Spice up your dinner routine with our collection of 20 Spicy Indian Tofu Recipes that promise to deliver bold flavors and satisfying meals any night of the week. Whether you’re a tofu enthusiast or just looking to add some plant-based variety to your meals, these dishes are sure to impress. Get ready to explore a world of taste that will keep you coming back for more!
Tofu Tikka Masala
This summer, transform your dinner routine with a dish that marries the bold flavors of Indian cuisine with the lightness of tofu. Tofu Tikka Masala is a vegetarian twist on the classic, offering a creamy, spiced tomato sauce that clings to perfectly charred tofu cubes, promising a meal that’s both satisfying and surprisingly easy to make.
Ingredients
- a block of extra-firm tofu, pressed and cubed
- a cup of plain yogurt
- 2 tablespoons of garam masala
- a tablespoon of grated ginger
- 3 cloves of garlic, minced
- a splash of lemon juice
- a pinch of salt
- a can of tomato sauce
- a cup of heavy cream
- a couple of tablespoons of butter
- a teaspoon of sugar
- a handful of fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the yogurt, half of the garam masala, ginger, garlic, lemon juice, and salt. Add the tofu cubes, ensuring they’re well coated, then let them marinate for at least 30 minutes.
- Arrange the marinated tofu on the baking sheet and bake for 25 minutes, flipping halfway, until the edges are slightly charred.
- While the tofu bakes, melt the butter in a large pan over medium heat. Add the remaining garam masala and stir for about 30 seconds until fragrant.
- Pour in the tomato sauce, sugar, and a pinch of salt. Let the sauce simmer for 10 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Add the baked tofu cubes to the sauce, gently folding them in to coat without breaking them.
- Simmer for another 5 minutes, then remove from heat. Garnish with fresh cilantro before serving.
With its creamy texture and layers of spice, this Tofu Tikka Masala is a testament to how versatile and flavorful vegetarian cooking can be. Serve it over a bed of basmati rice or with warm naan bread to soak up every last bit of sauce.
Spicy Tofu Curry with Coconut Milk
Venturing into the realm of plant-based delights, this Spicy Tofu Curry with Coconut Milk is a harmonious blend of fiery spices and creamy coconut, promising a comforting yet exhilarating dining experience.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 tbsp of coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp of fresh ginger, grated
- 2 tbsp of red curry paste
- 1 can of coconut milk (about 13.5 oz)
- a splash of soy sauce
- a couple of handfuls of spinach
- 1 red bell pepper, sliced
- a pinch of salt
- a sprinkle of cilantro for garnish
Instructions
- Heat the coconut oil in a large pan over medium heat until shimmering, about 2 minutes.
- Add the onion, garlic, and ginger, sautéing until the onion is translucent, roughly 5 minutes.
- Stir in the red curry paste, cooking for another minute to release its aromas.
- Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer.
- Add the tofu cubes and red bell pepper, simmering for 10 minutes to allow the flavors to meld.
- Toss in the spinach, cooking just until wilted, about 2 minutes.
- Season with a pinch of salt, adjusting as needed.
- Garnish with cilantro before serving.
Unveil a dish where the tofu absorbs the curry’s bold flavors, while the coconut milk lends a silky texture. Serve it over a bed of jasmine rice or with a side of naan for a truly satisfying meal.
Tofu Palak Paneer (Vegan Spinach Tofu)
Whisking together the vibrant greens of fresh spinach with the creamy, protein-rich goodness of tofu, this Tofu Palak Paneer reimagines a classic Indian dish for the vegan palate. It’s a harmonious blend of spices and textures that promises to delight with every bite.
Ingredients
- a block of firm tofu, pressed and cubed
- a couple of cups of fresh spinach, roughly chopped
- a splash of olive oil
- a teaspoon of cumin seeds
- a pinch of asafoetida (hing)
- a tablespoon of ginger-garlic paste
- a couple of green chilies, slit
- a teaspoon of turmeric powder
- a teaspoon of garam masala
- a cup of coconut milk
- salt, to your liking
Instructions
- Heat a splash of olive oil in a pan over medium heat. Add a teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Stir in a pinch of asafoetida, followed by a tablespoon of ginger-garlic paste and a couple of slit green chilies. Sauté for another minute until the raw smell disappears.
