Now, who says tofu has to be boring? Dive into the vibrant world of Indian cuisine with these 18 flavorful tofu recipes that promise to spice up your mealtime. Perfect for home cooks looking to explore quick, delicious, and protein-packed dishes, this roundup is your ticket to turning simple ingredients into extraordinary meals. Ready to transform your kitchen into an Indian food haven? Let’s get cooking!
Spicy Tofu Curry with Coconut Milk
Kickstart your meal prep with this fiery Spicy Tofu Curry that’s creamy, dreamy, and packed with flavor. Perfect for those who love a little heat with their eat!
Ingredients
- 1 block of firm tofu, pressed and cubed
- A splash of vegetable oil
- 1 onion, diced
- A couple of garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 can of coconut milk
- A handful of cherry tomatoes, halved
- A squeeze of lime juice
- A bunch of cilantro, chopped
Instructions
- Heat a splash of vegetable oil in a large pan over medium heat.
- Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent, about 3 minutes.
- Stir in the red curry paste and cook for another minute to release the flavors.
- Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
- Add the cubed tofu and cherry tomatoes. Simmer for 10 minutes, stirring occasionally.
- Finish with a squeeze of lime juice and a sprinkle of chopped cilantro.
Just like that, you’ve got a curry that’s silky, spicy, and slightly tangy. Serve it over steamed rice or with naan for the ultimate comfort meal.
Tandoori Tofu Skewers with Mint Chutney
Unleash your inner grill master with these smoky, spicy tandoori tofu skewers—perfect for shaking up your BBQ game. Dunk ’em in cool mint chutney for a bite that’s straight fire.
Ingredients
- 1 block of extra-firm tofu, pressed and cubed
- A couple of tbsp of tandoori masala
- A splash of lemon juice
- 1/2 cup of plain yogurt
- A drizzle of olive oil
- A handful of fresh mint leaves
- A pinch of salt
- 1/4 cup of water
- Wooden skewers, soaked in water for 30 mins
Instructions
- **Marinate the tofu**: In a bowl, mix yogurt, tandoori masala, lemon juice, and a pinch of salt. Add tofu cubes, coat well, and let sit for at least 30 mins—overnight for max flavor.
- **Preheat the grill**: Fire it up to medium-high, about 375°F. Oil the grates lightly to prevent sticking.
- **Skewer the tofu**: Thread the marinated tofu onto the soaked skewers, leaving a little space between each cube for even cooking.
- **Grill to perfection**: Place skewers on the grill. Cook for 3-4 mins per side, until you see those sexy char marks.
- **Make the chutney**: While tofu grills, blend mint leaves, a splash of water, a drizzle of olive oil, and a pinch of salt until smooth.
- **Serve hot**: Plate the skewers with a side of mint chutney. Pro tip: Garnish with extra mint leaves for that Instagram-worthy look.
Here’s the deal: these skewers pack a punch with crispy edges and a juicy center. Serve ’em over a bed of fluffy basmati rice or stuff into warm pitas for a handheld feast.
Paneer-Style Tofu Tikka Masala
Never settle for bland when you can spice things up with this Paneer-Style Tofu Tikka Masala. It’s creamy, it’s spicy, and it’s vegan—proof that flavor doesn’t skip a beat.
Ingredients
- 1 block of extra-firm tofu, pressed and cubed
- A couple of tbsp of olive oil
- 1 cup of canned coconut milk
- A splash of lemon juice
- 2 tbsp of tikka masala paste
- 1 tsp of garam masala
- A pinch of salt
- 1/2 cup of water
- A handful of cilantro, chopped
Instructions
- Heat olive oil in a pan over medium heat. Add tofu cubes and fry until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan to get that perfect crisp.
- Whisk together coconut milk, lemon juice, tikka masala paste, garam masala, and salt in a bowl. Tip: Taste as you go—adjust spices if needed.
- Pour the sauce over the tofu in the pan. Add water and simmer for 10 minutes, stirring occasionally. Tip: The sauce should thicken but not stick—keep an eye on it.
- Garnish with cilantro before serving.
Amazingly creamy with a kick, this dish pairs perfectly with fluffy naan or over a bed of basmati rice. The tofu soaks up all the masala goodness, making every bite a flavor explosion.
