This creamy tomato vegetable curry with crispy tofu gets its velvety texture from blended white beans rather than coconut milk, making it lighter, more tomato-based, and naturally higher in protein and fiber.
Packed with colorful vegetables and finished with crispy baked tofu or air-fried tofu, it’s vegan and completely oil-free.
🔎A Quick Look At This Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Servings: 6
- Dietary info: Vegan, oil-free, dairy-free
- Nutrition: (per serving): 200 calories, 14 grams protein, 8 grams fiber, 6% fat from calories.
- Method: Blend curry sauce and tomato-bean puree, make the stovetop curry, and finish with crispy tofu.
- Flavor & Texture: Creamy with adjustable spicy heat from fresh chilies, and a variety of textures from the vegetables.
- Why this recipe is different: Unlike most vegetable curries, this recipe is made without coconut milk, making it a satisfying, low-fat, high-fiber option – even if you skip the crispy tofu.
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Table of Contents
Ingredients & Substitutions
Tofu. Use firm or extra-firm tofu. For a meaty texture, soy curls are the best option. Or substitute chickpeas for tofu to add texture and protein.
White Beans. Soft cannellini beans work best; navy or great northern beans also work.
Tomatoes. I used canned tomatoes because they have a deep, rich flavor. If you use fresh, add a tablespoon of tomato paste.
Red onion. Use a large red or white onion (as a substitute). Dice half a cup for the curry paste and slice the rest to use in the veggie curry.
Frozen green peas. You can also substitute a mix of frozen peas and carrots.
Cauliflower. Use a small head of cauliflower. Cut the florets into small pieces. Frozen or 3 cups of broccoli and cauliflower mix are great alternatives.
Curry powder and garam masala. These are your main spice powders. I made this recipe with homemade garam masala, but you can use store-bought.
Red chili. I used 2 red chilies, seeds removed. Adjust to your taste. Substitute with green chili or jalapeno. If desired, skip the fresh chili and add a little cayenne pepper or chili powder. If you use hot curry powder, this might be all the heat you need.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Step-by-Step Instructions
Step 1: Prepare the tofu and cut it into small cubes. Bake or air fry.
Step 2: Blend the curry paste ingredients to a smooth paste.
Step 3: Make the tomato puree in a blender or food processor.
Step 4: Cook the fresh veggies and mix with the curry paste.
Step 5: Stir in the tomato puree and cook over medium heat for 15-20 minutes.
Step 6: Mix in the frozen peas, tofu, and cilantro. Simmer for 5-10 minutes until heated through.
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Denise's Pro Tips
- If you’re sensitive to spice (or don’t trust your fresh chilies), start with one chili, seeds and pith cleaned, blend the paste, then taste it. You can always add more.
- Let the curry simmer for at least 15 minutes before adjusting any spices or adding liquid.
- The curry thickens as it sits—leftovers are even better the next day.
Fresh Versus Frozen Vegetables
I’ve made this curry using a combination of fresh and frozen veggies, and with entirely frozen veggies – flexibility at its best! If you use only frozen veggies, add them after making the sauce.
Storage and Make-Ahead
- Store leftovers in an airtight container for 3–4 days.
- Reheat gently on the stove or in the microwave.
- The curry paste can be made 3 days ahead or frozen for up to 3 months.
- If you’re batch-cooking or meal-prepping, the tofu can be baked or air-fried up to 3-4 days ahead.
Frequently Asked Questions
Yes. This recipe uses blended white beans to create a creamy tomato sauce without coconut milk or dairy. For this recipe, if you choose to use coconut milk, reduce the amount of vegetable broth.
You can substitute 2-3 cups of fresh chopped tomatoes for canned for the curry sauce. Add a tablespoon of tomato paste to bring out the sweet tomato flavor.
The Indian curry paste can be made several days ahead or you can freeze it for 3 months. This is great for making a double batch.
Yes. The curry is made without oil and relies on blended aromatics and slow simmering for flavor. Note: oil-free and fat-free are not the same. Tofu contains natural, healthy fat, while white beans and vegetables contain very low amounts.
