Tofu Curry

Let me start by saying  I love Indian food. I love the spices, taste, consistency. Indian meals can be quite “heavy” at times, but it’s the kind of indulgence I let myself have every now and then. Today I’m sharing with you my tofu curry. I’ve made a ton of curry’s in my cooking life, however never have I made curry with tofu. I’ve tried it at Indian restaurants, but never made it myself. Obviously times have changed, and here is my first tofu curry! Which is lovely, spicy & aromatic.

This particular curry simply uses tofu, without other veg, however my plan was to also add chickpeas, unfortunately I had none at home. So let me know if you add chickpeas, and if it still tastes wicked!

Let’s Get Into It

Ingredients (serves 2):

-1 tbsp hemp oil (or any other health oil)

-Roughly 160g tofu pieces

-1 can tomatoes in their juices

-1 tbsp natural yogurt (or dairy free alternative)

-1 tbsp tikka masala spice

-1 tbsp madras curry spice

-1 tsp turmeric spice

-1 tsp garlic powder

-Himalayan salt and pepper to taste

-1 tsp raw honey (or other health sweetener)

-handful of coriander


Start by slightly sauteing the tofu pieces, for 2 mins roughly, so that they brown a little. Add the can of tomatoes, and let simmer for 5-7 mins on low heat, until heated well.

Add the spices & salt and pepper, and blend well using a wooden spatula. Let simmer for another 2-3 mins on low heat.

Add the honey, stir well. Add the yogurt, and stir until all blended together. Leave to simmer for another 3-5 mins on low heat.

Finally, finely chop the coriander and add to the curry mix. Blend well, and leave to simmer for 2 mins.

Serve with basmati rice, or your chosen grains. I used giant couscous in this instance.


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