18 Spicy Tofu Curry Recipes Delight

Spice up your dinner routine with our roundup of 18 Spicy Tofu Curry Recipes that promise to deliver bold flavors and comforting warmth in every bite. Whether you’re craving a quick weeknight meal or a hearty dish to cozy up with, these recipes are sure to inspire. Dive in and discover your next favorite curry that’ll have everyone asking for seconds!

Thai Green Tofu Curry

Dive into the vibrant flavors of Thailand with this easy-to-make Thai Green Tofu Curry, a perfect blend of spicy, sweet, and creamy that comes together in under 30 minutes.

Ingredients

• 1 tbsp vegetable oil
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp Thai green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup fresh basil leaves
• Cooked jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add the Thai green curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine.
3. Add the brown sugar and soy sauce, then bring the mixture to a simmer. Add the red bell pepper and bamboo shoots, cooking for 5 minutes until the vegetables are tender.
4. Return the tofu to the skillet and simmer for another 2 minutes. Stir in the fresh basil leaves just before serving.
5. Serve the curry hot over cooked jasmine rice.

The magic of this dish lies in the balance of heat from the curry paste and the sweetness of the coconut milk, creating a comforting yet exciting meal.

Tip: For an extra burst of flavor, garnish with a squeeze of lime juice and a sprinkle of chopped peanuts.

Red Curry Tofu with Vegetables

Spice up your weeknight dinner with this vibrant Red Curry Tofu with Vegetables, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp vegetable oil
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add the red curry paste and cook for 1 minute until fragrant. Pour in the coconut milk, stirring to combine with the curry paste.
3. Add the broccoli, red bell pepper, and carrot to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. Return the tofu to the skillet. Stir in the soy sauce and brown sugar, cooking for another 2 minutes to blend the flavors.
5. Remove from heat and fold in the fresh basil leaves just before serving.

The magic of this dish lies in the balance of creamy coconut milk and the bold kick of red curry paste, creating a symphony of flavors that’ll have you reaching for seconds.

Tip: For an extra layer of flavor, toast the curry paste in the oil before adding the coconut milk to deepen its aroma.

Japanese Tofu Curry with Rice

Warm up your kitchen with this comforting Japanese Tofu Curry, a delightful twist on the classic that’s both hearty and vegetarian-friendly.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, peeled and diced
• 2 potatoes, peeled and cubed
• 3 cups water
• 1 package (3.5 oz) Japanese curry roux
• 2 tablespoons soy sauce
• 1 tablespoon honey
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the carrots and potatoes to the pot, stirring to combine with the onions. Cook for another 5 minutes.
3. Pour in the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
4. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Stir in the soy sauce and honey.
5. Gently add the tofu cubes to the curry, being careful not to break them. Simmer for another 5 minutes to heat the tofu through.
6. Serve the curry hot over cooked rice.

The magic of this dish lies in the curry roux, which melts into a rich, velvety sauce that clings perfectly to the tofu and vegetables.

Tip: For an extra depth of flavor, try adding a splash of apple juice when you add the water.

Coconut Milk Tofu Curry

Warm up your kitchen with this creamy Coconut Milk Tofu Curry, a dish that’s as comforting as it is vibrant, blending rich flavors with a touch of spice.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup frozen peas
• Fresh cilantro, for garnish
• Salt, to taste

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
3. Add coconut milk, vegetable broth, soy sauce, and brown sugar, bringing to a gentle simmer.
4. Gently add tofu cubes and frozen peas, simmering for 10 minutes until the sauce thickens slightly.
5. Season with salt to taste and garnish with fresh cilantro before serving.

This curry stands out with its silky coconut milk base, perfectly balancing the earthiness of turmeric and the sweetness of peas. Serve it over steamed rice for a complete meal that’s both nourishing and satisfying.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Spicy Indian Tofu Curry

Warm up your kitchen with this Spicy Indian Tofu Curry, a vibrant dish that packs a punch of flavor and is surprisingly simple to make.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 tsp salt
• 1 tbsp sugar
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in 2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
3. Add the diced tomatoes and cook for another 5 minutes, allowing the flavors to meld.
4. Pour in the coconut milk, 1 tsp salt, and 1 tbsp sugar, stirring to combine. Bring the mixture to a simmer.
5. Gently add the tofu cubes, ensuring they’re submerged in the sauce. Simmer for 10 minutes, allowing the tofu to absorb the flavors.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the tofu’s ability to soak up the rich, spicy sauce, making every bite a flavor explosion.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Tofu Massaman Curry

