18 Spicy Tofu Curry Recipes Delicious

Spice up your dinner routine with our roundup of 18 Spicy Tofu Curry Recipes that promise to deliver bold flavors and comforting warmth in every bite. Whether you’re a tofu enthusiast or just looking to add more plant-based meals to your week, these dishes are sure to impress. Get ready to transform your kitchen into a curry paradise—let’s dive into these delicious creations!

Thai Red Tofu Curry

Deliciously spicy and creamy, this Thai Red Tofu Curry is a weeknight savior. Packed with bold flavors, it’s ready in under 30 minutes.

Ingredients

• Red curry paste – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Tofu – 14 oz, cubed
• Vegetable oil – 1 tbsp
• Brown sugar – 1 tbsp
• Soy sauce – 1 tbsp
• Lime juice – 1 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add tofu cubes, cook until golden on all sides, about 5 minutes. Tip: Press tofu beforehand to remove excess water for better browning.
3. Remove tofu, set aside.
4. In the same pan, add red curry paste, cook for 1 minute until fragrant.
5. Pour in coconut milk, stir to combine with the paste.
6. Add brown sugar and soy sauce, simmer for 5 minutes. Tip: Simmering melds the flavors together.
7. Return tofu to the pan, cook for another 5 minutes.
8. Stir in lime juice just before serving. Tip: Lime juice brightens the dish, add it last to preserve its zing.

Just serve this curry over steamed rice for a comforting meal. The tofu absorbs the curry’s richness, while the lime adds a refreshing kick. Try garnishing with fresh basil for an aromatic touch.

Green Curry Tofu with Vegetables

Kickstart your meal with this vibrant Green Curry Tofu with Vegetables, a dish that’s as nutritious as it is flavorful. Perfect for a quick dinner that doesn’t skimp on taste.

Ingredients

– Green curry paste – 2 tbsp
– Coconut milk – 1 can (13.5 oz)
– Firm tofu – 14 oz, cubed
– Mixed vegetables (bell peppers, broccoli, carrots) – 2 cups
– Vegetable oil – 1 tbsp
– Water – ½ cup

Instructions

1. Heat vegetable oil in a large pan over medium heat for 1 minute.
2. Add green curry paste to the pan, stir for 30 seconds until fragrant.
3. Pour in coconut milk and water, bring to a simmer for 2 minutes.
4. Add cubed tofu and mixed vegetables, simmer for 10 minutes, stirring occasionally.
5. Tip: For extra flavor, press tofu before cubing to absorb more curry.
6. Tip: Cut vegetables uniformly for even cooking.
7. Tip: Adjust heat to maintain a gentle simmer to prevent curdling.
8. Remove from heat after vegetables are tender but still crisp.
Rich in flavors and textures, this dish offers a creamy curry with crisp vegetables and soft tofu. Serve over jasmine rice or quinoa for a hearty meal.

Japanese Tofu Curry with Rice

Savor the simplicity of Japanese Tofu Curry with Rice, a dish that combines soft tofu and rich curry flavors over steamed rice. It’s quick, satisfying, and packed with umami.

Ingredients

– Tofu – 14 oz
– Curry roux – 3.5 oz
– Onion – 1 medium, diced
– Water – 2 cups
– Rice – 2 cups
– Oil – 1 tbsp

Instructions

1. Cook rice according to package instructions. Keep warm.
2. Heat oil in a pan over medium heat. Add diced onion, cook until translucent, about 5 minutes.
3. Cut tofu into 1-inch cubes. Add to the pan with onions, gently stir to avoid breaking.
4. Add water to the pan, bring to a boil. Reduce heat to simmer for 10 minutes.
5. Break curry roux into pieces, add to the pan. Stir until fully dissolved, about 2 minutes.
6. Simmer for another 5 minutes, stirring occasionally, until the sauce thickens.
7. Serve curry over warm rice.

The curry coats the tofu lightly, offering a creamy texture against the fluffy rice. For a twist, top with green onions or a soft-boiled egg.

Indian Tofu Tikka Masala

You’ve likely craved a creamy, spicy dish that’s both satisfying and easy to make. Indian Tofu Tikka Masala delivers with minimal effort and maximum flavor.