Crispy Tofu Pakoras with Tamarind Dip
You’ve gotta try these Crispy Tofu Pakoras with Tamarind Dip—**crunchy**, **flavor-packed**, and **totally addictive**. Perfect for snacking or spicing up your meal routine.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 1 cup chickpea flour
- A couple of tbsp cornstarch
- A splash of water
- 1 tsp cumin seeds
- A pinch of turmeric
- 1 tsp chili powder
- Salt, just enough to season
- Oil for frying, enough to shallow fry
- 1/2 cup tamarind paste
- A couple of tbsp sugar
- A splash of water for the dip
Instructions
- **Press the tofu** for 30 minutes to remove excess water, then cut into 1-inch cubes.
- In a bowl, **mix chickpea flour, cornstarch, cumin seeds, turmeric, chili powder, and salt**.
- **Add water** gradually to the dry mix until you get a thick batter that coats the back of a spoon.
- **Heat oil** in a pan over medium heat until it reaches 350°F—use a thermometer for accuracy.
- **Dip tofu cubes** into the batter, ensuring they’re fully coated, then **fry in batches** until golden and crispy, about 3-4 minutes per side.
- **Drain on paper towels** to remove excess oil.
- For the dip, **simmer tamarind paste, sugar, and water** in a small pot over low heat for 5 minutes, stirring until smooth.
- **Let the dip cool** slightly before serving with the hot pakoras.
**Tip:** Keep the oil temperature steady for the crispiest pakoras. **Double the dip**—it’s that good. **Serve immediately** for the best texture contrast.
Zesty and bold, these pakoras are a **texture dream**—crispy outside, soft inside. Dunk generously in the tangy-sweet tamarind dip for a **flavor explosion**.
Tofu Butter Masala with Basmati Rice
Hungry for a twist on classic butter chicken? This tofu butter masala swaps in crispy tofu for chicken, simmered in a creamy, spiced tomato sauce. Serve it over fluffy basmati rice for a hearty, plant-based meal that’s ready in 30.
Ingredients
- 1 block of extra-firm tofu, pressed and cubed
- 2 tbsp of butter (or vegan butter)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 can (15 oz) of tomato sauce
- 1 cup of heavy cream (or coconut cream for vegan)
- 2 tsp of garam masala
- 1 tsp of turmeric
- 1 tsp of cumin
- 1/2 tsp of chili powder
- Salt to taste
- 1 cup of basmati rice, rinsed
- 2 cups of water
- A splash of oil for frying
- A handful of cilantro, chopped (for garnish)
Instructions
- Heat a splash of oil in a large pan over medium-high heat. Add tofu cubes and fry until golden on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get them extra crispy.
- Remove tofu and set aside. In the same pan, melt butter. Sauté onion until soft, about 3 minutes.
- Add garlic and ginger, cook for another minute until fragrant.
- Stir in tomato sauce, garam masala, turmeric, cumin, and chili powder. Simmer for 5 minutes to blend flavors.
- Pour in heavy cream, bring to a gentle simmer. Add fried tofu, stirring to coat. Cook for 5 more minutes. Tip: If the sauce thickens too much, add a splash of water.
- Meanwhile, cook basmati rice: Combine rice and water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes. Tip: Let it sit covered for 5 minutes off heat for perfect fluffiness.
- Season tofu masala with salt to taste. Serve hot over basmati rice, garnished with cilantro.
Unbelievably creamy with a kick, this dish pairs the crisp tofu with the rich sauce for a texture heaven. Try scooping it up with garlic naan for an extra indulgent bite.
South Indian Tofu Sambar
Hungry for a protein-packed, flavor-bomb dish? This South Indian Tofu Sambar is your ticket to a hearty, spicy, and tangy meal that’s as nutritious as it is delicious.
Ingredients
- 1 cup of toor dal (split pigeon peas)
- 2 cups of water
- 1 block of firm tofu, cubed
- 1 tbsp of sambar powder
- 1/2 tsp of turmeric powder
- a splash of tamarind paste
- a couple of dried red chilies
- 1 tsp of mustard seeds
- a handful of curry leaves
- 2 tbsp of vegetable oil
- salt, just enough to season
Instructions
- Rinse the toor dal under cold water until the water runs clear.
- In a pressure cooker, combine the dal with 2 cups of water and cook on high for 3 whistles, then simmer for 10 minutes. Tip: No pressure cooker? Boil the dal in a pot until mushy, about 30 minutes.
