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    Home » Gravy » Vegan Tofu and Tomato Curry

    Vegan Tofu and Tomato Curry

    Posted on February 21, 2018 · Last Updated on April 26, 2020 · By Srividhya G · 18 Comments

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    Vegan Tofu and Tomato Curry collage with text overlay

    Are you looking for a light, yet delicious recipe that can be whipped up quickly? Then you are at the right place. Today I am going to share a rich and creamy Vegan Tofu and Tomato Curry with lighter swaps – tofu instead of meat, corn oil instead of butter and coconut milk instead of dairy cream.

    Vegan Tofu and Tomato Curry served with Mazola oil in the background

    Disclosure: This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #simpleswap #CollectiveBias.

    Vegan Tofu and Tomato Curry

    Wondering how rich and creamy can be light? I went with plant-based protein Tofu and also with light coconut milk and Mazola® Corn Oil. These elements make the curry vegan and better for your health. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Check out the detailed Tofu and Tomato Curry recipe with stepwise pictures.

    I always look for easy and healthy recipes especially during weekdays, and at the same time, I prefer recipes that go well with both rice and roti or any Indian bread. This Tofu and Tomato curry is one such recipe. But guess what, this is a perfect party/potluck recipe too. The rich and creamy vegan version of this curry will surely be a crowd pleaser.

    Closeup on a bowl full of Vegan Tofu and Tomato Curry

    Mazola® Corn Oil

    Oil is an essential ingredient in the cooking process, and for Indian cooking, we surely need oil with a high smoking point, and I prefer neutral taste oil for frying. The cholesterol-free and no additives added Mazola® Corn Oil ticks all these requirements, and it is indeed a perfect oil for day to day cooking. You can find the Mazola® Corn Oil in all the grocery stores.

    Now coming back to the recipe, all you need to do is prepare the tomato gravy base and add the coconut milk and tofu and viola it’s done. I did include peas and bell peppers for color, crunch, and flavor. But that’s entirely optional. Also, I used curry powder for spicing this up. If you can’t source curry powder, you can replace it with garam masala or with coriander + garam masala combination too. Check notes for the other alternatives.

    Vegan Tofu and Tomato Curry Recipe

    A rich and creamy vegan curry prepared with lighter swaps –  Tofu instead of meat, corn oil instead of butter and coconut milk instead of dairy cream.

    Healthy Vegan Tofu and Tomato Curry served with a spoon and a rice on a white plate

    Ingredients:

    • Extra-Firm Tofu – 8 oz (I used half of my 16oz block)
    • Onion – 1
    • Roma Tomatoes – 3, big ones (approx 3 cups finely chopped)
    • Chopped Colored Bell Peppers – 1 cup
    • Peas – ¼ cup
    • Chopped Cilantro – 1 tbsp
    • Mazola® Corn Oil – 2 tsps
    • Cumin Seeds – 1 tsp
    • Curry Powder – ¾ tbsp
    • Turmeric Powder – ¼ tsp
    • Salt – 1 tsp
    • Red Chili Powder – ¼ tsp
    • Dried Fenugreek Leaves – ¼ tsp (optional)
    • Light Coconut Milk – 10oz approx

    Prep – Work:

    • Press the tofu and squeeze the water as much as you can.
    • Cut the pressed tofu into small cubes.
    • Chop the onion, tomatoes into small pieces.
    • If you are using frozen peas, make sure it is at room temperature. You can thaw it in the microwave or soak the peas in water for 10 to 15 minutes.
    • Cut the bell peppers into small cubes.

    Steps:

    • Heat a saucepan and add two tsps of corn oil.

    Adding the cumin seeds and letthing them crack

    • When the oil is hot, add the cumin seeds and let it crackle.

    Adding the chopped onion and cooking until the onion is translucent

    • Then add the chopped onion and cook until the onion is translucent.

    Adding the bell peppers

    • At this stage, add the bell peppers.

    Mixing it and then adding the peas

    • Mix it and then add the peas, followed by tomatoes.

    Adding tomatoes

    • Mix together and then add all the spices – red chili powder, turmeric powder, salt and curry powder.

    Adding the spices - red chili powder, turmeric powder, salt and curry powder

    • Combine them and cover and cook this mix for 5 minutes.

