This Creamy Coconut Curry Tofu is a quick and easy weeknight dinner recipe that will be perfect for the whole family! Crispy delicious tofu tossed in a rich and flavorful sauce of pantry staples like canned coconut milk and tomato sauce. This sauce requires no curry paste but you’ll need to raid your spice cabinet cause this dish is full of flavor!
Press your tofu ahead of time and you can have this curry tofu ready in under 30 minutes! See my tips below for the crispest most delicious tofu or use super firm tofu and skip the pressing.
This dish is not traditional Indian curry at all. This creamy coconut curry tofu is more like a coconut cream sauced tofu. It’s not liquid-y like a curry. The tofu is nicely coated in this flavorful sauce made of pantry staples. I wanted this to be more like low on grocery go-to dinner recipe. I hope you enjoy!
What You Will Need For This Coconut Curry Tofu
This recipe is incredibly simple and doesn’t require any special equipment. I do recommend pressing the water out of the tofu and a tofu press is helpful but not required.
- Extra Firm Tofu
- Sweet Onion
- Curry Powder
- Tomato Sauce
- Coconut Milk
- Extra Firm Tofu: Substitute with vegan chicken-style seitan or your favorite vegan chicken.
- Tomato Sauce: If you’re out of canned tomatoes simply blend fresh tomatoes. The ratio is the same. 1/2 cup.
How to Make This Creamy Coconut Curry
- Press the tofu and then rip in to chunks. You can also cube the tofu but for this recipe I like the look of chunks.
- Toss the tofu in spices and cornstarch and then pan-fry on all sides until crispy and golden. Keep reading for my top tips on how to make the most delicious crispy tofu.
- Add in the spices (there is a lot!) and the tomato sauce and canned coconut milk. Simmer for 15 minutes.
- Serve over basmati rice with cilantro and a squeeze of lime juice.
How to Make the Best Creamy Coconut Curry Tofu Every Time
I use Extra Firm Tofu for this recipe and almost every time I make a dish like this. I highly recommend Super Firm Tofu if you want to skip the pressing process. Nasoya has a great super firm tofu but it is more expensive than extra firm tofu.
But pressing tofu is super easy and takes only 30 minutes. I recommend pressing ahead of time and keeping in the fridge. I always have pressed tofu ready to go!
Tips & Tricks for Crispy Tofu:
Learn more about making the best tofu ever in the Ultimate Guide to Cooking Tofu.
- Press your tofu. Removing extra water will help the tofu get crisper and have an overall better texture.
- Toss the tofu in cornstarch to create a crispy coating.
- Don’t overcrowd the pan. Add a few pieces of tofu at a time making sure to give each piece it’s own personal space. Crowding tofu will cause it to steam and you’ll never get the crispy golden sides.
- Let the tofu crisp up and don’t flip it prematurely. I find that tofu gets stuck to the pan and then once it’s crisp enough it will be easy to flip. So, give the tofu piece a little tug and flip if it’s ready and leave it alone for a few more minutes if it’s not.
- Have a wire rack off to the side. I prefer this method as to a plate or a paper towel because those things will make the tofu soggy whereas the wire rack will keep it crisp.
Is this sauce liquid-y like traditional curry?
Nope! This recipe isn’t traditional at all. It’s more like a sauce coated tofu kind of like Orange Tofu or Sweet Chili Tofu. It’s not mean to be swimming in liquid.
Can I use curry paste instead of curry powder?
Yes! I designed this recipe to be more pantry staple friendly as a meal that you can make when you’re low on groceries. More people probably have curry powder in their spice cabinet than a curry paste. But curry paste can be used! Some pastes can be spicy though so I recommend adding and tasting as you go.
Why can’t I get the tofu crispy?
Make sure you’re reading through my tips above and following all of them not just one or two. Removing the excess water is very crucial to get crispy tofu as well as being sure not overcrowding the frying pan. This will cause the tofu to steam and you’ll never get that crispy edge.
Do I have to have a tofu press to press tofu?
Nope, it’s easier for sure but you don’t have to have one. Simply wrap the tofu block in paper towels or clean dish towels and stack a cutting board on top along with something heavy. Ex: A skillet, a stack of books, etc. Press for 30 minutes.
More Recipes You Might Like:
- Vegan Chicken Tikka Masala
- Butter Tofu
- Butternut Squash & Chickpea Cashew Curry
- Coconut Curry Soup w/ Sesame Crusted Tofu
If You Make This Recipe:
I would greatly appreciate if you share your review in the comments below and leave a star rating. Don’t forget to add if you made any fun substitutions. Thank you!
Creamy Coconut Curry Tofu
- 1 Block Extra Firm Tofu drained and pressed
- 1 tablespoon Cornstarch
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Curry Powder
- 1/4 teaspoon Salt
- Pinch of Black Pepper
Coconut Curry Sauce:
- 1 tablespoon Vegan Butter
- 1/2 cup Sweet Onion minced
- 2-3 Garlic Cloves minced
- 2 teaspoons Curry Powder
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Salt more to taste
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Organic Cane Sugar
- 1/2 cup Tomato Sauce
- 1 cup Canned Coconut Milk
- Basmati Rice for serving
- Lime Wedges for serving
- Cilantro for serving
- Drain and press the tofu for at least 15 minutes. If you’re short on time, wrap tofu in paper towels or clean dish towels and remove as much excess water as you can. Read above about pressing tofu.
- Rip the tofu in to bite sized chunks and toss in cornstarch, onion powder, garlic powder, curry powder, salt and black pepper.
- Heat a large pan on medium high heat and coat the base of the pan in oil. Add the tofu in batches and cook until crispy and golden brown on all sides. Remove the tofu from the pan and set aside on a wire rack. See above for my tips on making crispy tofu.
- In the same pan, add the vegan butter. Add in the minced sweet onion and cook until soft and starting to brown, about 7 minutes. Then, add in the minced garlic cloves and cook for another 1-2 minutes.
- Toss in the curry powder, ground ginger, coriander, cumin, turmeric, garlic powder, salt and pepper along with the small amount of organic cane sugar. Toss to combine and then pour in the tomato sauce and coconut milk.
- Bring to a boil and then reduce to a simmer. Simmer for 15 minutes.
- Taste and adjust salt, if desired. Serve over basmati rice, fresh chopped cilantro and a squeeze of lime juice. Enjoy!