The Vegan Indian-Inspired Tofu Curry is a comforting and delicious dish. We made this recipe with tofu, olive oil, yellow onion, garlic, ginger, crushed tomatoes, coconut milk, tomato paste, cilantro, vegetable broth, seasoning, and lemon juice. This meal has four grams of fiber and 360 calories per serving. It gets ready to serve in just 45 minutes. Store this Vegan Indian-Inspired Tofu Curry in the refrigerator for four days. You may pair this recipe with basmati rice, roti, roasted green beans, vegan naan, lemon rice, steamed broccoli, cooked zucchini, or fresh green salad.
STATS:
- Cooking Time: 30 minutes
- Serving: 4
- Calories: 360 kcal
- Diet: Vegan
- Total Time: 45 minutes
- Cuisine: Indian
- Serving Size: 1½ cups
- Course: Main
- Preparation Time: 15 minutes
EQUIPMENT:
- Large skillet
- Cutting board
- Measuring spoons
- Wooden spoon
- Small bowl
- Can opener
- Chef’s knife
- Measuring cups
INGREDIENTS:
- 1 tsp curry powder
- 14 oz extra-firm tofu
- Half tsp garam masala
- 1 tbsp olive oil
- Half tsp ground turmeric
- 1 medium chopped yellow onion
- 1 tbsp grated ginger
- 3 minced garlic cloves
- 1 can crushed tomatoes
- Half tsp salt
- 1 cup light coconut milk
- Quarter tsp cayenne pepper
- 1 tbsp tomato paste
- Half cup vegetable broth
- 1 tsp ground cumin
- Two tbsp chopped cilantro
- 1 tsp ground coriander
- Quarter tsp black pepper
- 1 tbsp lemon juice
INGREDIENT NOTES:
EXTRA-FIRM TOFU:
- This serves as the primary protein in the recipe. It keeps its shape well during cooking and doesn’t make the sauce too soft. Add tempeh if you’re not using firm tofu.
OLIVE OIL:
- It helps cook the onion, garlic, and ginger properly. Olive oil also gives the tofu a lightly golden exterior. You can use avocado oil instead.
YELLOW ONION:
- The onion provides a naturally sweet and savory foundation for the curry. You can also use white onion as an alternative.
LIGHT COCONUT MILK:
- It gives the dish a creamy, smooth sauce. Coconut milk keeps the curry light while offering a pleasant texture. You can substitute full-fat coconut milk if you prefer.
LEMON JUICE:
- This juice brings freshness and acidity to the dish. It balances the creamy coconut milk and rich spices. Use lime juice in place of lemon juice.
INSTRUCTIONS:
- First, wrap the tofu in a kitchen towel and put something heavy on it for 15 minutes.
- Then cut the tofu into bite-size pieces and warm olive oil in the skillet over a moderate flame.
- Cook the tofu cubes for 7 minutes, then place them on the plate.
- Now cook the chopped onion for 5 minutes, then garlic for 60 seconds.
- Add cumin, coriander, salt, garam masala, curry powder, turmeric, cayenne, and black pepper, then stir for 30 seconds.
- Mix the tomato paste, crushed tomatoes, vegetable broth, and coconut milk, then simmer.
- Put the tofu back in the skillet and simmer for 18 minutes.
- Include a splash of vegetable broth if the sauce becomes too thick.
- Lastly, include lemon juice and sprinkle cilantro on top, then serve.
SERVING SUGGESTIONS:
RICE DISHES:
- Basmati Rice
- Brown Basmati Rice
- Coconut Rice
- Lemon Rice
INDIAN BREADS:
- Vegan Naan
- Roti
- Chapati
- Garlic Naan
VEGETABLE SIDES:
- Roasted Cauliflower
- Cucumber Tomato Salad
- Roasted Green Beans
- Sautéed Spinach
SIDES:
- Cucumber Raita
- Mango Chutney
- Tomato Cucumber Salad
- Fresh Green Salad
MEAL:
- Steamed Broccoli
- Cauliflower Rice
- Sautéed Zucchini
- Simple Mixed Greens
TIPS:
- Drain the tofu thoroughly so it can soak up the curry sauce effectively.
- Sauté the onion thoroughly so it forms a sweet and tasty base for the curry.
- Add lemon juice at the end to give the meal a fresh and bright touch.
- Toasting the spices well can help bring out their natural aroma in the dish.
STORAGE INFORMATION:
FRIDGE:
- Store the curry in the closed box for four days.
FREEZER:
- Cool the curry properly, then freeze for two months.
FAQs:
Is it possible to leave out the coconut milk from this curry?
- Yes, you can substitute it with unsweetened soy cream if you prefer.
Will frozen tofu work nicely in this dish?
- Yes, you can include frozen tofu since it soaks up the curry sauce nicely.
What can I do to make the curry thicker?
- You can pour in vegetable broth or water until you reach the consistency you want.
Is it alright to add extra vegetables to the recipe?
- Yes, you can put in bell peppers, peas, spinach, or zucchini, whichever you like.
NUTRITIONAL INFORMATION:
Net Carbs: 21 g
Calories: 360 kcal
Iron: 4 g
Total Carbs: 25 g
Vitamin A: 1,250 IU
Fiber: 4 g
Calcium: 180 g
Protein: 20 g
Sodium: 620 g
Potassium: 780 g
