Golden Tofu Veggie Curry

Golden Tofu Veggie Curry

Hi everyone! I made a large batch of this Golden Tofu Veggie Curry for family dinner last night…and it was a HIT!

This curry is super hearty, healthy, and delicious. It’s a one-pot dish and pretty easy to put together. No fancy ingredients – just some classic Indian spices that you can find in any Indian/Asian marketplace.

Pair it up with rice, naan, or any flatbreads, and you’ll definitely want to add it to your weekly meal rotation.

Let’s go!

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5 from 2 votes

Golden Tofu Veggie Curry

Rich, and delicious golden tofu-veggie curry recipe by Veganbell.

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Course -Lunch

Cuisine -Indian

Keyword -curry, tofu curry

Prep Time -7 minutes

Cook Time -40 minutes

Total Time -47 minutes

Servings -3 people

Calories -633kcal

Author -Veganbell

Recipe Video

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic chopped
• 1 inch ginger chopped
• 1 onion chopped
• 1 cup tomato puree
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon Kashmiri red chili powder (or use 1/4 teaspoon chili powder)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon pepper
• 1/2 cup chopped carrots
• 1 cup green peas (fresh or frozen)
• 1 cup cauliflower florets
• 1 medium potato chopped
• 1 teaspoon jaggery (or use sugar)
• 1 cup water
• 18 oz. tofu (250 gm.), use firm or extra firm; cut into bite-size cubes
• 2 cups coconut milk
• 1 teaspoon garam masala
• 1/4 cup freshly chopped cilantro

Instructions

• Set a pan (preferably deep) over medium heat. Add oil.
• Once it’s hot, add garlic + ginger + onion and stir-saute for 3-4 minutes, or until the onion is golden.
• Add tomato puree + turmeric powder + cumin powder + coriander powder + Kashmiri red chili powder + salt + pepper. Mix well, cover the pan, and cook for 3-4 minutes (stir occasionally). 
• Next, add carrots + green peas + cauliflower florets + potatoes + jaggery powder + water.
• Mix well. Cover the pan and cook for 15 minutes (stir occasionally). 
• Uncover the pan and add tofu + coconut milk. Stir gently.
• Cover the pan, turn down the heat to low-medium, and simmer for 15 minutes (stir occasionally).
• Turn off the heat and sprinkle garam masala + freshly chopped cilantro. Give everything a gentle mix. Serve hot over rice.

Notes

The nutritional information DOES NOT contain the macros from cooked rice.

Nutrition

Calories: 633 kcal | Carbohydrates: 39 g | Protein: 25 g | Fat: 45 g | Saturated Fat: 30 g | Sodium: 485 mg | Potassium: 1306 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 4568 IU | Vitamin C: 57 mg | Calcium: 309 mg | Iron: 12 mg

Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this Golden Tofu Veggie Curry, check out this simple yet delicious Instant Pot Rice Pudding (Kheer) recipe I posted earlier.

If you enjoy reading and cooking from our blog, check out OneRainbow Plant Life’s incredible Restaurant-Style Dal Tadka.

If you’d like to support me (and cook delicious, restaurant-style Indian recipes), check out my Indian Vegan Cookbook. It has 90 awesome Indian vegan recipes.

Thanks for stopping by! 🙂

~Neelam