Indian Curried Tofu

This is a great go-to dish for a quick, flavorful side and is an awesome filling for vegetarian tacos.
By Chitra Agrawal

I originally came up with the curried tofu recipe to go inside a taco with mint chutney, but now I find myself making it quite a bit and just serving it as a side because it’s so quick. It also has a lot of flavor, which is sometimes difficult to do with tofu.
For this recipe, you lightly fry up the tofu so that it gets kind of an almost crunchy like skin on the outside and then cook it together with fried spices, lemon and cilantro.  I’ve made it for my nephew and recently for my dad, and both are now fans – which means this recipe crosses generations so you can’t go wrong:)


4.8 from 5 reviews
Indian Curried Tofu
 
Prep Time
Cook Time
Total Time
 
This is a great go-to dish for a quick, flavorful side and is an awesome filling for vegetarian tacos.
Author:
Recipe Type: Side Dish
Serves: 4
Ingredients
  • 3 tablespoons oil
  • 1 block extra firm tofu, cubed
  • ½ small onion, chopped
  • ⅓ teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 clove garlic, minced
  • 1 plum tomato, chopped
  • cilantro, chopped
  • lemon juice
  • salt to taste
Instructions
  1. Heat 2 tablespoons oil in a non stick fry pan under medium heat.
  2. Throw in tofu and fry until sides are lightly browned and skin is starting to get more firm on outside ~ 25 minutes.
  3. Set aside the cooked tofu.
  4. Put 1 tablespoon of oil in the pan under medium heat.
  5. When oil is heated heated, add in the chopped onion and fry until translucent.
  6. Mix in the chopped garlic and fry for 30 seconds.
  7. Mix in turmeric, chili powder, coriander, cumin powder and garam masala and fry for a few seconds until fragrant.
  8. Mix in the tomato and fry for 2 minutes.
  9. Add back the tofu to the pan and fry for another 5 minutes or until tofu is completely coated with the curried tomato mixture.
  10. Turn off the stove.
  11. Add salt to taste, a squeeze of lemon and top with chopped cilantro.


Chitra Agrawal

Chitra Agrawal

Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.

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12 Comments
  1. This sounds so, so good…definitely going to make this.
    I have to confess I haven’t fried tofu before. I have no problem with this recipe but I was thinking as good as it sounds, would it be possible to cook it, then chill and mix the tofu in with rice to make a cold salad?
    I think that could be a great dish to take to a pot luck: Colorful, very taste and healthful too!
    Thanks so much.

  2. I have cooked this recipe twice so far for my husband who is from India. He absolutely loves it and says it’s one of the best recipes I’ve cooked for him. Thanks!!!

  3. My daughter is half Indian, so her dad naturally has things like Garam Masala, Tumeric ect already in the house. I am making this tonight since we already have the ingredients, and I need to go grocery shopping. I want to make this again a second time and add chick peas. I’m telling my daughter we are having “Chitra’s Curried Tofu” tonight. She is happy. :p

  4. Hi, was looking for a new tofu recipe and came across yours. It turned out delicious, will make it again. Thank you for sharing. Bon Apetite to the others! ;-)

  5. I habitually throw in coconut puree to this recipe to smooth out the flavors. Great taste but admit that it adds to the calories. Pat m

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