Chickpea Tofu Curry

Name: Chickpea Tofu Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 10 oz Firm tofu; 14 oz Chickpeas (canned); 2 Tbsp Coconut oil; 1.5 Onion (medium); 5 clove Garlic; 1 cup Diced tomatoes; 1 cup Vegetable broth; ⅓ cup Water; 1 Tbsp Freshly chopped cilantro; 1 tsp Garam masala; 1 tsp Coriander seeds; 1 tsp Chickpea flour; ½ tsp Turmeric; ½ tsp Ground cumin seeds; ¼ tsp Hot chili powder or flakes; ½ tsp Cane sugar; 1 tsp Salt

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If you are a fan of curry dishes and want to try something new, give this chickpea tofu curry a shot! It’s plant-based, flavorful, and packs a lot of protein. Seriously – don’t sleep on this mouthwatering recipe!

A white frying pan with tofu cubes, chickpeas and large red onion pieces mixed with a red-orange sauce and topped with freshly chopped herbs. Several pieces of flatbread and a wooden bowl of rice are next to it.

If you are looking for easy vegan curry recipes, check out chickpea
mushroom curry, lentil chickpea curry, sweet potato tofu curry, and vegetable korma.

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What to expect?
Ingredients
Instructions
Cooking tips
Variations
Serving ideas
Storing tips
FAQs
More vegan Indian curry recipes
Chickpea Tofu Curry

What to expect?

Our chickpea tofu curry is a delightful combination of flavors and textures, featuring a creamy and aromatic sauce with just the right balance of sweetness and spice. The tofu and chickpeas offer a satisfying chewiness to the dish, while the spice blend consisting of turmeric, cumin, coriander, and garam masala infuses it with a warm and earthy flavor.

Flavorful and satisfying, this recipe is quick and easy to prepare too. The best part is that it is highly customizable, making it the perfect fridge-cleanout recipe. You can adjust the spice levels, add more veggies, or even substitute the chickpeas with other legumes.

In under 40 minutes, you can create a nutritious dinner for yourself and your family. It’s a tasty meal prep option for when you need a little extra plant-based protein in your diet!

A white bowl with tofu cubes, chickpeas, and large red onion pieces mixed with a red-orange sauce served next to white rice and pieces of flatbread. Leftovers in a white frying pan, several pieces of flatbread and a wooden bowl of rice are next to it.

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Ingredients

Remember to use firm tofu and not silken, as it has less moisture. To make the tofu even firmer, you can go the extra mile and press it yourself too, which we will get more into in a bit! Here is the list of ingredients you need:

Firm tofu
Chickpeas – We used canned.
Coconut oil – You can use any other oil you want as well.
Onion
Garlic
Chopped tomatoes → If you can’t find fresh ripe tomatoes, use a canned version.
Vegetable broth
Cilantro
Spices – garam masala, turmeric, and chili powder (or flakes)
Chickpea flour
Coriander seeds
Ground cumin seeds

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Pressing tofu

Use firm tofu and press it. I used my trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps, read my complete guide on how to press tofu and my honest review of TofuBud.

Preparing the other ingredients

Peel and slice the onion. You need one onion for the paste and then an additional half onion for the curry.
Peel and chop garlic into small pieces.
Drain your canned chickpeas and give them a quick wash.
You can prepare tofu for cooking in 10 ways. In this recipe, we cut pressed tofu into cubes. Tearing them with your hands, as we did in our chili miso tofu recipe, would give a more uneven, natural texture.

Making curry paste

To prepare the curry, heat the frying pan or wok over medium heat until the pan is hot. Add a tablespoon of coconut oil.
Add one onion (sliced up earlier) to the pan. Saute everything for 4-5 minutes.
Next, add the chopped garlic and saute for 2 minutes until lightly browned.
It’s spice time! Add garam masala, turmeric, coriander seeds, ground cumin seeds, chili flakes, and sugar.
Add chickpea flour, stir the mixture well, and let it cook for 2 minutes.

White frying pan with red onion slices and heaps of spices

Now, add the diced tomatoes and chopped cilantro leaves. Stir the mixture well and let it cook for 3-4 minutes.

White frying pan with brown sauteed onion slices, tomato sauce and chopped green herbs

Once the paste has been stirred well, transfer it to a blender. You can also use an immersion blender for this step, but we used Vitamix. Blend the mixture for a minute till it is smooth. Now you have your paste ready!

Making chickpea tofu curry

Heat your wok over medium heat. Add another tablespoon of coconut oil, and half an onion (previously sliced). Sprinkle them with cumin and salt. Cook them for 2 minutes.

Red onion pieces in a white frying pan with spices.

Add chickpeas and tofu cubes into the mixture.

