Braised tofu and peas in curried coconut milk is my back-pocket curry for busy nights. Cubes of firm tofu simmer in a tomato-coconut sauce built on garam masala, and thawed peas drop in at the end for sweetness and color.
There’s nothing quite like a warm, fragrant bowl of curry to soothe the soul. This Braised Tofu and Peas in Curried Coconut Milk is the ultimate comfort food—creamy, satisfying, and packed with flavor. We’re using a classic Indian technique to build a deep, rich gravy from simple ingredients like onions and tomatoes. The tofu becomes plump and tender as it simmers in the luscious coconut sauce, while sweet peas add a pop of color and freshness. It’s a wonderfully versatile dish that comes together in under an hour, making it perfect for a weeknight dinner. Serve it over fluffy basmati rice or with some warm flatbread for a truly memorable meal!
Ingredients
• 3 large onions, quartered
• 1 can (28 oz / 794g) whole peeled tomatoes, with their liquid
• 2 tbsp (30 ml) neutral oil, like grapeseed or corn
• 2 tbsp (30 ml) garam masala or curry powder
• 1.5 lbs / 680g (24 oz) firm or extra-firm tofu, cubed
• 1.5 cups / 225g frozen peas, thawed
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1/4 cup (960 ml) chopped fresh cilantro, for garnish
• Salt and freshly ground black pepper, to taste
Instructions
1. Create the Gravy Base: In a food processor, combine the quartered onions and the can of tomatoes with their liquid. Blend until you have a smooth purée. You may need to do this in two batches depending on the size of your food processor.
2. Cook the Gravy: Heat the oil in a large, deep skillet or saucepan over medium heat. Carefully pour in the onion-tomato purée. Season with salt, pepper, and the garam masala or curry powder. Cook, stirring occasionally, for about 10 minutes, until the mixture thickens slightly and becomes saucelike.
3. Add Tofu and Peas: Add the cubed tofu and thawed peas to the skillet. Stir gently to coat and continue to cook for about 5 minutes. The tofu will absorb the flavors and swell slightly, and the peas will become tender.
4. Finish with Coconut Milk: Pour in the coconut milk and stir to combine. Bring the curry to a gentle simmer, but do not let it come to a rolling boil. Cook for another minute or two, stirring occasionally, until heated through.
5. Garnish and Serve: Taste the curry and adjust the seasoning with more salt, pepper, or spice if needed. Garnish generously with fresh cilantro and serve immediately over rice or with flatbread.
Nutritional Information
• Nutrition Information
• (per serving, approximate)
• Calories: 450 kcal
• Protein: 22g
• Carbohydrates: 25g
• Fat: 30g
• Fiber: 7g
Pro Tips
• For the best texture, press your tofu for at least 30 minutes before cubing. For an even chewier, more absorbent texture, freeze the block of tofu overnight, thaw it completely, and then press out the excess water.
• Customize your curry by swapping the peas for other vegetables. Add diced potatoes or carrots with the onion-tomato mixture, or stir in quick-cooking vegetables like broccoli florets or spinach along with the coconut milk.
• To make a spicier version, blend 1-3 dried chiles and a few cloves of garlic into the onion-tomato purée. The more chiles you add, the hotter it will be.
• For a quick weeknight version, skip the onion-tomato purée. Simply toast the spices in oil for 30 seconds, add the tofu and stir for a minute, then add the coconut milk and peas and simmer until cooked through.
FAQ
Q: Can I use a different protein instead of tofu
A: Absolutely! For another high-protein vegetarian option, you can substitute the tofu with a can of rinsed chickpeas or lentils. Add chickpeas along with the peas. If using red lentils, add them with the onion-tomato purée and a little extra water, as they will absorb liquid while they cook. Tempeh is also a great, firm alternative.
Q: Is this tofu curry recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan and gluten-free as written. All ingredients listed are plant-based and do not contain gluten. However, it’s always a good practice to double-check the labels on your garam masala or curry powder blend to ensure there are no hidden additives or anti-caking agents that contain gluten.
Q: How do I store and reheat leftover tofu curry
A: You can store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will meld and can be even better the next day! Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The tofu’s texture holds up very well.
Q: What other vegetables can I add to this curry
A: This curry is very versatile. You can add heartier vegetables like diced potatoes or cauliflower florets along with the onion-tomato purée to give them time to cook. For quicker-cooking vegetables, stir in a few handfuls of fresh spinach or chopped bell peppers along with the coconut milk.
More Recipes You’ll Love
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Braised Tofu and Peas in Curried Coconut Milk
Ingredients
Method
- Create the Gravy Base: In a food processor, combine the quartered onions and the can of tomatoes with their liquid.
- Blend until you have a smooth purée. You may need to do this in two batches depending on the size of your food processor.
- Cook the Gravy: Heat the oil in a large, deep skillet or saucepan over medium heat. Carefully pour in the onion-tomato purée.
- Season with salt, pepper, and the garam masala or curry powder.
- Cook, stirring occasionally, for about 10 minutes, until the mixture thickens slightly and becomes saucelike.
- Add Tofu and Peas: Add the cubed tofu and thawed peas to the skillet.
- Stir gently to coat and continue to cook for about 5 minutes. The tofu will absorb the flavors and swell slightly, and the peas will become tender.
- Finish with Coconut Milk: Pour in the coconut milk and stir to combine.
- Bring the curry to a gentle simmer, but do not let it come to a rolling boil.
- Cook for another minute or two, stirring occasionally, until heated through.
- Garnish and Serve: Taste the curry and adjust the seasoning with more salt, pepper, or spice if needed.
- Garnish generously with fresh cilantro and serve immediately over rice or with flatbread.
