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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.
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Chickpea Tofu Curry

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!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, International, Nut-free, Vegan, Vegetarian
Keyword chickpea curry, chickpea tofu curry, curry, tofu curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 253kcal
Author Nandi Barta

Equipment

  • TofuBud (pressing tofu in 15 minutes)
  • our Vitamix A2300
  • Immersion hand blender with 20 fl oz container
  • Non-stick frying pan (10.5 inch / 26 cm)
  • Wok

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

Instructions

Preparing the ingredients

  • Peel and slice the onion and chop the garlic.
  • Press the tofu in a tofu presser. Cut it into ½-inch cubes.
  • Drain canned chickpeas.

Making the curry

  • Heat the frying pan or wok over medium heat and add 1 Tbsp coconut oil. Add sliced onions and saute them for 4-5 minutes.
  • Add chopped garlic and cook for 1-2 minutes.
  • Add all spices (garam masala, turmeric, coriander seeds, chili flakes, sugar) and chickpea flour. Stir well and cook for 2 minutes.
  • Add diced tomatoes and chopped cilantro leaves and stir well. Cook for 3-4 minutes.
  • Transfer the paste to a blender and blend until it is smooth.
  • Heat the frying pan or wok over medium heat and add 1 Tbsp coconut oil. Add the remaining onions and sprinkle them with cumin and salt. Cook for 2 minutes.
  • Add drained chickpeas and tofu cubes. Stir.
  • Add curry paste and vegetable broth. Stir until well combined. Bring it to a boil. Cover with a lid and simmer on medium heat for 10 minutes.

Video

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Notes

We served it with white rice. But there are lots of options. Here is our recommendation if you want to mix and match.
  • Grains like steamed, cooked, or fried white rice, brown rice, quinoa, buckwheat, millet, or a combination of them. 
  • Riced veggies like cauliflower rice or sweet potato rice
  • Noodles like soba aka buckwheat noodles. If you need to eat gluten-free, please choose gluten-free noodles as soba noodles may contain wheat flour which is not gluten-free.
  • Toppings like sliced green onion or scallions or sprouts, or fresh cilantro.