Vegan Egg Curry
Discover the bold and aromatic flavors of Vegan Egg Curry, a plant-based twist on the classic comfort food! This easy-to-make recipe features golden, pan-fried tofu cubes seasoned with turmeric and salt, perfectly mimicking the texture of boiled eggs. Simmered in a rich, creamy coconut milk gravy infused with garam masala, cumin, coriander, and a kick of red chili, this dish is a celebration of spices. A burst of freshness from cilantro and a squeeze of lemon juice take the flavor profile to the next level. Ready in just 45 minutes, this vibrant curry pairs effortlessly with steamed rice or warm naan, making it a perfect vegan-friendly dinner idea. If you’re looking for a protein-rich, dairy-free recipe with deep, comforting flavors, this Vegan Egg Curry is a must-try!
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 1 teaspoon turmeric powder
- 1.5 teaspoons salt
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 units garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium tomatoes, pureed
- 1 cup coconut milk
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup water
- 1 tablespoon lemon juice
Instructions
Press the tofu for 15 minutes to remove excess water, then cut it into egg-sized cubes.
In a bowl, mix the turmeric powder and 0.5 teaspoons of salt. Toss the tofu cubes in this mix to coat them evenly.
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Add the seasoned tofu cubes and fry until they are golden brown on all sides. Remove from pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the chopped onions and sauté until they turn translucent.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the pureed tomatoes and cook until the oil separates from the mixture.
Add the coconut milk, garam masala, cumin powder, coriander powder, red chili powder, 1 teaspoon of salt, and 0.5 cup water. Stir to combine.
Bring the mixture to a simmer and let it cook for 10 minutes until the sauce thickens.
Add the fried tofu cubes to the sauce, gently stirring to coat them with the curry.
Simmer for another 5 minutes to allow the flavors to meld.
Turn off the heat and stir in the lemon juice and chopped cilantro.
Serve hot accompanied by rice or naan.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 623 mg | 13% | |
*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.
