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Tofu Egg Curry, an Indian style curry
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5 from 2 votes

Tofu Egg Curry

A spicy and tasty tofu "egg" curry that's vegan and made without eggs, of course. Instead, tofu stands in as a delicious substitute.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Curry
Cuisine: gluten-free, Indian, nut-free, Vegan
Servings: 8 servings
Calories: 129kcal


  • 12 oz firm tofu (drained and then diced into ¾-cm cubes)
  • ½ red onion (diced)
  • 2 tomatoes (diced)
  • ½ teaspoon turmeric
  • Juice of ½ lemon
  • 1 teaspoon paprika (optional)
  • ¼ cup coriander leaves (minced)
  • ½ teaspoon grated nutmeg
  • Salt to taste

For masala:

  • 1 cup shredded coconut (frozen or fresh, either is fine)
  • 1 tablespoon vegetable oil
  • 1 red onion (sliced)
  • 5 cloves garlic (sliced)
  • 1 teaspoon black cumin (shahi jeera)
  • 2 teaspoon fennel seeds (saunf)
  • 2 teaspoon coriander seeds
  • 2 dry red chilies
  • 1 teaspoon black peppercorns
  • 1 inch stick cinnamon


Make the masala:

  • Heat half a tablespoon of oil. Add the cloves, cinnamon, black cumin, coriander seeds, fennel seeds, black peppercorns and red chilies and saute until the coriander is a few shades darker and the spices are fragrant.
  • Add the onions and garlic with a pinch of salt. Saute, stirring frequently, until the onions start to brown.
  • Add the coconut (thaw first if frozen). After adding the coconut, don't wander away because coconut can burn fast. Stir frequently until the coconut's turning pale blonde and toasty.
  • Transfer the mixture to a blender, add a cup of water, and blend into a smooth paste.

Make the curry:

  • Heat the remaining oil. Add the onions and some salt and saute until they start to brown.
  • Add the tomatoes, turmeric, and paprika, if using. Stir to mix, cover with a lid, and let it all cook until the tomatoes are quite mushy.
  • Add the ground masala and stir well to mix. If the curry is really thick, add some water to thin it out.
  • Bring the curry to a boil, add salt, then add the grated nutmeg and tofu cubes. Stir well to mix.
  • Let the tofu poach in the curry over medium-low heat, about 8 minutes.
  • Squeeze in the lemon juice and add the coriander leaves.
  • Serve hot with some rice.


Calories: 129kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 35mg | Potassium: 176mg | Fiber: 2g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg