As a vegan, it can be challenging to find delicious and satisfying meals that cater to your dietary preferences. One popular option is tofu curry, which combines the creamy texture of tofu with the bold flavors of Indian-inspired spices. In this article, we’ll explore 20 spicy tofu curry recipes that are sure to tantalize your taste buds and leave you craving more. From classic curries like Butter Chicken to innovative twists like Panang Curry with Crispy Tofu, we’ve got you covered.
Whether you’re a seasoned vegan or just looking for some inspiration in the kitchen, these 20 spicy tofu curry recipes are sure to become new favorites. So go ahead, get cooking, and let the flavors of India transport your taste buds on a culinary journey!
Creamy Coconut Tofu Curry
This rich and creamy curry is a perfect blend of Indian spices and coconut milk, making it a delicious vegan option for any occasion. Serve with steamed rice or naan bread for a satisfying meal.
Ingredients:
– 1 block extra-firm tofu, drained and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute.
3. Add tofu and cook until golden brown, about 5-7 minutes.
4. Stir in coconut milk and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until thickened slightly.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Thai Red Curry with Crispy Tofu
Experience the bold flavors of Thailand with this vibrant and aromatic red curry dish, paired with crispy tofu for a satisfying vegan meal.
Ingredients:
– 1 block extra-firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 can (14 oz) coconut milk
– 1 cup water or vegan broth
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
4. Add mixed vegetables and cook until tender, about 5 minutes.
5. Stir in coconut milk and water or broth. Bring to a simmer.
6. Return tofu to the pan and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: About 20-25 minutes
Japanese Tofu Katsu Curry
Enjoy a flavorful and satisfying meal with this simple recipe for Japanese Tofu Katsu Curry, a popular dish that combines crispy fried tofu with a rich and creamy curry sauce.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 1 cup of all-purpose flour
– 1/2 cup of breadcrumbs
– 1 egg, beaten
– 1/4 teaspoon of salt
– Vegetable oil for frying
– Curry roux mix (available at Asian grocery stores or online)
– 1 cup of water
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Prepare the tofu by coating each piece with flour, then egg, and finally breadcrumbs.
2. Fry the coated tofu pieces in hot oil until golden brown and crispy.
3. In a separate pan, prepare the curry sauce according to the roux mix instructions (usually combining the powder with water).
4. Serve the fried tofu pieces on top of steamed rice, accompanied by the warm curry sauce.
Cooking Time: 30 minutes
Spicy Panang Tofu Curry
Experience the bold flavors of Southeast Asia with this spicy and aromatic curry made with panang tofu, a popular street food in Thailand.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 tablespoon of Thai red curry paste
– 2 cups of coconut milk
– 1 cup of water or vegetable broth
– 1 teaspoon of palm sugar (or brown sugar)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium-high heat.
2. Add the garlic, ginger, and curry paste; stir-fry until fragrant.
3. Add the tofu and cook until golden brown on all sides.
4. Pour in the coconut milk, water or broth, palm sugar, salt, and pepper.
5. Simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Malaysian Laksa Tofu Curry
This recipe brings together the bold flavors of Malaysia’s national dish, with a twist that makes it perfect for vegetarians. Sip on a bowl of this spicy and savory curry, made with silky tofu and a rich coconut milk broth.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 2 tablespoons soy sauce
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened.
2. Add garlic, ginger, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add tofu and cook until golden brown.
4. Pour in coconut milk, vegetable broth, and soy sauce. Bring to a simmer.
5. Reduce heat and let curry simmer for 15-20 minutes or until flavors have melded together.
6. Season with salt to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25 minutes
Green Curry Tofu with Vegetables
This Thai-inspired dish combines crispy tofu with a vibrant green curry sauce and a colorful medley of vegetables, perfect for a quick and flavorful meal.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup green curry paste
– 2 cups mixed vegetables (bell peppers, carrots, snap peas, etc.)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown on all sides, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
4. Add mixed vegetables and cook until tender-crisp, about 3-4 minutes.
5. Stir in coconut milk and bring to a simmer. Return tofu to the pan and cook until coated in sauce, about 2 minutes.
6. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Indian Butter Tofu Curry
A rich and creamy curry that combines the flavors of India with the simplicity of tofu, all wrapped up in a velvety butter sauce.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until they start to brown, about 5 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add tofu and cook until golden brown on all sides, about 5-7 minutes.
