Spicy Vegan Tofu Curry (Gluten-Free)
This Spicy Vegan Tofu Curry brings warmth to the soul as well as 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!
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
*I used Baba Meat Curry Powder, which is just a blend of spices.
**Gauge whether the oil is hot enough by inserting a chopstick into the pan. If it starts to sizzle, the oil is ready.
Tried this recipe?Let us know how it was!