Vegan recipe: Spicy tofu coconut curry

This is one of my favorite quick-to-cook vegan dishes. The spicy tofu coconut curry has simple, all-natural ingredients and the prep/cook times are pretty short too. And it’s 100% vegan. I’m not a very exact person when it comes to cooking, so the ingredient portions tend to be approximate. On the positive side, each time I make the same dish, it’s a different adventure all together!

Ingredients

Spicy Tofu Coconut Curry Ingredients

Spicy Tofu Coconut Curry Ingredients

Here are the ingredients for making this awesome dish:

  • 1 chopped onion
  • 1 chopped bell pepper (red or green works)
  • 3 stalks of chopped scallions
  • A few thin slices of ginger
  • 3 or 4 garlic cloves
  • 4 or 5 medium sized tomatoes (we use ones from our garden)
  • One 14oz pack of firm Organic Tofu, cut in small cubes
  • 2 tsp of curry powder
  • 2 to 3 tsp of Garam Masala (depending on how spicy you want it to be)
  • A small bunch of cilantro, chopped
  • Unsweetened coconut milk (Trader Joe’s carries these)

Sautéing the initial mixture

Saute the onions with garlic and ginger

Saute the onions with garlic and ginger

As it goes with most curry dishes, start sautéing the onions, garlic and ginger in a large uncovered wok with olive oil under high heat and keep stirring. You need enough olive oil to keep the onion-garlic-ginger mix moist and juicy. Once the onions start getting translucent, add in the bell peppers and keep stirring. The bell peppers tend to cook pretty quickly. Add the curry powder and garam masala and continue to stir.

At this point your curry is starting to take shape. When the mixture starts to get a little dry, add in the chopped tomatoes and continue to stir. The tomatoes will start to break down providing the much needed liquid into the mixture. About 3 or 4 minutes later, the tomatoes will start to blend into the curry and it’s time for the tofu.

Add in the Tofu and Coconut Milk

Spicy Tofu Coconut Curry

Spicy Tofu Coconut Curry

Now add in the firm tofu cubes and cover the mixture with coconut milk (about 2 cups or until the mixture is almost fully covered). Lower the heat, mix up the tofu and the coconut milk and let it simmer. After about 3 minutes, add in the scallions and stir to mix it in. Taste the curry and add salt as appropriate. Let the curry simmer for another 2 minutes or so. Remove the curry into the serving dish and garnish with chopped cilantro. We like to eat this over Organic Indian Brown Basmati Rice and if the curry has a tang, have your non-vegan family members eat it with sour cream or yoghurt. Serves about four and the tofu tastes even better the next day!


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