I love cooking my Tofu and Veggie Curry. The rich aroma of spices fills my kitchen as I prepare this flavorful dish. Starting with heating olive oil, I add cumin seeds and mustard seeds until they pop, releasing their fragrant essence. Then, I sauté garlic, ginger, and jalapeño peppers until they’re golden brown. Next, I stir in coriander, turmeric, smoked paprika, cinnamon, nutmeg, and bay leaves, letting them infuse the coconut cream and crushed tomatoes with their bold flavors.
As the curry simmers, I add broccoli florets, seasoning with sea salt and black pepper, letting it cook gently until tender. Meanwhile, I prepare the tofu by boiling it briefly in salted water to firm it up, then draining it well. Once the broccoli is perfect, I stir in garam masala and chopped kale until the kale wilts. Then comes the tofu, gently folded into the curry, absorbing all those delicious spices. A squeeze of fresh lime juice and a sprinkle of parsley or cilantro finishes it perfectly.
Serving the Delicious Dish
Finally, I serve my Tofu and Veggie Curry hot over fluffy basmati rice, garnished with more fresh herbs. It’s a dish that satisfies both my love for bold flavors and my desire for a nutritious, plant-based meal. This curry is a favorite in my home for its comforting warmth and satisfying textures. Perfect for any night when I crave something both hearty and healthy.
Inspiration from Indian Cuisine
Creating this curry reminds me of the vibrant markets and kitchens of India, where every spice tells a story of tradition and culinary artistry. I hope this recipe brings as much joy and flavor to your table as it does to mine!
Check out more high protein vegetarian meals here!
Table of Contents
Chef’s Notes- Tofu and Veggie Curry
- Frozen Tofu Texture: Using previously frozen tofu gives it a chewier, more satisfying texture in the curry.
- Perfect Pairings: Serve with basmati rice or warm naan bread to soak up the flavorful sauce.
- Customizable Veggies: Experiment with additional vegetables like bell peppers or peas to add variety and color.
- Adjusting Spice Levels: Control the heat by adjusting the amount of jalapeño peppers used, depending on your preference.
- Storage Tip: Leftovers can be stored in the fridge for up to three days; gently reheat on the stove for best results.
Tofu and Veggie Curry
Get ready to tantalize your taste buds with this Tofu and Veggie Curry! Bursting with rich Indian-inspired flavors, this dish combines creamy coconut milk, vibrant spices, and hearty vegetables for a meal that’s both indulgent and nutritious. Perfect for a quick weeknight dinner, this curry is sure to become a family favorite!
4
servings15
minutes25
minutes350
kcal40
minutesKeep the screen of your device on
Ingredients
- Curry Base
2 tablespoons olive oil or any neutral oil
2 teaspoons cumin seeds
2 teaspoons brown mustard seeds (or black mustard seeds)
6 cloves garlic, finely chopped
2 inch piece fresh ginger, finely grated
1 to 3 jalapeño peppers, finely chopped (adjust for heat preference)
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
15 to 20 dried bay leaves (or fresh if available)
1 can coconut cream
1 can crushed tomatoes
1 tablespoon brown sugar or maple syrup
- Vegetables and Protein
1 small head broccoli, cut into small florets (about 4 cups)
1 1/2 teaspoons sea salt
Freshly ground black pepper to taste
1 block firm tofu, pressed and cubed
2 teaspoons kosher salt (or adjust to taste)
2 teaspoons garam masala
3 cups baby kale or spinach leaves, roughly chopped
1 tablespoon fresh lime juice
1 cup fresh parsley or cilantro leaves and tender stems, chopped
- lternative Ingredients:
Olive Oil: Can be replaced with avocado oil or sunflower oil.
Brown Mustard Seeds: Substitute with yellow mustard seeds.
Jalapeño Peppers: Use bell peppers for a milder flavor.
Coconut Cream: Replace with almond milk for a lighter version.
Crushed Tomatoes: Use tomato paste diluted with water.
Brown Sugar: Substitute with agave syrup or honey if not vegan.
Broccoli: Cauliflower can be used instead.
Firm Tofu: Replace with tempeh or chickpeas for a different texture.
Baby Kale: Spinach or Swiss chard can be used as alternatives.
Fresh Lime Juice: Lemon juice can be used instead.
Fresh Parsley: Cilantro or basil can be used as substitutes.
Directions
- Spice Infusion – Heat the olive oil in a large nonstick pan over medium-high heat. Add the cumin and mustard seeds; cook until they start to pop and turn golden brown (about 1 minute). Add the garlic, ginger, and jalapeño peppers; sauté for about 90 seconds until fragrant. Stir in the ground coriander, turmeric, smoked paprika, cinnamon, nutmeg, and bay leaves; cook for another 30 seconds. Pour in the coconut cream and crushed tomatoes; deglaze the pan by scraping up any browned bits.
- Simmering Vegetables – Add the brown sugar and bring the mixture to a rapid simmer. Stir occasionally and let it simmer for about 3 minutes. Add the broccoli florets along with sea salt and black pepper; cover the pan and reduce the heat to maintain a gentle simmer. Cook for about 12-13 minutes until the broccoli is tender.
- Preparing Tofu – While the broccoli is cooking, bring a large pot of water to a boil. Press the tofu to remove excess water and cut it into cubes. Once the water is boiling, add kosher salt and gently lower the tofu cubes into the water using a slotted spoon. Boil for about 2 minutes; then drain well.
- Final Assembly – When the broccoli is tender, stir in the garam masala and chopped kale; cook until the kale is wilted (about 2 minutes). Add the boiled tofu cubes to the curry; gently toss to combine. Turn off the heat and stir in fresh lime juice and chopped parsley or cilantro. Adjust seasoning with additional salt if needed.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 22g
- Saturated Fat: 15g
- Cholesterol: 0mg
- Sodium: 900mg
- Potassium: 600mg
- Carbohydrates: 28g
- Fiber: 6g
- Sugar: 8g
- Protein: 14g
- Vitamin A: 60IU
- Vitamin C: 80mg
- Calcium: 20mg
- Iron: 25mg
FAQ- Tofu and Veggie Curry
Can I use other types of tofu?
Yes, you can use firm or extra-firm tofu depending on your texture preference. Pressing the tofu before cooking helps achieve a firmer texture.
What can I substitute for coconut cream?
You can substitute coconut cream with almond milk for a lighter version of the curry sauce.
How can I make this curry less spicy?
To reduce spiciness, decrease the amount of jalapeño peppers or omit them altogether. You can also use bell peppers instead for a milder flavor.
Can I freeze this curry?
While freezing may alter the texture slightly, you can freeze leftovers in an airtight container for up to one month. Thaw overnight in the fridge before reheating.
What are some optional garnishes for this dish?
Fresh cilantro leaves, chopped scallions, or a squeeze of fresh lime juice make excellent garnishes to enhance the flavors of the curry.