- Add the cubed tofu to the pan, sprinkling a teaspoon of turmeric powder over it. Gently toss to coat the tofu evenly with the spices and cook for about 5 minutes, until the tofu starts to golden slightly.
- Throw in the roughly chopped spinach and stir until it wilts down, which should take about 3 minutes. Tip: Don’t overcook the spinach to retain its vibrant color and nutrients.
- Pour in a cup of coconut milk and sprinkle a teaspoon of garam masala. Stir well, then let the mixture simmer on low heat for about 10 minutes. Tip: The longer it simmers, the more the flavors meld together.
- Finally, season with salt to your liking and give it one last stir. Tip: Always taste and adjust the seasoning before turning off the heat.
Perfectly creamy with a subtle kick from the green chilies, this Tofu Palak Paneer pairs wonderfully with fluffy basmati rice or warm, buttery naan. For an extra touch of luxury, garnish with a drizzle of coconut cream and a sprinkle of freshly cracked black pepper.
Tandoori Tofu Skewers
Delightfully smoky and irresistibly charred, these Tandoori Tofu Skewers are a vegetarian twist on the classic, infusing bold spices into tender cubes of tofu for a dish that’s as vibrant in flavor as it is in color.
Ingredients
- a block of extra-firm tofu, pressed and cut into 1-inch cubes
- a couple of tablespoons of olive oil
- a splash of lemon juice
- a cup of plain yogurt
- a tablespoon of garam masala
- a teaspoon of turmeric
- a teaspoon of cumin
- a pinch of cayenne pepper
- a couple of cloves of garlic, minced
- a tablespoon of grated ginger
- a handful of fresh cilantro, chopped
- wooden skewers, soaked in water for 30 minutes
Instructions
- Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, garam masala, turmeric, cumin, cayenne pepper, garlic, and ginger until smooth. Tip: For an extra creamy marinade, use Greek yogurt.
- Gently fold in the tofu cubes, ensuring each piece is evenly coated with the marinade. Let it sit for at least 30 minutes, or up to 2 hours in the fridge for deeper flavor.
- Thread the marinated tofu onto the soaked skewers, leaving a little space between each cube for even cooking.
- Grill the skewers for about 3-4 minutes per side, or until you see those beautiful grill marks and the edges start to crisp up. Tip: Don’t move them around too much to get those perfect char lines.
- Sprinkle with fresh cilantro right before serving. Tip: Serve with a side of cooling cucumber raita to balance the heat.
Hearty and satisfying, these skewers boast a crispy exterior with a melt-in-your-mouth center, the spices creating a symphony of flavors that dance on the palate. Try serving them over a bed of fragrant basmati rice or tucked into warm naan for a complete meal.
Chana Masala with Crispy Tofu
Revered for its vibrant flavors and comforting warmth, this Chana Masala with Crispy Tofu is a delightful twist on the classic, marrying the earthy spices of traditional Indian cuisine with the satisfying crunch of perfectly fried tofu.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- a splash of olive oil
- 1 large onion, finely chopped
- a couple of garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- a pinch of cayenne pepper
- 1 can (14 oz) diced tomatoes
- a handful of fresh cilantro, chopped
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- salt to season
Instructions
- Drain the soaked chickpeas and cook in a pot of boiling water for about 45 minutes until tender. Drain and set aside.
- Heat a splash of olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
- Add the chopped onion, sautéing until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Mix in the turmeric, coriander powder, garam masala, and cayenne pepper, stirring for about 30 seconds to toast the spices.
- Pour in the diced tomatoes and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
- Add the cooked chickpeas to the pan, stirring well to coat them in the sauce. Simmer for another 10 minutes.
- While the masala simmers, toss the tofu cubes with cornstarch and a pinch of salt. Heat a splash of olive oil in a separate pan over medium-high heat and fry the tofu until all sides are golden and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure crispiness.
- Gently fold the crispy tofu into the chana masala, garnish with fresh cilantro, and serve hot. Tip: For an extra touch, serve with a side of basmati rice or warm naan bread.
The creamy chickpeas and crispy tofu create a delightful contrast in textures, while the rich, spiced tomato sauce ties everything together beautifully. Consider topping with a dollop of yogurt for a creamy contrast to the bold flavors.
