Vegan Curry with Tofu (Print Version)
Rich vegan curry with tofu, cauliflower, and warming spices in a creamy coconut sauce.
# Ingredients:
→ Curry
01 -
2 tablespoons avocado oil or neutral-flavored oil
02 -
2 teaspoons cumin seeds
03 -
2 teaspoons black mustard seeds (or brown mustard seeds)
04 -
6 cloves garlic, minced
05 -
2-inch piece fresh ginger, minced or grated
06 -
1 to 3 serrano peppers, diced
07 -
1 1/2 teaspoons coriander
08 -
1 teaspoon ground turmeric
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1 teaspoon sweet or hot paprika
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1/4 teaspoon ground cinnamon
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1/4 teaspoon freshly grated or ground nutmeg
12 -
15 to 20 dried curry leaves
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1 (13.5-ounce/400 mL) can full-fat coconut milk
14 -
1 (8-ounce/227 g) can tomato sauce
15 -
1 tablespoon organic cane sugar or coconut sugar
16 -
450 to 500 g cauliflower florets (from one small cauliflower)
17 -
1 1/2 teaspoons kosher salt
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Freshly cracked black pepper, to taste
19 -
1 (14-ounce/400 g) block of extra-firm tofu, previously frozen and defrosted
20 -
2 teaspoons sea salt (or 4 teaspoons Diamond Crystal kosher salt)
21 -
2 teaspoons garam masala
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3 cups (45 g) baby spinach, chopped
23 -
1/2 to 1 tablespoon freshly squeezed lemon juice
24 -
1 cup (16 g) cilantro leaves and tender stems, chopped
→ Serving
25 -
Cooked white or brown rice, or flatbread of choice
# Instructions:
01 -
Heat oil in a 12-inch sauté pan over medium-high heat. Once hot, add cumin and mustard seeds, cooking until popping and cumin seeds turn golden, about 45 to 60 seconds. Stir in garlic, ginger, and serrano peppers; cook for 90 seconds, stirring frequently. Add turmeric, coriander, paprika, cinnamon, nutmeg, and curry leaves, cooking for 30 seconds.
02 -
Deglaze pan by adding coconut milk, scraping up browned bits with a spatula. Stir in tomato sauce and sugar, bringing mixture to a rapid simmer. Simmer for 3 minutes, stirring occasionally.
03 -
Add cauliflower florets, kosher salt, and black pepper to the curry. Stir to coat, cover pan with a lid, and reduce heat to maintain a simmer. Cook for 12 to 13 minutes, stirring occasionally, until curry thickens and cauliflower becomes fork-tender.
04 -
Bring a large pot of water to a boil. Drain defrosted tofu and squeeze out excess water without breaking it apart. Slice tofu vertically into 4 slabs, press with paper towels, and cut into 3/4-inch cubes (approximately 48 cubes).
05 -
Once water is boiling, add sea salt. Lower tofu cubes into water using a slotted spoon. Return to a boil, cooking tofu for 2 minutes. Remove tofu with slotted spoon and drain well.
06 -
When cauliflower is tender, stir in garam masala and chopped spinach. Cook until spinach wilts. Gently fold boiled tofu into the curry and stir to combine. Turn off heat, mix in lemon juice and chopped cilantro, and adjust seasoning with salt if needed. Serve curry over rice or with flatbread, keeping leftovers separate.
# Notes:
01 -
For balanced heat, adjust the number of serrano peppers based on your spice tolerance.
02 -
If using a stainless steel pan, stir curry constantly to prevent sticking, adding splashes of water as needed.