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This tofu curry recipe has a rich and spicy tomato-based sauce studded with cubes of pressed, baked tofu. Serve with brown rice and naan bread to sop up any remaining sauce.

Source: EatingWell Magazine, September/October 2017




Curry Spice Blend


Instructions Checklist
  • To prepare tofu & eggplant: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

  • Meanwhile, toss eggplant with 1/2 teaspoon salt in a colander. Drain for 30 minutes to 1 hour.

  • To prepare curry spice blend: Heat a small skillet over medium-high heat. Add coriander, cumin, fennel, fenugreek, peppercorns and cardamom. Toast the spices, stirring constantly, until aromatic and starting to smoke, 1 to 2 minutes. Transfer to a bowl to cool. Grind in a spice grinder (such as a clean coffee grinder) or mortar and pestle. Return to the bowl and stir in chile powder (or paprika), turmeric, crushed red pepper and cinnamon.

  • To prepare curry: Line a large baking sheet with parchment paper. Position racks in upper and lower thirds of oven; preheat to 400 degrees F.

  • Toss chicken with 1 tablespoon of the curry spice and 1/2 teaspoon salt in a medium bowl. Set aside.

  • Cut the tofu into cubes. Toss with 1 table-spoon oil in a medium bowl. Sprinkle with 1 tablespoon curry spice, cornstarch and 1/2 teaspoon salt and toss again. Spread on the prepared baking sheet.

  • Rinse the eggplant and pat dry. Toss with 4 tablespoons oil and 2 teaspoons curry spice in a medium bowl. Spread on another baking sheet.

  • Roast the tofu on the lower rack, turning once halfway, until lightly browned and beginning to crisp, about 30 minutes. Roast the eggplant on the upper rack, turning once halfway, until soft, about 30 minutes.

  • Meanwhile, heat 2 tablespoons oil in a large pot over medium-high heat. Add the chicken and cook, stirring often, until browned, about 10 minutes. Remove to a bowl. Add the remaining 2 tablespoons oil, onion and ginger; reduce heat to medium and cook, stirring often, until the onion is quite soft, 7 to 9 minutes. Add garlic and cook, stirring, for 1 minute more. Add the remaining curry spice and stir to coat.

  • Add tomatoes, broth and cilantro stems, stirring to scrape up any browned bits. Stir in yogurt, then the chicken and tofu. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes.

  • Stir in the eggplant and cook, stirring occasionally, for 5 minutes more. Stir in the remaining 1/2 teaspoon salt and pepper to taste. Serve topped with cilantro leaves.


To make ahead: Store spice blend (Step 3) at room temperature for up to 1 week. Refrigerate chicken (Step 5) for up to 1 day.

Tips: To press tofu: Cut a 14- to 16-ounce block of tofu crosswise into 8 equal pieces. Place a clean kitchen towel on a baking sheet. Place the tofu on the towel in a single layer; cover with another towel. Place another baking sheet on top and weight it with two 28-ounce cans. Let stand for 1 to 4 hours.

Nutrition Facts

1 1/4 cups each
396 calories; protein 25.3g; carbohydrates 18.1g; dietary fiber 5.9g; sugars 8.1g; fat 25.9g; saturated fat 4.9g; cholesterol 58.5mg; vitamin a iu 987.3IU; vitamin c 13.2mg; folate 35.7mcg; calcium 218.4mg; iron 3.6mg; magnesium 55.9mg; potassium 780.1mg; sodium 527.7mg.

2 1/2 vegetable, 2 1/2 lean protein, 1/2 medium-fat protein, 3 fat