Tofu Biryani with Fragrant Basmati Rice
Amidst the bustling flavors of traditional biryani, this tofu version stands out with its delicate balance of spices and the comforting embrace of fragrant basmati rice, offering a vegetarian twist that doesn’t compromise on depth or aroma.
Ingredients
- 1 cup of basmati rice, rinsed until the water runs clear
- a couple of tablespoons of vegetable oil
- 1 block of firm tofu, pressed and cubed
- a splash of water
- 1 teaspoon of cumin seeds
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- a pinch of saffron threads, soaked in 2 tablespoons of warm milk
- salt, to your liking
- a handful of fresh cilantro, chopped
Instructions
- Soak the basmati rice in water for 30 minutes, then drain. This step ensures the rice cooks evenly and becomes fluffy.
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the sliced onion to the pan and sauté until golden brown, about 5 minutes. Stir occasionally to prevent burning.
- Mix in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears.
- Gently add the tofu cubes, turmeric, and garam masala, stirring carefully to coat the tofu without breaking it. Cook for 2 minutes.
- Pour in the drained rice and stir to combine with the tofu and spices. Add the saffron milk and a splash of water, then season with salt.
- Cover the pan with a tight lid, reduce the heat to low, and let it cook for 20 minutes. Avoid peeking to keep the steam inside.
- After 20 minutes, turn off the heat and let the biryani sit covered for 5 minutes. This allows the rice to steam perfectly.
- Fluff the biryani gently with a fork, sprinkle with chopped cilantro, and serve hot.
You’ll love the tender tofu nestled in fluffy, aromatic rice, each bite infused with the warmth of spices. For an extra touch, serve with a side of cooling cucumber raita to balance the flavors.
Aloo Tofu Sabzi (Potato and Tofu Stir-Fry)
Kickstart your culinary adventure with this Aloo Tofu Sabzi, a harmonious blend of crispy potatoes and silky tofu, enveloped in a tapestry of aromatic spices. This dish is a testament to the beauty of simple ingredients transforming into a meal that’s both comforting and sophisticated.
Ingredients
- 2 medium potatoes, diced into 1-inch cubes
- 1 block of firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp chili powder
- Salt, to your liking
- A splash of water
- A handful of fresh cilantro, chopped
Instructions
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Toss in the diced potatoes, stirring occasionally, and cook for about 10 minutes until they start to golden. Tip: Covering the pan helps the potatoes cook evenly.
- Add the onions, garlic, and ginger to the pan. Sauté for another 5 minutes until the onions turn translucent.
- Sprinkle in the turmeric, coriander, and chili powder, stirring well to coat the potatoes. Cook for 2 minutes to toast the spices.
- Gently fold in the tofu cubes, being careful not to break them. Add a splash of water to prevent sticking and cook for 5 minutes. Tip: Pressing the tofu beforehand ensures it absorbs the flavors better.
- Season with salt, give everything a final stir, and cook for another 2 minutes. Tip: Taste and adjust the seasoning before turning off the heat.
- Garnish with fresh cilantro before serving.
With its crispy potatoes and tender tofu, this Aloo Tofu Sabzi offers a delightful contrast in textures, while the spices lend a warm, inviting flavor. Serve it atop a bed of fluffy basmati rice or with warm rotis for a meal that’s as nourishing as it is flavorful.
Tofu Jalfrezi with Bell Peppers
Whisking together the vibrant flavors of Indian cuisine with the wholesome goodness of tofu, this Tofu Jalfrezi with Bell Peppers is a delightful dance of spices and textures. Perfect for those evenings when you crave something both nourishing and exciting, it’s a dish that promises to transport your senses straight to the bustling streets of Mumbai.
Ingredients
- 14 oz of firm tofu, pressed and cubed
- 2 bell peppers, sliced into strips (go for a mix of colors for that pop!)
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- 1 can of diced tomatoes (about 14 oz)
- a couple of tablespoons of vegetable oil
- 1 tsp of cumin seeds
- 1 tsp of turmeric powder
- 1 tbsp of garam masala
- a splash of water
- salt, to your liking
- a handful of fresh cilantro, chopped
Instructions
- Heat a couple of tablespoons of vegetable oil in a large pan over medium heat. Toss in the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the sliced onions, minced garlic, and grated ginger to the pan. Sauté for about 5 minutes, until the onions turn golden and soft.
