Tofu Curry

One of the fastest and easiest way to prepare a protein- rich curry to satisfy your tastebuds is to prepare a tofu curry. If you have organic and non-GMO tofu at hand, this could be one of the easiest ways to have a main dish ready in a jiffy, whether for lunch or dinner. Check my recipe on how to make your own nutritious and healthy tofu here.

Tofu curry is an easy way to add protein to your meals. Unlike lentils which need pre-soaking and long hours of cooking, tofu curry can be prepared immediately whenever you feel like having a quick curry. And the taste doesn't disappoint either, despite the easy cooking method. .


The tofu can basically be deep-fried, shallow-fried or even baked. Once the gravy is put together, just add the tofu and allow it to boil for about 10 minutes before adding coconut milk. Soy milk can be used instead of coconut milk, depending on personal preferences. I personally prefer coconut milk for its rich, creamy texture and lovely aroma. When adding thick coconut milk, remember not to allow the gravy to curdle. The trick to prevent curdling is to allow the curry to simmer on a low flame and to stir from time- to- time after adding thick coconut milk.

This tofu curry is often the main dish for lunches in my home. It is also a great gravy to have as an accompaniment to chapati or other flatbread. I hope you enjoy trying this recipe. Do leave your comments and feedback.



1. Fry tofu pieces in hot oil until lightly brown. Alternatively, shallow fry in a little oil or bake at 160C for about 15 minutes.

2. Heat 1 tablespoon cooking oil in a pan or skillet. Add onion and garlic and stir-fry for 1 minute.

3. Add curry leaf, chili, fenugreek seeds, mustard seeds and cumin seeds and stir-fry for another 1 minute.

4. Mix tamarind pulp with the thin coconut milk or water. Add this tamarind paste into the skillet.

5. Add curry powder,salt and fennel powder and mix slightly.

6. Add tofu pieces and tomato into the curry and stir a little. Cover the pan and allow the curry to simmer for about 10 to 15 minutes, stirring from time-to-time.

7. Finally add the thick coconut milk and simmer for a further 5 minutes.

8. Remove from stove and serve with rice, chapati or other flatbread.