It’s indulgent yet made with protein-packed tofu, nutrient-dense cauliflower and spinach, and antioxidant-rich spices.
Tips for making this vegan curry
More Delicious Indian-Inspired Recipes
Red Lentil Curry Tandoori Chickpea Stuffed Sweet Potatoes Braised Indian Chickpea Stew Pumpkin Curry with Tofu
Video: How to make tofu curry
If you love this Vegan Curry with Tofu, please give it a rating and review below! And of course, tag me with your remakes on Instagram! It’s not an authentic dish (I made it up), but it does have authentic-tasting Indian flavors thanks to the combination of spices + cooking techniques used. It fuses earthy and warm spices (cumin seeds and turmeric) with pungent spices (curry leaves and mustard seeds) as well as subtly sweet spices (cinnamon and nutmeg), all bloomed in oil to release maximal flavor from the spices. A trio of ginger, garlic, and green chiles make up the classic aromatic base while keeping the prep and cook time minimal, while tomato sauce stands in the place of fresh tomatoes to add the requisite tang with zero prep time. The result is a well-balanced, full-flavored curry in a hurry.
Tofu made exciting
This recipe uses two techniques for making tofu exciting without adding tons of additional prep or cook time. First, I use previously frozen and defrosted tofu. Freezing changes tofu’s molecular structure, making it spongier, bouncier, and more porous. This, in turn, makes the tofu chewier when you cook it. Second, the tofu is boiled in generously salted water for 2 minutes. This makes the tofu even chewier, while the salt seasons the tofu from within.
Indulgent but nutritious
This vegan curry is a complete meal, particularly when served with rice or flatbread. It’s protein-packed thanks to tofu and fiber-packed from cauliflower and spinach. And the fat from the coconut milk not only gives the curry the luxe creaminess any curry should have, but also helps you stay full. Plus, it’s chockfull of nutrient-rich spices and aromatics, including curry leaves, turmeric, ginger, and garlic.
Ingredient notes
Extra-firm tofu. Tofu is a great source of protein, and here, it adds a chewy, spongy bite to each spoon of this curry.
Substitute: If you have a soy allergy, use 1 (15-ounce/425g) can of chickpeas. Add it when you add the cauliflower.
Indian aromatics. This recipe starts with the holy trinity of many Indian recipes: garlic, ginger, and green chile peppers.
Substitute: If you can’t find serrano peppers, use jalapeños (slightly less spicy).
Tip: If you have extra time, dice a small or medium yellow onion. Add that after the cumin and mustard seeds and cook until softened and starting to turn golden. Then add the garlic, ginger, and chiles. This will add even more flavor!
Whole and ground spices. Most of my favorite Indian recipes feature an artful layering of both whole and ground spices. Here, the curry starts off with earthy, warm cumin seeds and bouncy, pungent mustard seeds.
Then, a mixture of ground spices and curry leaves are added. This mixture adds so much fantastic flavor to this weeknight curry.
Flavor boost tip: If you’re going to an Indian grocery store, look for fresh curry leaves, which are even more flavorful than the dried ones (use half the amount of fresh leaves).
Cauliflower & baby spinach. Veggies make this Indian-inspired vegan curry a complete meal! Feel free to sub cauliflower with carrots or leftover cabbage; or swap baby spinach with baby kale.
Tomato sauce. Fresh tomatoes are often added to Indian dishes for tang and acidity. To keep the prep and cook time quick without sacrificing too much flavor, I use tomato sauce instead.
Coconut milk. Full-fat canned coconut milk brings a rich mouthfeel and consistency to this curry.
Substitute: If allergic to coconut or you can’t have it, I recommend making a homemade cashew cream. This will make it taste even better(!) but does require extra work.
How to sub coconut milk with cashew cream: Soak 3/4 cup (105g) raw cashews overnight, or quick soak: cover with water and boil on the stove for 15 minutes. Drain. Add cashews to a high-powered blender with 1 cup (240 mL) water, a pinch of salt, and a few squeezes of lemon juice. Blend on high until totally smooth and creamy.
Step-by-step instructions
Make the curry
Pour in the coconut milk, scraping up any browned bits. Add the tomato sauce and sugar. Add the garlic, ginger, and serrano peppers. Cook for 90 seconds, stirring frequently. Add in the ground spices—turmeric, coriander, paprika, nutmeg, and cinnamon—and curry leaves. Cook for 30 seconds, stirring frequently. Stir to combine and rapidly simmer for 3 minutes. Add the cauliflower florets, salt, and pepper, and spoon the curry over the florets. Simmer, covered, for 12-13 minutes, stirring occasionally, until cauliflower is fork-tender.
Cook the tofu
While the curry is simmering, boil the cubed tofu in a pot of generously salted water for 2 minutes. Drain well. Note: if you want to make the crispy tofu option, the step-by-step instructions are in the next section. When the cauliflower is fork-tender, add in the chopped spinach and garam masala to the curry. Once the spinach is wilted, nestle in the cooked tofu and add cilantro and lemon juice. Stir to coat the tofu, then take off the heat. Order of operations: Batter the tofu before starting on the curry. Once you’ve added the cauliflower to the curry, start cooking the tofu. Stir together the lemon juice and plant milk. Combine the ingredients for the breading in a bowl. Chop your defrosted tofu into 3/4″ (2 cm) cubes. Pour the buttermilk over the tofu and carefully toss to coat with a spatula. Working in batches, use a slotted spoon to shake off excess milk from the tofu and transfer it to the breading and coat thoroughly. Set aside the breaded tofu on a large plate. Repeat this process until all the tofu is coated. Heat the oil in a large nonstick frying pan over medium-high heat. Add the tofu in a single layer and cook for 10-12 minutes, flipping the cubes occasionally, until deeply golden brown. Add the fried tofu to the finished curry, along with the cilantro and lemon juice, and toss gently. That said, if the timing doesn’t work out or you forgot to freeze some tofu, it’s still tasty with regular tofu; the texture isn’t as chewy though.
Adjust the spice level to your tolerance.
The curry calls for 1 to 3 serrano peppers. For a mild heat, use just one pepper and remove the membranes. For a moderate heat, use one pepper but keep the seeds in. Want it spicy? Use 2 peppers (or for spicy!, use 3 peppers).
Cut the cauliflower florets small.
This ensures they get tender fairly quickly (12 minutes) and almost melt into the curry.
Multitask.
First, bring the water to a boil for your tofu and prep your curry ingredients. While the curry is simmering, do a couple things: (1) prep the tofu (remove some excess water + slice into cubes), (2) boil the tofu in the salted water, and (3) prep final ingredients (chop spinach and cilantro).
Remove excess buttermilk when breading the tofu.
If you’re making the crispy tofu option, use a slotted spoon to transfer the tofu from the buttermilk to the breading, getting rid of excess milk before adding it to the breading. If you skip this step, the breading can get too wet and crumbly, making it difficult to adhere to the tofu.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.