‘Soboro’ means crumbled meat in Japanese. Minced meat are used for a variety of ‘Soboro’ dishes, but crumbled Firm Tofu is a great vegetarian alternative. The texture of the crumbled Firm Tofu becomes firmer and crunchy when pan-fried, and it is similar to the texture of cooked Minced Meat. This vegetarian Tofu Soboro Curry is very satisfying.


2 Servings


250g Firm Tofu *crumbled
1 to 2 tablespoons Oil *plus extra 1/2 tablespoon
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped
1 tablespoon Curry Powder
1/2 can Diced Tomatoes *about 200g
1/2 cup Vegetable Stock OR Stock of your choice
Salt to taste *I added 1/2 teaspoon Salt
Ground Pepper OR Chilli *optional
1/4 cup Unsweetened Greek Yoghurt
2 servings warm Cooked Rice
Coriander Leaves *OR chopped Parsley

  1. Dry Firm Tofu with paper towel and break into crumbles (not too finely). Heat Oil in a frying pan over medium high heat, cook crumbled Firm Tofu, stirring frequently, until crumbles are dry and slightly browned. Transfer to a bowl and set aside.
  2. Add extra 1/2 tablespoon Oil to the pan, and cook Onion, Garlic and Ginger. When Onion is softened and slightly caramelised, add Curry Powder and stir. Add Tomato, and stir until the mixture is like a thick paste.
  3. Add Vegetable Stock (OR Stock of your choice), bring to the boil, and season with Salt. You may wish to add some Pepper OR Chilli.
  4. Add the crumbled Tofu and Yoghurt, stir to combine, and simmer over low heat for a few minutes stirring frequently.
  5. Serve with freshly cooked Rice. I added some Coriander leaves and extra freshly ground Pepper.