- While the dal cooks, heat oil in a pan and toss in the mustard seeds. Wait for them to pop.
- Add the dried red chilies and curry leaves, sauté for 30 seconds until fragrant.
- Stir in the tofu cubes, sambar powder, and turmeric. Cook for 5 minutes until the tofu is lightly browned. Tip: Gently flip the tofu to keep it from breaking.
- Mix the cooked dal with the tofu mixture, add tamarind paste, and salt. Simmer for 10 minutes. Tip: The sambar should be slightly thick but pourable.
Kick back and enjoy this sambar’s creamy dal, spicy kick, and tangy tamarind. Serve it over steamed rice or with crispy dosas for an authentic South Indian feast.
Tofu Palak Paneer with Spinach
You’ve gotta try this twist on a classic—**Tofu Palak Paneer with Spinach** swaps paneer for tofu, making it a dream for veggie lovers. Bold flavors, creamy texture, and it’s on your table in no time.
Ingredients
- a block of firm tofu, pressed and cubed
- a couple of cups of fresh spinach, roughly chopped
- a splash of olive oil
- a small onion, diced
- 2 cloves of garlic, minced
- a teaspoon of grated ginger
- a can of diced tomatoes
- a teaspoon of garam masala
- a half teaspoon of turmeric
- a pinch of salt
- a cup of coconut milk
- a handful of cilantro, chopped
Instructions
- **Heat** a splash of olive oil in a pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- **Throw in** the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- **Add** the can of diced tomatoes, garam masala, turmeric, and a pinch of salt. Let it simmer for 10 minutes, stirring occasionally.
- **Toss in** the chopped spinach and cook until wilted, about 2 minutes. Tip: Fresh spinach cooks quickly, so keep an eye on it!
- **Gently fold in** the cubed tofu and pour in the coconut milk. Simmer on low heat for another 5 minutes. Tip: Be careful not to break the tofu cubes while stirring.
- **Garnish** with chopped cilantro before serving. Tip: For an extra kick, add a sprinkle of chili flakes on top.
Unbelievably creamy with a hint of spice, this dish pairs perfectly with warm naan or over a bed of fluffy rice. The tofu soaks up all the flavors, making every bite a little adventure.
Garlic Tofu Bhurji with Roti
Spice up your meal prep with this quick, protein-packed twist on a classic. Garlic Tofu Bhurji with Roti is your weeknight hero—flavorful, fuss-free, and ready in minutes.
Ingredients
- 14 oz firm tofu, crumbled
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 1 tsp turmeric powder
- 1 tsp garam masala
- A splash of soy sauce
- A couple of rotis, warmed
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a pan over medium heat. Tip: Use a non-stick pan for easier cleanup.
- Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Toss in minced garlic and sauté for another 30 seconds, avoiding burning.
- Stir in chopped onion and green bell pepper. Cook for 3-4 minutes until soft.
- Mix in crumbled tofu, turmeric, and garam masala. Tip: Press tofu well beforehand to remove excess moisture.
- Add a splash of soy sauce for umami depth. Cook for 5-7 minutes, stirring occasionally.
- Serve hot with warmed rotis and a sprinkle of fresh cilantro. Tip: Toast rotis lightly for extra texture.
Zesty garlic and warm spices make this dish irresistibly aromatic. The tofu stays tender yet crumbly, perfect for scooping up with soft roti. Try adding a squeeze of lemon for a bright finish.
Tofu Biryani with Saffron and Cashews
Elevate your dinner game with this Tofu Biryani that’s a riot of flavors and textures. Perfect for those nights when you crave something exotic yet comforting.
Ingredients
- 2 cups basmati rice, rinsed until the water runs clear
- 1 block of firm tofu, pressed and cubed
- A splash of vegetable oil
- A couple of saffron strands, soaked in 2 tbsp warm milk
- 1/2 cup cashews, lightly toasted
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder
- Salt to taste
- 3 cups water
- A handful of fresh cilantro, chopped
Instructions
- Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Toss in the onions and sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Add garlic, ginger, turmeric, garam masala, chili powder, and salt. Cook for 1 minute until fragrant.
- Gently add tofu cubes and stir to coat with spices. Cook for 3 minutes. Tip: Be careful not to break the tofu.
- Mix in the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Drizzle the saffron milk over the rice, then sprinkle with cashews and cilantro. Cover and let sit for 5 minutes off the heat. Tip: This lets the flavors meld beautifully.
