Hot Tofu Curry Vegan
Experience a burst of bold, plant-based flavors with this Hot Tofu Curry Vegan recipe—a vibrant, creamy dish that’s as comforting as it is nourishing. Featuring crispy golden tofu nestled in a rich coconut milk-based curry, this dish is infused with aromatic spices like turmeric, cumin, and a hint of red chili for a spicy kick. Laced with fresh ginger, garlic, and tomato paste, it’s perfectly balanced with the brightness of lime juice and the earthiness of wilted baby spinach. Ready in just 40 minutes, this easy vegan curry pairs beautifully with fluffy rice for a satisfying, wholesome meal. Perfect for weeknight dinners, this crowd-pleasing recipe is both gluten-free and customizable, making it a must-try for lovers of hearty vegan comfort food!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 400 ml Coconut milk
- 2 tablespoons Tomato paste
- 2 tablespoons Coconut oil
- 1 medium Yellow onion
- 3 units Garlic cloves
- 1 tablespoon Fresh ginger (grated)
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Red chili flakes
- 240 ml Vegetable broth
- 100 grams Baby spinach
- 1 tablespoon Lime juice
- 1 tablespoon Soy sauce
- 2 tablespoons Fresh cilantro (chopped)
- 4 servings Cooked rice
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crisp on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Stir in the curry powder, turmeric, cumin, and red chili flakes. Cook the spices for 1-2 minutes to toast them lightly, ensuring the flavors are released.
Add the tomato paste and cook for 1 minute, stirring often to incorporate it with the spices.
Pour in the vegetable broth and coconut milk, stirring to combine everything into a creamy sauce. Bring the mixture to a gentle simmer.
Return the tofu to the skillet and stir gently to coat it in the curry sauce. Simmer for 10 minutes to allow the flavors to meld.
Add the baby spinach to the skillet and stir until it wilts, about 2 minutes.
Stir in the lime juice and soy sauce. Taste the curry and adjust seasoning with salt and black pepper as needed.
Garnish with freshly chopped cilantro and serve hot over cooked rice. Enjoy your homemade vegan hot tofu curry!
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 318.2 g | 116% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 44.0 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3061 mg | 235% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2785 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
