Best Vegan Tofu Curry Recipe for Flavorful Easy Meals

Looking for a hearty, flavorful, and completely vegan dish that will satisfy your curry cravings? This Best Vegan Tofu Curry Recipe is a delicious blend of creamy coconut milk, aromatic spices, and tender tofu cubes that will leave you coming back for more.

Whether you’re a seasoned vegan or just exploring plant-based meals, this curry is easy to make, nutritious, and perfectly balanced with just the right amount of spice and sweetness. It’s a wonderful way to incorporate protein-rich tofu into your diet while enjoying the rich flavors of traditional curry without any animal products.

This recipe is perfect for weeknight dinners or meal prep, and it pairs beautifully with rice or warm naan bread. Plus, it’s incredibly customizable to suit your taste buds or whatever veggies you have on hand.

Ready to dive into this comforting and vibrant dish? Let’s get cooking!

Why You’ll Love This Recipe

This vegan tofu curry is a standout for several reasons. First, it’s packed with plant-based protein from tofu, making it both filling and nourishing.

The creamy coconut milk base adds a luscious texture and subtle sweetness that perfectly complements the bold spices like turmeric, cumin, and garam masala.

Another reason to love this recipe is its simplicity. It uses common pantry staples and fresh vegetables, so you don’t need exotic ingredients to create a restaurant-quality dish.

Plus, it’s gluten-free, oil-light (optional), and can easily be tailored to your preferred spice level.

Finally, this dish reheats beautifully, making it ideal for leftovers or batch cooking. It’s flavorful the next day and even better when the spices have had time to meld.

Whether you’re cooking for family, friends, or just yourself, this vegan tofu curry is a crowd-pleaser that you’ll want on repeat.

Ingredients

• 400g firm tofu, pressed and cubed
• 2 tbsp coconut oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chili powder (optional, adjust to taste)
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1 cup vegetable broth
• 1 medium carrot, sliced thinly
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish
• Juice of 1/2 lemon
• Cooked basmati rice or naan bread, for serving

Equipment

• Large non-stick skillet or saucepan
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Colander or tofu press (for pressing tofu)
• Bowl for pressing tofu
• Serving dishes

Instructions

1. Prepare the tofu: Start by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy object on top for about 15 minutes. Then cut the tofu into 1-inch cubes.
2. Sauté the aromatics: Heat the coconut oil in your skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add spices: Sprinkle in the curry powder, turmeric, cumin, garam masala, and chili powder. Stir constantly for about a minute to toast the spices and release their aromas.
4. Cook the tofu: Add the cubed tofu to the skillet and gently toss to coat with the spices and aromatics. Cook for 5 minutes, allowing the tofu to absorb the flavors.
5. Add liquids and veggies: Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir well to combine. Add the sliced carrot, red bell pepper, and green beans. Bring the mixture to a gentle simmer.
6. Simmer the curry: Reduce the heat to low, cover the skillet, and let the curry simmer for 15-20 minutes until the vegetables are tender and the sauce has thickened slightly.
7. Season and finish: Taste the curry and add salt and pepper as needed. Squeeze in the juice of half a lemon to brighten the flavors. Stir gently to combine.
8. Serve: Garnish with freshly chopped cilantro and serve hot over cooked basmati rice or with warm naan bread.

Tips & Variations

Tip: For extra texture, pan-fry the tofu cubes separately until golden and crispy before adding them to the curry sauce.

Variation: Swap tofu for chickpeas or tempeh if you want a different protein source.

Spice level: Adjust the chili powder or add fresh chopped chili for a spicier curry.

Vegetable options: Feel free to add potatoes, spinach, peas, or cauliflower based on your preference or seasonal availability.

Nutrition Facts

Serving Suggestions

This curry pairs wonderfully with fluffy basmati rice, which soaks up the rich sauce perfectly. For a more indulgent meal, serve it alongside warm, soft naan or roti to scoop up the curry.

Consider a side of fresh cucumber raita (vegan yogurt mixed with cucumber and spices) to cool the palate if you enjoy spicy food. A simple green salad with a tangy vinaigrette also complements the curry’s richness beautifully.

If you want to round out the meal, try our Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy vegan pasta, or finish with something sweet and refreshing like the Cinnamon Pecan Ice Cream Recipe.

Conclusion

This Best Vegan Tofu Curry Recipe is a fantastic addition to your recipe arsenal, offering a comforting, nutritious, and delicious meal any day of the week. With its vibrant spices and creamy coconut base, it’s a perfect way to enjoy tofu in a flavorful and satisfying way.

The recipe’s flexibility allows you to tailor it to your preferences and pantry staples, making it accessible and easy to prepare.

Whether you’re cooking for yourself or entertaining guests, this curry will impress with minimal effort and maximum taste. Don’t forget to check out other wonderful recipes like our Clam Chowder San Francisco Recipe for a comforting seafood option or the indulgent Chocolate Heaven Cake Recipe for dessert.

Happy cooking!

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