Easy Vegan Jalfrezi (Spicy Tofu & Vegetable Curry)

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
• Cumin roasted cauliflower
• Poppadoms
• Plant-based yoghurt or crème fraiche
• Fresh chilli
• Fresh coriander

Recipe FAQ

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.

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