Ingredients

– Tofu – 14 oz, firm
– Yogurt – 1 cup
– Garam masala – 2 tbsp
– Tomato paste – 2 tbsp
– Heavy cream – 1/2 cup
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Olive oil – 2 tbsp
– Salt – 1 tsp

Instructions

1. Press tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Mix yogurt, 1 tbsp garam masala, and salt in a bowl. Add tofu, coat well, and marinate for 1 hour.
3. Preheat oven to 400°F. Line a baking sheet with parchment paper.
4. Arrange tofu on the sheet, bake for 25 minutes until edges are golden.
5. Heat olive oil in a pan over medium heat. Sauté garlic and ginger for 1 minute until fragrant.
6. Add tomato paste and remaining garam masala, cook for 2 minutes, stirring constantly.
7. Stir in heavy cream, bring to a simmer, then add baked tofu. Cook for 5 minutes on low heat.
8. Tip: For extra creaminess, blend half the sauce before adding tofu.
9. Tip: If the sauce is too thick, add water 1 tbsp at a time until desired consistency.
10. Tip: Garnish with cilantro for a fresh contrast to the rich flavors.
Unbelievably creamy with a perfect spice kick, this dish pairs wonderfully with fluffy basmati rice or warm naan. The tofu stays firm, soaking up the masala’s deep flavors without falling apart.

Vegan Tofu Korma

Just when you thought vegan cuisine couldn’t get any cozier, this tofu korma proves otherwise. It’s rich, creamy, and packed with flavor, all without any animal products.

Ingredients

– Firm tofu – 14 oz
– Coconut milk – 1 cup
– Tomato paste – 2 tbsp
– Garam masala – 1 tbsp
– Olive oil – 2 tbsp
– Salt – ½ tsp

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat olive oil in a large pan over medium heat (350°F).
3. Add tofu cubes and cook until golden brown on all sides, about 5 minutes per side.
4. Stir in tomato paste and garam masala, cooking for 2 minutes until fragrant.
5. Pour in coconut milk and bring to a simmer, then reduce heat to low (200°F).
6. Let the mixture simmer for 15 minutes, stirring occasionally to prevent sticking.
7. Season with salt, then remove from heat.
8. Let it sit for 5 minutes to thicken before serving.
Lusciously creamy with a hint of spice, this tofu korma pairs perfectly with basmati rice or naan. For an extra touch, garnish with fresh cilantro or a squeeze of lime.

Tofu and Chickpea Coconut Curry

Here’s a simple, flavorful dish that’s perfect for a quick weeknight dinner. Tofu and Chickpea Coconut Curry combines protein-packed ingredients with creamy coconut milk for a satisfying meal.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Chickpeas – 1 can (15 oz), drained
• Tofu – 14 oz, cubed
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add curry powder, stir to coat the onions, garlic, and ginger.
5. Pour in coconut milk, bring to a simmer.
6. Add drained chickpeas and cubed tofu, simmer for 10 minutes.
7. Season with salt, stir well.
8. Simmer for another 5 minutes until the curry thickens slightly.

Firm tofu holds its shape well, making it ideal for this curry. The chickpeas add a hearty texture, while the coconut milk creates a rich, creamy base. Serve over rice or with naan for a complete meal.

Spicy Tofu Curry with Spinach

You’ve probably tried countless tofu dishes, but this Spicy Tofu Curry with Spinach brings a punch of flavor that’s hard to forget. It’s quick, satisfying, and packed with nutrients.

Ingredients

• Tofu – 14 oz
• Spinach – 2 cups
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes.
2. Heat olive oil in a large pan over medium heat. Add minced garlic, sauté for 1 minute until fragrant.
3. Add tofu cubes to the pan. Cook for 5 minutes, turning occasionally, until golden brown.
4. Sprinkle curry powder and salt over tofu. Stir well to coat evenly.
5. Pour coconut milk into the pan. Bring to a simmer, then reduce heat to low. Cook for 10 minutes.
6. Add spinach to the pan. Stir until wilted, about 2 minutes.
7. Remove from heat. Let sit for 2 minutes to thicken slightly.

Unbelievably creamy with a kick, this curry pairs perfectly with steamed rice or quinoa. The spinach adds a fresh contrast to the rich, spicy sauce.

Yellow Tofu Curry with Potatoes

Looking for a hearty, flavorful dish that’s easy to whip up? This yellow tofu curry with potatoes is a must-try.