Amazingly fragrant and fluffy, this biryani pairs wonderfully with a cool cucumber raita. The tofu soaks up all the spices, making every bite a delight.
Tofu Korma with Almonds and Cream
Craving something creamy, nutty, and utterly comforting? This Tofu Korma is your next kitchen adventure—packed with flavor and ready in no time.
Ingredients
- 1 block of firm tofu, pressed and cubed
- A couple of tablespoons of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- A pinch of turmeric
- A splash of heavy cream
- A handful of almonds, roughly chopped
- Salt, to your liking
Instructions
- Heat olive oil in a large pan over medium heat. Add the onion, garlic, and ginger. Sauté until golden, about 5 minutes. Tip: Keep stirring to avoid burning.
- Throw in the cumin, coriander, and turmeric. Stir for 30 seconds until fragrant. This blooms the spices, unlocking their flavors.
- Add the tofu cubes. Gently toss to coat them in the spice mix. Cook for 5 minutes, letting the tofu soak up all those good flavors.
- Pour in the heavy cream and sprinkle the almonds. Simmer on low heat for 10 minutes. The cream should thicken slightly. Tip: If it’s too thick, add a splash of water.
- Season with salt. Give it a final stir, then take it off the heat. Tip: Let it sit for 5 minutes before serving; it tastes even better.
Now, the tofu is silky, the sauce is rich, and those almonds add a delightful crunch. Serve it over steamed rice or with warm naan for the ultimate comfort meal.
Tofu Chaat with Chickpeas and Tamarind Sauce
Bold flavors collide in this easy-to-make dish that’s perfect for a quick lunch or a snack. Crispy tofu meets creamy chickpeas, all drizzled with tangy tamarind sauce for a bite that’s impossible to resist.
Ingredients
- 1 block of firm tofu, pressed and cubed
- A couple of cups of cooked chickpeas
- A splash of olive oil
- 1 tbsp of chaat masala
- 1/2 cup of tamarind chutney
- A handful of chopped cilantro
- 1/2 tsp of cumin powder
- A pinch of salt
Instructions
- Heat a splash of olive oil in a pan over medium heat until it shimmers.
- Add the cubed tofu and fry until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get them crispy.
- Toss in the chickpeas, chaat masala, and cumin powder. Stir well and cook for another 3 minutes.
- Drizzle the tamarind chutney over the tofu and chickpeas, mixing gently to coat. Tip: Warm the chutney slightly if it’s too thick.
- Sprinkle with a pinch of salt and the chopped cilantro right before serving. Tip: Add a squeeze of lemon for extra zing.
Kick back and enjoy the crunch of tofu against the soft chickpeas, all tied together with the sweet and sour tamarind sauce. Serve it on a bed of lettuce for a fresh twist or scoop it up with crispy papadums.
Tofu Malai Kofta in Creamy Gravy
Get ready to dive into a bowl of creamy, dreamy Tofu Malai Kofta that’s about to become your weeknight hero. This dish packs soft tofu balls in a rich, spiced gravy that’s downright addictive.
Ingredients
- 1 block of firm tofu, pressed and crumbled
- A couple of tbsp of cornstarch
- A splash of heavy cream
- 1 cup of tomato puree
- A handful of cashews, soaked
- 1 tsp of garam masala
- A pinch of turmeric
- 2 tbsp of butter
- A sprinkle of cilantro for garnish
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Mix the crumbled tofu with cornstarch and a splash of heavy cream until it holds together. Roll into balls and bake for 25 minutes until golden. Tip: Don’t skip pressing the tofu—it’s key for texture.
- Blend the soaked cashews with a bit of water until smooth. Set aside.
- In a pan, melt butter over medium heat. Add tomato puree, garam masala, and turmeric. Cook for 5 minutes until the oil separates. Tip: This is when the flavors really start to bloom.
- Stir in the cashew paste and simmer for another 10 minutes. Add the baked tofu balls and let them soak up the gravy for 5 minutes. Tip: Gentle stirring keeps the koftas intact.
- Garnish with cilantro and serve hot.
Absolute comfort in every bite, the koftas are soft inside with a slight crunch, swimming in a gravy that’s creamy with a hint of spice. Try serving over steamed rice or with warm naan for the ultimate experience.