4. Stir in diced tomatoes, vegetable broth, and butter. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until the sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Massaman Tofu Curry with Peanuts
This Massaman tofu curry is a flavorful and spicy twist on the classic Thai dish, featuring crispy peanuts and tender tofu in a rich and creamy curry sauce. Perfect for a quick and easy weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Massaman curry paste
– 2 cups mixed vegetables (such as bell peppers, carrots, and potatoes)
– 1 cup coconut milk
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped peanuts for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes per side.
3. Add garlic, ginger, and curry paste; cook for 1 minute.
4. Add mixed vegetables and cook until tender, about 5 minutes.
5. Stir in coconut milk, peanut butter, soy sauce, brown sugar, salt, and pepper.
6. Simmer for 10-15 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with chopped peanuts.
Cooking Time: 25-30 minutes
Vegan Tofu Tikka Masala
Experience the rich flavors of Indian cuisine with this vegan twist on a classic dish! Tender tofu cubes are marinated in a blend of spices and yogurt, then grilled to perfection and simmered in a creamy tomato sauce.
Ingredients:
– 1 block firm tofu, drained and cubed
– 1/2 cup plain unsweetened soy yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt, to taste
– 1 can (14 oz) diced tomatoes
– 1 tablespoon vegan butter or oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika, and salt. Add the tofu cubes and marinate for at least 30 minutes.
3. Grill the tofu for 3-4 minutes per side, until golden brown.
4. In a saucepan, heat the vegan butter or oil over medium heat. Add the diced tomatoes, tomato paste (if using), and cumin powder. Simmer for 10-12 minutes, stirring occasionally.
5. Add the grilled tofu to the saucepan and simmer for an additional 2-3 minutes.
6. Garnish with chopped cilantro, if desired. Serve over basmati rice or with naan bread.
Cooking Time: Approximately 25-30 minutes
Yellow Curry Tofu with Pineapple
Savor the vibrant flavors of Thailand with this sweet and savory dish, featuring tender tofu smothered in a rich yellow curry sauce and topped with juicy pineapple.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons yellow curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– 1/4 cup brown sugar
– 1/4 teaspoon salt
– Fresh pineapple chunks (about 1 cup)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and ginger; cook, stirring occasionally, until fragrant (1 minute).
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Stir in coconut milk, water or broth, brown sugar, and salt.
5. Add tofu; simmer, covered, until coated and heated through (about 10 minutes).
6. Serve hot, topped with pineapple chunks.
Cooking Time: 15-20 minutes
Burmese Tofu and Chickpea Curry
A flavorful and aromatic curry from Myanmar (Burma), this dish combines tender tofu and chickpeas in a rich coconut milk-based sauce, perfect for serving with steamed rice or roti.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 can chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 1 can coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add tofu and chickpeas; stir to combine.
5. Pour in coconut milk and season with salt and pepper.
6. Simmer for 10-12 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve over steamed rice or roti.
Cooking Time: 20-25 minutes
Tofu Vindaloo with Potatoes
This recipe combines the creamy texture of tofu with the earthy flavor of potatoes, all wrapped up in a rich and spicy vindaloo sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 1 cup vindaloo sauce (homemade or store-bought)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu, potatoes, onion, and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
3. Add cumin, curry powder, cinnamon, and cayenne pepper (if using). Stir well to combine.
4. Pour in vindaloo sauce and stir to coat the ingredients evenly.
5. Reduce heat to low and simmer for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Korean Tofu Curry with Kimchi
Spice up your mealtime with this bold and flavorful Korean-inspired curry dish, featuring crispy tofu and a tangy kick from kimchi.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup kimchi, chopped
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan.
2. In the same pan, sauté onion, garlic, and ginger until softened, about 3-4 minutes.
3. Stir in curry powder, cumin, and cayenne pepper. Cook for 1 minute.
4. Add coconut milk and bring to a simmer.
5. Add chopped kimchi and cook until heated through.
6. Return tofu to the pan and season with salt and black pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Tofu Rogan Josh with Basmati Rice
Tofu Rogan Josh with Basmati Rice: A flavorful and aromatic vegetarian twist on the classic Kashmiri dish.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 medium onions, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can of diced tomatoes (14 oz)
– 1 cup of vegetable broth
– 2 tablespoons of tomato puree
– Salt, to taste
– Fresh cilantro, for garnish
– Basmati rice, cooked according to package instructions
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start to caramelize (5-6 minutes).
2. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
3. Add tofu and cook until golden brown on all sides (about 5-7 minutes).
4. Stir in diced tomatoes, vegetable broth, and tomato puree. Bring to a simmer.
5. Reduce heat to low and let it cook for 15-20 minutes or until the sauce has thickened slightly.
6. Serve over cooked Basmati rice, garnished with fresh cilantro.
Cooking Time: approximately 30-40 minutes.
Quick Tofu and Spinach Curry
This flavorful and nutritious curry is a perfect solution for a quick weeknight dinner. With just a few simple ingredients, you can have a delicious and healthy meal on the table in under 30 minutes.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add tofu and cook until golden brown, about 5 minutes.
4. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
5. Add coconut milk and spinach; stir to combine.
6. Bring mixture to a simmer and cook until spinach is wilted, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Tofu Madras with Coconut Milk
Experience the rich flavors of India with this simple and aromatic Tofu Madras recipe, infused with the creaminess of coconut milk. This vegetarian dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and black pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add tofu and cook until golden brown, about 5-6 minutes.
5. Stir in coconut milk and bring to a simmer.
6. Reduce heat to medium-low and let cook for an additional 10-12 minutes or until the sauce has thickened slightly.
7. Season with salt and black pepper to taste.
8. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Tofu Korma with Cashew Cream
A creamy and aromatic Indian-inspired dish featuring marinated tofu in a rich cashew cream sauce.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 cup cashews
– 1 tablespoon olive oil
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a shallow dish, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using). Add tofu cubes and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Soak cashews in water for 4-6 hours. Drain and rinse with cold water.
3. In a blender or food processor, combine soaked cashews, olive oil, salt, and 1/4 cup water. Blend until smooth and creamy.
4. Heat marinated tofu in a non-stick skillet over medium heat. Cook until golden brown on all sides, about 5-7 minutes.
5. Serve tofu with cashew cream sauce spooned over the top. Garnish with cilantro.
Cooking Time: 15-20 minutes
Tofu Jalfrezi with Bell Peppers
A flavorful and spicy vegetarian stir-fry recipe that combines the savory taste of tofu with the sweetness of bell peppers.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the skillet and set aside.
3. Add the bell peppers, garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the peppers are tender.
4. Return the tofu to the skillet and stir to combine with the bell peppers and spices.
5. Cook for an additional 1-2 minutes, until the flavors have melded together.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Lemongrass Tofu Curry with Lime
This vibrant and aromatic curry is a perfect blend of Thai and Indian flavors, showcasing the brightness of lemongrass and the tanginess of lime. A great option for vegetarians and tofu lovers!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 stalks lemongrass, bruised
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Juice of 1 lime, for serving
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger; sauté until softened (3-4 minutes).
3. Add lemongrass, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add tofu, coconut milk, and vegetable broth; simmer for 15-20 minutes or until flavors meld.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve with a squeeze of fresh lime juice.
Cooking Time: 20 minutes
Tofu Bhuna with Spiced Tomatoes
This recipe combines the creamy texture of tofu with the rich flavors of spiced tomatoes, onions, and spices. Perfect for a quick and satisfying meal.
Ingredients:
– 250g firm tofu, drained and cut into small cubes
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (400g) diced tomatoes
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– Cooking oil or ghee, for frying
Instructions:
1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the sliced onions and cook until they start to caramelize, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the diced tomatoes, ground spices (cumin, coriander, cinnamon), and cayenne pepper (if using). Cook for 2-3 minutes.
6. Return the tofu to the pan and stir to combine with the spiced tomato mixture.
7. Season with salt and pepper to taste.
8. Serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Summary
Indulge in the bold flavors of Asia with these 20 vegan and vegetarian tofu curry recipes. From creamy coconut curries to spicy panang curries, this collection offers a diverse range of international-inspired dishes. Whether you’re craving a comforting Indian butter curry or a bold Korean kimchi curry, there’s something for everyone in this roundup of tofu-based curries.
