Tofu Curry Recipe (Easy Indian Tomato Gravy)
Firm tofu in a North Indian-style tomato-onion gravy with everyday spices. Optional sear for chew, optional cream or coconut for richness. Great with rice, roti, or dal on the side.
Ingredients
For the curry
- 14 to 16 oz firm or extra-firm tofu drained
- 2 to 3 tablespoons neutral oil or as needed
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic paste or 1 teaspoon each minced ginger and garlic
- 2 medium tomatoes or 3/4 cup canned tomato puree; pureed or finely chopped
- 1 green chili optional; slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 to 1 teaspoon red chili powder Kashmiri works well for color
- 1/2 teaspoon garam masala plus more to finish
- Salt, to taste
- 1/2 to 1 cup water as needed
- Fresh cilantro leaves, for garnish
Optional richness
- 2 tablespoons heavy cream or full-fat coconut milk optional
Instructions
Prep the tofu
- Drain the tofu and wrap it in a clean kitchen towel. Place a light weight on top for 10 to 15 minutes if you have time.
- Cut the tofu into cubes. Pat dry with a towel.
Build the gravy
- Heat 1 tablespoon oil in a wide pan or kadai over medium heat. Optional: add tofu cubes in a single layer and sear 2 to 3 minutes per side until lightly golden; remove to a plate.
- In the same pan, add 1 to 2 tablespoons oil if needed. Add onion and cook until soft and lightly golden, 8 to 10 minutes.
- Add ginger-garlic paste and cook until the raw smell fades, about 1 minute.
- Add tomato puree or chopped tomatoes. Cook until oil begins to separate at the edges and the mixture looks thick, 8 to 12 minutes.
- Add turmeric, coriander powder, red chili powder, and salt. Stir 30 seconds.
- Add water to loosen the gravy, starting with 1/2 cup. Simmer 5 to 7 minutes until the sauce looks cohesive.
Finish
- Return tofu to the gravy. Simmer gently 5 to 8 minutes until heated through and flavorful.
- Stir in garam masala. If using cream or coconut milk, add now and simmer gently 1 to 2 minutes.
- Taste and adjust salt and spice. Garnish with cilantro.
Notes
Tomato depth: If the gravy tastes sharp, simmer longer, or add a tiny pinch of sugar and balance with salt.
Watery gravy: Simmer until oil shows at the edges; a spoon of tomato paste helps if you keep it on hand.
Vegan: Skip cream; use coconut milk or finish with a longer onion simmer for body.
Paneer swap: Substitute paneer cubes; you may skip or shorten pressing.
Storage: Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of water.
Freezing: Gravy freezes better than tofu; tofu texture can change after freezing—add fresh tofu when reheating if meal prepping.
Watery gravy: Simmer until oil shows at the edges; a spoon of tomato paste helps if you keep it on hand.
Vegan: Skip cream; use coconut milk or finish with a longer onion simmer for body.
Paneer swap: Substitute paneer cubes; you may skip or shorten pressing.
Storage: Refrigerate in an airtight container up to 3 days. Reheat gently with a splash of water.
Freezing: Gravy freezes better than tofu; tofu texture can change after freezing—add fresh tofu when reheating if meal prepping.
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