TOFU CURRY Recipe | Easy Vegetarian and Vegan Meals! 

Tofu Curry Recipe | Easy Vegetarian and Vegan Meals! Tofu is high protein and is one of the main ingredients in this vegan curry recipe. This one pot tofu recipe is perfect for vegan and vegetarian meals and meal prep. This delicious Indian vegetarian curry recipe is not only easy to make but a great way to add protein to your diet. A healthy tofu curry recipe for your plant based lunch or dinner menu. So make this healthy and protein-rich vegan tofu curry recipe and enjoy! A perfect vegetarian curry recipe for your busy week. Check out my other vegetarian and vegan recipes!
💬 Let me know if you enjoyed my healthy vegan tofu recipe.
▶️ TOFU CURRY RECIPE INGREDIENTS: (3 to 4 servings)
👉 To Marinate Tofu:
350g Extra Firm Tofu (Cut into 1/2 X 1/2 inch cubes)
3/4 cup / 165g PLANT BASED YOGURT (I have used Oats Yogurt)
(FOR NON-VEGANS: If you want to use regular yogurt reduce the quantity)
3/4 Teaspoon Turmeric
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Paprika (NOT SMOKED)
1/2 Teaspoon Garam Masala
1/2 to 1 Teaspoon Dry Fenugreek leaves (Kasuri Methi)
1/2 to 1/4 Teaspoon Cayenne Pepper or Indian Chili powder
1/2 Teaspoon Sugar (I have used cane sugar)
1/2 Teaspoon Salt OR TO TASTE (I added total 1/2 teaspoon of pink Himalayan salt)
👉 Curry Ingredients:
3 to 4 Tablespoon Cooking oil
1+1/2 cup / 200g Onions - finely chopped
1/4 Teaspoon Salt (I added pink Himalayan salt - Added to the onions)
1+1/2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Tablespoon Ginger - finely chopped (1/2 inch ginger)
200g / 2 cups Green Bell Pepper - cut in to 1/2 inch thick and 2 inches long pieces
1/4 cup / 60ml Tomato Puree or Passata
1/3 Cup / 80ml Water or as required
Lemon juice TO TASTE (I added 1 teaspoon of lemon juice)
✅ VEGETABLE PULAO RECIPE: • Simple VEGETABLE RICE ...
▶️ METHOD:
👉 To marinate the tofu:
Remove the tofu from the package. Dab it dry with a clean kitchen towel or paper towel. Cut the tofu into small cubes and transfer to a mixing bowl. Add the PLANT-BASED YOGURT, turmeric, ground cumin, coriander, paprika, garam masala, dry fenugreek leaves (Kasuri Methi), cayenne pepper, sugar and salt. Rub the dry fenugreek leaves in your palms to powder it. This also release the flavour. Mix thoroughly until each tofu piece is coated with the marinade. Set aside to marinate, while you prep the other ingredients. 👉 DO NOT LEAVE THE TOFU TO MARINATE FOR LONGER THAN AN HOUR.
👉 To cook the curry:
To a heat a pan and add oil, onion and 1/4 tsp salt. Fry on medium heat until the onions are golden brown. It takes about 6 to 7 minutes. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.
Add the finely chopped garlic and ginger. Fry on medium to medium-low heat for 1 minute or until fragrant. Then add the green bell pepper and fry on medium heat for another 2 minutes. Add the tomato puree or passata and fry for 1 to 2 minutes. Add the marinated tofu, water and mix well. Turn up the heat and bring to a rapid simmer. Then reduce the heat to low, cover and cook for 15 minutes. Remove the lid and increase the heat to medium-high and cook for about 1 minutes or until the gravy reaches the desired consistency. Turn off the stove. 👉 NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY.
Add LEMON JUICE to taste and mix well. Cover the lid and allow it rest for 2 to 3 mins. Serve hot with rice pulao, naan, roti or pita and green salad.
▶️ LACHCHA PYAAZ RECIPE (INDIAN ONION SALAD) INGREDIENTS:
1 Red Onion (235g) cut into rings
10g / 1/4 cup coriander leaves or to taste
Lemon juice to taste
Salt to taste
1/4 teaspoon Cayenne pepper or Indian Kashmiri chilli powder
1/4 teaspoon Chaat Masala
(Mix all the above salad ingredients and serve with your meal)
▶️ IMPORTANT TIPS:
👉 DO NOT LEAVE THE TOFU TO MARINATE FOR LONGER THAN AN HOUR
👉 THIS RECIPE USES PLANT-BASED YOGURT. If you want to use regular yogurt reduce the quantity
👉 Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it
👉 Every stove is different, so adjust the cooking time and heat accordingly
👉 THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY
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Food Impromptu! Plant-Based and Vegan Recipes Creator 🌱
Easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.
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