    Combining the mix and cooking

    • After 5 minutes, remove the lid and cook for 3 minutes until the moisture is 50% absorbed.

    Removing the lid and cooking for 3 minutes

    • Now add the tofu cubes and mix gently.

    Adding the tofu cubes and mixing

    • Add the coconut milk and let it simmer for 2 to 3 minutes.

    Adding the coconut milk

    • Finally, add the chopped cilantro and crushed fenugreek leaves(if using) and mix.
    • Turn off the heat and serve the curry hot with rice or any bread of your choice.

    Vegan Tofu and Tomato Curry in a pan before serving into bowls

    Notes:

    • I always prefer extra-firm tofu for the curries.
    • If you prefer crispier tofu, then you can pan roast the tofu cubes separately and add it to the curry as well.
    • If you can’t source curry powder, you can replace it with one tsp of coriander powder and ½ tsp of garam masala. Or you can also use 1.5 tsps of garam masala skipping the coriander powder. In either case, instead of ¼ tsp of red chili powder, you can add up to ¾ tsp or as per your taste.
    • Adjust the spice and salt measure as per your preference.
    Vegan Tofu and Tomato Curry collage with text overlay
    Closeup on a bowl full of Vegan Tofu and Tomato Curry
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    5 from 3 votes

    Vegan Tofu and Tomato Curry

    A rich and creamy vegan curry prepared with lighter swaps - tofu instead of meat, corn oil instead of butter and coconut milk instead of dairy cream.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Main Course, rice accompaniment, roti accompaniments
    Cuisine: Fusion, Indian
    Servings: 4
    Calories: 153kcal
    Author: Srividhya G

    Ingredients

    • 8 oz Extra-Firm Tofu I used half of my 16oz block
    • 1 Onion
    • 3 Roma Tomatoes big ones (approx 3 cups finely chopped)
    • 1 cup Chopped Colored Bell Peppers
    • 1 tbsp Chopped Cilantro
    • 2 tsps Mazola® Corn Oil
    • 1 tsp Cumin Seeds
    • ¾ tbsp Curry Powder
    • ¼ tsp Turmeric Powder
    • 1 tsp Salt
    • ¼ tsp Red Chili Powder
    • ¼ tsp Dried Fenugreek Leaves optional
    • 10 oz Light Coconut Milk approx
    • ¼ cup Peas

    Instructions

    Prep - Work:

    • Press the tofu and squeeze the water as much as you can.
    • Cut the pressed tofu into small cubes.
    • Chop the onion, tomatoes into small pieces.
    • If you are using frozen peas, make sure it is at room temperature. You can thaw it in the microwave or soak the peas in water for 10 to 15 minutes.
    • Cut the bell peppers into small cubes.

    Steps:

    • Heat a saucepan and add two tsps of corn oil.
    • When the oil is hot, add the cumin seeds and let it crackle.
    • Then add the chopped onion and cook until the onion is translucent.
    • At this stage, add the bell peppers.
    • Mix it and then add the peas, followed by tomatoes.
    • Mix together and then add all the spices - red chili powder, turmeric powder, salt and curry powder.
    • Combine them and cover and cook this mix for 5 minutes.
    • After 5 minutes, remove the lid and cook for 3 minutes until the moisture is 50% absorbed.
    • Now add the tofu cubes and mix gently.
    • Add the coconut milk and let it simmer for 2 to 3 minutes.
    • Finally, add the chopped cilantro and crushed fenugreek leaves(if using) and mix.
    • Turn off the heat and serve the curry hot with rice or any bread of your choice.

    Notes

    • I always prefer extra-firm tofu for the curries.
    • If you prefer crispier tofu, then you can pan roast the tofu cubes separately and add it to the curry as well.
    • If you can't source curry powder, you can replace it with one tsp of coriander powder and ½ tsp of garam masala. Or you can also use 1.5 tsps of garam masala skipping the coriander powder. In either case, instead of ¼ tsp of red chili powder, you can add up to ¾ tsp or as per your taste.
    • Adjust the spice and salt measure as per your preference.

