I’m sensitive to dairy, which is why this budget-friendly vegan Tofu, Spinach, and Green Pea Curry is one of my go-to recipes. It’s my dairy-free spin on one of my favorite Indian dishes, especially handy when I can’t afford the time or cost of driving to the city for an authentic restaurant experience. The golden tofu cubes soak up warm spices like cumin, turmeric, and garam masala, while fresh spinach adds nutrients and color. Sweet pops of green peas, a touch of citrus, and creamy coconut milk bring balance to every spoonful, making this an affordable comfort dish I turn to again and again.

Overhead view of tofu, spinach, and pea curry in a skillet with a wooden spoon.

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Homemade Vegan Tofu Curry

While this tofu curry isn’t an authentic recipe, it’s a good one and scratches my itch for some of my favorite Indian dishes, like Palak Matar or Saag Paneer. We have several incredible Indian restaurants in Nashville, but when I can’t support their businesses because my budget’s extra tight, this easy curry recipe is my go-to. It’s nutrient-dense and oh-so-flavorful. This tofu, spinach, and green pea curry also makes even better leftovers as the flavors continue to develop over time!

For something similar and more authentic, try this one out. Or, if your budget allows, find a locally-owned Indian business in your area and explore all of the incredible options on their menu!

Watch us make this (and other pea recipes) on our YouTube video.

Toast your spices! I like to warm the cumin, turmeric, and garam masala in a dry pan before using them in this coconut tofu curry. This step “blooms” the spices, which releases their natural oils and boosts their aroma so the finished dish has a deeper and more complex flavor.
Use extra firm tofu (and don’t forget to press it). Extra firm tofu holds its shape well, but it still contains some liquid. Pressing it first squeezes out the excess moisture. This helps the tofu brown in the pan and absorb the bold curry flavors!

how to make Tofu, Spinach, and Green Pea Curry step-by-step photos

The ingredients to make a tofu, spinach and green pea curry.

Gather all of your ingredients.

A block of tofu being pressed between two towels and cook books.

Press the tofu: Drain one package of extra firm tofu (16 oz.) and press it between clean kitchen towels topped with heavy books (or heavy skillets) for at least 20-30 minutes. Once pressed, cut the tofu into 1-inch cubes. This is how I press tofu in lieu of a tofu press!

Onion, garlic, ginger, and parsley minced on a wooden cutting board.

Prep the ingredients: Meanwhile, small dice 1 yellow onion, mince the cilantro (1 Tbsp), peel and grate fresh ginger (2 Tbsp), and mince 4 garlic cloves.

Toast the spices: Add 1 tsp ground turmeric, 1½ Tbsp ground cumin, and 2 tsp garam masala to a sauté pan over medium heat. Toast the spices for 4 minutes, then once fragrant, remove them from the pan and set aside.

Spinach, onion, garlic, and ginger in a food processor.

Process the ingredients: Add the diced onion, minced garlic, grated ginger, and one handful of fresh spinach to a food processor.

Pulse the ingredients in your food processor until a pesto-like paste forms. Continue adding handfuls of fresh spinach (little by little to help make processing easier) until you’ve used the whole 10 oz. bag. Scrape down the sides of your processor frequently until everything is processed evenly.

Sauté the tofu: Add 3 Tbsp olive oil to a large skillet and heat over medium heat. Add the pressed and sliced tofu to the skillet and toss constantly to avoid any sticking or burning. Continue doing this until all sides of the tofu are golden and firm.

Spices added to a skillet with firm tofu cubes.

Now add the toasted spices to the skillet and toss with the tofu until coated.

Diced tomatoes, broth, and spinach pasta added to a skillet with tofu.

Make the curry: Add the spinach mixture from the food processor, 1 cup vegetable broth, 2 tsp chili paste, lemon juice (from 1 lemon), one 14.5 oz. can petite canned tomatoes (strained), 2 tsp sugar, and 1 tsp salt. Stir together until well combined.

Simmer the tofu curry for about 8-10 minutes to cook some of the liquid off.

Frozen peas added to a skillet of tofu, spinach and green pea curry.

Now add 1 cup frozen peas and stir to combine. Give the curry a taste and add a pinch more salt if needed. Sometimes I find this recipe needs extra salt based on how well I pressed my tofu or the type of spinach I use, so add more to your liking!

Coconut milk being poured into a skillet of tofu, spinach and green pea curry.

Pour in ½ can unsweetened coconut milk and stir. (If desired, you can blend your coconut milk first to make sure the coconut cream is mixed in better!)

Finished tofu, spinach and green pea curry in a skillet.

Finish: Simmer for 10 more minutes and garnish with fresh cilantro to serve.

Overhead view of a vegan tofu curry on a plate with white rice.

Serving Suggestions

This tofu curry with peas is best served over a pile of fluffy white basmati rice, although brown rice or quinoa works just as well if that’s what you’ve got. But since this recipe leaves you with half a can of coconut milk, I recommend making half a batch of our coconut rice for serving! A homemade naan is a must for dipping and scooping, and if I’m really going all out, I’ll make our puff pastry samosas with a little onion chutney on the side too.

Storage & Reheating

Store leftover tofu, spinach, and green pea curry in an airtight container in the fridge for up to 3-4 days. The flavors actually get better as they sit, so it’s a great make-ahead meal! You can also freeze this curry for up to 3 months. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed to loosen it up.

Tofu, Spinach, and Green Pea Curry

Homemade Vegan Tofu Curry

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