Tofu Masala Curry
Cubes of golden-seared tofu bathed in a rich, aromatic onion-tomato gravy. This vegan take on paneer masala is hearty, deeply spiced, and comes together quickly for a satisfying weeknight dinner.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
Wrap the tofu block in a clean kitchen towel. Place a heavy pan on top for 10 minutes to remove excess moisture. Unwrap and cut into 1-inch cubes.
TIPPressing tofu helps it hold its shape and absorb the curry flavors better. - fry · ~5 min
Sear the tofu cubes golden.
Heat 1 tbsp oil in a non-stick pan over medium heat. Add tofu cubes in a single layer and sear until golden on 2-3 sides, about 5 minutes. Remove and set aside.
TIPDon't crowd the pan — sear in batches if needed for even browning. - saute · ~9 min
Cook the onion base until deeply golden.
1.Heat remaining 2 tbsp oil in the same pan over medium heat.2.Add chopped onions and sauté until soft and deep golden brown (7-8 min).3.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1 min).TIPPatience with the onions — browning them well builds the gravy's deep flavour. - saute · ~6 min
Add the ground spices and tomato puree.
1.Lower the heat. Add turmeric, red chili powder, cumin powder, and coriander powder.2.Stir constantly for 30 seconds until fragrant — don't let the spices burn.3.Pour in the fresh tomato puree and add salt. Cook, stirring often, until the oil separates from the masala (4-5 min).TIPCooking until the oil separates means the tomatoes are fully cooked and the raw tang is gone. - simmer · ~10 min
Simmer the curry with water.
Pour in 1 cup water and stir well. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 8-10 minutes, letting the gravy thicken slightly.
- simmer · ~4 min
Add the tofu and finish the curry.
Gently add the seared tofu cubes to the simmering gravy. Stir carefully to coat the tofu without breaking it. Cook for 3-4 minutes so the tofu heats through and absorbs the flavours. Sprinkle garam masala and lemon juice on top, then gently stir.
TIPFold the tofu in gently — firm tofu is sturdy, but a light hand keeps the cubes whole. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 10 minutes to remove excess water so it sears evenly and doesn't make the gravy watery.
- 2Sear the tofu in a single layer without crowding the pan; batch-fry if needed for a deep golden crust.
- 3Cook the onions until deep golden brown—this builds the rich, sweet base of the gravy.
- 4Let the tomato puree cook until the oil visibly separates from the masala for a smooth, non-tangy curry.
- 5Add the seared tofu at the very end and fold gently to keep the cubes intact while they soak up the flavors.
- 6This curry tastes even better the next day; store in the fridge and reheat gently for deeper flavor.
Adapt it for your goals.
Nut-Free Creamy Version
Add 1/4 cup of coconut milk or soaked cashew paste along with the water for a richer, creamier gravy that complements the tofu beautifully.
High ProteinHigh-Protein
Swap half the tofu for pan-seared paneer (if not vegan) or add a cup of cooked chickpeas for extra protein and texture.
Low OilLow-Oil
Reduce oil to 1.5 tbsp total: use 1/2 tbsp for searing tofu (in a well-seasoned non-stick pan) and 1 tbsp for the masala; the gravy will still be flavorful.
Veggie LoadedVeggie-Loaded
Stir in 1/2 cup each of diced bell peppers and green peas after the onion base is cooked for extra color, nutrition, and texture.
Why this is on our healthy list.
High in Plant Protein
Tofu is a complete plant-based protein, providing all essential amino acids, making this curry an excellent meat-free protein source.
Rich in Antioxidants
Turmeric, cumin, coriander, and tomatoes are packed with antioxidants like curcumin and lycopene that support overall health.
Heart-Healthy Fats
Using vegetable oil in moderation and tofu's natural unsaturated fats make this a heart-friendly curry option.
Low in Saturated Fat
Unlike dairy-based curries, this tofu version is naturally free of saturated fat from cream or butter, supporting cholesterol management.
Frequently asked questions
Firm or extra-firm tofu is best here. Silken tofu will break apart in the gravy and won't sear properly. If you only have soft tofu, skip the searing and add it gently at the end.
