Delicious Vegan Tofu Curry Recipe

Welcome to a culinary journey filled with vibrant flavors and aromatic spices in this delightful Vegan Curry with Tofu recipe. Elevate your plant-based cooking with this hearty dish that combines creamy coconut-tomato base, cauliflower, spinach, and protein-packed tofu. With a perfect harmony of cumin, mustard seeds, turmeric, garam masala, and curry leaves, this curry promises a symphony of flavors in every bite.

Crafted to bring the essence of Indian cuisine to your table, this vegan curry with tofu and cauliflower is a wholesome meal that checks all the boxes for taste and nutrition. Whether you’re a seasoned vegan cook or just starting your plant-based journey, this dish is not only satisfying but also surprisingly simple to whip up in under 45 minutes, making it a perfect weeknight dinner option.

With the frozen-then-thawed tofu technique as our secret weapon, each bite of this curry is a burst of flavors and textures. So, gather your ingredients, toast those spices, and get ready to savor a dish that’s not just a meal but a celebration of plant-based goodness. Whether you’re hosting a dinner party or simply craving a cozy night in, this Vegan Curry with Tofu is sure to become a staple in your recipe repertoire.

Quick Benefits

• Ready in under 45 minutes for a weeknight-friendly meal
• Balanced with spicy, sweet, and savory flavors
• Loaded with plant protein and vegetables
• High in plant protein with approximately 15g per serving

Why You’ll Love This Delicious Vegan Tofu Curry Recipe Recipe

• Restaurant-Quality Indian Flavors: Enjoy bold, aromatic spices and creamy coconut-tomato base that elevate your dining experience.
• Quick and Easy Weeknight Meal: Ready in under 45 minutes, making it perfect for busy evenings.
• Balanced Flavors: The combination of spicy, sweet, and savory notes creates a harmonious taste profile.
• Plant-Powered Protein: Packed with tofu and cauliflower, offering a satisfying and nutritious meal.
• Vegan and Gluten-Free: A versatile dish suitable for various dietary preferences and restrictions.
• Freezes Beautifully for Meal Prep: Make ahead and freeze for up to three months, perfect for planning ahead.
• Secret to Perfect Tofu Texture: Freezing and thawing tofu for a meatier, more absorbent texture.
• Customizable Heat Level: Adjust the spice level to suit your taste preferences, catering to various heat tolerances.
• Flavor Development Over Time: Enhanced flavors as the curry sits, making it even more delicious as leftovers.
• Tips for Vibrant Flavors: Toast and grind your own spices for the most intense and fresh taste.
• Versatile Serving Options: Enjoy with rice, naan, or your favorite flatbread for a satisfying and complete meal.

Ingredients for Delicious Vegan Tofu Curry Recipe

Curry

• 1 teaspoon ground turmeric
• 2-inch piece fresh ginger, minced or grated
• 1 teaspoon sweet or hot paprika
• 2 teaspoons sea salt (or 4 teaspoons Diamond Crystal kosher salt)
• 1/4 teaspoon freshly grated or ground nutmeg
• 1 (8-ounce/227 g) can tomato sauce
• 1 tablespoon organic cane sugar or coconut sugar
• 450 to 500 g cauliflower florets (from one small cauliflower)
• Freshly cracked black pepper, to taste
• 2 teaspoons garam masala
• 1 1/2 teaspoons coriander
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 15 to 20 dried curry leaves
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons avocado oil or neutral-flavored oil
• 2 teaspoons black mustard seeds (or brown mustard seeds)
• 2 teaspoons cumin seeds
• 1 cup (16 g) cilantro leaves and tender stems, chopped
• 1 to 3 serrano peppers, diced
• 6 cloves garlic, minced
• 1/2 to 1 tablespoon freshly squeezed lemon juice
• 1 (14-ounce/400 g) block of extra-firm tofu, previously frozen and defrosted
• 3 cups (45 g) baby spinach, chopped

Serving

• Cooked white or brown rice, or flatbread of choice

Pro Tips for Delicious Vegan Tofu Curry Recipe

To elevate the flavors of your vegan curry with tofu, consider toasting and grinding your own spices for maximum aroma and taste. A dedicated coffee grinder reserved for spices is a practical investment that will intensify the depth of flavors in your dish. Additionally, letting the curry sit for about 20 minutes after cooking allows the flavors to further develop and meld, resulting in a richer and more complex taste profile.

For those looking to customize the spice level of the curry, remember that the heat intensity can vary based on personal preference. To cater to different spice tolerances, adjust the quantity of serrano peppers and the type of paprika used. For a milder version, opt for just one seeded serrano pepper and sweet paprika. Conversely, for a spicier kick, leave the seeds in all three serranos and choose hot paprika. Serving yogurt on the side can also provide a cooling contrast for those who prefer a less spicy experience.

How to Make Delicious Vegan Tofu Curry Recipe

Step 1: Step 01

In a 12-inch sauté pan, heat oil over medium-high heat. Add cumin and mustard seeds, cook until popping and cumin seeds are golden, about 45 to 60 seconds. Stir in garlic, ginger, and serrano peppers; cook for 90 seconds. Add turmeric, coriander, paprika, cinnamon, nutmeg, and curry leaves; cook for 30 seconds.

Step 2: Step 02

Deglaze pan with coconut milk, scraping up browned bits. Stir in tomato sauce and sugar, bring to a rapid simmer, and simmer for 3 minutes, stirring occasionally.

