Spicy Vegan Tofu Lentil Curry with Coconut Milk
This Spicy Vegan Tofu Lentil Curry with Coconut Milk is a rich, hearty, and comforting plant-based curry made with protein-packed lentils, tender tofu, warming spices, and creamy coconut milk. Perfect for meal prep, cozy dinners, and anyone craving bold vegan flavor.
Ingredients
- Main Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 cup red or brown lentils rinsed
- 1 medium onion finely chopped
- Seasonings & Flavor Base
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder or curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ –1 tsp chili powder or cayenne to taste
- Pantry Staples
- 1 can 14 oz full-fat coconut milk
- 1 can 14 oz crushed tomatoes
- 1 tbsp neutral oil
- 1½ –2 cups vegetable broth or water
- Salt to taste
- Optional Finishing
- Fresh cilantro
- Lime wedges
Instructions
- Prep: Press tofu for at least 15 minutes, then cube. Rinse lentils well. Chop onion, garlic, and ginger.
- Sauté aromatics: Heat oil in a large pot or deep skillet over medium heat. Add onion and cook 5–7 minutes until soft and lightly golden.
- Bloom spices: Add garlic and ginger; cook 30–60 seconds. Stir in curry powder (or paste), cumin, coriander, turmeric, chili powder, and salt. Cook 30 seconds until fragrant.
- Build sauce: Add crushed tomatoes and simmer 3–4 minutes until slightly thickened.
- Simmer curry: Stir in lentils, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered 20–25 minutes, stirring occasionally, until lentils are tender.
- Add tofu: Gently fold in tofu cubes and simmer another 10 minutes so they absorb flavor.
- Finish: Turn off heat and rest 5 minutes. Adjust seasoning. Garnish with cilantro or lime if desired.
Notes
- Red lentils cook faster and create a creamier texture; brown lentils hold their shape more.
- Pressing tofu is key for the best texture.
- Curry thickens as it rests—add broth if needed.