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Tofu curry with spinach in a white bowl with sides of cut lime and white rice in a bowl.
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5 from 3 votes

Tofu Curry Recipe

20-Minute Easy Tofu Curry with 28g plant-based protein and budget-friendly ingredients. Packed with anti-inflammatory compounds, and rich in flavor.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 3 people
Calories: 321kcal

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
  • ½ teaspoon turmeric
  • 1 ⅓ 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
  • ½ tablepoon maple syrup or to taste
  • 2 packed cups spinach
  • Freshly ground black pepper to taste

Instructions

  • Bake the tofu: 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.
  • Make the sauce: Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 4 minutes, or until translucent. Add the red curry paste, and turmeric and cook for one minute more, stirring constantly. Add the coconut milk, and tomatoes, and simmer for 10 minutes.
  • Blend with an immersion blender or transfer to a blender. Add vegetable broth, water or more coconut milk as needed for the desired consistency. Season with lime juice, tamari, and maple syrup.
  • Combine: Add the tofu, and spinach and mix to combine. Cook for about 2 minutes more, or until the tofu is heated through and the spinach is just wilted.

Notes

    • Baking the tofu is optional, but it adds a delicious crispy texture to the dish.
    • 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.

Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 180mg | Potassium: 421mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2652IU | Vitamin C: 7mg | Calcium: 325mg | Iron: 4mg