Step 3: Step 03

Add cauliflower florets, kosher salt, and black pepper to the curry. Stir well to coat, cover with a lid, and simmer over low heat for 12-13 minutes. Stir occasionally until the curry thickens and cauliflower is fork-tender.

Step 4: Step 04

1. Boil a large pot of water. Drain thawed tofu, gently squeeze out excess water, slice into 4 slabs, pat dry, and cut into 3/4-inch cubes (about 48 cubes).

Step 5: Step 05

Add sea salt to boiling water, then gently lower tofu cubes into the water using a slotted spoon. Boil for 2 minutes, then remove tofu with the slotted spoon and drain.

Step 6: Step 06

Once cauliflower is tender, add garam masala and chopped spinach. Cook until spinach wilts. Gently mix in boiled tofu, stir to combine. Remove from heat, stir in lemon juice, cilantro, and adjust seasoning with salt if necessary. Serve over rice or with flatbread, store leftovers separately.

Storage Tips

Once you’ve prepared the fragrant vegan curry with tofu and cauliflower, store any leftovers properly to enjoy later. You can refrigerate the curry and rice separately in airtight containers for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. The flavors of the curry will continue to meld together, making it even more delicious the next day.

For longer storage, you can freeze the curry in freezer-safe containers once it has cooled completely. It will maintain its quality for up to three months in the freezer. When you’re ready to enjoy your frozen curry, simply defrost it in the refrigerator overnight before reheating. If the sauce has thickened, revive it by adding a splash of water or coconut milk. Finish off your reheated dish with a sprinkle of fresh cilantro and a squeeze of lemon juice for that final touch of brightness.

Ingredient Substitutions

For the Vegan Curry with Tofu recipe, you can make several ingredient substitutions based on your preferences and what you have on hand. If you don’t have avocado oil, you can use any neutral oil like vegetable or canola oil for sautéing the spices. Similarly, if you’re out of cumin seeds or black mustard seeds, ground cumin and mustard powder can be used instead, though the flavor may be slightly different. Fresh ginger and garlic are essential for the base flavor, but you can substitute with store-bought minced garlic and ginger paste in a pinch.

If you prefer a milder heat level, you can reduce or omit the serrano peppers and adjust the amount of paprika used. To add more protein or variety, you can swap the tofu for chickpeas, tempeh, or seitan. Additionally, if you’re looking to add more vegetables, consider using diced bell peppers, zucchini, or sweet potatoes in place of or in addition to cauliflower. If you can’t find curry leaves, you can try adding a bay leaf or a pinch of lime zest for a similar aromatic touch.

To make this curry lighter, you can opt for light coconut milk instead of full-fat coconut milk and reduce the amount of oil used for cooking. For a gluten-free option, ensure the garam masala and other spice blends you use are gluten-free certified. Finally, feel free to serve the curry with your preferred type of rice or flatbread, such as quinoa or gluten-free naan, based on your dietary needs.

Serving Suggestions

Serve this aromatic vegan curry with tofu and cauliflower in a traditional Indian thali-style presentation. Arrange small bowls of pickled vegetables, chutneys, and crunchy papadums around the main curry dish for a colorful and varied dining experience. The combination of different textures and flavors will elevate your meal to a festive feast fit for special gatherings or celebrations.

For a cozy and casual meal, serve the vegan curry with tofu family-style in a large serving bowl placed in the center of the table. Surround it with individual plates of warm, fluffy basmati rice and a basket of freshly baked garlic naan. Encourage guests to scoop up the fragrant curry with the soft naan, creating their own delicious wraps. This interactive dining experience will bring everyone together to savor the rich and comforting flavors of this homemade vegan curry.

FAQs for Delicious Vegan Tofu Curry Recipe

Can I use a different type of oil instead of avocado oil or neutral-flavored oil?

Yes, you can use other oils like olive oil or vegetable oil as a substitute for avocado oil or neutral-flavored oil in this recipe.

Can I make this curry less spicy?

To make the curry less spicy, you can reduce the number of serrano peppers used or remove the seeds for milder heat. You can also opt for sweet paprika instead of hot paprika to lower the spice level.

How can I store leftovers of this curry?

You can store leftovers of this curry in an airtight container in the refrigerator for up to 3 days. To freeze, cool the curry completely before transferring it to freezer-safe containers. It can be frozen for up to three months.

Can I make this curry ahead of time?

Yes, this curry can be prepared up to three days ahead of time. Store it in an airtight container in the refrigerator and add the spinach and lemon juice right before serving for the best flavor.

Conclusion

Whether you’re a seasoned vegan cook or just starting to experiment with plant-based meals, this Vegan Curry with Tofu is a must-try for your recipe collection. The rich blend of spices, creamy coconut milk, and hearty tofu and cauliflower make every bite a burst of flavor and texture. The best part? It’s remarkably simple to make and is ready in under 45 minutes, perfect for those busy weeknights when you need a comforting meal.

Don’t be afraid to get creative and make this recipe your own. Adjust the spice levels to suit your taste buds, swap in your favorite veggies, or serve it with different grains or bread. The versatility of this curry makes it a fantastic go-to dish for any occasion. So gather your ingredients, get that pot simmering, and treat yourself to a bowl of this aromatic and wholesome Vegan Curry with Tofu. Your taste buds will thank you!