This Tofu Dopiaza recipe is easy to make at home, loaded with double onions and warm Indian spices! Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.
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A homemade Indian tofu dopiaza curry recipe to rival the restaurants! Chicken Dopiaza is one of Brett’s go-to dishes when we go out for Indian food. I decided to make a plant-based version at home, which stood up pretty well to our favorite Indian restaurant. Tofu is simmered in a warm mix of tomatoes, vegetables, and spices, and served with a creamy coconut sauce.
This Tofu Dopiaza Recipe Is:
- Bright
- Fresh
- Warmly Spiced
- Loaded with flavor
- Versatile
- Creamy
- A great recipe for Indian takeout!
- Vegan, Gluten free, and Dairy Free
Dopiaza translates to double onion – which is fitting for this dish as onions are added twice during cooking. The base of this tofu dopiaza recipe are sauteed carnalized onions which the chicken cooks over in the pot. Another round of onion is added towards the end which gives the dish a bright fresh finish.
A Great Clean-Out-The-Fridge Curry Recipe!
This tofu dopiaza recipe is the perfect vehicle to use up any older produce or veggies you have on hand. Add your favorite ingredients and enjoy! A great recipe to throw extra bell peppers, onions, and tomatoes into before they expire.
What’s In This Tofu Dopiaza Curry Recipe?
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Onions: I used about 3lbs for this dish! Vidalia onions or sweet yellow onions are perfect. You could use red onions for an extra kick.
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Bell Peppers: for a bright crunchy texture
- Zucchini: I added one from our garden.
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Cilantro: fresh chopped cilantro makes a fantastic garnish.
How Do I Make This Tofu Do Pyaza Recipe?
- In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
- Add the tofu to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the tofu to get coated in the spices. Sautee tofu for 3-4 minutes in the onions and spices.
- Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
- Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.
Other Easy Healthy Tofu Recipes You’ll Love:
Vegan Butter Tofu Recipe (Gluten Free, High Protein, Dairy Free)
Air Fryer Bang Bang Tofu Recipe (Vegan, Gluten Free)
Tofu Lasagna Recipe (Vegan, Gluten Free, Dairy Free, High Protein)
Tofu Waffles Pizza Recipe (Vegan, High Protein, Keto, Gluten Free)
Get the Same Ingredients I Use For My Gluten Free and Dairy Free Tofu Do Pyaza Recipe!
As always, if you make this tofu dopiaza recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Tofu Dopiaza
Ingredients
- 2 tablespoons coconut oil
- 3 sweet onion sliced
- 6 cloves garlic minced
- 1 16 ounce package extra firm tofu chopped into ~1 inch cubes
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1/2 teaspoon garlic salt
- 1 28 ounce can crushed tomatoes
- 2 cups chicken or vegetable stock
- 2 bell pepper chopped
- 1 Small zucchini cubed
- 1 cup coconut milk unsweetened
- 1/2 cup frozen peas
- freshly ground Tellicherry Black Pepper
- Cilantro for garnish
Instructions
- In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
- Add the tofu to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the tofu to get coated in the spices. Sautee tofu for 3-4 minutes in the onions and spices.
- Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
- Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!