Now Reading
Indian Curried Tofu

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:)


Indian Curried Tofu

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

  • Author: Chitra Agrawal
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 3 tablespoons oil
  • 1 block extra firm tofu, cubed
  • 1/2 small onion, chopped
  • 1/3 teaspoon turmeric
  • 1/4 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


  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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

See Also
Masala Pumpkin Seed Mix

View Comments (20)
  • 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.

  • Hi I’m looking for an Indian cold tofu salad any recipes. Can you please get back to me.

  • Made this today, it was fabulous. great recipe, very easy, tastes great. Nice work, Chitra!


  • 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!!!

  • 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

  • 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! ;-)

  • 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

  • This was fantastic. Thank you for the recipe! I multiplied it by six for an event. Just added one can of coconut milk to make it saucy so it will work on the steam table. Great flavors! I am going to make this again.

  • Chitra ji recipe appears to be delicious and easy to follow. To go with rice, added some water to make it less dry but not watery. Thanks. Ravi

  • Tasty!! I didn’t have a tomato so I used canned diced tomatoes, including the liquid and then puréed it into a sauce before adding the tofu back in. Served with rice and side veg.

  • Delicious recipe thank you! This was quick and easy to make, I made sure to squeeze the water out of the tofu before frying. I make Indian food a lot and this was awesome. My husband even liked it and he usually does not like tofu.

  • great, but needed to add about 3/4c water at the end to get overall consistency to gravy from paste.

  • Dear Chitra, I have been trying to give some life and taste to Tofu (I like it for the protein). This is a very good recipe. I tried it and found it good.
    I used this as a add on to a a nice salad recipe and it become a big hit.

    But I think it will be better if the Tofu is marinated with the ingredients and then fried for the flavour and taste to seep through the Tofu.

Leave a Reply

Your email address will not be published.

Recipe rating

Scroll To Top