One common question I find after sharing several tofu recipes is to make a curry without a can of coconut milk. After all, that would be a good break from the ordinary. In fact, I did not use the usual green or red curry paste either! I agree to be sent email.
I am sharing a recipe for a one-of-a-kind tofu curry prepared in a creamy tomato sauce base that your whole family can enjoy! It’s a great vegan and vegetarian option that everyone will love. As you probably know by now, I am a huge fan of tofu! I have shared a variety of curries with tofu like tofu butter masala, vegan matar tofu, Palak tofu, and Tofu makhani. But this one is my favorite. It barely took 30 minutes to make, and the flavors are amazing!
Why you will love this recipe
Delicious tofu curry prepared without coconut milk. Easy to make with simple ingredients. A vegan and vegetarian option that everyone will love. Ready in 30 minutes or less. Perfect for a weeknight dinner!
Ingredients
Extra-firm tofu pressed and cut into cubes Onions Tomatoes Almond flour Spices and herbs Ginger and garlic Spinach (optional)
Instructions
Press the extra firm tofu by wrapping it in a cloth and pressing it with a heavy object for at least 20 minutes to release all the excess water. Cut into cubes, place them in an air fryer(single layer), and fry at 380°F for 12 minutes, flipping them halfway through the cooking time. Set them aside. Heat 3 teaspoons of olive or vegetable oil over medium-high heat in a separate pan. As the oil heats up. Add chopped ginger and garlic and fry it for a minute. Add onions and fry until the onions are translucent. Add the diced tomatoes, spices, and herbs (garam masala, chili powder and turmeric powder). Cook for 5 minutes or until the tomatoes are soft and the excess moisture dries. Stir in almond flour and cook for another few minutes. Turn off the heat and let it cool. Blend the mixture to a smooth consistency. (with a cup of water) Place the same pan on medium heat and saute chopped spinach until it wilts. Add the blended mixture and cook for 4-5 minutes. Now add the cooked tofu cubes and stir to combine everything together. Cook for about 8-10 minutes over a low flame until all the flavors have combined together. Add kasuri methi and switch off the heat. Your delicious vegan tofu curry recipe is ready! For a complete meal, serve with steamed brown rice, basmati rice, or vegan naan. Enjoy!
Variations
Add your favorite vegetables to this curry like red bell pepper, zucchini, or cauliflower. Use cashew or coconut flour if you can’t find almond flour. For a spicier curry, add more chili powder or black pepper.
Top tips
Press the tofu for at least 20 minutes to get the best results. Air fry or pan fry the tofu cubes for 12 minutes until golden brown and crispy. Use ginger-garlic powder if you do not have fresh ingredients. Garnish with fresh cilantro before serving for extra flavor. Add vegetable broth or vegetable stock if the curry appears too thick. Add a teaspoon of lime juice if the dish turns out too spicy.
Equipment
I used my new favorite kitchen gadget, Hex clad, a stainless-steel and nonstick pot that can cook anything from steaks to curries. I love it because the pot’s surface has increased conductivity for even heating and quick cooking. I also used my Cosori air fryer, which makes perfectly cooked and crispy tofu without too much oil!
Storage
Any leftover spinach tofu curry can be stored in an airtight container and refrigerated for up to 3 days. To reheat, place it in a pot on low heat until it’s hot enough to eat. Check my article about how long curry can last for details.
Serving Suggestion
This vegan tofu curry tastes delicious with rice, roti, or naan. You could also enjoy it with quinoa for extra protein. Top the curry with freshly chopped cilantro and a dollop of plain yogurt to balance the flavors. Enjoy!
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