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+ servings
5 from 1 vote
Indian Tofu Curry
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Indian Tofu Curry made from scratch in well under 15 minutes, a delicious curry recipe that is vegan and vegetarian friendly. The homemade curry sauce is creamy and light, and it coats the tofu pieces beautifully. The earthy spices give a fantastic flavour without being too strong, so kids can enjoy it too. Quick and easy peasy. This vegan tofu curry can be served with rice, couscous, bulgur wheat or flatbread, or any other side of your choice.

Course: Main Course
Cuisine: Indian
Keyword: vegan curry recipes
Servings: 3 servings
Calories: 482 kcal
Author: Daniela Apostol
  • 2 cups tomato passata
  • 1 cup single cream (vegan) I used Alpro cream - you can also use coconut milk/cream
  • 2 cups cubed extra firm tofu
  • 1 large onion
  • 3 cloves of garlic
  • 2 cm ginger (1 tablespoon chopped ginger)
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • a pinch of black pepper
  • parsley or coriander to garnish
  • 2 tbsp vegetable oil
  1. Heat up the oil in a pan, peel and chop the onion, garlic and ginger.

  2. Fry the onion with a pinch of salt on a low to medium heat until golden, then add the garlic and ginger and fry for a further 30 seconds.

  3. Add the spices, and give it a good stir, then in go the passata and vegan cream.

  4. Leave to cook with a lid on for about 5 minutes, so that the sauce can thicken a bit.

  5. Add the cubed tofu, and stir gently, leaving it to cook for a further 2-3 minutes. Season with salt and pepper to taste.

  6. Garnish with chopped coriander or parsley.

Nutrition Facts
Indian Tofu Curry
Amount Per Serving
Calories 482 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g75%
Sodium 640mg27%
Potassium 1081mg31%
Carbohydrates 31g10%
Fiber 10g40%
Sugar 14g16%
Protein 21g42%
Vitamin A 850IU17%
Vitamin C 21mg25%
Calcium 150mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.