- Stir in the turmeric powder and garam masala, cooking for another minute to release their aromas.
- Pour in the can of diced tomatoes along with a splash of water. Let the mixture simmer for 10 minutes, allowing the flavors to meld together beautifully.
- Gently add the cubed tofu and sliced bell peppers to the pan. Cook for another 8-10 minutes, stirring occasionally, until the peppers are tender but still have a bit of crunch.
- Season with salt to your liking and sprinkle with fresh cilantro before serving.
Just as the dish comes together, you’ll notice the tofu has soaked up all the aromatic spices, while the bell peppers add a sweet, crisp contrast. Serve it over a bed of fluffy basmati rice or with warm naan bread to scoop up every last bit of the flavorful sauce.
Vegan Tofu Butter Masala
On a bustling evening when the craving for something creamy, spicy, and utterly comforting hits, Vegan Tofu Butter Masala stands as a beacon of hope. This dish, with its rich tomato-based gravy and tender tofu pieces, is a testament to the magic of vegan cooking, offering a luxurious experience without any dairy.
Ingredients
- a block of firm tofu, pressed and cubed
- 2 tbsp of olive oil
- a large onion, finely chopped
- 3 garlic cloves, minced
- a thumb-sized piece of ginger, grated
- 1 tsp of cumin seeds
- 1 tsp of turmeric powder
- 2 tsp of garam masala
- 1 tsp of chili powder
- a can (14 oz) of crushed tomatoes
- 1 cup of coconut milk
- a splash of lemon juice
- a handful of fresh cilantro, chopped
- salt to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Toss in the chopped onions, sautéing until golden brown, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until aromatic.
- Sprinkle in the turmeric, garam masala, and chili powder, stirring quickly to coat the onions and prevent the spices from burning.
- Pour in the crushed tomatoes, bringing the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Gently add the tofu cubes, stirring to coat them in the sauce. Pour in the coconut milk, reduce the heat to low, and let it simmer for another 15 minutes. Tip: For extra creamy texture, blend half the sauce before adding the tofu.
- Finish with a splash of lemon juice and a sprinkle of salt. Garnish with fresh cilantro before serving. Tip: Letting the dish sit for 10 minutes off the heat allows the flavors to meld beautifully.
Yielded with a velvety texture and a harmonious blend of spices, this Vegan Tofu Butter Masala is a delight to the senses. Serve it over a bed of fluffy basmati rice or with warm naan bread for a meal that’s as nourishing as it is indulgent.
Tofu Saag (Creamy Spinach and Tofu)
Here’s a dish that marries the earthy goodness of spinach with the delicate, creamy texture of tofu, creating a harmonious blend that’s both nourishing and indulgent. Tofu Saag is a vegetarian delight that’s as versatile as it is flavorful, perfect for those seeking a comforting yet sophisticated meal.
Ingredients
- a block of firm tofu, pressed and cubed
- a couple of cups of fresh spinach, roughly chopped
- a splash of olive oil
- a small onion, finely diced
- a couple of garlic cloves, minced
- a teaspoon of ground cumin
- a half teaspoon of turmeric
- a pinch of cayenne pepper
- a cup of coconut milk
- a sprinkle of salt
Instructions
- Heat a splash of olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, turmeric, and a pinch of cayenne pepper, cooking for another minute until fragrant.
- Add the cubed tofu to the pan, gently stirring to coat with the spices. Cook for 5 minutes, allowing the tofu to lightly brown.
- Fold in the roughly chopped spinach, cooking until wilted, about 3 minutes. Tip: Add the spinach in batches if your pan is small.
- Pour in the coconut milk, stirring to combine all the ingredients. Let the mixture simmer on low heat for 10 minutes, allowing the flavors to meld. Tip: Keep the heat low to prevent the coconut milk from separating.
- Finish with a sprinkle of salt, adjusting to your preference. Tip: Taste as you go to ensure the balance of flavors is just right.
Once ready, the Tofu Saag should boast a creamy texture with the spinach perfectly tender and the tofu lightly infused with the aromatic spices. Serve it over a bed of fluffy basmati rice or with warm naan bread for a truly satisfying meal.
