Tofu and Chickpea Curry Recipe: A Creamy, Protein-Packed Vegan Delight
This Tofu and Chickpea Curry is a wholesome, plant-based dish that’s incredibly satisfying and easy to make. It’s packed with bold flavors from Indian-inspired spices, creamy coconut milk, and a touch of tanginess. Perfect for meal prep or a wholesome family dinner, this dish is naturally vegan and gluten-free. Whether you’re already a fan of tofu and chickpeas or need a new way to love them, this recipe will be a delightful addition to your go-to meals.
🕒 Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Marinating Time: 20 minutes
- Total Time: 1 hour
- Servings: 4
🥗 Nutrition Facts (Per Serving):
- Calories: ~320
- Protein: ~18g
- Carbohydrates: ~27g
- Fibre: ~7 g
- Sugar: ~6 g
- Fat: ~16g
🥦 Ingredients:
For the Tofu Marinade:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tablespoon soy sauce or tamari (for GF option)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
For the Curry:
- 1 tablespoon cooking oil (e.g., coconut, olive, or vegetable oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 cup diced tomatoes (or one can of fire-roasted tomatoes)
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro, for garnish
👩🍳 Instructions:
1. Marinate the Tofu:
In a bowl, mix soy sauce, turmeric, cumin, and olive oil. Toss the tofu cubes until evenly coated. Let it marinate for 20 minutes while you prepare the other ingredients.
2. Cook the Tofu:
Heat a non-stick pan over medium-high heat. Cook the marinated tofu cubes for 2-3 minutes on each side until golden and slightly crispy. Remove from the pan and set aside.
3. Sauté the Base Aromatics:
In a large pot, heat cooking oil over medium heat. Add onions and sauté for 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for 1 more minute until fragrant.
4. Add the Spices:
Stir in curry powder, ground coriander, and smoked paprika. Let the spices toast for 30 seconds, releasing their aroma.
5. Make the Curry Base:
Add chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir everything together and let it simmer gently for 10-15 minutes to thicken slightly.
6. Add Tofu & Final Touches:
Stir in the cooked tofu cubes and let them absorb the curry flavours for 5 minutes. Season with salt and pepper to taste.
7. Serve & Garnish:
Serve hot over steamed rice, quinoa, or with warm naan. Garnish with freshly chopped cilantro.
💡 Helpful Tips:
✔️Press the Tofu Properly: Pressing tofu removes excess moisture, allowing it to absorb marinades better and achieve crispiness when cooked.
✔️Balance the Flavours: Taste as you go! Adjust the spice level, salt, or sweetness based on your preferences.
✔️Coconut Milk Options: Use full-fat coconut milk for a richer curry or light coconut milk for a healthier alternative.
✔️Meal Prep: This curry tastes even better the next day—make it ahead for busy weeknights!
🔄 Variations of This Recipe:
✅Add Vegetables: Customise your curry by adding spinach, zucchini, bell peppers, or sweet potatoes to make it heartier and more colourful.
✅Make It Spicier: Add a chopped red chilli or a pinch of cayenne if you love heat.
✅ Use Different Protein Sources: Swap tofu with tempeh, seitan, or even cauliflower for variety.
✅Creamy Nut Butter Twist: Stir in a tablespoon of peanut or almond butter for extra creaminess and nutty depth.
❓ Frequently Asked Questions:
❓Can I freeze this curry?
Yes! Let the curry cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Simply thaw and reheat on the stovetop or microwave.
❓My tofu is falling apart—what am I doing wrong?
Make sure you’re using firm or extra-firm tofu, and don’t skip pressing it to remove excess water. This helps it hold its shape.
❓What can I substitute for coconut milk?
You can use cashew cream, almond milk, or even regular cream if you’re not on a vegan diet. Adjust the consistency to your liking.
❓Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce, the recipe is naturally gluten-free.
👨🍳 Chef Tips:
✅Layer the Flavours: Start by toasting your spices with the aromatics—this enhances their flavour before adding liquids to the curry.
✅Cook Low and Slow: Allow the curry to simmer instead of boiling. This helps the flavours develop beautifully while keeping the texture of your ingredients intact.
✅Consistent Tofu Cubes: Cut your tofu into even-sized cubes for uniform cooking.
✅Don’t Skimp on Garnishes: A sprinkle of fresh cilantro or a squeeze of lime juice brightens up the dish and balances the creaminess.
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Enjoy this Tofu and Chickpea Curry as a cosy dinner or meal prep favourite. Its perfect blend of spices, protein, and richness will surely make it a staple in your kitchen! 🌱
