Indian Tofu Curry with Coconut Milk

This Indian tofu curry with coconut milk is a super simple and delicious recipe made with crispy tofu bits in a medium-spiced Indian-style sauce. It pairs great with rice and naan for a fuss-free plant-based weeknight meal!

This Indian tofu curry with coconut milk is the recipe to try if you like tofu curries, but you're not a fan of soggy tofu.

Many people hate tofu simply because they don't like its soft, mushy texture. The secret to converting almost anyone into a tofu fan is to make it crispy!

This simple tofu curry has delicious Indian flavors, and it goes perfectly with your favorite rice or warm naan bread to scoop up that amazing creamy sauce.

Why you'll love this Indian tofu curry with coconut milk

• It's a simple, healthy and family-friendly recipe that's also budget-friendly.
• You can have it on the table in just a bit over half an hour - quicker than it would take to have food delivered.
• It pairs well with any of your favorite curry sides for a delicious Indian-style feast.

Ingredients and substitutions

Tofu - You'll need a block of extra firm tofu for this recipe. Press it for at least 30 minutes to make sure it turns out crispy.

Coconut oil - You can use any vegetable oil instead of coconut oil to saute the veggies. You'll also need a bit of oil for the tofu.

Onion - Dice the onion finely so it becomes translucent quickly.

Garlic and ginger - Freshly chopped or grated garlic and ginger are best in a curry, but you can also use a garlic ginger paste if that's what you have on hand.

Spices - I used a mix of ground cumin, ground coriander chili powder, cinnamon and cardamom for the curry sauce.

You can also use your favorite curry mix instead to make things easier. For an even bolder flavor, stir in a teaspoon of garam masala right at the end.

Tomato paste - To get an even more tomato-ey flavor you can also add a cup of tomato sauce (passata).

Ground almonds - These are optional but great if you want to thicken the curry sauce a bit.

Coconut milk - Full-fat coconut milk is perfect in this curry to make it extra creamy.

Chickpeas - A can of chickpeas adds extra protein and texture to this Indian tofu curry.

How to make Indian tofu curry

Start by making the tofu. Preheat the oven to 200°C (400°F) and cover a baking sheet with parchment paper.

Add the tofu cubes to a large mixing bowl together with 1 tablespoon of vegetable oil, 1 teaspoon of garam masala, 1 tablespoon of cornflour and salt.

Mix to combine, then arrange the tofu bits in a single layer on the baking sheet. Bake for 15-20 minutes until crispy, flipping them halfway through.

Alternatively, use your air fryer to make crispy tofu.

Meanwhile, make the curry sauce. Heat the oil in a large, deep pan and cook the onion for 2-3 minutes over medium heat until slightly softened.

Stir in the garlic, ginger and red chili peppers and continue to cook for another minute.

Add the ground cumin, ground coriander chili powder, cinnamon and cardamom and stir until the onion mix is covered well in spices.

Stir in the tomato paste and water, then add the ground almonds, coconut milk and chickpeas. Bring to a boil, then lower the heat, place a lid on the pan and simmer for 10 minutes.

Add the tofu and baby spinach and simmer for another 1-2 minutes until the spinach is wilted.

Season to taste and serve over rice or with naan bread.

Leftovers and storage

• If you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
• You can reheat the curry on the stovetop or in the microwave.
• The curry freezes well for up to 3 months. Allow it to cool completely before transferring it into freezer-friendly containers.

Recipe notes and tips

• To make the curry sauce smooth, transfer it to a blender and blend for 1-2 minutes. Add it back to the pan, then add the tofu and baby spinach.
• Add other veggies to the curry to make it even more nutritious. Sweet potatoes, broccoli and cauliflower are some great options.
• This is a rather mild curry, but if you want it fiery, add 1 freshly chopped jalapeño with the garlic and ginger or increase the amount of red chili flakes.

If you liked this Indian tofu curry, you might also like some of my other easy vegan curries:

• Vegan Thai Yellow Curry
• Vegan Butter Bean Curry
• Instant Pot Lentil Curry
• Easy Courgette Curry
• Vegan Mushroom Masala Curry

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