Tofu curry is one of those dishes that feels comforting, nourishing, and vibrant all at once. This version brings together golden, lightly crisp tofu, a warmly spiced coconut curry base, hearty lentils, and fresh vegetables for a deeply satisfying meal that works beautifully on busy evenings yet feels special enough for relaxed weekends. The combination of tofu and lentils also provides an impressively high protein content, making the dish feel both energizing and sustaining.
Table of contents
- Why This Tofu Curry Deserves a Spot in Your Weekly Rotation
- Choosing the Best Ingredients for Exceptional Flavor
- When to Serve Tofu Curry
- How to Make This Creamy Tofu Curry
- What Sets This Tofu Curry Apart
- Helpful Tips for Leftovers
- Simple Ways to Personalize Your Tofu Curry
- Other Recipe Recommendations
- Share Your Thoughts
Why This Tofu Curry Deserves a Spot in Your Weekly Rotation
This curry stands out because it layers flavors through simple techniques rather than relying on long cooking times or complicated methods.
The tofu is tossed in cornstarch, which creates a delicate crispness that holds up beautifully in the creamy sauce.
The curry itself uses coconut milk for richness, fresh tomatoes for brightness, and spinach for freshness, giving the dish a balance that keeps every bite interesting. Lentils bring heartiness and structure so the curry feels complete, even when served on its own.
Choosing the Best Ingredients for Exceptional Flavor
Firm tofu creates the best texture for crisping and absorbs seasoning well. Cornstarch ensures an ultra-thin, golden crust without heaviness.
Curry powder and cumin provide warmth while chili flakes offer gentle heat. Cherry tomatoes add freshness that complements coconut milk, and spinach offers color and nutrients without overpowering the dish.
Canned lentils make the recipe quick while offering excellent body and protein.
When to Serve Tofu Curry
This curry works as a cozy weeknight dinner, a make-ahead meal for meal prep, or a centerpiece for casual dinners with friends when you want something satisfying but relaxed.
Its balanced flavors also make it a great option for lunches the next day, as it reheats beautifully and even deepens in flavor overnight.
How to Make This Creamy Tofu Curry
The process begins by crisping the tofu, which gives the dish texture and prevents the tofu from softening once combined with the curry.
The curry base comes together in a single pan by sautéing onions and garlic, blooming the spices, and letting the coconut milk simmer with cherry tomatoes and lentils.
When the sauce thickens slightly, the spinach is added until just wilted, and the tofu is folded in at the end so it keeps its appealing texture. The final result is a creamy, fragrant bowl of curry that tastes far more complex than the effort required.
What Sets This Tofu Curry Apart
Many tofu curries rely solely on coconut milk for richness, but this version blends freshness and depth by incorporating tomatoes and lentils.
The combination prevents the curry from feeling too heavy and adds both brightness and substance.
Crisp tofu rather than simmered tofu also provides contrast in every bite and elevates the dish from simple to memorable.
Helpful Tips for Leftovers
Leftovers keep well for up to two days and reheat best on the stovetop with a splash of water or coconut milk to loosen the sauce.
The tofu will soften slightly but still retains its flavor. If you prefer extra texture, set aside some tofu and crisp it quickly in a pan right before serving leftovers.
Simple Ways to Personalize Your Tofu Curry
This curry welcomes easy variations. You can add sliced bell peppers for sweetness, peas for pop, or mushrooms for earthiness.
If you enjoy more heat, a pinch of cayenne or a splash of chili crisp intensifies the flavor nicely.
Replacing part of the coconut milk with vegetable broth creates a lighter version, while increasing the amount of lentils creates a thicker, stew-like curry.
Frequently Asked Questions
The best way to maintain texture is to coat the tofu lightly in cornstarch and pan-fry it until golden before adding it to the sauce. This creates a thin, crisp layer that holds up well even after simmering in the curry.
Yes, tofu curry keeps well and often tastes even better the next day as the flavors meld. For the best texture, store the tofu and curry separately and combine them just before serving. If stored together, the tofu will soften but the flavor remains excellent.
Coconut milk offers the most traditional flavor and creaminess, but oat cream, cashew cream or a blended mixture of soaked cashews and water can work. Use a thick, unsweetened alternative to maintain the right consistency.
Tofu curry pairs well with steamed rice, quinoa or warm flatbread. It also works on its own as a hearty bowl, thanks to the lentils which add body and protein.
Absolutely. Increase the chili flakes, add a pinch of cayenne or finish the dish with chili crisp or hot sauce. Adjusting the heat level will not affect the balance of the base ingredients.
Freezing is possible, but the tofu will lose its crispness and become softer after thawing. If you plan to freeze the curry, store the tofu separately and prepare a fresh batch of tofu when reheating.
Canned lentils save time and blend smoothly into the sauce, but cooked brown or green lentils work well too. Just ensure they are fully tender before adding them to the curry.
Other Recipe Recommendations
Share Your Thoughts
If you try this tofu curry, I’d love to see your creations on Instagram or Facebook. Feel free to share a photo and tag me so I can see it.
And if you make the recipe, I’d really appreciate it if you’d leave a comment and a star rating to let me know how it turned out for you.
Tofu Curry
Creamy tofu curry with crispy tofu, spinach, lentils and coconut milk. Easy, flavorful, protein-rich weeknight dinner ready in under 30 minutes.
Ingredients
For the tofu:
- 12 oz tofu, drained and cut into inch-sized cubes
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
For the curry:
- 1 cup onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon cumin
- ½ teaspoon chili flakes
- 1 cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 1 can (15 oz) lentils, drained
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Toss the tofu cubes with cornstarch until evenly coated. Heat the vegetable oil in a skillet and cook the tofu until golden on all sides. Transfer to a plate.
- In the same pan, warm the remaining oil and sauté the onions until soft. Add the garlic and cook briefly until fragrant.
- Stir in the curry powder, cumin and chili flakes to bloom the spices.
- Add the cherry tomatoes and cook until they begin to soften. Pour in the coconut milk and stir until the sauce is smooth.
- Add the lentils and simmer until the sauce thickens slightly. Fold in the spinach until wilted.
- Return the tofu to the pan, season with salt and pepper and serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 432Total Fat: 22gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 0mgSodium: 526mgCarbohydrates: 12gFiber: 17gSugar: 6gProtein: 32g