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Homemade Silken Tofu Curry Recipe

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
Cook Time 25 minutes
Servings: 5 Servings
Course: Main Course
Cuisine: Asia, Vegan
Calories: 280
Ingredients Equipment Method Nutrition

Ingredients
  

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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