Vegetable Tofu Curry
A colorful, protein-packed Indian curry where golden pan-fried tofu absorbs a spiced tomato-onion gravy alongside crisp-tender veggies. The sauce is layered with ginger, garlic, and warm spices, then finished with a swirl of coconut milk for a creamy, comforting dish that comes together in under 40 minutes.
For 4 servings
- prep
Press the tofu and prepare the vegetables.
1.Wrap the tofu block in a clean kitchen towel and place a heavy pan on top for 10 minutes to remove excess water.2.Cut the pressed tofu into 1-inch cubes.3.Dice the carrot and bell pepper, trim and cut the green beans into 1-inch pieces, and puree the tomatoes.TIPFirm or extra-firm tofu holds its shape best in curries — avoid silken tofu for this dish. - fry · ~4 min
Pan-fry the tofu until golden.
1.Heat 1 tablespoon oil in a non-stick pan over medium heat.2.Add tofu cubes in a single layer and fry for 3-4 minutes, turning gently, until golden on all sides.3.Remove tofu and set aside on a plate.TIPDon't crowd the pan — fry in two batches if needed so the tofu gets crispy edges instead of steaming. - other · ~6 min
Build the onion base.
1.Heat the remaining 1 tablespoon oil in the same pan over medium heat.2.Add chopped onions and sauté until soft and translucent (4-5 minutes).3.Stir in the ginger-garlic paste and cook until the raw smell disappears (1 minute). - other · ~7 min
Cook the tomato-spice masala.
1.Add the tomato puree to the pan and stir well.2.Sprinkle in turmeric powder, red chili powder, cumin powder, coriander powder, and salt.3.Cook the masala, stirring often, until it thickens and the oil starts to separate at the edges (5-7 minutes).TIPThe oil separating from the masala is your visual cue that the raw tomato taste is gone — don't rush this step. - simmer · ~10 min
Cook the vegetables in the gravy.
1.Add diced carrot, bell pepper, green beans, and green peas to the masala.2.Pour in 1 cup water and stir everything together.3.Cover the pan and simmer on low heat until the vegetables are tender but still have a bite (8-10 minutes).TIPThe vegetables should stay slightly crisp — they'll continue softening in the hot gravy. - simmer · ~5 min
Add tofu and coconut milk, then finish.
1.Gently stir in the fried tofu cubes and coconut milk.2.Simmer uncovered for 4-5 minutes until the gravy thickens slightly and everything is heated through.3.Turn off the heat and sprinkle garam masala and lemon juice on top. Stir once gently.TIPAdding garam masala at the end preserves its aromatic punch — heat can dull those delicate spice notes. - garnish
Garnish with 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.
- 1Always press firm tofu for 10 minutes to remove excess moisture so it crisps up nicely in the pan.
- 2Fry the tofu in a single layer without crowding to get golden-brown, crispy edges instead of steaming.
- 3Cook the tomato-onion masala until oil visibly separates at the edges to eliminate raw tomato taste.
- 4Add the garam masala only at the very end to preserve its delicate aromatic oils and flavor.
- 5Simmer vegetables until just tender with a slight bite; they will continue cooking in the hot gravy.
- 6For a thicker gravy, mash a few of the cooked vegetables against the side of the pan before adding coconut milk.
Adapt it for your goals.
Vegan
This recipe is already 100% plant-based — just ensure your garam masala is vegan-friendly. Perfect for anyone avoiding animal products.
low oilLow-oil
Skip pan-frying the tofu and add it directly to the simmering gravy, or bake the tofu cubes at 200°C for 15 minutes. Use only 1 tablespoon oil for the masala to cut fat.
high proteinHigh-protein
Swap half the vegetables for extra-firm tofu or add a can of drained chickpeas along with the veggies to boost protein content without changing the flavor profile.
jainJain
Omit the onion and ginger-garlic paste; use asafoetida (hing) along with cumin seeds in hot oil. Replace green beans with zucchini or bottle gourd to avoid root vegetables where possible.
nut freeNut-free
This recipe is already nut-free as it uses coconut milk (a fruit) — no changes needed. Double-check your garam masala brand for any nut-based fillers if highly sensitive.
Why this is on our healthy list.
Rich in Plant Protein
Firm tofu provides a complete source of plant protein, making this curry a satisfying and muscle-friendly main dish.
Packed with Fiber
Carrots, bell peppers, green beans, and peas deliver dietary fiber that supports healthy digestion and steady energy release.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, and garam masala are packed with natural antioxidants that help fight inflammation.
Good Source of Vitamins A and C
Carrots and bell peppers contribute beta-carotene (vitamin A) and vitamin C, essential for immune function and skin health.
Low in Saturated Fat
Using just a small amount of coconut milk keeps the dish creamy without loading up on saturated fats, while tofu provides healthy unsaturated fats.
Frequently asked questions
Silken tofu is too soft and will break apart in the curry. Use firm or extra-firm tofu for best texture and to hold its shape during simmering.