Ingredients

• Firm tofu – 14 oz
• Potatoes – 2 cups, diced
• Coconut milk – 1 can
• Yellow curry paste – 2 tbsp
• Vegetable oil – 1 tbsp
• Water – 1 cup

Instructions

1. Press tofu for 15 minutes to remove excess water, then cut into cubes.
2. Heat oil in a large pan over medium heat (350°F). Add tofu, cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove tofu, set aside. In the same pan, add potatoes, cook for 5 minutes.
4. Stir in curry paste, cook for 1 minute until fragrant.
5. Add coconut milk and water, bring to a simmer. Tip: Simmering gently prevents the coconut milk from separating.
6. Return tofu to the pan, simmer for 15 minutes until potatoes are tender. Tip: Test potatoes with a fork; they should pierce easily.
7. Serve hot.

Rich in flavor, this curry boasts a creamy texture with a slight bite from the tofu. Try serving it over jasmine rice for a complete meal.

Tofu Vindaloo

Might sound spicy, but tofu vindaloo is a flavorful dish that’s easy to make. Perfect for those who love a bit of heat with their meal.

Ingredients

– Tofu – 14 oz
– Vegetable oil – 2 tbsp
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Vindaloo paste – 2 tbsp
– Coconut milk – 1 cup
– Tomato paste – 2 tbsp
– Salt – ½ tsp

Instructions

1. Press tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat oil in a large pan over medium heat (350°F).
3. Add onion, garlic, and ginger. Cook until onion is translucent, about 5 minutes.
4. Stir in vindaloo paste and tomato paste. Cook for 2 minutes to blend flavors.
5. Add tofu cubes, gently stirring to coat with the paste mixture.
6. Pour in coconut milk and add salt. Bring to a simmer.
7. Reduce heat to low (250°F) and cook uncovered for 20 minutes, stirring occasionally.
8. Remove from heat and let sit for 5 minutes before serving.
Packed with bold flavors, this tofu vindaloo has a creamy texture with a spicy kick. Serve over basmati rice or with naan bread for a complete meal.

Malaysian Tofu Curry Laksa

Here’s a Malaysian Tofu Curry Laksa that’s both comforting and easy to whip up. Hearty and aromatic, this dish is perfect for a quick dinner.

Ingredients

• Rice noodles – 8 oz
• Firm tofu – 14 oz, cubed
• Coconut milk – 1 can (13.5 oz)
• Curry paste – 3 tbsp
• Vegetable broth – 4 cups
• Bean sprouts – 1 cup
• Lime – 1, cut into wedges
• Fresh cilantro – ¼ cup, chopped

Instructions

1. Soak rice noodles in hot water for 10 minutes, then drain. Tip: Avoid overcooking to keep them chewy.
2. Heat a large pot over medium heat. Add curry paste and cook for 1 minute until fragrant.
3. Pour in coconut milk and vegetable broth. Bring to a simmer for 5 minutes.
4. Add tofu cubes. Simmer for another 5 minutes. Tip: Gently stir to prevent tofu from breaking.
5. Divide noodles among bowls. Ladle hot broth and tofu over noodles.
6. Top with bean sprouts and cilantro. Serve with lime wedges. Tip: Squeeze lime right before eating for a fresh zing.

Ultra-rich and creamy, the broth coats the noodles beautifully. The tofu soaks up the curry flavors, making every bite satisfying. Try adding a spoonful of sambal for extra heat.

Tofu Massaman Curry

Warm up to a comforting bowl of Tofu Massaman Curry, a vegan twist on the classic Thai dish. It’s rich, creamy, and packed with flavor, perfect for a cozy dinner.

Ingredients

– Tofu – 14 oz
– Massaman curry paste – 2 tbsp
– Coconut milk – 1 can (13.5 oz)
– Potatoes – 2 cups, cubed
– Onion – 1, sliced
– Peanuts – ½ cup
– Vegetable oil – 1 tbsp
– Brown sugar – 1 tbsp
– Lime juice – 1 tbsp

Instructions

1. Press tofu for 30 minutes to remove excess water, then cut into cubes.
2. Heat vegetable oil in a large pan over medium heat. Add tofu and fry until golden, about 5 minutes. Tip: Use a non-stick pan to prevent sticking.
3. Remove tofu and set aside. In the same pan, add onion and sauté until translucent, about 3 minutes.
4. Add Massaman curry paste and stir for 1 minute until fragrant.
5. Pour in coconut milk, stir well, and bring to a simmer.
6. Add potatoes, cover, and cook for 15 minutes until potatoes are tender. Tip: Stir occasionally to prevent burning.
7. Return tofu to the pan, add peanuts, brown sugar, and lime juice. Simmer for another 5 minutes. Tip: Adjust sweetness with more sugar if needed.
8. Serve hot. Offer a squeeze of lime for extra zing.
Oozing with creamy coconut milk and tender potatoes, this curry is a hearty meal. Serve with jasmine rice for an authentic touch or enjoy as is for a lighter option.

