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Tofu Dopiaza Recipe (Vegan, Gluten Free, Dairy Free)

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

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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.  

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What’s In This Tofu Dopiaza Curry Recipe?

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How Do I Make This Tofu Do Pyaza Recipe?

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Other Easy Healthy Tofu Recipes You’ll Love:

Tofu Waffles Pizza Recipe (Vegan, High Protein, Keto, Gluten Free)

Sticky Garlic Noodles with Tofu Recipe (Vegan, Gluten Free)

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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!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

vegan indian tofu recipes todu du pyaza recipe in a bowl with basmati rice a creamy tofu curry with indian spices turmeric coriander seeds and peas

Tofu Dopiaza

The Herbeevore
This Indian Tofu Dopiaza recipe is easy to make at home, with all the flavors of Indian takeout! Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner
Cuisine American, Indian
Servings 6 servings
Calories 178 kcal

Ingredients
  

  • 2 tablespoons coconut oil
  • 3 large onions 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
  • Fresh ground pepper to taste
  • 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

Calories: 178kcalCarbohydrates: 14gProtein: 3gFat: 13gSaturated Fat: 11gSodium: 520mgPotassium: 387mgFiber: 3gSugar: 6gVitamin A: 1568IUVitamin C: 67mgCalcium: 39mgIron: 2mg
Keyword coconut indian tofu, dopiaza with tofu, double onion tofu, indian tofu dopiaza, tofu do piaza, tofu do pyaza, tofu dopiaza
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

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!

Posted in American, Dinners, Easy Weeknight Meals, Favorites, Freezer Ingredients, Gluten Free, High Protein, Indian, Low Calorie, One Pot Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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