Warm up your kitchen with this comforting Tofu Massaman Curry, a creamy, fragrant dish that’s surprisingly simple to make at home.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp Massaman curry paste
• 1 tbsp vegetable oil
• 1 small onion, thinly sliced
• 1 medium potato, cubed
• 1/2 cup roasted peanuts
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 cup water

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté until translucent, about 3 minutes.
2. Stir in the Massaman curry paste and cook for 1 minute until fragrant.
3. Add the coconut milk, water, brown sugar, and soy sauce. Bring to a simmer.
4. Add the potato and simmer for 10 minutes, or until the potato is tender.
5. Gently add the tofu and roasted peanuts, simmering for another 5 minutes to heat through.
6. Finish with lime juice, stirring well to combine.

The magic of this curry lies in the balance of sweet, spicy, and tangy flavors, all hugged by the creaminess of coconut milk. It’s a dish that feels both indulgent and wholesome.

Tip: For an extra layer of flavor, toast the peanuts before adding them to the curry.

Yellow Curry Tofu with Potatoes

Warm up your kitchen with this comforting Yellow Curry Tofu with Potatoes, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 1 can (13.5 oz) coconut milk
• 2 tbsp yellow curry paste
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup water
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same pan, add the yellow curry paste and stir for 1 minute until fragrant. Pour in the coconut milk, water, soy sauce, sugar, and salt, stirring to combine.
3. Add the potatoes to the pan, bring to a simmer, and cook covered for 15 minutes, or until the potatoes are tender.
4. Return the tofu to the pan, stirring gently to coat with the curry sauce, and cook for an additional 5 minutes to heat through.
5. Garnish with fresh cilantro before serving.

The magic of this dish lies in the creamy coconut milk melding with the earthy potatoes and golden tofu, creating a symphony of textures and flavors.

Tip: For an extra flavor boost, toast the curry paste in the oil before adding the coconut milk to deepen the dish’s aromatic profile.

Tofu Panang Curry

Dive into the creamy, spicy world of Thai cuisine with this easy-to-make Tofu Panang Curry that brings the restaurant experience right to your kitchen.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp Panang curry paste
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the Panang curry paste and stir for 1 minute until fragrant.
2. Pour in half of the coconut milk, stirring well to combine with the curry paste. Cook for 2 minutes until the mixture starts to thicken.
3. Add the remaining coconut milk, tofu, red bell pepper, and bamboo shoots. Stir gently to coat everything in the curry sauce.
4. Stir in the brown sugar and soy sauce. Simmer for 10 minutes, allowing the flavors to meld together.
5. Remove from heat and stir in the fresh basil leaves and lime juice.

The magic of this dish lies in the balance of creamy coconut milk with the bold, spicy notes of Panang curry, all brought together with a hint of lime for that perfect tangy finish.

Tip: For an extra layer of flavor, lightly toast the curry paste in the oil before adding the coconut milk.

Vegan Tofu Katsu Curry

Craving something crispy, savory, and utterly comforting? This Vegan Tofu Katsu Curry brings all the cozy vibes with a plant-based twist.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and sliced into 1/2-inch thick cutlets
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened almond milk
• 1 cup panko breadcrumbs
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp vegetable oil, for frying
• 1 cup vegan curry sauce (store-bought or homemade)
• 2 cups cooked jasmine rice, for serving
• 1 tbsp chopped green onions, for garnish

Instructions

1. Preheat your oven to 200°F to keep the tofu warm after frying.
2. In a shallow bowl, mix the flour, curry powder, garlic powder, and salt. In another bowl, pour the almond milk, and in a third bowl, place the panko breadcrumbs.
3. Dip each tofu cutlet into the flour mixture, then the almond milk, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat the vegetable oil in a large skillet over medium heat. Fry the tofu cutlets for 3-4 minutes on each side, until golden brown and crispy. Transfer to the oven to keep warm.
5. Warm the vegan curry sauce in a small saucepan over low heat for 5 minutes, stirring occasionally.
6. Serve the crispy tofu over jasmine rice, topped with the warm curry sauce and garnished with green onions.

