Name: Vegan Curry with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 tablespoons avocado oil or neutral-flavored oil; 2 teaspoons cumin seeds; 2 teaspoons black 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 paprika; 1/4 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 15 to 20 dried curry leaves; 1 (13.5-ounce) can full-fat coconut milk; 1 (8-ounce) can tomato sauce; 1 tablespoon organic cane sugar; 1 small cauliflower head, cut into small florets; 1 1/2 teaspoons kosher salt; Freshly cracked black pepper to taste; 1 (14-ounce) block extra-firm tofu, previously frozen and defrosted; 2 teaspoons sea salt; 2 teaspoons garam masala; 3 cups baby spinach, chopped; ½ to 1 tablespoon freshly squeezed lemon juice; 1 cup cilantro leaves and tender stems, chopped; Cooked white or brown rice, or flatbread of choice

why make this recipe

This Vegan Curry with Tofu is a delicious and comforting dish that packs a punch of flavor while being completely plant-based. It uses fresh ingredients like spices, coconut milk, and vegetables to create a warm, satisfying meal. Plus, it’s easy to make, making it perfect for weeknight dinners or meal prep. You’ll love how healthy and colorful this curry is!

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how to make Vegan Curry with Tofu

Ingredients:

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 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
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
1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted
2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt)
2 teaspoons garam masala
3 cups (45g) baby spinach, chopped
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

Directions:

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 the cumin seeds start to turn golden, about 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, then cook for 30 seconds. Note: If using a stainless steel pan, stir almost constantly; add a splash of water if needed to prevent sticking.
Deglaze the pan by pouring in the coconut milk and scraping up any browned bits. Add the tomato sauce and sugar, bringing it to a rapid simmer. Stir occasionally and simmer for 3 minutes.
Add the cauliflower, salt, and pepper. Spoon the curry over the cauliflower, cover the pan with a lid, and adjust the heat to maintain a simmer. Cook for 12 to 13 minutes, stirring occasionally until the cauliflower is fork-tender.
While the cauliflower cooks, prepare the tofu. Bring a large pot of water to a boil. Drain the defrosted tofu and squeeze out excess water without breaking it apart. Slice the tofu vertically into 4 slabs, then gently press to remove more water. Chop the tofu into ¾-inch cubes (about 48 cubes).
Boil the tofu. Once the water is boiling, add 2 teaspoons sea salt. Use a slotted spoon to lower the tofu into the boiling water for 2 minutes. Scoop out the tofu and drain well.
Assemble. When the cauliflower is tender, add the garam masala and spinach to the curry. Stir briefly until the spinach is wilted. Nestle the boiled tofu into the curry and toss to combine. Turn off the heat and stir in the lemon juice and cilantro. Adjust salt if needed.
Serve over rice or with flatbread. Keep leftovers separate from rice to prevent the rice from soaking up all the sauce.

how to serve Vegan Curry with Tofu

Serve this Vegan Curry with Tofu over a bed of cooked rice, whether white or brown, or alongside your favorite flatbread. Garnish with extra cilantro for a fresh touch.

how to store Vegan Curry with Tofu

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pan over medium heat. You can also add a splash of water or coconut milk to keep it creamy while reheating.

tips to make Vegan Curry with Tofu

For a spicier curry, leave the seeds in the serrano peppers or add more peppers.
Feel free to add other vegetables like peas, bell peppers, or carrots for extra nutrition.
To make the tofu extra crispy, consider pan-frying it before adding it to the curry.

variation

You can adjust the spice level by using different peppers or adding more garam masala. For a nutty flavor, try adding a tablespoon of peanut butter or almond butter.

FAQs

Can I use different vegetables in the curry?
Yes! You can add vegetables like bell peppers, peas, or zucchini according to your preference.

What can I substitute for tofu?
If you prefer, you can use chickpeas or tempeh instead of tofu for a different texture.

Is this curry gluten-free?
Yes, as long as you use gluten-free flatbread or rice, this dish is entirely gluten-free.