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Vegan Curry with Tofu Recipe

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★★★★★

4.7 from 80 reviews

A vibrant and aromatic vegan curry featuring tender cauliflower and boiled tofu simmered in a rich, spiced coconut milk and tomato sauce. This dish combines traditional Indian spices with fresh ingredients like ginger, garlic, serrano peppers, and spinach for a flavorful, satisfying meal served best with rice or flatbread.

Ingredients

Scale

Spices and Aromatics

  • 2 tablespoons avocado oil or neutral-flavored oil of choice
  • 2 teaspoons cumin seeds
  • 2 teaspoons black mustard seeds (can substitute with brown mustard seeds)
  • 6 cloves garlic, minced
  • 2-inch piece fresh ginger, minced or grated
  • 1 to 3 serrano peppers, diced
  • 1 1/2 teaspoons coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet or hot paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 15 to 20 dried curry leaves

Base and Vegetables

  • 1 (13.5-ounce/400 mL) can full-fat coconut milk
  • 1 (8-ounce/227g) can tomato sauce
  • 1 tablespoon organic cane sugar or coconut sugar
  • 1 small cauliflower head, cut into small florets (450 to 500g)
  • 1 1/2 teaspoons kosher salt
  • Freshly cracked black pepper to taste
  • 3 cups (45g) baby spinach, chopped

Tofu

  • 1 (14-ounce/400g) block extra-firm tofu, previously frozen and defrosted
  • 2 teaspoons sea salt or 4 teaspoons Diamond Crystal kosher salt for boiling tofu
  • 2 teaspoons garam masala

Finishing Ingredients

  • ½ to 1 tablespoon freshly squeezed lemon juice
  • 1 cup (16g) cilantro leaves and tender stems, chopped
  • Cooked white or brown rice, or flatbread of choice, for serving

Instructions

  1. Toast spices and aromatics: Heat the avocado oil in a 12-inch sauté pan over medium-high heat until hot. Add cumin and mustard seeds and cook until the mustard seeds start popping and cumin seeds turn golden, about 45 to 60 seconds. Add minced garlic, ginger, and diced serrano peppers, cooking and stirring frequently for 90 seconds. Then add turmeric, coriander, paprika, cinnamon, nutmeg, and dried curry leaves, cooking and stirring for 30 seconds. If using a stainless steel pan, stir almost constantly to prevent sticking and add a splash of water as needed.
  2. Prepare curry base: Deglaze the pan by pouring in the coconut milk, scraping the bottom with a spatula to loosen browned bits. Add the tomato sauce and organic cane sugar, stirring to combine. Bring the mixture to a rapid simmer and cook for 3 minutes, stirring occasionally.
  3. Cook cauliflower: Add cauliflower florets, kosher salt, and freshly cracked black pepper to the curry. Spoon curry over the cauliflower, cover the pan, and adjust heat to maintain a gentle simmer. Cook for 12 to 13 minutes, stirring occasionally, until the sauce thickens slightly and cauliflower is fork-tender.
  4. Prepare tofu: While cauliflower simmers, bring a large pot of water to a boil. Drain defrosted tofu and squeeze out excess water without breaking it, using paper or dish towels for extra pressing. Slice tofu vertically into 4 slabs, then slice each slab lengthwise in half to make 8 slabs total. Chop into approximately ¾-inch cubes (about 48 cubes from a 14-ounce block).
  5. Boil tofu: Once water is boiling, add 2 teaspoons sea salt or 4 teaspoons Diamond Crystal kosher salt. Using a slotted spoon, lower tofu cubes into the boiling water. When water returns to a boil, boil tofu for 2 minutes, then remove with slotted spoon and drain well.
  6. Finish curry and assemble: When cauliflower is tender, add garam masala and chopped spinach to the curry. Stir and cook briefly until spinach wilts. Nestle boiled tofu into the curry and toss gently to combine. Turn off heat, stir in freshly squeezed lemon juice and chopped cilantro. Taste and adjust salt if necessary.
  7. Serve: Serve the vegan curry hot over cooked white or brown rice, or alongside flatbread, keeping leftovers separate from rice to prevent the rice from absorbing all the sauce.

Notes

  • The number of serrano peppers can be adjusted from 1 to 3 depending on your preferred spice level.
  • If using a stainless steel pan, stirring frequently and adding small amounts of water helps prevent sticking during spice toasting.
  • Previously freezing the tofu before defrosting improves its texture, making it firmer and better able to absorb flavors.
  • Squeezing out excess water from tofu before boiling helps it hold its shape and improves texture in the curry.
  • Keep leftovers separate from rice to avoid the rice soaking up all the sauce and becoming soggy.

Keywords: vegan curry, tofu curry, cauliflower curry, Indian vegan recipe, coconut milk curry, spicy vegan curry, stovetop curry

Find it online: https://foodbylina.com/vegan-curry-with-tofu-recipe/