Canada’s food guide

Tofu masala curry

In this recipe, tofu takes on warm and spicy Indian flavours. Serve it over brown rice or with whole wheat naan (flat bread). 

Prep time: 10 minutes 
Cook time: 30 minutes 
Servings: 6

  • 15 mL (1 tbsp) vegetable oil
  • 1 onion, chopped
  • 8 cloves garlic, minced
  • 30 ml (2 tbsp) minced ginger
  • 10 mL (2 tsp) cumin
  • 10 mL (2 tsp) paprika
  • 10 mL (2 tsp) chili powder
  • 10 mL (2 tsp) Garam masala
  • 10 mL (2 tsp) coriander
  • 2 mL (½ tsp) salt
  • 1 can (796 mL/28 oz) diced tomatoes
  • 250 mL (1 cup) water
  • 85 mL (⅓ cup) coconut milk
  • 1 package (400 g/14 oz) extra firm tofu, diced
  1. In a large pot, heat oil and add onion. Cook for 2 to 3 minutes, until translucent. Stir in garlic, ginger, cumin, paprika, chili powder, garam masala, coriander, and salt. Cook for 1 minute. 
  2. Pour in tomatoes, water, and coconut milk. Bring to a simmer and cook for 20 minutes to thicken. 
  3. Blend sauce until smooth. Add tofu and stir gently to coat. Simmer for 5 minutes.


  • Steam or roast any veggies you have on hand to transform this into a complete meal. 
  • There’s a task in the kitchen for all family members! Ask little chefs to help you measure out all ingredients before you start cooking. 
  • For a less spicy meal, simply use less chili powder.
  • Instead of rice, toss cauliflower florets in the same masala spices and roast in the oven for 20 minutes or until tender.