Healthy and delicious Tofu Eggplant Curry is a tasty recipe that you can feel good about eating, plus it’s vegetarian and vegan friendly. Made with curry powder, coconut milk, and spinach, this is a great weeknight dinner that comes together in 30 minutes.

Tofu Eggplant Curry

If you’re craving a light and satisfying curry dish, Tofu Eggplant Curry is it. This dish is the ultimate guilt-free comfort food. Packed full of protein and veggies, this is a recipe you can feel good about eating.

Tofu Eggplant Curry in a bowl with rice

Think you’re not a fan of tofu? Think again. Tofu, like chicken, is really just a blank slate waiting for flavor to be added. However, it is important, before making this dish, that you take the time to press the tofu and remove some of the moisture in it.

You can do this by pressing the tofu on to paper towels or a clean kitchen towel, while weighing it down with a heavy object like a pan. Alternately, if you are a tofu lover, consider purchasing a super easy TofuBud – this contraption presses all of the water out of tofu in a matter of minutes.

How to Make Tofu Curry

Once your tofu is pressed, cube it into ½ inch squares. In a large pot, like a dutch oven, heat your oil over medium high and add in the onions and tofu. Gently stir until onions are softened and tofu starts to brown, about 5 minutes. (Don’t worry if the tofu falls apart a bit when stirring.)

onions and tofu in a pot for curry

Push the onions and tofu the sides of the pot and heat the remaining oil. Add in the cubed eggplant.

Then, cook until eggplant is slightly softened. Add add in the spices.

spices added into pot.

Add in the tomatoes and let simmer. Then add in the coconut milk and cook until slightly reduced. Finish off with spinach and stir until wilted. Serve over cooked rice.

pot of tofu eggplant curry

Love Eggplant? Don’t miss my delicious and quick Easy Eggplant Parmesan Recipe. Or, be sure to checkout this Eggplant Parmesan Sandwich recipe!

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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tofu eggplant curry

Tofu Eggplant Curry

Quick, easy, and healthy Tofu Eggplant Curry that's done in minutes! 
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 185kcal


  • ¼ cup vegetable oil, divided
  • 1 cup onion, sliced
  • 1 block firm tofu, thoroughly pressed dried and cubed
  • 1 large eggplant, cubed (skin removed if desired) could substitute 2 Japanese eggplants
  • 1 teaspoon kosher salt
  • 5 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 2 teaspoons curry powder
  • 1 teaspoon sriracha sauce more or less depending on how spicy you like it
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can reduced fat coconut milk regular is fine
  • 2 cups baby spinach
  • rice for serving


  • Heat 2 tablespoons of oil in a dutch oven or large pot over medium high heat. Add the onion and tofu and cook for 5 minutes, until onion is softened and tofu is slightly crisped. Push the onions and tofu to the side of the pot and add in the remaining 2 tablespoons of oil.
  • Add in the cubed eggplant and 1 teaspoon of kosher salt and stir, cooking for 2 minutes.
  • Stir in the garlic, ginger paste, curry powder, and sriracha sauce and cook for a minute. Pour in the diced tomatoes and coconut milk and let simmer for 3 minutes, scrapping up any brown bits from the bottom of the pan. Stir in the baby spinach and cook for an additional minute. 
  • Taste for seasonings. Serve over white or brown rice. 


*Recipe calories calculated without serving of rice


Calories: 185kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 435mg | Potassium: 318mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 2mg
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Recipe Rating


  1. 5 stars
    I love all things curry – tofu and eggplant curry make a wonderful combination in this vegetarian dish. Thank you for sharing your amazing recipe. It’s a keeper in my book.

  2. 5 stars
    We eat a lot of eggplants and have been talking recently about eating less meat. It’s been a while since we’ve had tofu and this combination looks divine. Thanks for the inspiration to try something different with my eggplants.

  3. 5 stars
    This recipe was so easy to make. I like to throw tofu into my weekly menu. I will definitely make this again.!