This spicy vegan jalfrezi curry is a healthy plant-based alternative to one of the UK's favourite takeaway dishes. Featuring tofu chunks, mixed veg, and flavourful aromatics, it's perfect alongside a hearty serving of homemade pilau rice and vegan cucumber raita.
That said, the amount of chilli involved is entirely up to you. I used three green rocket chillies for a moderate level of heat, but you can increase or decrease the amounts to suit your taste.
If you're in the market for a meat-free curry that's a bit on the milder side, check out my recipes for vegan chana masala, vegan rajma masala, chickpea biryani, and sweet potato and lentil dal.
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What is jalfrezi?
Jalfrezi is a thick, spicy curry originating in the Indian subcontinent. Traditionally made by frying a main ingredient with spices and vegetables, it is known for its heat from the hot green chillies.
Here in the UK, jalfrezi is one of the most popular dishes ordered at South Asian restaurants and takeaways. It often includes onions, mixed peppers, and fragrant spices in a tomato-based sauce.
Is jalfrezi vegan?
Not usually, but it's easy to make it that way. While classic versions will include meat (such as chicken) and ghee (clarified butter), you can easily swap these out for things like the tofu and cooking oil in this recipe.
If you're eating out and want to find out about vegan options, it's worth checking that the restaurant uses cooking oil rather than ghee.
What goes in?
Key ingredients of this tofu jalfrezi include:
- Extra-firm tofu for some meaty plant-based protein
- Aromatics including onion, garlic, ginger, and coriander
- Green chillies for that signature heat
- Ground cumin, ground coriander, garam masala, and turmeric to provide a mix of warming flavours
How hot is it?
Jalfrezi is a relatively hot curry – at least by British standards. Although the heat may vary quite drastically from one establishment to the next, it usually marks the limit of my own tolerance level.
When making it at home, the good news is that you're in control of how spicy it becomes. If you're unsure, always start small and add more chilli as you go.
Cooking the tofu
When it comes to cooking tofu, I'll often go down the oven-baked route (like with this smoked tofu risotto). This method requires less oil, results in a better texture, and is much less likely to stick.
If you'd rather pan-fry the tofu, you'll want to use a good non-stick pan and plenty of cooking oil. Fry for a few minutes on each side until golden.
To oven-bake, start by preheating the oven to 200°C (400°F). Drizzle 1 tablespoon of oil over a baking sheet or oven dish and spread out the tofu pieces evenly.
Sprinkle with salt and bake for 15-20 minutes or until golden and crispy, turning the pieces over halfway through. Remove from the oven and set aside (the tofu should be cooked around the same time as the curry, but be careful not to overdo it).
How to make vegan jalfrezi curry
While the tofu is cooking, you can start with the curry. Heat 1 tablespoon of oil in a large pan on medium heat. Add the onion and stir occasionally for 5-6 minutes or until starting to soften.
Once the onions have softened, add the diced peppers, garlic, ginger, and chilli and cook for 2 minutes.
Next, add the ground cumin, ground coriander, garam masala, and turmeric. Stir well for another 2 minutes to coat the vegetables.
After 2 minutes, stir in the tomato puree and tinned tomatoes. Break the tomatoes apart with a spoon, then fill up a third of the empty tomato can with water and swirl this around before adding to the pan.
Next, add the vegan stock (or water) and salt. Stir well, bring to a gentle simmer, and cook for 10 minutes or until thickened. If it seems too thick, simply stir in a little more stock or water.
Once the curry has thickened, stir in the baked tofu pieces and chopped coriander (saving some to garnish). Adjust the seasoning and serve.
Serving suggestions
- Pilau rice
- Boiled basmati/white rice
- Naan bread / puri / chapati
- Roasted cauliflower
- Poppadoms
- Plant-based yoghurt or crème fraiche
- Fresh chilli
- Fresh coriander
Recipe FAQ
You can use pretty much any chilli variety you like – just go easy on the amount if you're unsure how hot it is. I used three green rocket chillies, which are fairly hot and similar to bird's eye chillies or finger chillies.
I'd highly recommend using extra-firm tofu, as this is very dense and doesn't require pressing. For more tofu inspiration, check out my recipes for teriyaki tofu steaks, crispy tofu pancetta, vegan fish pie, and vegan Singapore noodles.
This recipe is 100% gluten-free provided you use a vegan stock that is certified or labelled as such. If you're unsure, you can simply use water.
Store leftover tofu jalfrezi in the fridge for up to four days.
Yes – you can freeze this curry in sealed containers or resealable bags for up to six months.
Variations and tips for vegan jalfrezi
- Quantity: This will provide four average portions along with sides such as rice. If you want to make it stretch further, add more tofu and/or tinned tomatoes and adjust the seasoning to taste.
- No tofu? This curry also works well with tempeh or mushrooms in place of the tofu. I'd suggest frying or baking the tempeh, and simply frying the mushrooms before setting aside and continuing with the rest of the recipe.
