How to Make the Perfect Spicy Tofu Lentil Curry
Indian-Inspired · Medium · 40 min · 3 servings
This warming Indian-inspired curry brings together crispy pan-fried tofu and red lentils in a rich coconut tomato sauce loaded with aromatic spices. It is a deeply satisfying vegan meal that provides over 32g of protein per generous serving.
Why this recipe works
This Spicy Tofu Lentil Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g extra firm tofu cubed
- 1 cup dry red lentils rinsed
- 1 can diced tomatoes
- 1 can full fat coconut milk
- 2 tbsp curry powder
- 1 tbsp coconut oil
Step by step instructions
Step 1: Pan Fry the Tofu
Heat coconut oil in a large pot over medium-high heat. Add cubed tofu and cook undisturbed for 3 to 4 minutes per side until golden. Remove tofu and set aside on a plate.
Step 2: Build the Curry Base
In the same pot add curry powder and toast for 30 seconds until fragrant. Add diced tomatoes and stir well scraping up any browned bits from the bottom of the pot.
Step 3: Simmer the Lentils
Add rinsed red lentils and coconut milk to the pot along with 1 cup of water. Bring to a boil then reduce to a simmer and cook for 20 minutes stirring occasionally until lentils are completely tender.
Step 4: Combine and Finish
Return the crispy tofu to the pot and gently fold it into the curry. Simmer for 2 more minutes to allow the flavors to meld together then serve over rice or with flatbread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red lentils → green lentils or split peas though they will need longer cooking time
- coconut milk → cashew cream or oat cream for a lighter fat option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not toasting the curry powder first which results in a flat one-dimensional flavor profile
- Adding tofu at the beginning of cooking which causes it to become soft and mushy rather than maintaining texture
Nutrition facts
Per serving: 580 calories, 32g protein, 48g carbs, 20g fat, 14g fiber.
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