Easy Tofu Curry With Coconut Milk
This super simple & easy tofu curry with coconut milk has been the highlight of my week and I wanted to share it with you!!
What you need to make this coconut curry
A couple of pantry staples, extra firm tofu, and a selection of a few spices.
Told ya, this is a super simple and quick recipe! It takes only about 10 minutes to prep your curry, and the rest of the magic will happen when you let the curry simmer over low heat and give it enough time to soak up all those flavors.
For this recipe, I used
- Garam masala
- Curry powder
- Paprika
- Chili flakes
- Cinnamon
- Turmeric
- Black pepper (helps you to absorb nutrients from other spices)
- Fresh garlic, ginger, and red chilies
EASY TOFU CURRY WITH COCONUT MILK RECIPE
Cooking time 10 minutes + 30 min-1 hour simmer
Serves 4
Ingredients
- 1-2 blocks of extra firm tofu
- 1 can (400 ml or 13.66 ounces) full-fat coconut milk
- 1 can tomato passata (400 ml or 13.66 ounces)Â
- 1 onion
- 3-4 garlic cloves, finely minced
- 1 tablespoon ginger, grated
- 1 red chili or chili flakes to taste
- 2 tablespoons of curry powder
- 2 tablespoons soy sauce (or to taste)
- 1 tablespoon of garam masala
- 1 tablespoon honey, agave, maple syrup, etc
- 1 teaspoon of turmeric
- 1 teaspoon cinnamon
- Juice of a 1/2 lemon
- 1/2 teaspoon black pepper
- Olive oil
Garnish: Fresh parsley, crushed almonds, coconut yogurt, and red chilies
Serve with: Basmati rice or oat groats
Instructions
- Prepare the sauce. Add a generous amount of oil to a deep pan and add your finely chopped onion. Cook over medium heat for a couple of minutes and then add your minced garlic, ginger, honey, and spices. Cook for another 2-4 minutes. This will enhance the flavor of the spices and add more depth to the curry. Pour your coconut milk & passata and stir everything together. Add soy sauce to your liking. Let it simmer over low-medium heat for 3o minutes or longer.
- Meanwhile, prepare your tofu. Press the excess water off the tofu* and cut it into small cubes. Season your tofu with salt, curry powder, and paprika. Add oil to your pan and cook over medium-high heat until nice ‘ n crispy.
- Once your curry has simmered for at least 30 minutes, add lemon juice.
- If you are a part of #crispytofulovers like I am, add the tofu cubes to the top of your curry. If it’s not important, mix your tofu with the curry and serve with rice or oat groans. Add a few spoonfuls of coconut yogurt, and garnish with red chilies and parsley. You can add extra crunch by sprinkling some chopped almonds (or cashews) on top!
Tips & Notes
The key to crispy and delicious tofu is pressing the excess water out of it!
* Press the tofu by wrapping it in a clean kitchen towel or kitchen roll and then placing a heavy object on top of it. A pan, stack of books, an oven tray that’s stacked with bags of flour… they all are acceptable here đ Or use a tofu press if you have one! Let it sit under the weight for 10 minutes or until no excess water comes out.
The curry becomes more flavorful the more time you let it simmer, so if you have an hour to spare, it’s worth it!
This is also the perfect meal prep idea since the sauce develops an even deeper and more delicious taste after a few days of being in the fridge <3