Tofu Jalfrezi with Bell Peppers
Zesty and vibrant, this Tofu Jalfrezi is your weeknight hero. **Bold flavors** and **colorful bell peppers** make it a feast for the eyes and the belly.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 bell peppers, sliced (go for a mix of colors)
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- a thumb-sized piece of ginger, grated
- 1 can of diced tomatoes
- a splash of vegetable oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tbsp garam masala
- a couple of green chilies, sliced (adjust to your heat preference)
- a handful of fresh cilantro, chopped
- salt, to your liking
Instructions
- **Heat** a splash of vegetable oil in a large pan over medium heat. **Tip**: Wait until the oil shimmers before adding the cumin seeds to unlock their aroma.
- **Add** the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- **Toss in** the onions, garlic, and ginger. **Sauté** for 5 minutes until the onions are golden. **Tip**: Keep stirring to prevent burning.
- **Stir in** the turmeric and garam masala, cooking for another minute to toast the spices.
- **Add** the bell peppers and green chilies. **Cook** for 5 minutes until they start to soften.
- **Mix in** the diced tomatoes and let the sauce simmer for 10 minutes. **Tip**: If it gets too thick, add a splash of water.
- **Gently fold** in the tofu cubes and simmer for another 5 minutes to let them soak up the flavors.
- **Season** with salt and **garnish** with fresh cilantro before serving.
Amazingly versatile, this dish pairs perfectly with fluffy basmati rice or warm naan. The tofu is **silky inside**, while the peppers add a **crunchy contrast**—every bite is a delight.
Tofu Poha with Mustard Seeds and Curry Leaves
Wake up your taste buds with this lightning-fast tofu poha that’s packed with crunch, spice, and everything nice. It’s the ultimate hack for busy mornings when you need a flavor bomb in minutes.
Ingredients
- 1 cup thick poha (flattened rice), rinsed and drained
- 1/2 cup firm tofu, cubed
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- a couple of curry leaves
- 1/4 tsp turmeric powder
- a splash of lemon juice
- salt, just enough to make it sing
Instructions
- Heat coconut oil in a pan over medium heat until it shimmers—that’s your cue to add mustard seeds.
- Once the seeds pop, toss in curry leaves and let them sizzle for 10 seconds to release their aroma.
- Add tofu cubes, frying until golden on all sides, about 3 minutes. Tip: Don’t stir too much; let them get crispy.
- Sprinkle turmeric and salt over the tofu, stirring quickly to coat evenly.
- Fold in the poha gently, mixing everything without breaking the rice flakes. Tip: Use a spatula for light hands.
- Drizzle lemon juice over the top, give it one final mix, and take it off the heat. Tip: The lemon brightens all the flavors.
Munch on this poha hot for a soft yet textured bite, where the tofu’s crispiness meets the poha’s fluff. Try topping with sev or fresh cilantro for an extra crunch or color pop.
Tofu Vindaloo with Spicy Red Gravy
Make your taste buds dance with this fiery Tofu Vindaloo, packed with bold flavors and a spicy red gravy that’s downright addictive.
Ingredients
- 1 block of firm tofu, pressed and cubed
- 2 tbsp of vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 inch of ginger, grated
- 2 tbsp of vindaloo paste
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- 1 tbsp of apple cider vinegar
- A splash of coconut milk
- A couple of fresh cilantro leaves, for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat until shimmering.
- Add the chopped onion, sauté until golden, about 5 minutes.
- Toss in the minced garlic and grated ginger, cook for another minute until fragrant.
- Stir in the vindaloo paste, coating the onions well, and cook for 2 minutes to deepen the flavors.
- Pour in the diced tomatoes and vegetable broth, bring to a simmer.
- Add the cubed tofu, gently stirring to coat in the sauce, then let it simmer for 10 minutes.
- Drizzle in the apple cider vinegar and a splash of coconut milk, simmer for another 5 minutes.
- Garnish with fresh cilantro leaves before serving.
Outrageously good, this Tofu Vindaloo boasts a creamy yet fiery gravy that clings to each piece of tofu. Serve it over steamed rice or with naan to soak up every last drop of that spicy red goodness.
Tofu Dhansak with Lentils and Pumpkin
Hungry for a dish that packs a punch? This Tofu Dhansak blends creamy lentils, sweet pumpkin, and spicy curry into one hearty bowl. Perfect for meal prep or a cozy night in.
