Tofu Vegetable Curry
A hearty and nutritious Indian-style curry with pan-fried tofu and a medley of colorful vegetables like broccoli, bell peppers, and beans. It's simmered in a simple yet flavorful onion-tomato gravy, making it a perfect weeknight meal.
For 4 servings
Prepare the tofu and vegetables.
If your tofu is not pre-pressed, wrap it in a clean kitchen towel or paper towels, place a heavy object on top, and let it press for 15-20 minutes to remove excess water. While it presses, chop all your vegetables.
Pan-fry the tofu.
Heat 1 tablespoon of mustard oil in a non-stick pan or kadai over medium-high heat. Add the cubed tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the pan and set aside.
TIPFrying the tofu separately gives it a firm, slightly chewy texture that holds up well in the curry.Build the curry base.
- In the same pan, add the remaining 1 tablespoon of mustard oil.
- Once the oil is hot, add the cumin seeds and let them splutter.
- Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the tomatoes and spices.
- Pour in the tomato puree. Cook for 4-5 minutes, stirring occasionally.
- Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Continue to cook the masala for another 3-4 minutes until it thickens and you see oil starting to separate at the edges.
Simmer the vegetables in the gravy.
- Add the broccoli florets and green beans to the pan. Stir to coat them with the masala.
- Pour in 1.5 cups of water and bring the curry to a boil.
- Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes until the vegetables are tender-crisp.
Combine and finish the curry.
- Add the cubed bell pepper and the pan-fried tofu to the curry.
- Stir gently to combine everything.
- Cover and simmer for another 2-3 minutes, just until the bell pepper is slightly softened but still has a bite.
TIPAdding the bell pepper at the end keeps it vibrant and crunchy, adding a nice texture to the dish.Garnish and serve.
Turn off the heat. Stir in the garam masala and fresh coriander leaves. Let the curry rest for a few minutes before serving hot with rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier curry, you can add 2 tablespoons of cashew paste or coconut milk along with the water.
- 2Don't overcook the vegetables; they should be tender but still have a slight crunch.
- 3If you don't have mustard oil, you can use any neutral vegetable oil.
- 4Feel free to add other vegetables like carrots, peas, or cauliflower.
- 5Pressing the tofu is a key step to prevent it from falling apart in the curry.
Frequently asked questions
Yes, this curry is very healthy. It's rich in plant-based protein from tofu, packed with vitamins and fiber from the diverse vegetables, and uses minimal oil. It's a well-balanced meal.