Tofu Panang Curry

Just when you thought tofu couldn’t get any better, this Panang Curry recipe proves otherwise. It’s a bold, creamy dish that’s surprisingly simple to make at home.

Ingredients

– Tofu – 14 oz, firm
– Coconut milk – 1 can (13.5 oz)
– Panang curry paste – 2 tbsp
– Fish sauce – 1 tbsp
– Sugar – 1 tsp
– Vegetable oil – 1 tbsp
– Lime leaves – 3, torn
– Red bell pepper – 1, sliced
– Basil leaves – ¼ cup

Instructions

1. Press tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat vegetable oil in a large pan over medium heat. Add tofu and cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove tofu and set aside. In the same pan, add Panang curry paste and cook for 1 minute until fragrant.
4. Pour in coconut milk, stirring to combine with the paste. Bring to a simmer.
5. Add fish sauce, sugar, and lime leaves. Simmer for 5 minutes. Tip: Taste and adjust seasoning if needed, but the flavors will deepen as it cooks.
6. Return tofu to the pan, add red bell pepper, and simmer for another 5 minutes until peppers are slightly tender.
7. Stir in basil leaves just before serving. Tip: Adding basil at the end preserves its vibrant color and flavor.
A creamy, aromatic curry with a perfect balance of sweet, spicy, and savory. Serve over jasmine rice or with a side of crispy roti for contrasting textures.

Burmese Tofu Curry

Fans of bold flavors will love this Burmese Tofu Curry. It’s a simple, satisfying dish that packs a punch.

Ingredients

– Firm tofu – 14 oz
– Coconut milk – 1 cup
– Curry powder – 2 tbsp
– Garlic – 3 cloves
– Vegetable oil – 2 tbsp
– Salt – ½ tsp

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat vegetable oil in a large pan over medium heat (350°F).
3. Mince garlic and sauté until golden, about 1 minute. Tip: Don’t let it burn or it’ll turn bitter.
4. Add curry powder to the pan, stir for 30 seconds to toast the spices. Tip: Toasting enhances the flavor.
5. Pour in coconut milk, bring to a simmer, and cook for 5 minutes.
6. Gently add tofu cubes, simmer for another 10 minutes. Tip: Stir occasionally to prevent sticking.
7. Season with salt, stir well, and remove from heat.

Just right, the curry is creamy with a hint of spice. Serve it over steamed rice or with flatbread for a hearty meal.

Tofu Curry with Pumpkin

Zesty and comforting, this tofu curry with pumpkin is a quick weeknight dinner that packs a punch. It’s vegan, gluten-free, and ready in under 30 minutes.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Pumpkin – 2 cups, cubed
– Tofu – 14 oz, firm, cubed
– Curry powder – 2 tbsp
– Coconut milk – 1 can (13.5 oz)
– Vegetable broth – 1 cup
– Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onion and minced garlic. Sauté for 3 minutes until translucent.
3. Stir in cubed pumpkin. Cook for 5 minutes, stirring occasionally.
4. Add cubed tofu and curry powder. Mix well to coat everything evenly.
5. Pour in coconut milk and vegetable broth. Bring to a simmer.
6. Reduce heat to low (250°F). Cover and cook for 15 minutes.
7. Uncover. Stir in salt. Cook for another 2 minutes.
8. Remove from heat. Let sit for 5 minutes before serving.
Tip: For extra flavor, toast the curry powder in the skillet before adding other ingredients.
Tip: Use a non-stick skillet to prevent the tofu from sticking.
Tip: Garnish with fresh cilantro for a pop of color and freshness.
The curry is creamy with a slight sweetness from the pumpkin. Serve over rice or with naan for a complete meal.