Red onion pieces, tofu cubes, and chickpeas in a white frying pan.

Add the blended paste we made earlier to your seasoning and stir thoroughly.

Red onion pieces, tofu cubes, and chickpeas with a thick red sauce on top in a white frying pan.

Then, add vegetable broth to the mixture while ensuring you are still on medium heat. Cover it with a lid and simmer on medium heat for 10 minutes.

Red onion pieces, tofu cubes, and chickpeas mixed with a thick red orange sauce in a white frying pan.

Cooking tips

Adjust the seasonings – Play around with the spices and vary the amounts to your taste. Garam masala and chili powder are the main seasonings that influence the spiciness in your mix. If you want something spicier, add more masala or fresh chili peppers. If you prefer a milder flavor, add less chili powder. Remember to taste and adjust the seasoning as you go.
Toast your spices – An extra step to enhance the taste of your chickpea curry is to toast your spices beforehand. Simply heat them in a dry pan over medium heat until fragrant. This makes them even more flavourful.
Make your sauce beforehand – If you are short on time, you can make the curry paste ahead of time and store it in the freezer. Just reheat it and add vegetable broth, chickpeas, and tofu when ready to make your curry.

A white frying pan with tofu cubes, chickpeas and large red onion pieces mixed with a red-orange sauce and topped with freshly chopped herbs.

Variations

Add in vegetables of your choice – Experiment with your chickpea tofu curry by adding various vegetables to achieve different textures and flavors. Spinach is a popular choice, but you can add anything you wish. Some options include eggplant, zucchini, cauliflower, sweet potatoes, and green beans.
Add more protein – Both chickpeas and tofu are great sources of protein. However, you can add more by incorporating ingredients like cooked lentils into your curry, as we did in our lentil chickpea curry recipe.
Coconut cream – Add more cream if you want a thicker and creamier curry. You can replace coconut cream with cashew, yogurt, or almond cream. For a lighter option, use plain or dairy-free yogurt.
Don’t stress over the seasonings – If you don’t have turmeric, garam masala, or chili powder, add curry powder and 1-2 red chilies to the mixture. You can also substitute chili powder with smoked sweet paprika in a pinch.

A white bowl with tofu cubes, chickpeas, and large red onion pieces mixed with a red-orange sauce served next to white rice. Leftovers in a white frying pan, several pieces of flatbread and a wooden bowl of rice are next to it.

Serving ideas

The most common way to enjoy this dish is with rice, but you can make things interesting by trying different kinds of rice. For instance, basmati rice is the most common pairing with this curry, but brown rice or red rice are also great options if you’re looking for more nutritious alternatives.
Chickpea tofu curry is often served with Indian flatbreads – roti, puri, and naan- but you can also try tortillas! Just dip them in the curry and savor the delicious flavors.
Opt for various grains to go along with your curry. Try pairing it with quinoa, buckwheat, or millet.
Are you a fan of cauliflower rice and any other riced veggies? Good news. This chickpea tofu curry goes great with sweet potato rice, as the sweetness balances out the spices nicely.
Another way to serve the curry is to pair it with noodles. Try soba (buckwheat noodles); they have a nutty, earthy, and slightly sweet taste.
Finally, in order to add some fresh flavor and texture to your curry dish, you can chop up some cilantro or parsley and sprinkle it on top. You can also add thinly sliced green onions or scallions for a slightly different flavor profile. Give sprouts a try for some added crunch too!

A white bowl with tofu cubes, chickpeas, and large red onion pieces mixed with a red-orange sauce served next to white rice. Several pieces of flatbread are next to it.

Storing tips

There are a few ways to store leftover curry. One way is to keep it in an airtight container in the fridge. This should keep the curry fresh for up to three days.

Another option is to freeze the curry for up to three months.

Before reheating this chickpea tofu curry, make sure to thaw it well. I suggest thawing it overnight. When you’re ready to enjoy it, gently reheat your leftovers in a pan over a medium flame. Or, heat it up in the microwave.

If the curry is too thick, you can add a splash of water or broth to thin it out. Adding a splash of lime juice or a handful of fresh herbs like cilantro or parsley before serving can help refresh the flavors of the mixture.

FAQs

Should tofu be cooked before adding it to curry?

No, because, once you cut and press the tofu, it should be firm enough to cook alongside the chickpeas or any other ingredients for that matter and will absorb the flavors of the curry adequately.

What happens if you don’t press the tofu before cooking?

You can cook and eat tofu that has not been pressed, but it will retain more water and be softer in texture. For this recipe, we recommend a thicker texture to blend well with the curry. Pressing the tofu helps it absorb seasonings and develop a crisper texture when cooked. It also prevents the tofu from falling apart during cooking.

Chickpea Tofu Curry

What to expect?

Ingredients