Ingredients
For the tofu:
250g firm tofu, cubed
1 tbsp coconut oil
Salt to taste
For the curry sauce:
1 tbsp coconut oil or vegan butter
1 onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 medium tomatoes, pureed
1 tsp cumin seeds
1 tsp garam masala
1 tsp chili powder
½ tsp turmeric
1 tsp coriander powder
1 cup coconut milk (or cashew cream)
Salt to taste
½ tsp sugar (optional)
Fresh cilantro for garnish
Instructions
Crisp the tofu: Heat coconut oil in a pan and sauté tofu cubes until golden brown. Remove and set aside.
Make the curry base: In the same pan, add more oil and cumin seeds. Once they splutter, add onion, garlic, and ginger. Sauté until golden.
Add tomato puree and cook until the oil separates from the mixture.
Add spices — garam masala, chili, turmeric, coriander — and stir for a minute.
Pour in coconut milk, salt, and sugar. Simmer for 5–7 minutes.
Add tofu, mix gently, and simmer for another 5 minutes.
Garnish with cilantro and serve hot with brown rice or vegan naan.
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