Tofu Chaat with Tamarind Chutney
Fusing the bold flavors of South Asian street food with the lightness of tofu, this dish is a vibrant celebration of textures and tastes. Perfect for a summer evening, it’s a refreshing twist on the classic chaat that’s both nourishing and indulgent.
Ingredients
- 14 oz block of firm tofu, pressed and cubed
- 1 cup of chickpeas, cooked
- 1/2 cup of tamarind chutney
- a couple of tablespoons of olive oil
- a splash of lemon juice
- 1 teaspoon of cumin powder
- 1/2 teaspoon of chaat masala
- a pinch of salt
- a handful of fresh cilantro, chopped
- 1/4 cup of red onion, finely diced
- 1/2 cup of sev or crushed papdi for crunch
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the tofu cubes with a tablespoon of olive oil, cumin powder, and a pinch of salt until evenly coated.
- Spread the tofu on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
- While the tofu bakes, mix the chickpeas with the remaining olive oil, chaat masala, and lemon juice in a bowl. Tip: Letting this sit enhances the flavors.
- Once the tofu is done, let it cool for a couple of minutes before assembling.
- In a large bowl, gently combine the baked tofu, seasoned chickpeas, diced red onion, and half of the chopped cilantro.
- Drizzle the tamarind chutney over the mixture and toss lightly to coat. Tip: Add the chutney just before serving to keep everything crisp.
- Garnish with the remaining cilantro and a generous sprinkle of sev or crushed papdi for that essential crunch. Tip: For an extra layer of flavor, a drizzle of yogurt can add a creamy contrast.
Just as the first bite reveals the crispy tofu against the soft chickpeas, the tamarind chutney ties it all together with its sweet and tangy profile. Serve it in individual bowls or as a shared platter for a communal dining experience that’s sure to spark conversation.
Tofu Korma with Cashew Cream
Savory and rich, this Tofu Korma with Cashew Cream is a luxurious twist on the classic, blending creamy textures with a symphony of spices for a dish that’s both comforting and exotic.
Ingredients
- a block of firm tofu, pressed and cubed
- a cup of raw cashews, soaked overnight
- a couple of tablespoons of coconut oil
- a splash of water
- a teaspoon of turmeric
- a tablespoon of garam masala
- a pinch of cayenne pepper
- a cup of coconut milk
- a small onion, finely chopped
- a couple of garlic cloves, minced
- a thumb-sized piece of ginger, grated
Instructions
- Start by blending the soaked cashews with a splash of water until smooth to create the cashew cream. Set aside.
- Heat a couple of tablespoons of coconut oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until golden, about 5 minutes.
- Stir in the turmeric, garam masala, and a pinch of cayenne pepper, cooking for another minute to release the spices’ aromas.
- Add the cubed tofu to the pan, gently stirring to coat it in the spice mixture. Cook for about 5 minutes, allowing the tofu to slightly brown.
- Pour in the coconut milk and the prepared cashew cream, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally.
- Season with salt to taste, then remove from heat. Tip: For an extra creamy texture, blend half of the sauce before adding the tofu back in.
Korma’s velvety sauce clings to the tender tofu, offering a dish that’s as visually appealing as it is delicious. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of the creamy sauce.
Tofu Vindaloo (Spicy Goan-Style Tofu)
Now, imagine a dish that marries the fiery zest of Goan cuisine with the subtle, creamy texture of tofu, creating a symphony of flavors that dance on the palate. Tofu Vindaloo is a bold, spicy curry that’s both comforting and exhilarating, perfect for those who dare to explore the depths of flavor.
Ingredients
- a block of firm tofu, pressed and cubed
- a couple of tablespoons of vegetable oil
- a large onion, finely chopped
- 4 cloves of garlic, minced
- a tablespoon of ginger, grated
- 2 teaspoons of cumin seeds
- a teaspoon of turmeric powder
- 2 teaspoons of coriander powder
- a teaspoon of cayenne pepper
- a tablespoon of vinegar
- a can of diced tomatoes
- a cup of vegetable broth
- a splash of coconut milk
- salt to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat until shimmering.
- Add the cumin seeds and let them sizzle for about 30 seconds, until fragrant.
