Spicy Coconut Curry Tofu
Curry is one of the most well-known and beloved dishes of Indian cuisine, which can be varied with different spices and ingredients. Tofu is a perfect source of protein for vegan versions, as it easily absorbs the flavors of the spices and gives the dish a great texture. Coconut milk softens the intense flavor of the curry, while the chili adds a slight spiciness to it. This dish can be prepared quickly, and with rice or naan bread, it is the perfect Indian dinner. On a cold evening, a hot, fragrant, and spicy tofu curry is especially welcome, which is guaranteed to warm both body and soul.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Press the tofu firmly with paper towels to remove excess moisture, then cut into small cubes.
2
Heat one tablespoon of olive oil in a skillet over medium heat. Sauté the tofu cubes for 5-6 minutes, or until golden brown. Remove from the skillet and set aside.
3
Finely chop the onion and garlic. Grate the ginger.
4
Heat one tablespoon of olive oil in the same skillet. Toast the cumin seeds for a few seconds, until fragrant.
5
Add the onion, garlic, and ginger to the skillet and sauté for 2-3 minutes, until fragrant.
6
Stir in the curry powder, chili powder, salt, and pepper. Mix well to coat the vegetables.
7
Pour in the tomato sauce and simmer for 5 minutes to allow the flavors to meld.
8
Pour in the coconut milk, then stir in the sautéed tofu. Reduce heat to low and simmer for another 10-15 minutes.
9
Garnish with fresh cilantro and serve with cooked rice or naan bread.
