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.
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.
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.)
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.
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.
Tofu Eggplant Curry
- 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.