Chickpea Tofu Curry


Chickpea Tofu Curry

Chickpea Tofu Curry

My Broccoli Curry received a lot of love, so I thought of posting another one of my fav curry recipe.

This chickpea tofu curry has all the authentic Indian flavors, and the ingredients are super easy to assemble.

Chickpea Tofu Curry

The first step is to coat the tofu with a bit of rice flour and stir-fry them with salt and pepper.

I used a tablespoon of olive oil and fried them on all sides until golden-brown.

Chickpea Tofu Curry

Traditional Indian spices – turmeric, coriander, and cumin really elevate the taste of a curry.

Chickpea Tofu Curry

I also used cooked chickpeas (soaked overnight + pressure cooked). You can use canned ones if you want.

Chickpea Tofu Curry

Finally, coconut cream gives this rich golden color to the dish while making it so creamy and delicious.

Chickpea Tofu Curry

Time to serve. I made a mixture of basmati + wild rice (cooked separately) and served the curry with them. It was so good!

Chickpea Tofu Curry

That’s it. Let’s get cooking! 🙂

Chickpea Tofu Curry
5 from 1 vote

Chickpea Tofu Curry

Easy and flavorful vegan chickpea tofu curry recipe by Veganbell

Course Dinner
Cuisine Indian
Keyword chickpea curry, chickpea tofu curry, curry, vegan curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 390 kcal
Author Veganbell


Ingredients for Tofu (stir-fry)

  • 9 oz. tofu (250 gm.)
  • 1.5 tablespoons rice flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil

Ingredients for Masala (sauce mixture)


  1. In a large bowl, add tofu + rice flour + salt + pepper. Stir and mix. Make sure the tofu is well-coated with the flour.

  2. Set a skillet over medium heat. Add 1 tablespoon olive oil. Once it's hot, add the tofu and saute on all sides until golden-brown. Transfer them to a bowl and set aside.

  3. Add 1 tablespoon olive oil (in the same skillet). Once hot, add garlic + ginger + green chilies + onion. Stir-saute for 3-4 minutes or until the onions turn golden.

  4. Add tomato puree + turmeric powder + cumin powder + coriander powder + salt. Mix well and cook for 5 minutes over low heat (stirring frequently). The spices must be thoroughly cooked with the sauce.

  5. Next, add cooked chickpeas + water. Give it a stir, cover the lid, and cook for 5 minutes over low-medium heat.

  6. Open the lid, add fried tofu + coconut cream + freshly chopped cilantro. Mix gently. Your chickpea tofu curry is now ready! Serve over rice or with flatbreads!

Recipe Video

Nutrition Facts
Chickpea Tofu Curry
Amount Per Serving
Calories 390 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Sodium 347mg15%
Potassium 512mg15%
Carbohydrates 38g13%
Fiber 9g38%
Sugar 8g9%
Protein 15g30%
Vitamin A 650IU13%
Vitamin C 22.7mg28%
Calcium 285mg29%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoy my blog, I’d love if you followed me on Instagram (feed below).

If you’re a newbie vegan, or have just started a plant-based diet, you might find my another project VeganPage useful.

Thanks for visiting Veganbell. 🙂
Neelu & Nabin

Like it? Share with your friends!



Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I just made this last night. Delicious!
    I did substitute coconut milk for water and coconut cream. Next time I’ll add more coconut milk as I like it more watery. Thank you for the recipe! It was great!