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A white bowl with mixed vegetable and tomato curry with tofu, rice, and lemon wedges.
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4.34 from 3 votes

Creamy Tomato Vegetable Curry with Crispy Tofu

This oil-free tomato vegetable curry with crispy tofu is rich and comforting without coconut milk. White beans thicken the creamy sauce naturally, adding protein, while baked or air-fried tofu brings texture and bite.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Diet: Low Fat, Vegan
Servings: 6
Calories: 209kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. Cornstarch helps the tofu to crisp; however, it is optional. You can also substitute with tapioca starch, potato starch, or arrowroot powder.
  2. 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.
  3. 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.
  4. ​Store leftover tomato and vegetable curry in an airtight container, separately from rice. Reheat in the microwave or on the stove on low heat.  
  5. The Indian curry paste can be made several days ahead or frozen for 3 months. This is great for making a double batch. 

Nutrition

Calories: 209kcal | Carbohydrates: 34g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1080mg | Potassium: 661mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1422IU | Vitamin C: 59mg | Calcium: 191mg | Iron: 4mg