This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThis tofu dopiaza recipe is easy to make at home, loaded with double onions and warm Indian spices! A fantastic hearty vegetarian dinner we love making at home.
Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.
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. I love serving this up with basmati rice.
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?
See the recipe card below for full ingredient amounts and recipe instructions!
- Tofu – any variety you prefer, I like extra firm for this recipe.
- 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
- Bell Peppers: for a bright crunchy texture
- Zucchini: I added one from our garden.
- Coconut Oil
- Diced Tomatoes
- Vegetable stock
- 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!
- Salt & Pepper
- 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 sauté 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.
More Easy Tofu Recipes You’ll Love
Share This Tofu Do Pyaza Recipe!
If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.
And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.
Tofu Dopiaza Curry
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
- 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
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.