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Tofu cauliflower curry is a quick and easy Indian-inspired meal. This vegan, gluten-free dish is full of both flavor and nutrients, and it’s weeknight-friendly, too.
Why we love this recipe
This quick and easy tofu curry with cauliflower turns a small handful of ingredients into something really special in no time. It’s:
- Equal parts unimpeachable nutrition and cozy comfort food
- Packed with flavor that only gets better as it sits
- Ready in about half an hour
- Make-ahead friendly
- Naturally vegan and gluten-free
I first published a version of this recipe here back in 2011, to help spread the word about Kristine Kidd’s book Weeknight Fresh & Fast. I’ve since adapted the recipe a bit more and updated the post for clarity.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Extra-firm tofu holds its shape well when cooked. It provides just the right texture for this dish. Dry it well and then cut it into cubes of approximately 3/4 inch. (To see how to dry extra-firm tofu with paper towels and dice it, you can watch the video in this post.)
- Jarred curry paste is a worthy convenience ingredient that gets a flavorful and healthful dinner on the table in about half an hour. It comes in as many varieties and Indian curries do, and you can simply use your favorite. I have made this dish with tikka masala, vindaloo, and madras curry pastes over the years, and it’s always delicious. You can learn a little bit about the most common types of curries here if you like.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- I sometimes use a large shallot (as pictured) instead of yellow onion. Feel free to do the same.
- Canned diced tomatoes make quick work of the sauce. Pour the whole contents of the can into the pan, juice and all.
How to make it
Here’s an overview of what you’ll do to make a great batch of this quick and easy tofu curry with cauliflower. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll cook the onion in the oil.
- Then you’ll add and lightly brown the tofu. Stir in the curry paste to coat.
- Add the water, tomatoes, and salt and pepper. The stir in the cauliflower.
- Bring to a boil, then cover and simmer until the cauliflower is tender. Uncover, and if there’s excess liquid, simmer until the sauce thickens up. That’s it!
How to serve tofu curry
I like to serve this tofu curry with cauliflower spooned over some brown basmati rice. It doesn’t really need anything else!
Expert tips and FAQs
Sure thing. This dish is really flexible, and you can riff with the vegetables and proteins to your heart’s desire. You could swap in chickpeas for the tofu, adding them after you cook the cauliflower. You could add or substitute broccoli, green beans, a small dice of Yukon gold potatoes, or any other vegetable you like.
Absolutely. The flavors will only improve as it sits, so you can feel free to make this dish in advance and reheat on the stovetop or in the microwave before serving.
Leftovers will keep well in an airtight container in the fridge for a week.
More favorite easy vegetarian curries
- Vegan chickpea curry (chana masala)
- Spinach and chickpea curry (Indian-inspired)
- Zucchini curry with chickpeas (Indian-inspired)
- Vegetable red curry (Thai-inspired)
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Tofu Cauliflower Curry
Ingredients
- 2 tablespoons safflower oil
- 1 large yellow onion, finely chopped
- 1 14- ounce 400-gram package extra-firm tofu, drained, patted dry, and cut into 3/4-inch dice
- ¼ cup (70 grams) curry paste
- 1 cup (240 ml) water
- 1 14.5- ounce 412-gram can diced tomatoes
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 medium head cauliflower, about 1 1/2 pounds/680 grams, cut into small florets
Instructions
- In a large frying pan with a lid (which you’ll use later), warm the oil over medium-high heat until it shimmers.
- Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes.
- Add the tofu, toss gently to coat with the oil, and cook until lightly browned in a few spots, about 2 minutes.
- Add the curry paste and stir gently but thoroughly to coat the tofu well.
- Add the water, tomatoes and their juices, and the cauliflower.
- Bring to a boil, cover, and reduce heat to maintain a simmer. Cook until cauliflower is tender, about 20 minutes depending on the size of the florets.
- Remove cover. If there’s still a lot of liquid, simmer briskly until sauce thickens.
Notes
- You can use any variety of Indian-style curry paste that you like. Over the years I’ve made this dish with tikka masala, vindaloo, and madras curry pastes, and it’s always delicious.
- I like to serve this curry spooned over brown basmati rice.
- You can make this dish in advance if you like, and reheat on the stovetop or in the microwave before serving. The flavors will only improve as it sits.
- Leftovers will keep well in an airtight container in the fridge for a week.
- Adapted from Weeknight Fresh and Fast by Kristine Kidd.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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