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👩🏻🍳 Recipe
Creamy Tomato Vegetable Curry with Crispy Tofu
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Ingredients
Ingredients for Crispy Tofu
- 14-16 ounces tofu - firm or extra-firm
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce - or tamari for gluten-free
- ½ teaspoon maple syrup
- 1 tablespoon cornstarch - (see note 1)
Ingredients for Tomato Curry
- 1 large red onion - dice ½ a cup and slice the rest
- 2 cloves garlic - minced or pressed
- 1 tablespoon ginger - minced or grated
- 1-3 medium red chilies
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- ½ teaspoon garam masala - store-bought or homemade
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- 1 ½ cups cannellini beans - or other white beans, 15-ounce/400 gram can, rinsed and drained
- 1 can tomatoes - 15 ounces/400 grams
- 1 ½ cups vegetable broth
- 3 cups cauliflower florets - 1 small head, cut into small bite-sized pieces
- 1 medium zucchini - courgette, diced or cut into half moons
- 1 ½ cups green beans - fresh or frozen, cut into bite-sized pieces
- 1 cup frozen green peas
- 1 cup fresh cilantro - chopped
Instructions
How to make crispy tofu
- Press the tofu for 15 minutes. Use a tofu press, or wrap it in paper towels, place it between 2 flat surfaces, and place something heavy on top.
- Cube the tofu and place it in a bowl. Toss the cubes with 1 tablespoon of soy sauce, 1 tablespoon of lemon juice, and ½ teaspoon maple syrup.
- Oven Bake: Preheat the oven to 425 F (220 C). Toss the tofu with 1 tablespoon of cornstarch and place it on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway through.
- Air Fry: Preheat the air fry to 375 F (190 C). Air fry for 10-12 minutes. Toss the tofu after 7 minutes.
How to make tomato vegetable curry
- Add ½ cup diced red onion, plus the garlic, ginger, red chilies, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 1 tablespoon curry powder, ½ teaspoon garam masala, ½ teaspoon turmeric, and 1 teaspoon salt in a blender, small food processor, or spice grinder. Blend the ingredients into a smooth paste. If using a large blender, transfer the paste to a bowl.
- Combine the drained white beans, tomatoes, and vegetable broth in a blender or food processor. Blend until smooth. Set aside.
- Heat a Dutch oven or heavy-bottomed pot over medium heat. Add the remaining sliced red onion and cook for 2-3 minutes, stirring often. Add water, a tablespoon at a time, if they start to stick to the bottom.
- Stir in the fresh vegetables: cauliflower, zucchini, and green beans. Cook the vegetables for another 4-5 minutes, until the vegetables start to soften. Add more water if they start to stick to the bottom of the pan.
- Add the curry paste and mix it with the vegetables.
- Stir in the tomato puree and bring the curry to a simmer. Cover and simmer for 15 minutes until the cauliflower is tender.
- Mix in the frozen peas (and other frozen vegetables if using), chopped cilantro, and crispy tofu. Continue simmering for another 5 minutes.
- Taste and adjust the spices or add more lemon juice if desired.
Video
Notes
- Cornstarch helps the tofu to crisp; however, it is optional. You can also substitute with tapioca starch, potato starch, or arrowroot powder.
- The number of chilies you use depends on your heat tolerance. If you don’t like spicy food, use 1 chili, cleaning out the seeds and white pith. You can always add another chili after tasting the curry paste.
- Don’t worry if the tofu is done before the curry. It will reheat once you add it to the curry. It can also be made 1-2 days ahead and stored in the refrigerator.
- Store leftover tomato and vegetable curry in an airtight container, separately from rice. Reheat in the microwave or on the stove on low heat.
- The Indian curry paste can be made several days ahead or frozen for 3 months. This is great for making a double batch.
Nutrition
Nutritional information is an estimation only.
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Jesse-Gabriel says
Richtig gut dazupassen würde auch frische Kokosnuss geraspelt.
Yumi!
Grüße,
Jesse-Gabriel
Denise says
Auf jeden Fall frische Kokosnuss!
Alida Lanzon says
Can't find arrowroot and date paste. Can I leave them out
Denise says
Hi Alida, try using cornstarch as a substitute for the arrowroot. That is probably the best substitute. The date paste is used to sweeten the curry, so either you can leave that out or use a different type. Perhaps maple syrup or agave syrup.
Sydney says
What sort of blender? A counter top blender? Would a food processor work? A stick blender?
Denise Perrault says
Hi either a counter top, mini food processor, or regular food processor will work.