- Tomatoes: If you don't have tinned tomatoes, you could replace these with approx. 5-6 whole fresh tomatoes, roughly chopped. You may also want to add slightly more water or stock.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Chana Masala
- Vegan Rajma Masala
- Creamy Jackfruit Curry with Coconut & Lime
- Vegan Goulash (Hungarian Stew)
- Potato and Spinach Curry (Aloo Palak)
- Jackfruit 'Beef' Stew
- Tofu Cream Cheese
- Smoky Jackfruit Chilli
You can also check out my full list of vegan mains.
Full recipe
Easy Vegan Jalfrezi (Spicy Tofu & Vegetable Curry)
Ingredients
- 2 tablespoons cooking oil, divided
- 8 oz (225 g) extra-firm tofu, drained and cut into approx. 1-inch cubes (feel free to use more tofu or a larger block)
- 1 large onion, roughly diced
- 1 red bell pepper, deseeded and roughly diced
- 1 green bell pepper, deseeded and roughly diced
- 6 cloves garlic, finely chopped
- 2 inch piece of ginger, finely chopped
- 2-4 fresh green rocket chillies, finely sliced (depending on taste – see notes)
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 2 tablespoons tomato puree
- 1x 14 oz (400 g) tin plum tomatoes
- 1½ cups (400 ml) vegan stock or water
- ½ teaspoon salt (plus more to taste)
- Large handful fresh coriander, chopped
Instructions
Tofu
- Preheat the oven to 200°C (400°F).Note: I like to bake tofu as it requires less oil, results in a better texture, and is much less likely to stick. If you'd rather pan-fry the tofu, you'll want to use a good non-stick pan and plenty of cooking oil. Fry for a few minutes on each side until golden.
- Drizzle 1 tablespoon of oil over a baking sheet or oven dish and spread out the tofu pieces evenly. Sprinkle with salt and bake for 15-20 minutes or until golden and crispy, turning the pieces over halfway through. Remove from the oven and set aside (the tofu should be cooked around the same time as the curry, but be careful not to overdo it).
Curry
- While the tofu is cooking, you can start with the curry. Heat 1 tablespoon of oil in a large pan on medium heat. Add the onion and stir occasionally for 5-6 minutes or until starting to soften.
- Once the onions have softened, add the diced peppers, garlic, ginger, and chilli and cook for 2 minutes.
- Next, add the ground cumin, ground coriander, garam masala, and turmeric. Stir well for another 2 minutes to coat the vegetables.
- After 2 minutes, stir in the tomato puree and tinned tomatoes. Break the tomatoes apart with a spoon, then fill up a third of the empty tomato can with water and swirl this around before adding to the pan.
- Next, add the vegan stock (or water) and salt. Stir well, bring to a gentle simmer, and cook for 10 minutes or until thickened. If it seems too thick, simply stir in a little more stock or water.
- Once the curry has thickened, stir in the baked tofu pieces and chopped coriander (saving some to garnish). Adjust the seasoning and serve with homemade pilau rice, coriander leaves, fresh chilli, and vegan raita.
Notes
- Chickpea Biryani
- Vegan Chana Masala
- Vegan Rajma Masala
- Creamy Jackfruit Curry with Coconut & Lime
- Smoked Tofu Risotto with Lemon & Basil
- Vegan Lentil Dal
- Creamy Black Bean Curry
- Brinjal Masala (Aubergine Curry)
Nutrition
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Jan
This is way better than any veggie jalfrezi from a restaurant! It has become a firm favourite, although I haven't made it with tofu as I live with a 'tofu dodger'.
It's great with roasted cauliflower, mushrooms or even vegan 'chicken' pieces from the supermarket instead of the tofu. Another time, I might try it with chickpeas for a change.
My most recent version had 2 finger chillies and it was HOT! I usually use finger chillies for my Indian style dishes and from experience, the heat can vary a lot.
Brilliant recipe and so easy. Thanks Alistair
The Pesky Vegan
Boooo to the tofu dodger, but sounds like you've got a good mix of alternatives on the go! Agree re. chillies, it can be a tricky thing to write into recipes given the varying heat levels. I do my best to add plenty of notes and hope people start small if they're unsure!
Wendy
Another full-flavoured, delicious vegan recipe, thank you. I baked cubes of half a leftover aubergine with the tofu, adding them to the sauce as soon as they were cooked. Just the right amount of heat for my taste from the 3 chillies too. This is going on our regular mealplan.
The Pesky Vegan
Sounds good, so glad to hear you enjoyed it!
Cathy
This recipe is absolutely delicious! I love the flavors and the aroma! Wow! This is going into my rotation for sure, along with your buttery beans recipe!!
The Pesky Vegan
Thanks Cathy, glad a couple of these recipes have made it into your favourites!
Vicky
Absolutely delicious. This was the 4th thing of your I’ve made (cauliflower, stovies, haggis before). They were all good but my husband and I think this was the best. My son preferred the stovies. It was better than a takeaway.
I have a good recipe for vegan Nan if you want it. It can’t pretend to be healthy so for special occasions.
The Pesky Vegan
Sounds like you're on a roll with these recipes, glad the jalfrezi went down well! I've yet to try making my own naan bread - feel free to email the recipe over!