Tofu and Eggplant Curry

You won’t believe how simple it is to whip up this Tofu and Eggplant Curry. Yet, it’s packed with flavors that’ll make your taste buds dance.

Ingredients

– Tofu – 14 oz
– Eggplant – 1 large
– Coconut milk – 1 can (13.5 oz)
– Curry powder – 2 tbsp
– Olive oil – 2 tbsp
– Salt – 1 tsp

Instructions

1. Cut tofu into 1-inch cubes and eggplant into 2-inch chunks.
2. Heat olive oil in a large pan over medium heat (350°F).
3. Add tofu to the pan, cook until golden brown on all sides, about 5 minutes. Tip: Press tofu before cooking to remove excess water for better browning.
4. Remove tofu from the pan and set aside.
5. In the same pan, add eggplant, cook until soft, about 7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Return tofu to the pan, add curry powder and salt, stir well to coat.
7. Pour in coconut milk, bring to a simmer, then reduce heat to low (200°F).
8. Cook for 15 minutes, stirring occasionally. Tip: Letting it simmer longer deepens the flavors.
9. Remove from heat, let sit for 5 minutes before serving.
Hearty and comforting, this curry boasts a creamy texture with a perfect balance of spice. Serve it over a bed of jasmine rice or with a side of naan for an extra touch.

Tofu Curry with Coconut Milk

Here’s a simple yet flavorful tofu curry with coconut milk that’s perfect for a quick dinner. Hearty and creamy, it’s a dish that brings comfort with minimal effort.

Ingredients

• Tofu – 14 oz
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat vegetable oil in a large pan over medium heat until shimmering.
3. Add tofu cubes, frying until golden on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Sprinkle curry powder over tofu, stirring to coat evenly for 1 minute.
5. Pour in coconut milk, stirring gently to combine. Tip: Shake the can well before opening for a creamy consistency.
6. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
7. Season with salt, stirring once more before removing from heat. Tip: Taste and adjust salt only at the end to control the dish’s overall flavor.

Velvety and rich, this curry pairs wonderfully with steamed rice or naan. The tofu absorbs the aromatic spices, offering a satisfying bite amidst the creamy sauce.

Tofu Curry with Mango

Zesty and vibrant, this tofu curry with mango brings a tropical twist to your dinner table. It’s a quick, flavorful dish that balances sweetness and spice perfectly.

Ingredients

– Firm tofu – 14 oz
– Mango – 1 cup, diced
– Coconut milk – 1 can (13.5 oz)
– Curry powder – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat olive oil in a large pan over medium heat (350°F).
3. Add tofu cubes, cooking until golden brown on all sides, about 5 minutes.
4. Sprinkle curry powder and salt over the tofu, stirring to coat evenly.
5. Pour in coconut milk, bringing the mixture to a gentle simmer.
6. Add diced mango, cooking for another 5 minutes until the mango softens slightly.
7. Tip: For a thicker sauce, let the curry simmer uncovered for an additional 3 minutes.
8. Tip: Adjust the heat to low if the curry starts to stick to the pan.
9. Tip: Serve immediately for the best texture and flavor.
Ripe mango pieces melt into the creamy curry, offering bursts of sweetness against the savory tofu. Try serving it over a bed of jasmine rice or with naan bread for a complete meal.

Tofu Curry with Lentils

Filling and flavorful, this tofu curry with lentils is a hearty dish that combines protein-packed ingredients with aromatic spices. Perfect for a quick weeknight dinner, it’s both nutritious and satisfying.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Lentils – 1 cup, rinsed
– Vegetable broth – 2 cups
– Tofu – 14 oz, cubed
– Coconut milk – 1 cup
– Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion, cook until translucent (about 5 minutes). Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add curry powder, stir to coat the onions (30 seconds).
5. Mix in rinsed lentils and vegetable broth, bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender. Tip: Check at 15 minutes to avoid overcooking.
7. Gently fold in cubed tofu and coconut milk, simmer uncovered for 5 minutes. Tip: Be careful not to break the tofu.
8. Season with salt, stir well, and remove from heat.
Smooth and creamy with a hint of spice, this curry pairs wonderfully with steamed rice or naan. For an extra crunch, top with roasted peanuts before serving.

Conclusion

With 18 Spicy Tofu Curry Recipes to choose from, there’s a delicious dish for every taste and skill level. We hope this roundup inspires your next kitchen adventure. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!