Vegan Egg Curry

Indulge in the rich and flavorful world of Vegan Egg Curry, a plant-based twist on a beloved classic. This recipe uses extra firm tofu to replicate the texture of eggs, perfectly seasoned with turmeric and pan-fried to golden perfection. The tofu soaks up a luscious coconut milk-based curry infused with aromatic spices like garam masala, cumin, and coriander. Fresh garlic, ginger, and pureed tomatoes create a robust base, while a splash of lemon juice and fresh cilantro add a vibrant finish. Perfectly balanced and irresistibly creamy, this dish is a satisfying vegan alternative that pairs beautifully with rice or naan. Ready in just 45 minutes, it’s the ultimate comfort food for curry lovers seeking a wholesome, plant-powered option.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 1 teaspoon turmeric powder
• 1.5 teaspoons salt
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 units garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 medium tomatoes, pureed
• 1 cup coconut milk
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 2 tablespoons fresh cilantro, chopped
• 0.5 cup water
• 1 tablespoon lemon juice

Directions

Step 1

Press the tofu for 15 minutes to remove excess water, then cut it into egg-sized cubes.

Step 2

In a bowl, mix the turmeric powder and 0.5 teaspoons of salt. Toss the tofu cubes in this mix to coat them evenly.

Step 3

Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Add the seasoned tofu cubes and fry until they are golden brown on all sides. Remove from pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of oil. Add the chopped onions and sauté until they turn translucent.

Step 5

Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 6

Stir in the pureed tomatoes and cook until the oil separates from the mixture.

Step 7

Add the coconut milk, garam masala, cumin powder, coriander powder, red chili powder, 1 teaspoon of salt, and 0.5 cup water. Stir to combine.

Step 8

Bring the mixture to a simmer and let it cook for 10 minutes until the sauce thickens.

Step 9

Add the fried tofu cubes to the sauce, gently stirring to coat them with the curry.

Step 10

Simmer for another 5 minutes to allow the flavors to meld.

Step 11

Turn off the heat and stir in the lemon juice and chopped cilantro.

Step 12

Serve hot accompanied by rice or naan.

Nutrition Facts

Serving size	(1107.5g)

Amount per serving	% Daily Value*
Calories	1161.6

Total Fat 76.6g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 3686.2mg	0%
Total Carbohydrate 65.7g	0%
Dietary Fiber 16.6g	0%
Total Sugars 31.2g
Protein 68.8g	0%

Vitamin D 0IU	0%
Calcium 2887.4mg	0%
Iron 17.9mg	0%
Potassium 2115.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 22.4%

Carbs: 21.4%