    Nutrition

    Calories: 153kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Sodium: 686mg | Potassium: 366mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1673IU | Vitamin C: 60mg | Calcium: 42mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    P.S. Follow my Pinterest boards for more healthy and delicious recipes.

    Enjoying Vegan Tofu and Tomato Curry? You will love these, too:

    • Poondu Kuzhambu | South Indian Style Garlic Stew / Gravy
    • Indian Cooking : Pantry Essentials | Basic Ingredients
    • Arachuvitta Vathal Kuzhambu | Vathal Kuzhambu with Fresh Spice Mix
    • Idli Biryani
    • Eggplant Biryani
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    Filed Under: Gravy Tagged With: healthyswaps, homemade tofu and tomato curry, how to prepare tofu and tomato curry, indian vegan recipes, mazola corn oil, mazola corn oil recipes, North Indian, roti accompaniments, roti sides, sides for roti, tofu, tofu and tomato curry, tofu and tomato curry recipe, tofu recipes, vegan masala, Vegan Tofu and Tomato Curry

    Reader Interactions

    Comments

    1. Helena says

      April 26, 2020 at 9:07 am

      5 stars
      I was looking for a quick curry recipe, and here it is – yum!

      Reply
      • Srividhya G says

        April 27, 2020 at 10:49 am

        Thanks. I hope you like it.

        Reply
    2. Rick says

      March 02, 2018 at 11:17 am

      Peas are not in the ingredients list but in the cooking directions. I will guess an amount

      Reply
      • Srividhya G says

        March 02, 2018 at 11:24 am

        Hi Rick, it is 1/4 cup. Actually, I updated the post with the measure yesterday. I am not sure if the browser is caching the old version. Sorry about that. Thanks for checking.

        Reply
    3. Sue says

      March 01, 2018 at 10:47 am

      Don’t see peas in your ingredient list? Also, so many curry recipes call for garlic, could that have been left out?

      Reply
      • Srividhya G says

        March 01, 2018 at 11:05 am

        Thanks for pointing it out Sue. Updated the post now. In our family we don’t use garlic much and also on auspicious days we don’t use both onion and garlic. So I skip them often. You can find quite a few no onion no garlic recipes on my blog. For this recipe, I did not include garlic. No specific reason though. Hope the answer helps. Thanks again!

        Reply
        • Sue says

          March 01, 2018 at 11:49 am

          Thanks for responding so quickly! As a new subscriber, very good first impression!

          Reply
          • Srividhya G says

            March 01, 2018 at 1:44 pm

            Thanks. :-) Trying to do my level best.

            Reply
    4. Divya Deepak Rao says

      February 28, 2018 at 7:26 pm

      This looks so delicious Vidhya! Love the sound of tomato & tofu & coconut milk all together:)

      Reply
      • Srividhya G says

        March 01, 2018 at 11:01 am

        Thanks DD. :-)

        Reply
    5. Jeff Call says

      February 28, 2018 at 11:25 am

      You added coconut milk, but it’s not included in your list of ingredients.

      How much do you add?

      Reply
      • Srividhya G says

        February 28, 2018 at 11:36 am

        Sorry about that. My bad… Updated the post now. I used approximately 10 oz of coconut milk, about 3/4th of the 14 oz can. But you can adjust the amount as per your consistency preference. Thanks a lot.

        Reply
    6. Diana Lopes says

      February 23, 2018 at 11:05 am

      What a delicious-looking meal! I’m already saving the link so I can try it this weekend. Thanks for posting!

      Reply
      • Srividhya G says

        February 27, 2018 at 9:28 am

        Thanks :-)

        Reply
    7. Adriana Martin (@ABRecipes) says

      February 21, 2018 at 12:56 pm

      I enjoy curry a lot this is a recipe I want to try soon. Thanks for sharing al the tips and for participating in this shop.

      Reply
      • Srividhya G says

        February 22, 2018 at 6:59 am

        Glad you liked it. And, many thanks for the amazing opportunity. Love the corn oil.

        Reply
    8. Bikramjit says

      February 21, 2018 at 8:18 am

      Looks yummylisciousssssssssssssss :)

      Reply
      • Srividhya G says

        February 22, 2018 at 6:59 am

        Thanks :-)

        Reply

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