Tomato vegetable curry with crispy tofu

Tomato vegetable curry with crispy tofu in black pan overhead shot.

5 from 1 reviews

Tomato vegetable curry with crispy tofu, make your own spicy curry paste and creamy, oil-free tomato puree and enjoy an easy plant-based, low calorie dinner that everyone will love.



Crispy tofu

  • 8 oz. (250 gm.) block of tofu, pressed and cut into bite-sized cubes
  • ½ tsp. garlic powder
  • 1 tsp. curry powder
  • 2 T. lemon juice
  • 2 tsp. arrowroot
  • ½ tsp. salt

Curry paste

  • ½ cup minced red onions
  • 2 cloves minced garlic
  • 1 T. minced ginger
  • 1-3 fresh red chilies
  • 2 T. date paste
  • 2 T. lemon juice
  • 1 T. curry powder
  • ½ tsp. ground turmeric
  • 1 tsp. salt (optional)

Tomato puree

  • 1 - 15 oz. (400 gm.) can white beans, rinsed and drained
  • 115 oz. (400 gm.) can undrained tomatoes (fire roasted are great here, but any high-quality canned tomatoes are equally wonderful)
  • 1 ½ cups water vegetable broth

Curry vegetables

  • 1 large onion, sliced in half and then into half-moon slices
  • 3 cups cauliflower florets, cut into small bite-sized pieces
  • 1 zucchini (courgette), diced or cut into half moons
  • 1 cup frozen green beans (if you use fresh, add them with the cauliflower and zucchini during the cooking process)
  • 1 cup frozen green peas
  • 1 cup fresh cilantro (coriander) chopped (optional), added to the tomato curry or as a garnish for the table.


Crispy tofu

  1. Press the tofu by first cutting it into quarters and then pressing it between 2 plates. Weigh the top plate down so squeeze the moisture from the tofu. Press for 20 minutes.
  2. Once the tofu is pressed, preheat the oven to 4000 F (2000 C). Line a baking tray with parchment paper and set aside.
  3. Cut the tofu into small bite-sized cubes. In a medium dish or on a rimmed plate. Mix together the curry powder and garlic powder. Mix in the lemon juice.
  4. Toss the tofu pieces in the spice mixture to coat all the sides. Sprinkle the 2 tsp. arrowroot on top and the ½ tsp. salt. Toss the pieces using a spoon (or your hands) until the tofu pieces are covered.
  5. Arrange the tofu on a baking tray, being careful that the pieces don’t touch.
  6. Bake for 20-25 minutes, tossing them a few times after the first 15 minutes.

Tomato vegetable curry

  1. To make the curry paste, add all the ingredients to a blender or food processor and blend until smooth.
  2. Next, make the tomato puree by adding the white beans, tomatoes and vegetable broth to a blender or food processor. Blend until smooth. Set aside.
  3. In a medium pot, sauté the onions for 5 minutes until they start to soften. Add water a tablespoon at a time if they being to stick.
  4. Add the curry paste and stir to coat the onions. Be sure the pan is not getting too hot, so the paste doesn’t burn.
  5. Add the cauliflower florets and zucchini. Stir to coat them with the curry paste.
  6. Add the tomato puree and be sure the pot is simmering. Cover and simmer for 10-15 minutes until the cauliflower is tender when you pierce it with a fork.
  7. Add the frozen green beans, peas and tofu. Simmer for 5 minutes until everything is heated through.
  8. Stir in the cilantro, if using, and simmer for another minute.

Serve with lemon wedges and your favorite rice or grain.


  • Nutritional information does not include rice or gain.
  • You can make this recipe using frozen cauliflower or entirely from frozen mixed vegetable if you like. Just add everything once you’ve added the tomato puree and simmer until the veggies are cooked through. Then add the tofu.
  • The tofu can be prepared a day ahead and then added to reheat.
  • This curry is made for veggie experimenting. Yellow squash or sliced carrots are a welcome addition. I’d avoid sweet potatoes as they will dramatically change the flavor of the dish.

Keywords: tomato vegetable curry with crispy tofu

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