Creamy Coconut Tofu CurryVeg
Discover how to make a rich, flavorful Creamy Coconut Tofu Curry that is both dairy-free and gluten-free. This easy vegan recipe combines golden-brown extra firm tofu with a savory blend of onion, ginger, garlic, and aromatic spices, all simmered in smooth coconut milk. Perfect for a quick weeknight dinner, serve this delicious curry over a bed of fluffy rice, quinoa, or with warm naan bread for a satisfying plant-based meal your whole family will love.
Ingredients
400 g Frim Tofu
4 tbsp Oil
2 medium Onion (finely chopped)
4 cloves Garlic (finely chopped)
1 inch Ginger (finely chopped)
3 medium Tomato (finely chopped)
1 cup Tomato Paste
1 tsp Salt
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Paprika
1 tsp of Cayenne powder
1 cup Coconut Milk
1 cup Frozen Peas
1 cup Fresh Cilantro (roughly chopped)
Instructions
1
Cut the extra firm tofu into small pieces. Finely chop the onions, garlic, and ginger using a food processor or a knife. Chop the tomatoes and set them aside.
2
Heat 4 tablespoons of cooking oil in a non-stick pan over high heat. Add the tofu pieces and sprinkle with 1/4 teaspoon of salt. Fry each side for 2 to 3 minutes until golden brown, then remove the tofu from the pan.
3
In the same pan, add the finely chopped onion, garlic, and ginger. Sauté for about 10 minutes over medium-high heat until softened and lightly caramelized, stirring occasionally to prevent burning.
4
Add the tomatoes to the pan along with 1 teaspoon of salt, turmeric, coriander powder, cumin powder, paprika, and cayenne (or red chili) powder. Stir well and cook for 8 to 10 minutes until the tomatoes soften, stirring frequently to ensure the spices do not burn.
5
Add the browned tofu pieces back into the pan. Pour in 1 cup of coconut milk and stir to combine. Cover the pan and cook for 5 to 7 minutes on medium heat to allow the flavors to blend.
6
Remove the lid, stir in the defrosted frozen peas, and add the chopped cilantro leaves. Mix everything together, then serve warm with rice, quinoa, or naan.
