Vegan Tofu Curry with Peas

This delicious vegan tofu curry with peas is a nutritious, simple weeknight dinner idea.  It’s super easy to make and ready in just over 20 minutes.

For me curry dishes are some of the quickest and simplest to make. (I am using a ‘loose’ definition of a curry, one that involves using a selection of typical curry spices with vegetables and/or meat of choice).  And this vegan tofu curry with peas is no exception.

You don’t have to use too many spices to make a great tasting curry dish.  Just use as many as is needed to complement the other ingredients in your dish. Which is what I’ve done in this recipe.  And it works.

Easy vegan tofu curry

Using garam masala is an easy way of adding lots of flavour to a dish.  It contains a great selection of aromatic spices, such as cinnamon, allspice, cardamom and several others.  I combined it with a bit of turmeric and cumin (for a more intense curry flavour) and that’s all the spices you will need to make this easy curry recipe.

The sauce takes under 15 minutes to cook and you can prepare the tofu (see the Instructions below) during that time. This healthy curry is really a super quick and easy dish, perfect to make on a weeknight.

Equipment you’ll need

• Kitchen scale/measuring cup and spoon
• Chopping board and knife
• Pot with lid and spoon
• Large pan and spatula

How to make vegan tofu curry: step-by-step

1.Prepare the tofu by gently squeezing it in order to get rid of excess water. Pat dry using a paper towel sheet, cube and set aside. Start making the sauce by heating up the oil with the bay leaf. Add the garlic, ginger and onion, stir and cook for about a minute.

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2. Add the garam masala, turmeric and cumin powders, stir and cook for another minute.

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3. Pour in the tomatoes, add the seasoning, stir, cover and bring to the boil then simmer for 10 minutes stirring occasionally.

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4. In the meantime heat up 2-3 tablespoons of oil in a large pan and fry the cubed tofu until golden over a medium heat (about 2 minutes on each side). 

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5. Remove the sauce from the heat, discard the bay leaf and puree the sauce. 

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6. Add the coconut milk, peas and tofu and stir.  Heat up quickly again if needed, add chopped cilantro and serve!

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Top tips

• Tofu: Gently squeeze to remove excess water and pat dry using paper towel. Then cube and fry as per instructions.
• Peas: Use frozen petits pois or garden peas.
• Curry sauce: Puree the sauce to a desired consistency (it can still be a little lumpy).
• Coconut milk: Use full fat or reduced fat milk.
• Storing: Refrigerate leftovers for up to 3 days.
• Freeze for up to 3 months.

Tofu curry with peas or petits pois

You can use either garden peas or petits pois in this curry recipe.  Petits pois are small peas which are very sweet and tender and perfect to use in a tangy tomato sauce.  I recommend adding the frozen petits pois (along with the tofu and cilantro) to the sauce after it has been cooked.  They don’t require boiling, only heating up.  They will thaw and warm through quickly inside the hot curry. That way they will retain their sweet flavour.

If you are a fan of petits pois try these easy leek and potato dumpling stew.

More easy curry recipes

You may also like this curried beluga lentils with vegetables recipe as well as easy vegetable curry with paneer.  For a non-vegetarian meal idea try butternut squash coconut chicken curry with lentils.

Check out also this collection of over 12 healthy vegetarian pasta meals.

Keep in touch

If you make this tofu curry with peas I’d love to know how it turned out for you.  Let me know in the comments below, thanks:)

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Vegan Tofu Curry with Peas

This delicious vegan tofu curry with peas  is a nutritious weeknight dinner idea - it's low fat and super easy to make.

5 from 3 votes

Print Pin Rate

Course: Dinner, Main

Cuisine: gluten free, Indian Fusion, vegan

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Servings: 4 people

Calories: 306kcal

Author: Monika Dabrowski

Ingredients

• 300 g tofu
• 130 g petits pois or garden peas frozen, approx. 1 cup
• 400 g canned tomatoes
• 1 large onion finely chopped
• 3 garlic cloves finely chopped
• 5 cm piece ginger peeled, finely chopped (you should have 2-3 tablespoons of it)
• 1 bay leaf
• 120 ml coconut milk regular or reduced fat
• 1 tsp coarse sea salt plus plenty of pepper
• 1 tsp garam masala
• 1/2 tsp each cumin powder and turmeric
• 4 tbsp cilantro finely chopped
• 5 tbsp olive or vegetable oil

Metric - US Customary

Instructions

• Start by preparing the tofu. Drain it well, wrap in paper towel and squeeze gently to remove any excess water. Cube the tofu, season to taste and set aside.
• In a pot heat up 3 tablespoons of oil, add the bay leaf, garlic, ginger and onion and fry on a medium heat for a minute stirring often. Add the garam masala, cumin and turmeric and continue frying for another minute or so stirring often.
• Add the tomatoes, salt and pepper, cover and simmer for about 10 minutes, stirring occasionally. In the meantime heat up 2 tablespoons of oil in a large pan and fry the tofu over a medium heat until golden brown (about 2 minutes on each side).
• Remove the sauce from the heat, discard the bay leaf and puree the sauce. Add the coconut milk, cilantro, tofu and frozen peas. Reheat the dish and adjust the seasoning if needed and serve!

Notes

• Tofu: Gently squeeze to remove excess water and pat dry using paper towel. Then cube and fry as per instructions.
• Peas: Use frozen petits pois or garden peas.
• Curry sauce: Puree the sauce to a desired consistency (it can still be a little lumpy).
• Coconut milk: Use full fat or reduced fat milk.
• Storing: Refrigerate leftovers for up to 3 days.
• Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 17g | Protein: 10g | Fat: 23g | Saturated Fat: 17g | Sodium: 769mg | Potassium: 405mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3329IU | Vitamin C: 16mg | Calcium: 147mg | Iron: 3mg

*Nutritional information is automatically generated and should be considered as an estimate.

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