Tofu Curry with Chickpeas

I have always loved a good curry, but my husband? Not so much. Since curry isn’t usually at the top of his wish list, I typically save it for those times we’re eating at a Thai restaurant. My personal favorite is Massaman curry, and if it’s on the menu, there’s a good chance that’s what I’m ordering.

Recently, though, I decided to see if I could create a curry at home that would win him over. I started with ingredients I knew he already enjoys—crispy seasoned tofu, hearty chickpeas, and a rich, thick sauce. One of his biggest complaints about many curries is that the sauce can be too thin, so I made sure this one was creamy, flavorful, and perfect for spooning over a bowl of freshly cooked brown rice.

To my surprise (and delight), this Tofu Chickpea Curry earned two enthusiastic thumbs up from him! Any recipe that passes the husband test around here is definitely worth sharing. If you’re a longtime curry lover or just looking for a hearty, satisfying plant-based dinner, I think you’re going to love this one too.

Ingredients You’ll Need

🍽️ Firm Tofu – The star of this recipe! When seasoned and baked or air-fried, tofu develops a crispy exterior that adds wonderful texture and makes this curry extra satisfying.

🫘 Chickpeas – These protein-packed legumes make the curry hearty and filling. Their mild flavor pairs perfectly with the warm spices and creamy sauce.

🥣 Vegetable Broth – Adds depth and savory flavor to the sauce while helping all of the ingredients come together into a rich, comforting curry. Much better than just water.

🍋 Lemon Juice – Just a splash brightens the entire dish and balances the richness of the sauce with a fresh, zesty finish.

🍅 Fire-Roasted Tomatoes – These tomatoes bring a subtle smoky flavor and help create a robust, flavorful base for the curry sauce. They are not spicy at all.

✨ Warm Seasonings (Curry Powder, Cumin & Turmeric) – This trio of spices gives the curry its signature flavor. They’re warm, earthy, and aromatic without making the dish overly spicy.

🍚 Brown Rice – The perfect companion for soaking up every last bit of the delicious curry sauce. Brown rice also adds fiber and makes the meal even more satisfying.

Coconut Milk vs. Plant Milk

One of the things I love about this recipe is its flexibility. Since the sauce is thickened with cornstarch, you can use either light coconut milk or your favorite unsweetened plant milk, such as soy or almond milk.

Light coconut milk adds a subtle richness and a hint of sweetness that pairs beautifully with the warm curry spices. If you’re looking for a more traditional curry flavor and a slightly creamier sauce, it’s a great choice.

For a lighter option, plant milk works wonderfully too. Using soy, almond, or another unsweetened plant milk lowers the fat and calorie content while still creating a thick, satisfying sauce thanks to the cornstarch.

That said, this recipe only uses ½ cup of light coconut milk for 4 servings, so the amount of fat per serving is fairly small. Whichever option you choose, you’ll end up with a delicious, flavorful curry that tastes like comfort food in a bowl.

Two Ways to Make Crispy Tofu

Air Fryer Crispy Tofu

If you’re short on time, the air fryer is hard to beat. It cooks the tofu more quickly and creates extra crispy edges without heating up the entire kitchen. This is my favorite option during the warmer months when I don’t want to turn on the oven.

Oven-Baked Tofu

Baking is a great option when you’re making a larger batch or already have the oven on for another recipe. The tofu develops golden edges and a pleasantly chewy texture while requiring very little hands-on attention.

No matter which method you choose, the seasoned tofu adds a delicious texture and flavor that takes this curry to the next level.

How to Make Tofu Curry

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Cook the brown rice according to the package directions. Brown rice cooks perfectly in an Instant Pot or rice steamer, but it can also be made on the stovetop or in the microwave. If you’re looking for the easiest option,boil-in-bag brown rice works great too.

STEP #2: Make sure your tofu has already been drained and pressed to remove excess water. Cut it into ¼-inch cubes and place it in a medium bowl. Add 1 teaspoon curry powder, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Toss until the tofu is evenly coated.

STEP #3: Spread the seasoned tofu in a single layer on a parchment paper-lined baking sheet to prevent sticking. Bake at 400°F for 25 minutes, or until lightly browned around the edges. Alternatively, air fry at 375°F for 10 minutes, shaking the basket halfway through cooking.

STEP #4: While the tofu cooks, place the diced onion in a large skillet or saucepan over medium heat. Dry sauté for about 2 minutes, then add a few tablespoons of vegetable broth as the onions begin to brown. Add the garlic and cook for 1 minute longer, stirring frequently, until softened and fragrant. Add more vegetable broth as needed to prevent sticking.

STEP #5: Add the fire-roasted tomatoes, chickpeas, vegetable broth, milk of choice, lemon juice, curry powder, cumin, turmeric, and any remaining seasonings. Do not add the cornstarch, tofu, or cilantro yet. Stir well, cover, and allow the curry to simmer for 10-15 minutes.

STEP #6: In a small bowl, whisk together 1 heaping tablespoon cornstarch and ½ cup cold water or vegetable broth to create a slurry. Pour the slurry into the curry and stir continuously as the sauce thickens.

STEP #7: Turn off the heat and gently fold in the crispy tofu. Cover the pan with a lid and let it sit for 2-3 minutes so the tofu can soak up some of the flavorful sauce. Serve over brown rice and garnish with fresh chopped cilantro and lime wedges for spritzing.

Tips and Variations

Tofu Tips

Previously frozen tofu works wonderfully in this recipe. Freezing changes the texture of tofu, making it more sponge-like and allowing it to soak up even more of the flavorful curry sauce. Be sure to check out the oven-baked and air fryer methods above to choose the cooking method that works best for you.

Bean Options

Chickpeas are my favorite choice for this curry because they pair so well with the warm spices, but don’t be afraid to experiment. Cannellini beans, black beans, kidney beans, or even great northern beans can all be substituted for the chickpeas.

Adjust the Spice Level

As written, this is a mild curry that’s packed with flavor but not heat. If you’d like to spice things up, try adding a pinch of cayenne pepper, red pepper flakes, diced jalapeños, or a dash of your favorite hot sauce.

Thickener Alternatives

Cornstarch creates a beautifully thick and creamy sauce, but other starches work well too. Potato starch, tapioca starch, and arrowroot powder can all be used as substitutes. Just be sure to mix them with cold liquid first to create a slurry before adding them to the curry.

Try Different Grains

Brown rice is my go-to choice for serving this curry, but it’s certainly not the only option. Bulgur wheat grain, farro, quinoa, barley, or your favorite whole grain can be used instead. They’re all excellent for soaking up the rich, flavorful sauce.

What to Serve with Vegan Curry

This Tofu Curry is a complete meal on its own, but a few simple sides can make it even more satisfying. My favorite way to serve it is over a bed of fluffy brown rice, which soaks up all of the delicious curry sauce.

For extra color and variety, try serving it alongside steamed broccoli, corn on the cob, roasted vegetables, or a fresh green salad. My air fryer asparagus in 7 minutes is another great option.