Ingredients
- 1 cup red lentils, rinsed
- 2 cups pumpkin, cubed
- 1 block firm tofu, pressed and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- a thumb of ginger, grated
- 1 tbsp curry powder
- a splash of coconut milk
- 2 cups vegetable broth
- a couple of tbsp olive oil
- salt, to your liking
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until golden, about 5 minutes.
- Stir in curry powder for 30 seconds until fragrant. Tip: Blooming spices in oil unlocks their flavor.
- Add lentils, pumpkin, tofu, and broth. Bring to a boil, then simmer for 25 minutes, stirring occasionally.
- Pour in coconut milk and simmer for another 5 minutes. Tip: The coconut milk adds creaminess, so don’t skip it.
- Season with salt. Mash slightly if you prefer a thicker texture. Tip: A potato masher works great here.
The Dhansak is creamy with a kick, thanks to the curry. Serve over rice or with naan for scooping up every last bit.
Tofu Stuffed Paratha with Pickle
Zesty and bold, this tofu stuffed paratha with pickle is your next breakfast obsession. Flaky, spicy, and utterly satisfying—let’s get rolling.
Ingredients
- 2 cups whole wheat flour, plus extra for dusting
- A splash of water, just enough to knead
- A pinch of salt, because flavor
- 1 cup crumbled tofu, squeezed dry
- A couple of tbsp of your favorite pickle, chopped fine
- 1 tsp garam masala, for that warm spice kick
- 2 tbsp oil, for cooking and greasing
Instructions
- In a large bowl, mix the whole wheat flour and salt. Gradually add water to form a soft dough. Knead for 5 minutes until smooth. Cover and let it rest for 15 minutes.
- While the dough rests, mix crumbled tofu, chopped pickle, and garam masala in a bowl. This is your stuffing—keep it flavorful!
- Divide the dough into 4 equal parts. Roll each into a small circle, about 4 inches in diameter.
- Place a quarter of the tofu mixture in the center of each circle. Fold the edges over the filling and pinch to seal. Gently roll out again to a 6-inch circle, careful not to tear.
- Heat a skillet over medium heat. Brush with oil and cook each paratha for 2 minutes per side, pressing lightly with a spatula, until golden brown spots appear.
- Serve hot with extra pickle on the side. Tip: For extra flakiness, drizzle a bit more oil while cooking.
Munch into these parathas for a crispy outside and a soft, spicy inside. Perfect with a dollop of yogurt or wrapped in foil for an on-the-go snack.
Tofu Coconut Curry with Steamed Rice
Ready to dive into a bowl of creamy, dreamy goodness? This tofu coconut curry is your ticket to flavor town—quick, easy, and packed with punch.
Ingredients
- a block of firm tofu, pressed and cubed
- a can of coconut milk (the full-fat kind for extra creaminess)
- a couple of tbsp of red curry paste
- a splash of soy sauce
- a handful of spinach
- a cup of basmati rice
- 2 cups of water
- a drizzle of vegetable oil
Instructions
- Heat a drizzle of vegetable oil in a pan over medium heat. Toss in the tofu cubes and fry until golden—about 5 minutes per side. Tip: Pressing the tofu first ensures it gets crispy, not soggy.
- Push the tofu to one side, add the curry paste to the pan, and fry for a minute until fragrant. This unlocks all those deep, spicy flavors.
- Pour in the coconut milk and a splash of soy sauce. Stir well, then let it simmer for 10 minutes. The sauce should thicken slightly.
- Meanwhile, rinse the rice under cold water until it runs clear. Boil with 2 cups of water, then cover and simmer for 15 minutes. Fluff with a fork before serving.
- Throw the spinach into the curry, stirring until just wilted—about 2 minutes. Tip: Adding it last keeps the color vibrant and the texture fresh.
- Serve the curry over the steamed rice. Tip: Garnish with lime wedges or cilantro for an extra zing.
Kick back and enjoy the silky sauce hugging each tofu cube, with the rice soaking up all that spicy, coconutty goodness. Perfect for a cozy night in or to impress your foodie friends.
Summary
Vibrant and versatile, these 18 Indian tofu recipes are a treasure trove of flavors waiting to spice up your kitchen! Whether you’re a tofu aficionado or just starting out, there’s something here for everyone. We’d love to hear which dishes stole your heart—drop us a comment below. And if you enjoyed this roundup, why not share the love? Pin it on Pinterest to spread the deliciousness!