The magic of this dish lies in the contrast between the crispy tofu and the rich, aromatic curry sauce—a match made in vegan heaven.

Tip: For an extra crispy coating, double-dip the tofu in the almond milk and panko breadcrumbs before frying.

Tofu Curry with Spinach and Chickpeas

This Tofu Curry with Spinach and Chickpeas is a hearty, flavorful dish that brings together the best of plant-based proteins in a creamy, spiced sauce. It’s perfect for a cozy weeknight dinner that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups fresh spinach
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Pour in the coconut milk and bring to a simmer. Add the chickpeas and tofu, then simmer for 10 minutes, stirring occasionally.
4. Fold in the spinach and cook until just wilted, about 2 minutes. Season with salt to taste.

The magic of this curry lies in the balance of creamy coconut milk with the earthy spices, creating a depth of flavor that’s both comforting and exotic. The tofu and chickpeas make it a protein-packed meal that doesn’t skimp on taste.

Tip: For an extra kick, add a squeeze of lime juice before serving to brighten up the flavors.

Malaysian Tofu Curry Laksa

Dive into the comforting depths of Malaysian Tofu Curry Laksa, a creamy, spicy noodle soup that’s as nourishing as it is flavorful.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 block (14 oz) firm tofu, cubed
• 1 cup bean sprouts
• 2 servings rice noodles
• 2 tbsp lime juice
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a pot over medium heat. Add 1 tbsp red curry paste and stir for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 2 cups vegetable broth, stirring to combine. Bring to a simmer.
3. Add 1 tbsp brown sugar and 1 tbsp soy sauce, stirring until dissolved. Simmer for 5 minutes.
4. Gently add cubed tofu and cook for 3 minutes, then stir in bean sprouts.
5. Meanwhile, cook rice noodles according to package instructions. Drain and divide between two bowls.
6. Ladle the hot soup over the noodles, then drizzle with 2 tbsp lime juice and garnish with fresh cilantro.

The magic of this laksa lies in the balance of creamy coconut milk with the zing of lime and the heat of curry paste, creating a symphony of flavors in every spoonful.

Tip: For an extra kick, add a teaspoon of sambal oelek to the soup while simmering.

Tofu and Pumpkin Curry

Warm up your kitchen with this comforting Tofu and Pumpkin Curry, a dish that beautifully marries creamy pumpkin with hearty tofu in a fragrant coconut milk sauce.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 can (13.5 oz) coconut milk
• 2 cups pumpkin, peeled and cubed
• 14 oz firm tofu, pressed and cubed
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tablespoon coconut oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and sauté until translucent, about 5 minutes.
2. Stir in 2 garlic cloves, minced, and 1 tablespoon grated ginger, cooking for another minute until fragrant.
3. Add 1 tablespoon curry powder, 1 teaspoon ground turmeric, and 1/2 teaspoon cayenne pepper, stirring to coat the onions.
4. Pour in 1 can (13.5 oz) coconut milk, stirring to combine with the spices. Bring to a gentle simmer.
5. Add 2 cups pumpkin, peeled and cubed, and 14 oz firm tofu, pressed and cubed. Simmer for 15 minutes, or until the pumpkin is tender.
6. Stir in 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1/2 teaspoon salt. Cook for another 2 minutes to blend the flavors.
7. Garnish with fresh cilantro before serving.

The magic of this curry lies in the pumpkin’s natural sweetness balancing the tofu’s subtle earthiness, all wrapped up in a creamy, spiced coconut sauce.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Burmese Tofu Curry

Dive into the rich flavors of Southeast Asia with this comforting Burmese Tofu Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1 cup spinach, chopped
• 1 tbsp lime juice

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté until the onion is translucent, about 5 minutes.
2. Stir in 2 tbsp curry powder, 1/2 tsp turmeric, and 1 tsp sugar. Cook for 1 minute until fragrant.
3. Pour in 1 can coconut milk and 1 cup vegetable broth. Bring to a simmer, then add the cubed tofu. Cook for 10 minutes, stirring occasionally.
4. Add 1 tbsp soy sauce and 1/2 tsp salt. Stir in 1 cup chopped spinach and cook until wilted, about 2 minutes.
5. Remove from heat and stir in 1 tbsp lime juice. Serve warm over rice.

