Description
A flavorful and comforting Tofu Curry made with firm tofu simmered in a rich coconut milk-based sauce infused with aromatic spices, fresh spinach, and tomatoes. This quick and easy stovetop recipe brings a delightful blend of Indian-inspired spices with a creamy texture, perfect for a vegetarian dinner served over rice or with naan.
Ingredients
Scale
Main Ingredients
- 1 block firm tofu
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 medium tomatoes, chopped
- 1 cup spinach, fresh
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Press Tofu: Press the block of firm tofu to remove excess water by placing it on a plate lined with paper towels, and then put a weight on top for about 10 minutes.
- Cut Tofu: Cut the tofu into cubes after pressing to prepare it for cooking.
- Heat Oil: Heat two tablespoons of vegetable oil in a large skillet or wok over medium heat.
- Sauté Onion: Once the oil is hot, add the chopped onion and sauté for 4-5 minutes until softened and lightly golden.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet, stirring constantly for about 1 minute until fragrant.
- Add Spices: Sprinkle in the curry powder, turmeric, ground cumin, ground coriander, and chili powder. Stir the spices into the onion mixture and cook for another 1-2 minutes to bloom the flavors.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine with the spice mixture.
- Add Tomatoes and Simmer: Add the chopped tomatoes to the skillet, and let the mixture simmer for 5-7 minutes until the tomatoes begin to soften and break down.
- Add Tofu: Add the cubed tofu to the skillet, stirring gently to coat it in the curry sauce.
- Add Spinach: Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Add Flavorings: Add one tablespoon of soy sauce and one tablespoon of brown sugar to the skillet. Stir well to combine.
- Season: Season the curry with half a teaspoon of salt and a quarter teaspoon of black pepper, adjusting to taste.
- Simmer Further: Let the curry simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Serve: Serve the tofu curry hot, over rice or with naan, if desired.
Notes
- Pressing the tofu removes excess moisture and allows it to better absorb the flavors of the curry.
- Adjust the chili powder according to your desired spice level.
- You can substitute fresh spinach with kale or other leafy greens if preferred.
- Serving suggestion: pair with basmati rice or warm naan bread for a complete meal.
- The curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a richer flavor, use full-fat coconut milk.
