Get ready to ignite your taste buds with these 18 mouth-watering spicy tofu curry recipes! Whether you’re a fan of creamy and rich or bold and fiery, we’ve got a dish that’s sure to satisfy your cravings. From classic Thai red curries to Indian-inspired vindaloos, and even Japanese-style katsus, our roundup covers a diverse range of flavors and cuisines.
In this article, we’ll take you on a culinary journey around the world, highlighting recipes that showcase the versatility of tofu in spicy curry sauces. With ingredients like coconut milk, green chilies, and fragrant spices, these dishes are not only delicious but also packed with nutrients. Whether you’re a vegan or just looking for some inspiration to spice up your meal routine, we’ve got you covered.
Stay tuned for our top 18 picks that will leave you craving for more!
Creamy Coconut Tofu Curry
A rich and creamy curry that’s perfect for a cozy night in. This recipe combines the tender texture of tofu with the vibrant flavors of coconut, curry powder, and aromatic spices.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cumin
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly.
3. Add tofu and cook until golden brown on all sides, about 5-6 minutes.
4. Pour in coconut milk and broth. Bring to a simmer and let cook for 10-12 minutes or until the sauce thickens slightly.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Thai Red Tofu Curry with Basil
A flavorful and spicy curry that combines the creamy richness of tofu with the brightness of fresh basil, all wrapped up in a bold and aromatic red curry sauce.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)
– 1 can coconut milk
– 1/4 cup water
– Salt to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook for 1 minute.
3. Add curry paste; cook for 1-2 minutes, stirring constantly.
4. Add tofu and mixed vegetables; cook until vegetables are tender.
5. Stir in coconut milk and water; bring to a simmer.
6. Reduce heat to low; let curry sauce thicken slightly (about 10 minutes).
7. Season with salt to taste.
8. Garnish with chopped basil leaves.
Cooking Time: 20-25 minutes
Spicy Panang Tofu Curry
Experience the bold flavors of Thailand with this aromatic and spicy curry, featuring crispy tofu and a rich panang sauce. Perfect for those who crave a little heat!
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes (or more to taste)
– 2 cups mixed bell peppers (any color), sliced
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce (optional, for added umami)
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili flakes; cook for 1 minute.
3. Add tofu and bell peppers; stir-fry until tofu is golden brown (about 5 minutes).
4. Stir in coconut milk, fish sauce (if using), salt, and pepper.
5. Reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Japanese Tofu Katsu Curry
A twist on traditional Japanese tonkatsu, this recipe combines crispy tofu katsu with a flavorful curry sauce, served over steamed rice. Enjoy the perfect blend of East meets West flavors!
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg, beaten
– 1/4 cup vegetable oil
– 2 cups Japanese curry roux (or homemade curry powder)
– 2 cups water
– Salt and pepper to taste
– Steamed rice for serving
Instructions:
1. Prepare the tofu katsu by coating each piece in flour, then egg, and finally panko breadcrumbs.
2. Pan-fry the tofu katsu until golden brown and crispy.
3. In a separate pan, whisk together curry roux and water to make the curry sauce. Bring to a simmer and cook for 5 minutes or until thickened.
4. Serve the tofu katsu with steamed rice and spoon the curry sauce over the top.
Cooking Time: Approximately 20-25 minutes
Vegan Massaman Tofu Curry
Experience the bold flavors of Thailand with this rich and creamy Vegan Massaman Tofu Curry, made with tender tofu and a blend of aromatic spices.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons Massaman curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1/4 cup brown sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onion and cook until softened, 3-4 minutes.
2. Add garlic and ginger; cook for an additional minute.
3. Stir in curry paste and cook for 1 minute.
4. Add tofu, coconut milk, vegetable broth, brown sugar, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the sauce has thickened and the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20 minutes
Malaysian Tofu Rendang Curry
Rendang curry is a beloved dish from Malaysia, characterized by its rich and aromatic flavors. This tofu version is a great vegetarian alternative to the traditional beef or chicken rendang.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 2 onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; sauté until onions are translucent.
2. Add curry powder, cumin, turmeric, and cayenne (if using); stir-fry for 1 minute.
3. Add tofu and cook until golden brown, about 5 minutes.
4. Pour in coconut milk, salt, and black pepper. Simmer for 10-15 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves. Serve hot over rice or with roti.
Cooking Time: 20-25 minutes
Green Curry Tofu with Bamboo Shoots
This vibrant and flavorful Thai-inspired dish combines crispy tofu, tender bamboo shoots, and a creamy green curry sauce. A perfect blend of textures and tastes that’s sure to satisfy your cravings.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 cups bamboo shoots, sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 2 cups coconut milk
– 1/2 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add garlic, ginger, and curry paste to the pan; stir-fry for 1 minute.
4. Add bamboo shoots, coconut milk, and water or broth to the pan. Bring to a simmer.
5. Return tofu to the pan; cook until heated through.
6. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Tofu Tikka Masala Curry
A flavorful and aromatic Indian-inspired curry made with marinated tofu, rich tomato sauce, and a blend of spices.
Ingredients:
– 1 block extra-firm tofu, drained and cut into cubes
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a shallow dish, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika, and cayenne pepper (if using). Add the tofu cubes and marinate for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the diced tomatoes, salt, and pepper. Bring to a simmer.
5. Add the marinated tofu and stir gently. Reduce heat to low and let cook for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Yellow Lentil and Tofu Curry
This vibrant curry is a flavorful blend of tender yellow lentils, crispy tofu, and aromatic spices. Perfect for a quick and nutritious meal or as a side dish.