- Toss in the chopped onion, stirring occasionally, and cook until golden brown, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
- Sprinkle in the turmeric, coriander, and cayenne pepper, stirring quickly to toast the spices without burning them.
- Pour in the vinegar to deglaze the pan, scraping up any browned bits from the bottom.
- Add the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
- Gently fold in the tofu cubes, ensuring they’re well coated with the sauce.
- Reduce the heat to low, cover, and let it simmer for 20 minutes, allowing the flavors to meld.
- Finish with a splash of coconut milk, stirring gently to combine, and season with salt to taste.
Marvel at the rich, velvety sauce clinging to each piece of tofu, offering a perfect balance of heat and tang. Serve this vibrant curry over a bed of steamed rice or with warm naan to soak up every last drop of its spicy goodness.
Tofu Bhurji (Scrambled Tofu with Indian Spices)
Bursting with vibrant flavors and textures, Tofu Bhurji is a delightful twist on the classic scrambled eggs, infused with the aromatic spices of Indian cuisine. This dish is a testament to the versatility of tofu, transforming it into a savory, protein-packed meal that’s both comforting and exotic.
Ingredients
- 14 oz firm tofu, crumbled
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- A pinch of red chili flakes
- Salt, to your liking
- A handful of fresh cilantro, chopped
- A splash of lemon juice
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Tip: Ensure the pan is hot enough so the cumin seeds sizzle upon contact.
- Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Toss in the onions, green bell pepper, garlic, and ginger. Sauté for 5 minutes until the onions turn translucent. Tip: Stir occasionally to prevent burning.
- Sprinkle the turmeric, garam masala, red chili flakes, and salt over the veggies. Stir well to coat everything evenly.
- Add the crumbled tofu to the skillet. Mix gently to combine with the spices and veggies. Tip: Use a fork to break up any large tofu pieces for a more scrambled texture.
- Cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors.
- Remove from heat. Stir in the fresh cilantro and a splash of lemon juice for a bright finish.
With its fluffy texture and bold spices, Tofu Bhurji is a dish that stands proudly on its own or wrapped in warm rotis. The lemon juice adds a refreshing zing, making each bite a delightful contrast of warmth and freshness.
Tofu Malai Kofta (Creamy Dumplings in Gravy)
Venturing into the realm of vegetarian delicacies, this Tofu Malai Kofta offers a luxurious twist on the classic, blending creamy dumplings with a rich, aromatic gravy that promises to enchant the palate.
Ingredients
- A block of firm tofu, pressed and crumbled
- A couple of tablespoons of cornstarch
- A splash of heavy cream
- A handful of cashews, finely ground
- A teaspoon of garam masala
- A pinch of turmeric
- A cup of tomato puree
- A tablespoon of ginger-garlic paste
- A couple of tablespoons of butter
- A cup of water
- A sprinkle of fresh cilantro for garnish
Instructions
- In a large bowl, mix the crumbled tofu, cornstarch, heavy cream, ground cashews, and a pinch of salt until well combined. Tip: The mixture should hold its shape when pressed; if too wet, add a bit more cornstarch.
- Shape the mixture into small balls and gently fry in butter over medium heat until golden brown, about 3-4 minutes per side. Set aside on a paper towel to drain.
- In the same pan, add a bit more butter and sauté the ginger-garlic paste until fragrant, about 30 seconds.
- Stir in the tomato puree, garam masala, and turmeric, cooking for 2 minutes until the mixture darkens slightly.
- Gradually add water, stirring continuously to avoid lumps, and bring the gravy to a simmer. Tip: For a smoother gravy, blend the tomato mixture before adding water.
- Gently place the koftas into the gravy, cover, and let simmer on low heat for 10 minutes. Tip: Avoid stirring too much to keep the koftas intact.
- Garnish with fresh cilantro before serving.
Lusciously creamy with a hint of spice, these koftas melt in your mouth, offering a perfect balance of textures. Serve them atop a bed of steamed basmati rice or with warm, fluffy naan for an unforgettable meal.
