This Spicy Vegan Tofu Curry brings warmth for the soul and heat to the tongue! It’s easy to make, so flavourful and perfect for rainy days. It tastes better the longer you let it sit too!
Curry is one of my favourite foods ever! In Malaysia we’re blessed to have so many different kinds, but today we’re doing an Indian version. When my parents say we’re going to eat at a mamak (casual Indian restaurant), I KNOW the food is going to be good. Our plates of rice often drown in all sorts of curry, and we leave with satisfied tummies.
Even though I grew up eating food from different cultures, I only really know how to cook Chinese food. This spicy vegan tofu curry I’m sharing today (and all other Indian recipes coming soon!) is an adapted recipe from my Indian friend’s mother. She makes really good tofu curry, though I’ve never had an opportunity to taste her version myself. I can only hope that this dish lives up to her cooking!
What curry powder to use in spicy vegan tofu curry
I used Baba Meat Curry Powder, which doesn’t contain any actual meat. It’s a blend of spices like coriander, chili, cumin, fennel, turmeric, white pepper, cinnamon, black pepper, cardamom, star anise, nutmeg, bay leaf and clove. That’s a whole lot of flavour right there!
Another quick note: I like to use thawed tofu in most recipes for a chewy texture, but fresh tofu works the best in this dish. Just place a heavy item to press on top of the tofu for 15 minutes. That way, it’ll stay tender and absorb all that curry!
If you liked this recipe, here is another comforting dish I know you’ll love!
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Spicy Vegan Tofu Curry (Gluten-Free)
Ingredients
- 140 g firm tofu
- 1 red onion chopped
- 4 garlic cloves
- 1 medium tomato chopped
- 1 small stick of cinnamon
- 1½ tbsp curry powder*
- ¾ tsp chili powder
- ½ cup coconut milk
- ½ cup vegetable stock sub for water
- 1 stalk (10 pieces) curry leaves
- 1 small red chili deseeded and diced
- ½ tsp brown sugar more to taste
- ¾ tsp salt more to taste
Instructions
- Press tofu for 15 minutes, then cut into triangular shapes. You should get 8 pieces.
- In a food processor, blend together half a red onion, garlic cloves and tomato until you get a paste.
- In a pot over medium heat, cook the other half red onion and cinnamon stick in some oil until fragrant. Add in the powdered spices and toast until fragrant, then pour in the coconut milk, water, tomato paste and curry leaves. Let simmer on low heat with the lid on for 20 minutes, stirring every now and then.
- Meanwhile, pan-fry the tofu. In a large pan over medium heat, pour enough oil to cover the surface of the pan. Once the oil is hot**, fry the tofu for 4-5 minutes until golden brown. Flip and repeat on the other side and edges. Remove from the pan and set aside
- After 20 minutes, add in tofu and red chili. Season with sugar and salt to taste. Let simmer for another 5 minutes.
- Serve immediately with rice and fresh cilantro OR let sit overnight to allow the flavour to develop even more. Enjoy!
Notes
