Tofu, Spinach, and Green Pea Curry

It’s my dairy-free spin on one of my favorite Indian dishes, especially handy when I can’t afford the time or cost of driving to the city for an authentic restaurant experience. The golden tofu cubes soak up warm spices like cumin, turmeric, and garam masala, while fresh spinach adds nutrients and color. Sweet pops of green peas, a touch of citrus, and creamy coconut milk bring balance to every spoonful, making this an affordable comfort dish I turn to again and again.

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Homemade Vegan Tofu Curry

While this tofu curry isn’t an authentic method, it’s a good one and scratches my itch for some of my favorite Indian dishes, like Palak Matar or Saag Paneer. We have several incredible Indian restaurants in Nashville, but when I can’t support their businesses because my budget’s extra tight, this easy curry method is my go-to.

It’s nutrient-dense and oh-so-flavorful. This tofu, spinach, and green pea curry as well makes even better leftovers as the flavors continue to develop over time!

For something similar and more authentic, try this one out. Or, if your budget allows, find a locally-owned Indian business in your area and explore all of the incredible options on their menu!

Watch us make this (and other pea recipes) on our YouTube video.

Recipe Success Tips

I like to warm the cumin, turmeric, and garam masala in a dry pan before using them in this coconut tofu curry.

This step “blooms” the spices, which releases their natural oils and boosts their aroma so the finished dish has a deeper and more complex flavor. - Use extra company tofu (and don’t forget to press it). Extra firm tofu holds its shape well, but it still contains some liquid.

Pressing it first squeezes out the excess moisture. This helps the tofu brown in the pan and absorb the bold curry flavors!

Tofu, Spinach, and Green Pea Curry

- 1 package extra-firm tofu (16 oz. package, $2.92)

- 1 yellow onion (small dice, $0.89) - 1 Tbsp fresh cilantro (minced, $0.06)

- 2 Tbsp fresh ginger (grated, (from a 2-3” knob) $0.58) - 4 garlic cloves (crushed and minced, $0.16) - 1 tsp ground turmeric ($0.16)

- 1½ Tbsp ground cumin ($0.42) - 2 tsp garam masala ($0.96)

- 10 oz. fresh spinach (one bag, $1.98) - 3 Tbsp olive oil ($0.51)

- 1 cup vegetable broth ($0.09*) - 2 tsp chili paste ($0.18**) - 1 lemon (juiced, $0.64)

- 14.5 oz. can petite diced tomatoes (strained, $0.96) - 2 tsp granulated sugar ($0.01)

- 1 cup frozen peas ($0.64) - ½ can full fat coconut milk (unsweetened, (half a 13.66 fl oz. can) $1.49***) - Gather your elements.

- Drain extra-firm tofu, press it between clean kitchen towels and books or heavy skillets for at least 20-30 minutes, and then cut it into 1-inch cubes. - Meanwhile, prepare fresh elements: dice onion, mince cilantro, peel and grate fresh ginger, mince garlic.

- Toast dry spices (ground turmeric, ground cumin, and garam masala) in a sauté pan for 4 minutes on medium heat. Once fragrant, remove from the pan and set aside.

- In a food processor, combine onion, garlic, ginger, and one handful of spinach. Pulse until a pesto-like paste forms.

Add handfuls of chopped spinach little by little for ease of processing until the entire bag is gone, scraping down the sides of your food processor until everything is processed evenly. - In a large skillet, heat oil over medium heat and add tofu, tossing the tofu constantly to avoid sticking/burning until all sides are golden and business.

- Then, toss tofu with toasted turmeric, cumin, and garam masala until tofu is coated. - Add spinach mixture, vegetable broth, chili paste, lemon juice, strained petite diced tomatoes, sugar, and salt.

- Simmer for about 8-10 minutes while some of the liquid cooks off. - Add frozen peas and stir to combine.

Taste, add a pinch more salt if needed.**** - Add coconut milk and stir.***** Simmer on the stove for an additional 10 minutes. Garnish with fresh cilantro to serve.

See how we calculate method costs here.

Nutrition Information

how to make Tofu, Spinach, and Green Pea Curry step-by-step photos

Gather all of your elements. Press the tofu: Drain one package of extra company tofu (16 oz.) and press it between clean kitchen towels topped with heavy books (or heavy skillets) for at least 20-30 minutes.

Once pressed, cut the tofu into 1-inch cubes. This is how I press tofu in lieu of a tofu press!

Prep the elements: Meanwhile, small dice 1 yellow onion, mince the cilantro (1 Tbsp), peel and grate fresh ginger (2 Tbsp), and mince 4 garlic cloves. Toast the spices: Add 1 tsp ground turmeric, 1½ Tbsp ground cumin, and 2 tsp garam masala to a sauté pan over medium heat.

Toast the spices for 4 minutes, then once fragrant, remove them from the pan and set aside. Process the elements: Add the diced onion, minced garlic, grated ginger, and one handful of fresh spinach to a food processor. Pulse the ingredients in your food processor until a pesto-like paste forms.

Continue adding handfuls of fresh spinach (little by little to help make processing easier) until you’ve used the whole 10 oz. bag. Scrape down the sides of your processor frequently until everything is processed evenly. Sauté the tofu: Add 3 Tbsp olive oil to a large skillet and heat over medium heat.

Add the pressed and sliced tofu to the skillet and toss constantly to avoid any sticking or burning. Continue doing this until all sides of the tofu are golden and company.

Now add the toasted spices to the skillet and toss with the tofu until coated. Make the curry: Add the spinach mixture from the food processor, 1 cup vegetable broth, 2 tsp chili paste, lemon juice (from 1 lemon), one 14.5 oz. can petite canned tomatoes (strained), 2 tsp sugar, and 1 tsp salt.

Stir together until well combined. Simmer the tofu curry for about 8-10 minutes to cook some of the liquid off. Now add 1 cup frozen peas and stir to combine.

Give the curry a taste and add a pinch more salt if needed. Sometimes I find this recipe needs extra salt based on how well I pressed my tofu or the type of spinach I use, so add more to your liking! Pour in ½ can unsweetened coconut milk and stir. (If desired, you can blend your coconut milk first to make sure the coconut cream is mixed in better!)

Finish: Simmer for 10 more minutes and garnish with fresh cilantro to serve.

Serving Suggestions

This tofu curry with peas is best served over a pile of fluffy white basmati rice, though brown rice or quinoa works just as well if that’s what you’ve got. But since this recipe leaves you with half a can of coconut milk, I recommend making half a batch of our coconut rice for serving!

A homemade naan is a must for dipping and scooping, and if I’m really going all out, I’ll make our puff pastry samosas with a little onion chutney on the side too.

Storage & Reheating

Store leftover tofu, spinach, and green pea curry in an airtight container in the fridge for up to 3-4 days. The flavors actually get better as they sit, so it’s a great make-ahead meal!

You can in addition freeze this curry for up to 3 months. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed to loosen it up.