Tofu Madras Curry with Tomato Base
Gracefully blending the robust flavors of traditional Madras curry with the delicate texture of tofu, this dish is a testament to the art of vegetarian cooking. A tomato base lends a vibrant acidity, perfectly balancing the warmth of spices and the creaminess of coconut milk.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 cups of diced tomatoes
- 1 can of coconut milk
- 2 tbsp of Madras curry powder
- 1 tbsp of grated ginger
- A couple of garlic cloves, minced
- A splash of vegetable oil
- 1 cup of basmati rice, rinsed
Instructions
- Heat a splash of vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
- Add the cubed tofu, frying until golden on all sides, roughly 5 minutes. Tip: Pressing the tofu beforehand removes excess water, ensuring a crispier texture.
- Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Mix in the Madras curry powder, coating the tofu evenly, then add the diced tomatoes. Cook until the tomatoes begin to break down, approximately 5 minutes.
- Pour in the coconut milk, stirring to combine. Simmer on low heat for 15 minutes, allowing the flavors to meld. Tip: Keep the heat low to prevent the coconut milk from separating.
- While the curry simmers, cook the basmati rice according to package instructions. Tip: Adding a pinch of salt to the water enhances the rice’s flavor.
- Season the curry with salt to taste, then serve hot over the fluffy basmati rice.
Lusciously creamy with a hint of spice, this Tofu Madras Curry pairs wonderfully with a side of naan or a crisp cucumber salad for added freshness.
Tofu Pulao with Peas and Carrots
Kaleidoscopic in its simplicity and vibrant in flavor, this tofu pulao with peas and carrots is a testament to how humble ingredients can transform into a dish of sublime elegance. Perfect for a weeknight dinner or a leisurely weekend lunch, it’s a one-pot wonder that marries the earthiness of tofu with the sweetness of peas and carrots, all enveloped in fragrant basmati rice.
Ingredients
- 1 cup basmati rice, rinsed until the water runs clear
- A splash of olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- A thumb-sized piece of ginger, grated
- 1 cup firm tofu, cubed
- A couple of carrots, diced
- 1/2 cup peas, fresh or frozen
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 cups vegetable broth
- Salt, to your liking
- A handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Ensure the pot has a tight-fitting lid for later.
- Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Toss in the onion, garlic, and ginger, sautéing until the onion turns translucent, about 3 minutes.
- Stir in the turmeric and garam masala, cooking for another minute to bloom the spices.
- Add the tofu cubes, gently browning them on all sides for about 5 minutes. Tip: Resist stirring too much to get a nice sear.
- Mix in the carrots and peas, cooking for 2 minutes until they start to soften.
- Pour in the rinsed basmati rice, stirring to coat it with the spices and veggies.
- Add the vegetable broth and a pinch of salt, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes. Tip: No peeking! Let the steam do its work.
- After 15 minutes, turn off the heat and let the pulao sit, covered, for 5 minutes to steam further.
- Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.
Yielded is a pulao where each grain of rice stands distinct, infused with the warmth of spices and the subtle crunch of peas and carrots. For an extra touch of luxury, serve with a dollop of coconut yogurt on the side.
Tofu Chana Dal (Tofu with Split Chickpeas)
Merging the heartiness of traditional Indian cuisine with the versatility of tofu, this Tofu Chana Dal is a harmonious blend of textures and flavors. Perfect for a cozy dinner, it’s a dish that promises to delight with every spoonful, offering a comforting yet sophisticated take on plant-based eating.
Ingredients
- 1 cup of chana dal (split chickpeas)
- 200g of firm tofu, cubed
- 2 tbsp of olive oil
- 1 tsp of cumin seeds
- a pinch of asafoetida
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp of turmeric powder
- 1 tsp of coriander powder
- 1/2 tsp of red chili powder
- a splash of lemon juice
- a couple of cilantro leaves, for garnish
- salt, to your liking
Instructions
- Rinse the chana dal under cold water until the water runs clear, then soak it in 3 cups of water for 30 minutes.
- Drain the dal and cook it in a pot with 4 cups of water on medium heat for about 20 minutes, or until tender but not mushy.
- While the dal cooks, heat olive oil in a pan over medium heat. Add cumin seeds and asafoetida, letting them sizzle for a few seconds until fragrant.
- Add the chopped onion to the pan, sautéing until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Mix in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears.
- Stir in the turmeric, coriander, and red chili powder, cooking for 30 seconds to release their aromas.
