Mixed Vegetable Indian Curry with Tofu

Recipe Information

Total Time: 

45 minutes, 20 minutes active



A delicious North Indian-style vegetable and tofu curry with a warmly spiced sauce.



  • 1 block extra firm tofu
  • 2 teaspoons vegetable oil

Ginger and Garlic Paste

  • 3-4 cloves garlic, peeled
  • 1-inch piece of ginger root, peeled


  • 1/2 large white onion, grated
  • 2 carrots, chopped
  • 1 1/2 cups peas (fresh or thawed)
  • 1 red bell pepper, chopped
  • 1/2 zucchini, chopped
  • 1 tablespoon canola oil
  • 1 cup tomato sauce, preferably no salt added
  • 1 cup water
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala



Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cube tofu into 1 inch pieces. Slowly add tofu to hot pan. Brown lightly, turning often, approximately 6 minutes.

Ginger and Garlic Paste

Finely grate the garlic cloves and ginger onto a cutting board (try to have equal amounts). Mash the two together with a small spoon to make a paste. Set aside.


  1. Grate onion and chop carrots, pepper and zucchini into 1/2-inch pieces.
  2. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the grated onion and saute 5 minutes, being careful not to brown. Stir in 2 teaspoons of the ginger and garlic paste and cook for a few minutes more. Add the tomato sauce, ½ cup of water, salt and spices, and stir to blend.
  3. Bring the mixture to a boil, reduce to a simmer and add the vegetables, remaining water and pan fried tofu. Simmer, partially covered, for about 20 minutes or until the vegetables are fork-tender.

Serving Suggestion

Delicious served over rice or with naan Indian bread.

Nutritional Information

338 calories ,16 g. fat, 0 mg. cholesterol, 867 mg. sodium, 33 g. carbohydrate, 11 g. fiber, 24 g. protein