Tofu Curry Recipe
Introduction
This vibrant tofu curry is a perfect blend of creamy coconut milk, fragrant Thai spices, and tender tofu. It’s a comforting and flavorful vegan dish that’s easy to make and sure to satisfy your cravings.
Ingredients
- 14 ounces extra-firm tofu (pressed and cut into ¾-inch cubes)
- 2 teaspoons olive oil (plus more as needed)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt (to taste)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons vegan Thai red curry paste
- 1/2 teaspoon turmeric
- 1 1/3 cups unsweetened coconut milk
- 1 15-ounce can diced tomatoes (drained)
- Juice of 1 lime
- 2 teaspoons tamari
- 1 1/2 teaspoons maple syrup
- 2 1/2 cups baby spinach (lightly packed)
- Freshly ground black pepper (to taste)
- Fresh cilantro leaves (chopped, for garnish)
Instructions
- Step 1: Preheat your oven to 425°F. In a bowl, toss the tofu with olive oil, garlic powder, onion powder, and salt. Spread the tofu on a nonstick baking sheet and bake for 15 minutes, turning halfway through, until golden and crispy.
- Step 2: While the tofu bakes, heat a drizzle of olive oil in a large saucepan over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion is soft and translucent, about 4 minutes.
- Step 3: Stir in the Thai red curry paste and turmeric. Let the spices cook for 1 minute, then add the coconut milk, diced tomatoes, lime juice, tamari, and maple syrup. Bring to a simmer and cook over medium-low heat for 10 minutes.
- Step 4: Gently fold the baked tofu and baby spinach into the sauce. Cook for an additional 2 minutes until the spinach wilts. Season with freshly ground black pepper.
- Step 5: Adjust seasonings and sweetness if needed. Serve your tofu curry over cooked rice and garnish with fresh cilantro.
Tips & Variations
- For extra crispiness, press the tofu well to remove excess moisture before baking.
- Swap baby spinach with kale or bok choy for a different green.
- Use lime zest along with lime juice to add more citrus brightness.
- Add a handful of chopped peanuts or cashews for extra texture and flavor.
Storage
Store leftover tofu curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the sauce thickens too much, add a splash of water or coconut milk to loosen it before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular curry paste instead of vegan Thai red curry paste?
Yes, but check the ingredients as some curry pastes contain shrimp paste or fish sauce. Choose one labeled vegan or vegetarian to keep the dish plant-based.
How do I prevent the tofu from sticking to the baking sheet?
Use a nonstick baking sheet or line your sheet with parchment paper. Also, ensure the tofu is well coated in oil and avoid overcrowding the pieces on the tray for even baking.
PrintTofu Curry Recipe
This vibrant tofu curry is a delicious vegan dish packed with bold Thai flavors. Crispy baked tofu cubes are simmered in a creamy coconut and red curry sauce, enriched with ginger, garlic, and turmeric, then folded with fresh baby spinach. It’s a perfect hearty yet healthy meal that works beautifully served over steamed rice and garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Tofu
- 14 ounces extra-firm tofu (pressed and cut into ¾-inch cubes)
- 2 teaspoons olive oil (plus more as needed)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt (to taste)
Curry Sauce
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons vegan Thai red curry paste
- 1/2 teaspoon turmeric
- 1 1/3 cups unsweetened coconut milk
- 1 15-ounce can diced tomatoes (drained)
- Juice of 1 lime
- 2 teaspoons tamari
- 1 1/2 teaspoons maple syrup
Greens and Garnish
- 2 1/2 cups baby spinach (lightly packed)
- Freshly ground black pepper (to taste)
- Fresh cilantro leaves (chopped, for garnish)
Instructions
- Bake tofu: Preheat your oven to 425°F. In a bowl, toss the pressed and cubed tofu with olive oil, garlic powder, onion powder, and salt to evenly coat. Spread the tofu in a single layer on a nonstick baking sheet. Bake for 15 minutes, turning halfway through, until the tofu is golden and crispy on the edges.
- Sauté aromatics: While the tofu bakes, heat another drizzle of olive oil in a large saucepan over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook, stirring frequently, until the onion is soft and translucent, about 4 minutes.
- Simmer sauce: Stir in the Thai red curry paste and turmeric into the softened aromatics. Let the spices cook for 1 minute to release their fragrance. Then add the coconut milk, drained diced tomatoes, lime juice, tamari, and maple syrup. Bring the mixture to a gentle simmer and cook over medium-low heat for 10 minutes to develop the flavors.
- Fold spinach and tofu: Gently fold the baked tofu cubes and baby spinach into the simmering curry sauce. Cook together for an additional 2 minutes until the spinach just wilts. Season the curry with freshly ground black pepper to taste.
- Serve: Taste and adjust seasoning or sweetness as needed. Serve the tofu curry hot, over cooked rice, and garnish with freshly chopped cilantro leaves for a burst of fresh flavor and color.
Notes
- Pressing the tofu removes excess moisture and helps achieve a firmer, crispier texture when baked.
- For extra heat, add a pinch of red chili flakes or use a spicier Thai red curry paste.
- This curry pairs perfectly with jasmine or basmati rice for soaking up the flavorful sauce.
- To keep it gluten-free, ensure your tamari or soy sauce is certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: tofu curry, vegan curry, Thai red curry, coconut milk curry, baked tofu recipe, plant-based dinner, gluten-free curry
