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Easy Tofu Curry

Name: Tofu Curry Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 14 to 16 ounces extra-firm tofu (pressed, and cut into ¾-inch cubes); Drizzle of olive oil; Dash of onion powder; Dash of garlic powder; Salt (to taste); 1 medium onion (small dice); 4 cloves garlic (minced); 1 tablespoon grated or minced ginger; 3 tablespoons Thai Red Curry Paste; 1/2 teaspoon turmeric; 1 1/3 cups unsweetened coconut milk (or oat or soy milk); 1 (15-ounce) can diced tomatoes (drained); 2 tablespoons fresh lime juice (plus more to taste); 2 teaspoons tamari (or soy sauce, plus more to taste); 1/2 tablepoon maple syrup (or to taste); 2 packed cups spinach; Freshly ground black pepper (to taste)

Published: Mar 26, 2023 by Nisha Melvani · 2 Comments

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20-Minute Easy Tofu Curry with 28g plant-based protein. Made with all budget-friendly ingredients and packed with flavor. This vegan red curry is also rich in anti-inflammatory compounds from the ginger and turmeric.

Tofu curry with spinach in a white bowl with sides of cut lime and white rice in a bowl.

What I love most about this recipe is that it is easily customizable. You can make just the Thai red curry sauce and add your favorite protein and veggies. I make a big batch of the curry for the week and add lentils, chickpeas, and whatever veggies I have on hand. It's delicious, and practical.

This was inspired by my Easiest Thai Red Curry Noodles recipe on this site, as well as this 15-Minute Lentil Veggie Curry.

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👩🏼‍🌾 Ingredients
🥬 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Block of tofu, diced tomatoes, onion, ginger, Thai Red Curry Paste, lime, garlic, coconut milk, cilantro, maple syrup, baby spinach, and turmeric on a grey table.

Extra-firm tofu is one of the vegan protein options for this recipe. Baking the tofu gives it a firmer and crispier texture, but this step is optional.
Thai Kitchen brand's Thai Red Curry Paste is vegan. (Some non-vegan brands may contain shrimp or fish sauce.) This ingredient is incredibly versatile and worth keeping as a pantry staple. I add it to soups, stews, curries, and even use it as a marinade.
Unsweetened canned coconut milk adds richness and flavor to the sauce. You can also use soy milk, oat milk, cashew milk, or lite coconut milk as desired.
Turmeric and ginger contain anti-inflammatory compounds making this Easy Tofu Curry even more nutritious.
Spinach is a quick and easy way to add greens to this dish. However, most veggies will work.

See recipe card for quantities.

🥬 Substitutions

Tofu - instead of tofu, you can use chickpeas, lentils, tempeh, or soy curls
Coconut milk - use unsweetened canned lite or regular coconut milk, or soy, oat, or cashew milk
Spinach - Substitute with veggies you already have on hand. For firmer veggies, such as broccoli and cauliflower florets, add them at the same time as the nondairy milk and tomatoes. For quick cooking veggies, such as kale and green peas, add these with the tofu (or protein of your choice).

Visit my Tofu Recipes page for more easy and healthy tofu recipes.

📖 Instructions

Tofu cubes drizzled with olive oil and sprinkled with garlic powder, on parchment paper in a rimmed baking sheet.

Step 1. Transfer the tofu to a large nonstick baking sheet. Toss with olive oil, garlic powder, onion powder, and salt. Bake at 425ºF for 15 minutes, tossing halfway.

Cooked diced onions, minced garlic and ginger, with red paste and turmeric, in a white skillet with a gray spatula.

Step 2. Heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger until translucent. Add the red curry paste, and turmeric and cook for one minute more, stirring constantly.

Cooked diced onions, minced garlic and ginger, with coconut milk and diced tomatoes, in a white skillet.

Step 3. Add the coconut milk and simmer for 10 minutes. Season with lime juice, tamari, and maple syrup. Add black pepper to taste to activate the turmeric.

Orange sauce in a white skillet with an immersion blender.

Step 4. Optional: Blend with an immersion blender for a smoother curry. Add the tofu, and spinach and cook 2 more minutes.

💡 Expert Tips

Place the tofu cubes in a single layer on the baking sheet with enough room between them for the hot air to pass freely. Do not overcrowd the cubes or they will steam instead of brown.
For a smoother sauce, transfer it to a blender or use an immersion blender once it is done cooking. Blend until the desired consistency.
For serving: Enjoy this curry with rice, quinoa, naan, or farro. Top with vegan raaita for a delicious meal.
Storage: Make extra red curry sauce and refrigerate it separately for various curries throughout the week. It is good for up to 5 days. Refrigerate any remaining Easy Tofu Curry in an airtight container for up to 5 days.

🙋🏽‍♀️ Recipe FAQs

What is tofu curry made of?

Easy Tofu Curry is made with crispy tofu, coconut milk, and red curry paste and served with warm naan or over a grain of your choice for a quick meal that comes together in just over 20 minutes.

What does tofu curry taste like?

This dish is mildly spicy, and packs fresh and bright flavors, with a hint of coconut. The tofu soaks up the flavors and adds plant-based protein, heart healthy fats, and texture to the dish.

Can I make Easy Tofu Curry ahead of time?

Yes! This dish tastes even better the next day and is good for up to 5 days in the refrigerator.