Homemade Silken Tofu Curry Recipe

Homemade Silken Tofu Curry Recipe

I know that silken tofu might not be the first thing you think of when making curry, but I promise you it won’t disappoint you, especially as a vegan. You’ll discover how much of a perfect dish silken tofu curry is. It has a smooth, delicate texture that soaks up all the wonderful spices, turning each bite into something soft and flavorful. Due to the nature of silken tofu, it almost melts into the sauce, giving the curry a beautiful, silky consistency that doesn’t feel heavy at all.

The things you need for the sauce are onion, garlic, ginger, and a mix of warm spices like curry powder, turmeric, cumin, and garam masala. Nothing special that you can’t get your hands on. With this assortment of ingredients, you can already tell how dreamy your kitchen would become once you start cooking. Coconut milk and crushed tomatoes add creaminess and depth, balancing out the spices just perfectly.

Even as I write this, I’m salivating and can’t wait to have you try it and share your experience of how good silken tofu curry is.

The quick silken tofu recipe below goes through all the steps needed to make thus vegan awesomeness.

Homemade Silken Tofu Curry Recipe

This homemade silken tofu recipe is the easiest you'll see on the internet today. The result is even more delicious than can be imagined.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 5 Servings

Course: Main Course

Cuisine: Asia, Vegan

Calories: 280

Ingredients Equipment Method Nutrition

Ingredients

  

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For the curry base:

• 1 tablespoon coconut oil or olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons curry powder mild or hot, to taste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 can 14 oz / 400 ml coconut milk
• 1 cup crushed tomatoes or tomato purée
• ½ cup vegetable broth adjust for desired consistency
• Salt and pepper to taste

Add-ins:

• 1 block 12 oz / 340 g silken tofu, cubed gently
• 1 cup baby spinach or kale
• 1 small red bell pepper thinly sliced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon lime juice optional, for brightness
• Fresh cilantro for garnish

Equipment

• Large non-stick skillet or saucepan
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Measuring spoons and cups

Method

 

Prep the aromatics:

1. Chop the onion, mince the garlic, and grate the ginger.

Sauté the base:

1. Heat coconut oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until soft and translucent.
2. Stir in garlic and ginger, cooking for another 1 minute until fragrant.

Add spices:

1. Mix in curry powder, turmeric, cumin, and garam masala. Stir constantly for about 30 seconds to toast the spices and release their aroma.

Create the sauce:

1. Pour in crushed tomatoes, coconut milk, and vegetable broth. Stir well and bring to a gentle simmer. Cook uncovered for 8–10 minutes until slightly thickened.

Add vegetables:

1. Stir in the bell pepper and cook for 3 minutes until slightly tender.

Add silken tofu:

1. Gently add cubed silken tofu to the sauce. Be careful not to break it apart—stir slowly to coat with curry sauce. Simmer for 5 minutes on low heat.

Season and finish:

1. Stir in soy sauce, lime juice, and spinach. Cook for 1–2 minutes until the greens wilt. Adjust salt and pepper to taste.

Serve:

1. Garnish with fresh cilantro and serve hot with steamed rice or warm naan.

Nutrition

Calories: 280kcal

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