Ingredients:
– 1 cup dried yellow lentils, rinsed and drained
– 1/2 cup firm tofu, cut into small cubes
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 cups water or vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large saucepan, sauté onions and garlic in a little oil until softened.
2. Add cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, tofu, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Tofu Vindaloo with Potatoes
This recipe is a vegetarian twist on the classic Indian dish, vindaloo. The combination of crispy potatoes and flavorful tofu in a spicy tomato-based sauce is sure to please.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 large potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the ghee or oil in a large skillet over medium-high heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the tofu and cook until golden brown on all sides, about 5-7 minutes.
5. Add the diced potatoes to the skillet and cook until they start to soften, about 3-4 minutes.
6. Stir in the diced tomatoes and season with salt and pepper to taste.
7. Simmer the vindaloo for 10-15 minutes or until the potatoes are tender.
Cooking Time: 20-25 minutes
Burmese Tofu Coconut Curry
This rich and creamy curry is a staple of Burmese cuisine, where tofu is often used as a protein substitute in traditional dishes. With the warm flavors of coconut, turmeric, and cumin, this recipe is sure to become a favorite.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can full-fat coconut milk
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized (8-10 minutes).
2. Add garlic, ginger, cumin, turmeric, and cayenne (if using). Cook for 1 minute.
3. Add tofu and stir to coat with the spice mixture. Cook for 5 minutes.
4. Pour in coconut milk and bring to a simmer. Reduce heat to low and cook for 10-15 minutes or until sauce thickens.
5. Season with salt and black pepper to taste.
6. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Tofu and Spinach Saag Curry
A flavorful and nutritious vegetarian curry that combines the creaminess of spinach with the richness of tofu, perfect for a quick and easy dinner.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut milk
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent, about 5 minutes.
3. Add cumin, coriander, and turmeric; cook for 1 minute.
4. Add tofu; cook until golden brown, about 5-6 minutes.
5. Stir in spinach; cook until wilted, about 2-3 minutes.
6. Pour in coconut milk; stir to combine.
7. Season with salt and pepper, to taste.
8. Simmer for 5-7 minutes or until flavors have melded together.
Cooking Time: Approximately 20-25 minutes.
Korean Tofu Kimchi Curry
This recipe combines the bold flavors of Korean kimchi with the comforting warmth of curry, adding crispy tofu and a hint of sweetness. Perfect for a quick weeknight dinner or as a unique appetizer.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi (homemade or store-bought), chopped
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add kimchi and curry powder; stir-fry for 2-3 minutes.
5. Add tofu and stir-fry until golden brown, about 5 minutes.
6. Stir in coconut milk, cumin, and red pepper flakes (if using).
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Tofu Madras with Peas
This recipe combines the creaminess of tofu with the vibrant flavors of Indian spices, all wrapped up in a deliciously aromatic Madras-style sauce. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup frozen peas
– 1 tablespoon tomato puree
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until softened.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add tofu and cook until golden brown on all sides.
4. Stir in diced tomatoes, peas, tomato puree, salt, and pepper.
5. Simmer for 10-12 minutes or until the sauce has thickened slightly.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 15-18 minutes
Sweet Potato and Tofu Thai Curry
This flavorful curry combines the natural sweetness of sweet potatoes with the savory taste of tofu, all wrapped up in a rich and creamy coconut-based sauce. Perfect for a quick and satisfying weeknight dinner!
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 tablespoon Thai red curry paste
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, and tofu; cook for an additional 2-3 minutes.
4. Add sweet potatoes, curry paste, and coconut milk. Stir to combine.
5. Bring to a simmer and cook for 15-20 minutes or until sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Tofu Rogan Josh with Eggplant
Rogan josh is a popular Indian dish that combines tender meat or tofu with aromatic spices and rich sauce. This vegetarian version substitutes eggplant for meat, adding a delightful texture to the dish.
Ingredients:
– 1 block of extra-firm tofu, drained and cubed
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion, garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook until the spices are fragrant, about 2 minutes.
3. Add tofu and cook until browned on all sides, about 5-7 minutes.
4. Add eggplant slices and cook for an additional 3-4 minutes or until tender.
5. Stir in diced tomatoes and water or broth. Bring to a simmer.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Tofu Chana Masala Curry
This flavorful curry combines the creamy texture of tofu with the rich flavors of chana masala, a popular North Indian dish. Perfect for vegetarians and vegans, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 tablespoon olive oil
– 2 teaspoons chana masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until translucent.
2. Add garlic, cumin, turmeric, garam masala, and chana masala powder. Cook for 1 minute.
3. Add tofu and chickpeas. Stir to combine.
4. Pour in coconut milk and season with salt.
5. Simmer curry for 15-20 minutes or until the flavors have melded together.
6. Garnish with cilantro and serve over rice or with naan bread.
Cooking Time: 20 minutes
Sri Lankan Tofu Curry with Mustard Seeds
Sri Lankan Tofu Curry with Mustard Seeds: A flavorful and aromatic curry that combines the richness of coconut milk with the pungency of mustard seeds, perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon mustard seeds
– 1 can (14 oz) coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and mustard seeds. Cook for 1 minute, stirring constantly.
4. Add tofu and stir to coat with the spice mixture. Cook for 2-3 minutes.
5. Pour in coconut milk and water, and season with salt and pepper.
6. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 18 mouth-watering tofu curry recipes! From creamy coconut curries to spicy panang and madras-inspired dishes, there’s something for every palate. Whether you’re in the mood for Thai red curry with basil or Japanese katsu curry, or perhaps a vegan massaman or Malaysian rendang curry, this list has got you covered. With a range of flavors and heat levels, these tofu curries are sure to satisfy your cravings. So why wait? Dive into the world of spicy tofu curries today!