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Tofu Veggie Curry | Loaded with lots of Vegetables

A wholesome, flavor-packed Tofu Veggie Curry made with colorful vegetables, protein-rich tofu, and aromatic spices in a creamy, comforting sauce.
Print Recipe
Prep Time 10 hours
Cook Time 15 hours
Total Time 1 day 1 hour
Servings: 4
Course: curry, Main Course, Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 box firm tofu cubed
  • 1 medium onion finely chopped
  • 4-6 medium tomatoes chopped (or 2 cans)
  • 1 tsp grated ginger
  • 2 cloves garlic minced
  • ½ tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp red chilli powder optional, adjust to taste
  • ½ tsp garam masala
  • ½ cup water
  • Salt to taste
  • Fresh coriander for garnish
  • Vegetables: Potato, carrots, peas, colored bell peppers, cauliflower, greens

Method
 

  1. Press tofu to remove excess water and cut into cubes
  2. Heat a pan. Saute onion with 1 tbsp water and cook until soft
  3. Add ginger and garlic and cook for 1–2 minutes
  4. Add tomatoes, turmeric, cumin, coriander powder, chilli powder and salt. Cook until the tomatoes become soft and the mixture thickens
  5. Cool and blend the mixture to make a smooth gravy
  6. Add ½ cup water and simmer for 5 minutes
  7. Add the tofu cubes and mix gently
  8. Cover and simmer for another 5–7 minutes
  9. Add garam masala and fresh coriander. Serve hot

Notes

Simple Brown Rice

Ingredients
  • 1 cup brown rice
  • 2½ cups water
  • A pinch of salt (optional)
Method
  1. Rinse the brown rice well. Add rice and water to a pot.
  2. Bring to a boil, then reduce the heat.
  3. Cover and cook for20-25 minutes, until the rice is tender.Turn off the heat and let it rest for 5–10 minutes. Fluff gently with a fork.
🌿Serve the brown rice with the tofu veggie curry.