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The spice blend in this vegetarian curry may seem like it has a lot of ingredients, but it's very easy to blend together and makes a curry that will rival your local Indian restaurant's. Serve with brown rice and naan to sop up all the sauce.

Bruce Aidells
Source: EatingWell Magazine, September/October 2017


Tofu Curry
Curry Spice Blend


Instructions Checklist
  • To prepare tofu & eggplant: Slice tofu crosswise into 1-inch-thick slices. Place a folded clean kitchen towel on a baking sheet. Place the tofu on the towel, cover with another folded towel, place another baking sheet on top and weight with two 28-ounce cans. Let stand for at least 1 hour and up to 4 hours.

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

  • To prepare curry spice blend: Heat a small heavy skillet over medium-high heat. Add coriander, cumin, fennel, fenugreek, peppercorns, ajwain (if using) and cardamom. Toast the spices, stirring constantly, until very aromatic and starting to smoke, 1 to 2 minutes. Immediately transfer to a small bowl to cool. Grind in a spice grinder (such as a clean coffee grinder) or mortar and pestle to a coarse powder. 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 a nonstick baking mat or parchment paper. Position racks in upper and lower thirds of oven; preheat to 400 degrees F.

  • Cut the tofu into 1-inch cubes. Toss with 2 tablespoons oil in a medium bowl. Sprinkle with 2 tablespoons curry spice, cornstarch and 1 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 onto a 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 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 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, more yogurt and Tabasco, if desired.


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

Nutrition Facts

299 calories; protein 13.9g; carbohydrates 19.6g; dietary fiber 6.4g; sugars 8.6g; fat 20.5g; saturated fat 3.3g; cholesterol 1.9mg; vitamin a iu 948.3IU; vitamin c 13.2mg; folate 35.7mcg; calcium 352.7mg; iron 3.7mg; magnesium 59.8mg; potassium 703.7mg; sodium 491.1mg.