Serve a simple vegan tofu curry for a comforting, wholesome weeknight dinner. You only need 20 minutes to make this from start to finish, using uncomplicated ingredients. Gluten-free and great for batch cooking.
Who else is curry-obsessed? As I'm writing this we're way into March, but knowing me, I'll still be slurping bowl after bowl of comfort food in the middle of summer, making my kitchen unnecessarily hot. That shows the extent of my commitment to curry.
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Especially curry that involves tofu. This one is a go-to recipe that I make all the time, so I would recommend it to anyone that wants easy, homemade comfort food!
Simple vegan tofu curry
This recipe shows exactly how easy it is to get a plant based dinner on the table in 20 minutes. If you follow me along on Instagram, you know how busy life can get for a university student like myself. That's one of the main reasons why I make different curries so often. They don't require an enormous time commitment, or ingredients I don't usually have in my fridge/pantry.
Yet another reason? Vegan curry like this is just downright delicious. Seriously, I think I've developed an addiction to curry flavours. After all, you just can't beat savoury, salty goodness with a kick of spice and plenty of richness. And the creamier the better - creamy curry is pretty much the way to my heart.
This is also a very versatile dish. I kept my curry as simple as possible, but you can add in whatever vegetables you want. Mushrooms work exceptionally well too. Whenever my fridge needs cleaning out, I always turn either to a veggie curry dish, or a huge salad.
Vegan curry for meal prep
Vegan tofu curry works really well as a meal prep option. You can make a huge batch before the start of the week, divide it between meal prep containers over a bed of rice or noodles, and a salad on the side.
Alternatively, curry is also easy to make as a single-serve dish. So if you don't fancy meal prepping but still want to eat homemade, this is a dinner that you can throw together in no time for yourself or for a smaller group of people.
Ingredients and substitutions
- Coconut oil. For sautéing and for creating a rich flavour. For an oil-free version, sauté the vegetables in a couple tbsps of water.
- Garlic.
- Red chillies. Leave out if you don't want the curry too spicy.
- Onion.
- Fresh ginger.
- Firm tofu. It may be necessary to press your tofu before cooking, depending on the variety and brand you use: be sure to get rid of as much water as possible before crumbling it.
- Grated carrot.
- Cumin.
- Turmeric.
- Garam masala.
- Salt.
- Coconut milk.
- Use either full-fat or low-fat, depending on your preference.
- Chopped tinned tomatoes.
- Lemon juice.
- Vegan curry paste of your choice. A mild curry powder works too.
- Tamari, or soy sauce if not avoiding gluten. Use coconut aminos for a soy-free version.
- Spinach.
How to make vegan tofu curry
STEP 1: Melt the coconut oil in a non-stick frying pan. Add the garlic and chillies, sautéing for around 2-3 minutes until fragrant.
STEP 2: Add the onion and fresh ginger, sautéing for a further 2 minutes, until they begin to soften.
STEP 3: Add the crumbled tofu and grated carrot, stirring through to combine everything, then add the cumin, turmeric, garam masala and salt. Continue to sauté for a further 3-4 minutes over a medium heat.
STEP 4: Pour in the coconut milk together with the chopped tomatoes, lemon juice and curry paste. Simmer, stirring frequently, over a medium heat for 7-8 minutes, until the sauce is thick and rich.
STEP 5: At the last minute, add the tahini and spinach. Serve with rice or noodles once the spinach wilts.
Tips and tricks for the best vegan curry!
- Feel free to add as many vegetables as you want! I like to see a basic curry recipe like this as a blank canvas.
- I would recommend using full-fat coconut milk, because this achieves the best creaminess.
- If at any point during the cooking process the curry starts to look too dry, thin it out with veggie broth or plant based milk.
- Use good quality spices to achieve the best depth of flavour.
What's to love about this recipe?
It's...
- Non-vegan approved countless times.
- Great for feeding a crowd ...
- ... but also just yourself after a long day!
- Super simple.
- Great for weeknight dinners.
- Fuss-free and beginner-friendly.
- Cosy and comforting.
- Full of flavour.
- Rich, creamy and savoury.
- Gluten-free.
Other quick vegan dinners you might enjoy
- Vegan butter 'chicken'
- Easy potato curry
- Massaged kale salad with roasted chickpeas
- Easy Pad Thai
- Nut-free creamy pasta with butter beans
Let me know in the comments: what do you like to eat after a long day? If you give this simple vegan tofu curry a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.
📖 Recipe
Equipment
Ingredients
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 red chilli, chopped
- 10 oz firm tofu, crumbled
- 1 large carrot, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ can coconut milk
- ½ cup chopped tomatoes
- ½ lemon, juice
- 2 tablespoon curry paste, ensure vegan and gluten-free
- 2 tablespoon tamari
- 2 cups spinach
Instructions
- Melt the coconut oil in a non-stick frying pan. Add the garlic and chillies, sautéing for around 2-3 minutes until fragrant.
- Add the onion and fresh ginger, sautéing for a further 2 minutes, until they begin to soften.
- Add the crumbled tofu and grated carrot, stirring through to combine everything, then add the cumin, turmeric, garam masala and salt. Continue to sauté for a further 3-4 minutes over a medium heat.
- Pour in the coconut milk together with the chopped tomatoes, lemon juice and curry paste. Simmer, stirring frequently, over a medium heat for 7-8 minutes, until the sauce is thick and rich.
- At the last minute, add the tamari and spinach. Serve with rice or noodles once the spinach wilts.
Notes
- Feel free to add as many vegetables as you want! I like to see a basic curry recipe like this as a blank canvas.
- I would recommend using full-fat coconut milk, because this achieves the best creaminess.
- If at any point during the cooking process the curry starts to look too dry, thin it out with veggie broth or plant based milk.
- Use good quality spices to achieve the best depth of flavour.
Nutrition (estimated per serving)
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