Tofu Curry is an easy 30-minute meal that combines pan-fried tofu with a creamy coconut red curry sauce. Serve it over rice for a simple vegan meal packed with protein and flavor!
Why you’ll love this recipe!
Easy – This vegan curry comes together quickly with simple, pantry staple ingredients. Perfect for busy nights!
Crispy tofu – While I love baking tofu, frying it on the stove is faster and gives it a golden, crispy crust that holds up perfectly in the red curry sauce.
Vegan – This curry recipe is not only naturally vegan, but can easily be made gluten-free as well! Plus, it’s fun to customize with extra vegetables, proteins, garnishes, and more.
Oh, how I love curry! This Vegan Tofu Curry recipe is one of my favorites. It’s as cozy and comforting as my slow cooker chicken curry and butternut squash curry, but makes crispy fried tofu the star.
This easy weeknight meal simmers pan-fried tofu, sautéed vegetables, and spinach in a coconut red curry sauce. It’s so tasty that I literally ate an entire batch by myself when Miguel was away travelling one time (curry is not his favorite). I loved every bite, from the creamy sauce to the crisp tofu!
Vegan Tofu Curry Ingredients
Tofu – Super firm tofu is my favorite because it doesn’t take long to press out the extra moisture and gets crispy in no time. Extra firm tofu will work as a substitute, but should be pressed ahead of time to drain the excess water.
Cornstarch – It helps the tofu crisp up. Arrowroot or tapioca starch will work as a substitute.
Aromatics – Sautéed onion, red bell pepper, garlic cloves, and fresh ginger are the backbone of the curry sauce.
Red curry paste – Make sure the curry paste you’re using is vegan-friendly (some brands of red curry paste contain shrimp paste). You’ll usually find me using the Thai Kitchen brand for this, my chickpea cauliflower curry, and most of my other curry recipes.
Spinach – I like to add some sort of leafy green to just about every curry recipe. In this case, I went with spinach, but kale or Swiss chard would work, too.
This list provides further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- Gluten-free – Make the sauce with tamari or coconut aminos instead of soy sauce.
- Add more vegetables – If you have chopped green beans, zucchini, mushrooms, snow peas, or carrots, feel free to throw them in the skillet with the aromatics. Or, for more bulk, stir in roasted broccoli, cauliflower, sweet potatoes, or butternut squash toward the end.
- Make it spicy – Swap the red bell pepper for a diced jalapeno or serrano pepper, or stir a pinch of red pepper flakes into the sauce.
- Garnish ideas – I highly recommend topping the tofu curry with toasted cashews, peanuts, sesame seeds, or fresh cilantro.
How to Make Tofu Curry
Step 1: Coat the tofu. Add the tofu cubes to a large ziploc bag. Add the cornstarch, seal the bag, and toss until the tofu is coated.
Step 2: Fry the tofu. Fry the tofu cubes in a hot oiled pan until they’re golden and crispy on all sides. Set aside.
Step 3: Make the sauce. Sauté the onion and red pepper in the now-empty skillet. Stir in the garlic and ginger, then add the coconut milk, curry paste, soy sauce, and coconut sugar. Heat to a simmer. Add the spinach and cook until it’s wilted, then add the fried tofu.
Step 4: Serve. Spoon the rice into bowls and top it with the tofu curry. Garnish with cilantro, serve with vegan naan on the side, and enjoy!
Erin’s Tips and Tricks
- Taking the time to press the tofu will give you the crispiest results. For super firm tofu, press it for 10 to 15 minutes. For extra firm tofu, press it for 30 minutes.
- If your curry sauce thickens too much, add a splash of vegetable broth or coconut milk to loosen it up.
- For a thicker and creamier sauce, simmer it for a few minutes longer, uncovered.
My Pro Tip
Recipe Tip
Don’t want to fry the tofu? Bake or air fry it instead. Bake the tofu at 400°F for about 30 minutes or air fry it at 400°F for 12 to 15 minutes until crispy and lightly browned.
Tofu Curry FAQs
Wrap the brick of tofu in a clean kitchen towel and place it on a cutting board. Place a heavy skillet or large cookbooks on top and leave it to drain for 15 to 30 minutes.
Not if you don’t want to. Cashew cream or store-bought vegan cream will work just as well. You could use non-dairy milk as well, but the sauce won’t be as thick and creamy.
Sure! You can prepare the curry as normal, then keep it in the fridge until you’re ready to eat. I would only suggest waiting to cook and add the tofu until right before serving so it can stay crispy.
Storage
Refrigerator: Once it’s cool, transfer the leftover curry to an airtight container and store it in the fridge for up to 4 days.
Freezer: You can freeze the curry in a freezer-safe container for up to 2 months. Keep in mind that fried tofu won’t freeze well and is best made fresh.
Reheating: Warm the curry gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened.
More delicious tofu recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Cook the brown rice according to the package instructions.
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Meanwhile, slice the tofu into 1″ cubes, then place them in a plastic bag. Add cornstarch to the bag, seal it, then shake until the tofu is completely coated in the cornstarch.
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Heat the olive oil in a skillet over medium heat, then add the tofu and fry on all sides. This should take at least 5 minutes. Use a slotted spoon to remove tofu and set aside.
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In that same skillet, make the sauce: add the onion and red pepper to the skillet and sauté for 2-3 minutes; then, add garlic and ginger and sauté for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. Stir everything together and bring mixture to a simmer. Add the spinach and stir for 30 seconds until it’s wilted, then add the tofu back into the skillet. Taste, and add salt and pepper as needed.
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Pour rice into bowls, then top it with the the tofu curry. Top everything with cilantro and enjoy!
*Calories are per serving and are an estimation
I recommend full fat coconut milk over light because I think the flavor is better, but light coconut milk works in a pinch.
If you want to make this ahead of time and freeze it, go for it. But, I would wait to make the tofu until you’re ready to actually eat it because tofu doesn’t hold up well in the freezer.
Calories: 1304kcal | Carbohydrates: 182g | Protein: 36g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Sodium: 1185mg | Potassium: 1488mg | Fiber: 11g | Sugar: 11g | Vitamin A: 8253IU | Vitamin C: 98mg | Calcium: 239mg | Iron: 11mg
UPDATE NOTE: This recipe was originally published in November 2019. It was updated in November 2025 with new text and photos.
