Vegan Curry with Tofu
User Reviews
5
Vegan Curry with Tofu
Description
Vegan Curry with Tofu combines a variety of aromatic spices with creamy coconut milk and tomato sauce as a base. The recipe begins by toasting cumin and mustard seeds in oil, then adding fresh garlic, ginger, and serrano peppers to build a robust flavor foundation. Ground spices including coriander, turmeric, paprika, cinnamon, nutmeg, and dried curry leaves enhance the sauce's complexity. Cauliflower florets and defrosted extra-firm tofu are simmered together in this curry, allowing the tofu to absorb the sauce and the cauliflower to become tender but still hold shape. Fresh spinach stirred in near the end adds color and mild green freshness while lemon juice and cilantro brighten the dish before serving. This curry achieves a balance of warm spice, creamy texture, and a mix of soft vegetables and firm tofu. It pairs well with white or brown rice or flatbreads to soak up the sauce.
The use of previously frozen tofu is key, giving it a chewier, meatier texture than fresh. The recipe carefully layers spices and uses cooking techniques like tempering seeds and deglazing the pan to develop flavor. Adjusting the number of serrano peppers tailors the heat to preference.
For best results, fresh or good-quality dried curry leaves can be used. The recipe also advises moderate stirring during cooking to prevent sticking, especially in stainless steel pans. This method produces a distinctive vegan curry with a creamy, spiced sauce and a hearty bite from the tofu and cauliflower.
Ingredients
Curry
- 2 tablespoons avocado oil or neutral-flavored oil of choice
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds (can sub brown mustard seeds)
- 6 cloves garlic minced
- 2- inch piece ginger minced or grated, fresh
- 1 to 3 Serrano pepper diced
- 1 1/2 teaspoons Coriander
- 1 teaspoon Turmeric ground
- 1 teaspoon sweet paprika or hot paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg freshly grated or ground
- 15 to 20 curry leaves dried
- 1 (13.5-ounce/400 mL) coconut milk can, full-fat
- 1 (8-ounce/227g) tomato sauce canned
- 1 tablespoon organic cane sugar or coconut sugar
- 1 cauliflower cut into small florets (450 to 500g florets, small head
- 1 1/2 teaspoons kosher salt
- black pepper freshly cracked, to taste
- 1 (14-ounce/400g) extra-firm tofu block, previously frozen and defrosted
- 2 teaspoons salt or 4 tsp Diamond Crystal kosher salt, sea salt
- 2 teaspoons garam masala
- 3 cups (45g) spinach baby, chopped
- ½ to 1 tablespoon lemon juice freshly squeezed
- 1 cup (16g) cilantro leaves and tender stems, chopped
For Serving
- white rice or brown rice or flatbread of choice, cooked
Instructions
- Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until popping and cumin seeds start to turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently*. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds.*Note: If using a stainless steel pan, this might stick, so arm power and stir almost constantly; add a splash or two of water as needed.
- Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
- Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.
- While the cauliflower is simmering, prep the tofu. Bring a large pot of water to a boil. Drain the defrosted tofu. Holding it over the sink, squeeze out as much excess water as you can without squishing or breaking it apart. You may want to wrap it in a dish towel, as it can get cold. Slice tofu vertically into 4 slabs. Take a few paper towels or clean dish towel and gently press down on the tofu slabs to remove more water. Slice each slab in half, lengthwise, so you have 8 vertical slabs. From there, chop the tofu into ¾-inch cubes (about 48 cubes for a 14-ounce block).
- Boil the tofu. Once the water is boiling, add 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt). Use a slotted spoon or spider tool to lower the tofu into the boiling water. Once the water comes back to a boil, boil the tofu for 2 minutes. Scoop out the tofu using the slotted spoon and drain well.
- Assemble. When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted. Nestle the boiled tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with flatbread (but keep leftovers separate from rice, or the rice will eat up all the sauce).
Notes
- Freeze and thaw extra-firm tofu before cooking to improve its texture to be chewier and spongier.
- Adjust serrano peppers for heat: remove membranes for milder heat or include them for spicier curry.
- Use fresh curry leaves if available; reduce quantity by half compared to dried leaves for stronger flavor.
- Stir frequently during the initial spice tempering to prevent sticking; add a splash of water if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1311mg | 55% |
| Potassium | 1194mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 7082IU | 142% |
| Vitamin C | 88mg | 98% |
| Calcium | 213mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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