Silken Tofu & Turnip Curry

ByBui Thao

This cozy, flavorful curry is the kind of recipe you make once and keep coming back to.

It’s creamy, gently spiced, and has the most amazing texture thanks to soft cubes of silken tofu and tender turnips that soak up all that goodness.

You don’t need anything fancy to make this—just a few simple veggies, tofu, and pantry spices.

It’s perfect over rice, or even scooped up with naan.

Why I Love This Recipe

I first made this on a chilly weekend when I had leftover turnips from the farmer’s market and a block of silken tofu sitting in the fridge. I didn’t expect much—but it turned out to be one of the best curries I’ve ever made.

  • The silken tofu gets buttery soft and melts in your mouth
  • Turnips cook down into tender, sweet bites
  • The curry base is cozy, creamy, and spiced just right
  • It’s great for meal prep and tastes even better the next day
  • You can make it in under 45 minutes

This one’s become a regular in my kitchen—it’s simple, comforting, and always hits the spot.

Silken Tofu & Turnip Curry

Servings & Cook Time

Servings: 4
Cook Time: 40 minutes

What You’ll Need

  • 1 tbsp oil (neutral, like avocado or vegetable oil)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp red chili powder (optional, adjust to taste)
  • 3 small turnips (about 1 ½ cups), peeled and diced
  • 1 ½ cups vegetable broth
  • 1/2 cup canned coconut milk
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 block (14 oz) silken tofu, cut into large cubes
  • Salt to taste
  • Fresh cilantro for garnish

Pro Tips

  • Be gentle when stirring the tofu—silken tofu is delicate and breaks easily
  • Let the curry simmer gently so the flavors deepen without drying it out
  • Taste and adjust seasoning at the end—coconut milk and soy sauce balance each other
  • If the turnips are really firm, dice them smaller so they cook quicker
  • Garnish with a squeeze of lime if you want a little brightness

Tools You’ll Need

  • Chef’s knife
  • Cutting board
  • Medium saucepan with lid
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Substitutions & Variations

  • Use firm tofu if you prefer a heartier texture
  • Swap turnips with potatoes, rutabaga, or sweet potato
  • Add spinach or kale in the last 5 minutes of simmering
  • Use full-fat or light coconut milk depending on how creamy you want it

Make Ahead Tips

  • Chop all your veggies and measure out spices ahead of time
  • The curry can be made 1–2 days ahead—it tastes even better the next day
  • Store cubed tofu separately and add it when reheating to keep it from breaking

How to Make Silken Tofu & Turnip Curry

1. Sauté onion, garlic, and ginger

Heat 1 tbsp oil in a medium saucepan over medium heat. Add 1 finely chopped onion and sauté for 5–6 minutes until soft and lightly golden. Add 3 cloves minced garlic and 1-inch minced ginger and cook for 1–2 minutes until fragrant.

2. Toast the spices

Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1 tsp garam masala, and 1/2 tsp red chili powder (if using). Stir for 30 seconds until fragrant.

3. Add turnips and simmer

Add 3 diced turnips and stir well to coat them in the spice mixture. Pour in 1 ½ cups vegetable broth. Bring to a boil, then lower to a simmer and cover. Cook for 15 minutes until turnips are tender.

4. Stir in coconut milk, soy sauce, and maple syrup

Add 1/2 cup canned coconut milk, 1 tbsp soy sauce, and 1 tsp maple syrup. Stir gently to mix everything together. Simmer uncovered for 5 more minutes.

5. Add tofu and finish

Gently add cubed silken tofu and stir just enough to coat without breaking the tofu. Simmer for another 5 minutes on low. Taste and adjust salt as needed.

6. Garnish and serve

Remove from heat. Spoon into bowls and garnish with chopped cilantro and red chili slices if desired.

Silken Tofu & Turnip Curry

Leftovers & Storage

  • Store in an airtight container in the fridge for up to 4 days
  • Reheat gently on the stove or in the microwave—stir slowly to avoid breaking the tofu
  • Add a splash of broth or water if the curry thickens too much

Why This Recipe Works (Quick Science)

Turnips absorb flavor like a sponge when simmered in broth and spices. Silken tofu, with its high water content, gently firms up as it heats, soaking up the curry without falling apart if handled carefully. The fat in coconut milk balances the spices, creating a creamy, comforting finish.

Common Mistakes

  • Stirring silken tofu too hard—it’ll fall apart
  • Not cooking turnips long enough—they need time to soften and sweeten
  • Skipping the spice bloom step—uncooked spices won’t taste as rich
  • Using too much heat—this is a gentle simmer recipe

What to Serve With

  • Steamed basmati or jasmine rice
  • Warm naan or flatbread
  • Cucumber raita or a simple yogurt drizzle
  • Quick pickled red onions for a tangy contrast

FAQ

Can I use firm tofu instead of silken?
Yes! It will hold its shape better, but the texture will be firmer.

Do I have to peel the turnips?
Yes, peeling helps remove any bitterness in the skin and keeps the texture soft.

Can I freeze this curry?
Not recommended—silken tofu doesn’t freeze well and gets grainy.

Is this recipe spicy?
It’s mild! You can leave out the chili powder or add more if you like heat.

Final Thoughts

This Silken Tofu & Turnip Curry is one of those simple recipes that tastes like way more effort than it is. It’s cozy, healthy, and comforting with every bite. If you try it, I’d love to hear how it went—leave a comment and let me know how yours turned out or if you tried any fun twists!

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