Tofu Eggplant Curry (Weeknight Vegan Indian-Style)
Extra-firm tofu and eggplant in a quick onion-tomato masala with whole cumin and warm spices. Vegan, one-pan, weeknight friendly. Press-and-sear tofu tips, optional coconut milk, storage notes.
Equipment
- Large skillet or kadai with lid
- Clean tea towel or paper towels (for pressing tofu)
- Optional colander (if salting eggplant)
Ingredients
Tofu and vegetables
- 400 g extra-firm tofu pressed 15 to 30 minutes, cut into 2 cm cubes
- 600 to 700 g eggplant salt 20 min if very bitter, then rinse and pat dry; cut into 2 cm cubes
- 1 large onion finely chopped
- 2 medium tomatoes or 200 g canned; chopped
- 1 tablespoon ginger-garlic paste
- 1 to 2 green chiles optional; split
- 1 small bunch coriander chopped, divided
Spices and liquids
- 1 teaspoon cumin seeds
- 1/2 to 1 teaspoon red chili powder Kashmiri recommended
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala or to taste
- 1 teaspoon amchur dry mango powder; or lemon juice to finish
- 2 tablespoons neutral oil
- 1/2 to 1 cup water or thin unsweetened coconut milk
- 1/2 to 1 teaspoon fine salt less if eggplant was salted; divided
- Pinch of kasoori methi, optional (rub between palms)
Instructions
Press and prep
- Wrap tofu in a tea towel, weight 15 to 30 minutes, cube, and pat very dry. Prep eggplant to match tofu cube size; salt 20 minutes only if bitter, then rinse and pat.
Sear the tofu
- Heat oil in a wide skillet on medium-high until it shimmers. Sear tofu in a single layer 2 to 3 minutes per side until golden in spots; work in batches if needed. Set aside.
Build the masala
- Reduce heat to medium. Sizzle cumin seeds 10 to 20 seconds, then cook onion 8 to 10 minutes until soft and light gold. Add ginger-garlic; cook 1 minute until raw smell fades.
- Add tomatoes, turmeric, coriander, red chili, and garam masala. Cook 6 to 8 minutes, mashing, until oil loosens at the edges. Add a splash of water if the pan looks dry.
Simmer and finish
- Fold in eggplant, water or thin coconut milk, and amchur (or add lemon at the end). Cover and simmer 10 to 12 minutes on medium-low until eggplant is tender.
- Return tofu; simmer 3 to 5 minutes uncovered so the gravy tightens. Stir in most of the coriander, optional kasoori methi, and lemon to taste. Serve with rice, roti, or salad.
Notes
Crowding the first tofu batch makes rubbery cubes; sear in a sparse layer and batch as needed.
If eggplant mushes, shorten the second simmer after adding tofu, or add eggplant after tomatoes break down.
Leftovers keep 3 to 4 days refrigerated; flavor improves overnight. Reheat with a splash of water.
Freeze if needed; tofu softens on thaw. For gluten free, use GF-certified spices; skip wheat-based asafoetida.
If eggplant mushes, shorten the second simmer after adding tofu, or add eggplant after tomatoes break down.
Leftovers keep 3 to 4 days refrigerated; flavor improves overnight. Reheat with a splash of water.
Freeze if needed; tofu softens on thaw. For gluten free, use GF-certified spices; skip wheat-based asafoetida.
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