5 from 3 votes
Mango Curry Tofu from Vegan Richa's Indian Kitchen
Richa Hingle's Mango Tofu Curry is sweet, a little spicy, and easy to make even for novice Indian cooks.
Total Time
45 mins
Servings:
4
servings
Calories:
332 kcal
Course:
Main Course
Cuisine:
Indian, American
Ingredients
For the Tofu:
- 14 ounces tofu firm
- 2 teaspoons safflower oil or other neutral oil
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ½ teaspoon garam masala
- ¼ teaspoon salt
For the Curry:
- ¾ cup onion red, chopped
- 1 ginger 1-inch knob
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower oil or other neutral oil
- ¼ teaspoon cumin seeds
- 2 bay leaf
- 4 cloves
- 1 ¼ cups coconut milk canned or culinary
- ¾ cup mango pulp unsweetened or lightly sweetened canned, ripe, or puree
- ½ teaspoon salt
- 2 teaspoons apple cider vinegar
- black pepper generous dash
- ¼ teaspoon garam masala for garnish
- 2 tablespoons cilantro for garnish, chopped
Instructions
For the Tofu:
- Cut the tofu slab into ½-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. (Alternatively, you can use pressed tofu.) Cut the tofu slices into ½-inch cubes.
- Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
Cup of Yum
For the Curry:
- In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until
- the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15
- minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all
- the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and
- cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add ½ teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.
Notes
- Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.
Nutrition Information
Calories
332kcal
(17%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
26g
(40%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Sodium
455mg
(19%)
Potassium
348mg
(7%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
589IU
(12%)
Vitamin C
23mg
(26%)
Calcium
158mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 332
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 455mg | 19% |
| Potassium | 348mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 23mg | 26% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.