This quick and easy vegan recipe features crispy tofu simmered in a creamy coconut curry sauce, infused with a delightful blend of aromatic spices.
INGREDIENTS
For the Tofu:
- 1 block (454 g) firm tofu, drained and patted dry
- ½ tsp turmeric
- ½ tsp paprika
- Salt and pepper, to taste
- 1 tbsp oil
For the Curry:
- 1 tbsp neutral oil (such as avocado or coconut oil)
- 1 onion, diced (110 g, about 1 cup)
- 1 tbsp freshly grated ginger
- 4 garlic cloves, minced or grated
- 2–3 plum tomatoes, chopped (195 g, about 1 ½ cups)
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ tsp chili flakes (adjust to taste)
- ½ cup water or vegetable stock
- ½ cup coconut milk
- 2 tsp coconut or brown sugar
- Salt and pepper, to taste
For Serving:
- Fresh cilantro, chopped (optional)
- Lemon wedges
- Steamed rice or naan
INSTRUCTIONS
Step 1: Prepare the Tofu
Cut the tofu into 1-inch cubes. In a medium bowl, combine the tofu with turmeric and paprika, then season with salt and pepper. Toss to coat evenly.
Step 2: Fry the Tofu
Heat 1 tbsp oil in a large pan over medium-high heat. Once hot, add the tofu in a single layer. Cook for 6–8 minutes, flipping occasionally, until golden brown on all sides. Transfer the tofu to a plate and set aside.
Step 3: Cook the Aromatics
In the same pan, heat 1 tbsp oil over medium heat. Add the diced onion, tomatoes, ginger, and garlic. Season with a pinch of salt. Sauté for 4–6 minutes, stirring frequently, until the onions and tomatoes are softened.
Step 4: Toast the Spices
Stir in the garam masala, coriander, cumin, turmeric, and chili flakes. Cook for 1–2 minutes, stirring constantly, until the spices are toasted and fragrant. This step is essential to avoid a raw spice flavor.
Step 5: Finish the Curry
Pour in ½ cup water or vegetable stock and ½ cup coconut milk. Stir in the sugar and season with salt to taste. Bring the mixture to a simmer, then return the tofu to the pan. Stir gently to coat the tofu in the sauce. Simmer for 6–8 minutes, stirring occasionally, until the sauce thickens and reduces. Adjust salt as needed.
Step 6: Serve
Serve the curried tofu over steamed rice or with naan. Garnish with fresh cilantro, if desired, and finish with a squeeze of lemon juice for brightness. Enjoy!
