Tofu Curry with Chickpeas
Crispy tofu, hearty chickpeas, and warm curry spices come together in this creamy, comforting Tofu Curry. Whether you choose the rich coconut milk version or the lighter plant milk option, this easy vegan dinner is packed with flavor and perfect served over rice. It's not spicy, unless you want it to be.
Servings: 4 servings
Calories: 262kcal
Ingredients
Tofu Seasoning
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Curry
- 1.5 cups cooked brown rice (or other grain)
- 14 oz firm or extra firm tofu (cold storage type)
- 1 can chickpeas (15 oz or 1.5 cups fresh cooked)
- 1 can diced fire-roasted tomatoes (15 oz can with juice)
- 1 cup onions, diced (yellow or white)
- 3 medium cloves of garlic, minced
- 1/2 cup light coconut milk (or other plant milk)
- 2 cups low-sodium vegetable broth
- 1/2 tablespoon lemon juice
- 1 tablespoon curry powder
- 1 teaspoon cummin
- 1/2 teaspoon turmeric
- 1 teaspoon onion powder
- 1 tablespoon cornstarch (heaping spoonful)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cilantro, minced
- 1 lime, sliced (optional topping)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
Helpful Tip: Step-by-step photos are included above to guide you through the recipe and make it easier to follow. Storage instructions and FAQ are also available in the article about this recipe.
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.
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.
Nutrition
Serving: 2.5cups | Calories: 262kcal | Carbohydrates: 37g | Protein: 13g | Fat: 7g | Sodium: 405mg | Fiber: 5g | Sugar: 6g