Tofu Capsicum Curry

This is my first recipe in this web site. I decided to share with you, the recipe for the tofu capsicum curry. Some of you might wonder what is tofu? Yes I had the same question when I first saw tofu in a super market. After I returned home, as usual I googled it and found out it is a soy cheese with good nutrient content. Tofu is a very good source of protein, specifically soy protein. Also it is an excellent source of calcium and good source of manganese and iron and omega-3 fatty acids. 

So as you all expected I started inquiring about how to cook this tofu before I buy tofu. The comments I received from most of my friends were negative not attractive due its bitterness. But as usual I was prepared to take the risk and went ahead and bought it. That reminded me the Indian Panner, which is extracted from cow milk. I prepared the curry in the similar way as the Panner curry. I was very much surprised with the outcome and all my family members liked it very much. Now we used to prepare this curry every week and hope you will enjoy this curry :).

Prep Time: 10 min     Cook Time: 15 min     Total Time: 25 min      Serves : 3


  • 1 cube hard tofu (Firm tofu) cut into small pieces
  • 1 large capsicum (Bell pepper) cut into small pieces
  • 1 large tomato chopped finely
  • 1 medium size onion chopped finely
  • 5 garlic cloves chopped finely
  • 2 green Chilies chopped finely
  • 2 tablespoons oil (I prefer canola oil)
  • 1/2 teaspoon cumin seeds 
  • 1 1/2 teaspoon curry powder 
  • 1/4 cup milk
  • 1/4 cup water
  • Coriander leaves or curry leaves - chopped finely
  • Salt to taste


  • Heat 1 tablespoon oil over medium-high heat in a large non-stick pan. When the oil is heated, add tofu and toast them until it become golden brown. Remove them from the pan and set aside. 
  • Add a little more oil if necessary (up to 1 tablespoon), add chopped capsicum and saute them for 1-2 minutes until it start to turn slightly brown. (If you allow them to turn brown, it will loose its crunchiness) Remove the capsicum from the pan and set aside. 
  • Add the remaining oil and add chopped onion, garlic, green chilies  cumin seeds and saute them until it turns slightly brown. Remove them and set aside.
  • Add tomato, curry powder and 1/4 cup water and allow it to boil for 4-5 minutes until it thickens and then mass it well.
  • Add Milk and cook for 3-4 minutes. simmer it to prevent milk from curdling.
  • Add cooked onion garlic mixture, capsicum and roasted tofu and mix well. Cook  it for 1- 2 minutes. Add coriander leaves (or curry leaves) and turn off the flame.
  • Serve hot with bread / rice / roti / chapathi.


  • SriLankan Curry powder contains chili powder, coriander powder and a little bit of cumin powder. If you don't have curry powder replace that with 1 teaspoon chili powder and 1 teaspoon coriander powder.
  • Use non-stick pan to toast tofu otherwise it will stick with the cooking pan. (you can deep fry it as well).
  • If you don't like tomato pieces, you can blend the tomato and use tomato paste (you can also use tomato puree).
  • I made dry version of this curry. If you want more gravy then increase the amount of water and milk as required.
Nutrition fact: Contain high protein, calcium , iron, vitamins A & C , omega-3 -fat (good fat) and low in saturated fat.

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  1. Mouth watering!!...thinking of making it for today lunch :)


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