This easy vegan creamy tofu curry recipe can be made within 15 minutes. Serve this curry with a flatbread or on a bed of rice to soak up all the yummy goodness!!
- 1 Pack Firm Tofu (14 oz, 400g)
- 1.5 cups Peeled Tomatoes (from can)
- 1/4 cup Thick coconut milk
- 2 tbsp Oil
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Chili Powder
- 3/4 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Sugar
- Salt to taste
- Chopped coriander
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Drain tofu from packet. Chop into bite-size pieces. Marinate tofu pieces in Coriander +cumin +turmeric+chili powder in a bowl for a few minutes.
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In the meanwhile, puree 1.5 cups of canned stewed tomatoes and 1/4 cup thick coconut milk in a blender.
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Heat oil in a shallow pan. Add the marinated tofu pieces to hot oil. Work in 2 batches depending on the size of the pan. All the tofu pieces must be in contact with the bottom of the pan.
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Give it 2-3 minutes to sizzle in the pan, release its water and shrink in size. Gently turn pieces to evenly fry them. Keep heat at medium to ensure good caramelization, but no burning.
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Add tomato + coconut milk sauce to pan. Let it come to a boil. Add salt, sugar, garam masala and chopped coriander. Mix and Serve!!