you for all you do and all the best for a wonderful 2024!
Thanks for the awesome review, Christine! We appreciate you! :)
This recipe is so delicious. The best part is that it’s not just super delicious; it’s healthy too. We need more recipes like this. 😋
We’re over the moon to hear you enjoyed the recipe, Sonia. Thanks for your kind words!
Hi Nisha,
I want to make this curry for christmas lunch –
Had a question about the tomato sauce in the recipe.
Do you mean a diced tomato can, or actual ketchup?
Hi Stacy, sorry for the late reply! We’re referring to tomato sauce in a can like in this link (at least that’s what we call tomato sauce here in the U.S.). It’s typically sold in a can, sometimes a carton, and it’s typically a puree of tomato. If it’s sold as tomato puree where you live, that works great. It’s a little thicker, so if needed, add a splash of water. You can use diced tomatoes, but I’d prefer to puree them first using a food processor or blender so the sauce doesn’t have tomato chunks. Hope that helps!
I have learned to like tofu in the past six months or so, since I found Rainbow Plant Life. This curry is excellent. The flavors don’t get muted by the coconut milk at all. Delicious!
It warms our hearts to hear that, Roxanne! Thanks for sharing!
I have made this recipe multiple times now, and I LOVE IT. I can’t believe I made a such a flavorful curry, completely from scratch. It’s so freaking good. I make a big triple batch every time I make it, as I love eating it for days, often with 2/3 cauliflower and 1/3 potato for the veggies in it. Thank you so much for this amazing recipe! <3
It’s so lovely to hear you’re such a fan of the curry, Wynter! Thanks for sharing :)
This is my favourite Rainbow Plant Life recipe…and as a bonus, it was the first time by bf actually liked tofu! I have made this recipe twice and both times boiled a frozen/thawed tofu block. Now whenever I buy tofu, I get two and freeze one for future use in this recipe.
Unfortunately I haven’t made this recipe with curry leaves. The only curry leaves I’ve been able to find at my local Indian stores are all crushed up into little curry leaf bits. Is that ok or should I try to find whole leaves? Do you eat the leaves or fish them out of the curry like you would with lime or bay leaves?
Hi Michelle, we’re so happy you love the recipe :) And as for the curry leaves, you can remove them but you can also eat them too. They’re edible, nutritious & delicious, enjoy!
I so want to make this recipe. I too can only find crushed dried curry leaves bits. There is no indication about how much equals 15-20 dried leaves. Suggestion for the amount of crushed curry leaves would I use for this recipe?
Hi Sheri, we aren’t 100% sure because we have only used full leaves but we think 1-2 tsp would be a similar quantity. You can start there then tweak as needed in the future! Please let us know how it goes :)
Amazing!
Hi Cindy, thank you so much for your kind review!
I have to be honest – I didn’t expect to love this. I was skeptical of the boiled tofu. But I’ve never found a bad recipe here so I had to try – and was SHOCKED at how well it worked. Soooo good! That won’t keep me from trying it with the crispy tofu though :)
Now I just need more recipes to use up these wonderful curry leaves….
Hi Cindy, it’s so lovely to hear you loved the recipe despite your original reservations! :)
And as for the extra curry leaves, try this chickpea curry, dal tadka, and jackfruit curry!
I’ve not been disappointed with any of the recipes I have tried of yours and this was an amazing curry, I didn’t have any garam masala to add at the end but it was delicious without so probable even more amazing with it added. Thank you!
We’re so happy that all the recipes have turned out well for you, Barbara. Thank you for taking the time to leave a comment and for trying out this recipe!