This curry stands out with its perfect balance of creamy coconut milk and the earthy depth of turmeric, making every bite a delightful experience.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Tofu Curry with Coconut and Lemongrass

Warm up your kitchen with this fragrant Tofu Curry with Coconut and Lemongrass, a dish that brings a cozy, exotic flair to your weeknight dinner rotation.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 can (13.5 oz) coconut milk
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 tbsp brown sugar
• 1 cup vegetable broth
• 1 cup baby spinach
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in the curry powder, turmeric, salt, and brown sugar, cooking for another minute until fragrant.
3. Add the tofu, coconut milk, lemongrass, and vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Remove the lemongrass stalks. Stir in the baby spinach and lime juice, cooking just until the spinach wilts, about 2 minutes.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the lemongrass, which infuses the dish with a bright, citrusy aroma that’s perfectly balanced by the creamy coconut milk.

Tip: For an extra flavor boost, let the curry sit for 10 minutes off the heat before serving—this allows the flavors to meld beautifully.

Tofu Vindaloo Curry

Spice up your weeknight with this bold and tangy Tofu Vindaloo Curry, a vegetarian twist on the classic Goan dish that’s sure to warm your soul.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp vindaloo paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp white vinegar
• 1 tsp sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing for 5 minutes until softened.
2. Stir in 2 tbsp vindaloo paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper, cooking for 1 minute until fragrant.
3. Add the diced tomatoes, 1 cup vegetable broth, 1 tbsp white vinegar, 1 tsp sugar, and salt to taste. Bring to a simmer and cook for 10 minutes.
4. Gently add the tofu cubes, simmering for another 10 minutes to allow the flavors to meld.
5. Garnish with fresh cilantro before serving.

The vinegar and sugar in this Tofu Vindaloo Curry create a perfect balance of tangy and sweet, making it a standout dish that’s as flavorful as it is colorful.

Tip: For an extra kick, add a chopped green chili with the onions at the start.

Tofu Curry with Mango Chutney

This Tofu Curry with Mango Chutney is a vibrant dish that brings a sweet and spicy kick to your dinner table, perfect for those who love a fusion of flavors.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup mango chutney
• 1 cup spinach, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in curry powder, cumin, and turmeric, cooking for another minute until fragrant.
3. Add tofu cubes to the skillet, gently stirring to coat with the spice mixture.
4. Pour in coconut milk and mango chutney, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
5. Add spinach and cook for an additional 2 minutes until wilted. Season with salt to taste.

The combination of creamy coconut milk and sweet mango chutney creates a curry that’s irresistibly rich and flavorful, with the tofu absorbing all the wonderful spices.

Tip: For an extra touch of sweetness, drizzle a little more mango chutney on top before serving.

Tofu and Eggplant Curry

Warm up your kitchen with this comforting Tofu and Eggplant Curry, a dish that brings together creamy tofu and tender eggplant in a richly spiced sauce.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 medium eggplant, cubed
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp oil. Sauté onion, garlic, and ginger until fragrant, about 2 minutes.
3. Stir in curry powder and cook for another minute until aromatic.
4. Add eggplant, coconut milk, vegetable broth, soy sauce, brown sugar, and salt. Bring to a simmer, then reduce heat and cook covered for 15 minutes, until eggplant is tender.
5. Return tofu to the skillet and simmer uncovered for 5 minutes to blend flavors.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the eggplant’s ability to soak up the aromatic spices, creating layers of flavor in every bite.

Tip: For an extra depth of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Tofu Curry with Basmati Rice

Warm up your kitchen with this fragrant Tofu Curry, a comforting dish that pairs perfectly with fluffy basmati rice for a satisfying meal.

Ingredients

• 1 cup basmati rice
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 14 oz firm tofu, cubed
• 1 cup frozen peas
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
3. Stir in the curry powder, turmeric, and cayenne pepper, cooking for 1 minute to toast the spices.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Add the tofu and peas, then simmer for 10 minutes, stirring occasionally.
5. Season with salt to taste. Serve the curry over the cooked basmati rice.

The creamy coconut milk and bold spices create a depth of flavor that makes this tofu curry stand out, while the peas add a pop of color and sweetness.

Tip: For an extra touch of freshness, garnish with chopped cilantro before serving.

Conclusion

We hope this roundup of 18 Spicy Tofu Curry Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors to spice up your meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!