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Tofu Curry Recipe

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★★★★★

4.7 from 84 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://kitchenbyclara.com/tofu-curry-recipe/