- Gently add the cubed tofu to the pan, stirring carefully to coat it with the spices without breaking the cubes.
- Combine the cooked dal with the tofu mixture, adding salt and a splash of lemon juice. Simmer together for 5 minutes to meld the flavors.
- Garnish with cilantro leaves before serving. Tip: For an extra touch of freshness, serve with a side of sliced cucumbers.
Unveiling a dish where the creamy texture of chana dal meets the delicate firmness of tofu, this recipe is a celebration of contrasts. The spices weave through each component, offering warmth and depth, making it ideal served over steamed rice or with a side of naan for a truly satisfying meal.
Tofu Coconut Curry with Fresh Herbs
Craving a dish that marries the creamy richness of coconut with the delicate texture of tofu? This Tofu Coconut Curry with Fresh Herbs is a vibrant, flavorful journey that promises to delight your senses with every spoonful.
Ingredients
- 1 block of firm tofu, pressed and cubed
- a splash of coconut oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- 1 tbsp of curry powder
- a can of coconut milk
- a couple of handfuls of fresh spinach
- a bunch of fresh cilantro, chopped
- a lime, juiced
- salt to season
Instructions
- Heat a splash of coconut oil in a large pan over medium heat until shimmering.
- Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté for about 5 minutes, until the onion is translucent and fragrant.
- Sprinkle in the curry powder, stirring constantly for 1 minute to toast the spices and release their aromas.
- Gently pour in the coconut milk, stirring to combine with the onion and spices. Bring the mixture to a gentle simmer.
- Add the cubed tofu to the pan, ensuring each piece is coated in the curry sauce. Simmer for 10 minutes, allowing the tofu to absorb the flavors.
- Toss in the fresh spinach, stirring until just wilted, about 2 minutes.
- Remove the pan from heat. Stir in the chopped cilantro and a squeeze of lime juice. Season with salt as needed.
- Tip: For an extra depth of flavor, let the curry sit for 5 minutes off the heat before serving. This allows the flavors to meld beautifully.
This curry boasts a luxurious texture, with the tofu acting as a perfect sponge for the rich, aromatic sauce. The fresh herbs add a bright, finishing touch that elevates the dish. Try serving it over a bed of steamed jasmine rice or with a side of naan for a complete meal.
Tofu Samosa Filling (Spiced Tofu for Samosas)
Yearning for a twist on the classic samosa? This tofu samosa filling marries the earthy richness of spiced tofu with the crisp, golden embrace of samosa pastry, offering a modern take on a beloved snack that’s as nutritious as it is indulgent.
Ingredients
- a block of firm tofu, pressed and crumbled
- a couple of tablespoons of olive oil
- a teaspoon of cumin seeds
- a splash of ginger-garlic paste
- a handful of frozen peas
- a pinch of turmeric powder
- a dash of garam masala
- a sprinkle of salt
- a squeeze of lemon juice
Instructions
- Heat a couple of tablespoons of olive oil in a pan over medium heat until shimmering.
- Add a teaspoon of cumin seeds and let them sizzle for about 30 seconds, until fragrant.
- Stir in a splash of ginger-garlic paste and cook for another minute, ensuring it doesn’t burn.
- Toss in the crumbled tofu, spreading it evenly in the pan to cook for about 5 minutes, stirring occasionally for even browning.
- Mix in a handful of frozen peas, a pinch of turmeric powder, a dash of garam masala, and a sprinkle of salt, cooking for another 3 minutes until the peas are tender.
- Finish with a squeeze of lemon juice, stirring well to combine all the flavors.
- Remove from heat and let the filling cool slightly before using it to stuff your samosa pastry.
Zesty and aromatic, this tofu filling brings a delightful contrast of textures—soft yet slightly crumbly tofu against the crisp pastry. Serve these samosas with a side of mint chutney for an extra layer of freshness, or enjoy them as is for a satisfying snack any time of the day.
Summary
Hungry for a taste adventure? These 20 Spicy Indian Tofu Recipes promise to transform your dinners into a vibrant feast of flavors. Perfect for home cooks eager to spice up their meal rotation, each dish offers a delightful blend of heat and heart. Don’t just take our word for it—dive in, pick your favorites, and let us know what you think in the comments. Loved what you tried? Share the love on Pinterest!
