Using your hands, crumble tofu into bite-size pieces onto a rimmed baking sheet.

Bake, stirring once halfway, until lightly golden with crispy edges, about 30 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a medium Dutch oven over medium heat.

a recipe photo of the Tofu Curry

Photo:Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless

Stir in curry powder and the remaining 1/2 teaspoon each garam masala and salt.

Cook, stirring constantly, until fragrant, about 30 seconds.

Stir in tomatoes and coconut milk.

a photo of the ingredients to make the Tofu Curry

Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless

Bring to a simmer over medium heat; simmer until flavors meld, about 5 minutes.

Ladle the mixture into a blender.

Secure the lid on the blender and remove the center piece to allow steam to escape.

a photo of a step of making the Tofu Curry

Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless

Place a clean towel over the opening.

Process until smooth and creamy, about 1 minute.

(Use caution when blending hot liquids.)

a photo of a step of making the Tofu Curry

Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless

Return the pureed mixture to the pot.

Add the baked tofu, water, peas and spinach.

Divide rice among 4 bowls; top with the curry.

a photo of a step of making the Tofu Curry

Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless

Garnish with cilantro, if desired.

This recipe has a lot of ingredients!

However, none of them contain gluten, so yes, this recipe is gluten-free.

a photo of a step of making the Tofu Curry

Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless

Baking the tofu first helps it to hold its shape when added to the curry.

Madras curry powder is spicier due to the dried hot peppers that are typically added to the blend.

Yes, you’re free to!

a photo of a step of making the Tofu Curry

Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless

Cool it completely and refrigerate in an airtight container for up to 3 days.

We recommend usingextra-firm tofu, which holds its shape and structure when simmered.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.