This vegan curry dish is so easy to prepare and flavorful, it is definitely one of the best ways you can prepare tofu. The combination of aromatic herbs and spices will transform bland tofu to another level. Serve it over my Jasmine Rice or Yucca. If you are a fan of curry recipes then check out my Vegan Curry Recipes.
Tofu Curry Recipe
This irresistible tofu curry recipe is a must to add to your menu. You can use my Homemade Curry Powder recipe or my favorite gluten-free store-bought brand. Enjoy this Jamaican curry without leaving your home, with lots of authentic Jamaican flavor s.
Scotch bonnet pepper is the pepper of choice for Jamaican curry, it is very hot so if you want a spicy tofu curry then you can deseed and add pieces to taste. If you are conservative like I am, then leave the pepper whole, so that it will flavor your dish without all that heat. If you don't have Scotch bonnet pepper, then habanero can be substituted or cayenne pepper.
How To Press Tofu?
It's best to press tofu before cooking because tofu absorbs a lot of the water it is usually stored in. To press your tofu, cover tofu with paper towels or dishcloth and place on a plate with another plate on top of the tofu. Place something heavy on the top of the plate, like heavy books or a pot and let it drain for about 20 minutes.
You can save yourself all that work by purchasing superfirm vacuum packed tofu instead, it is usually sold at most health food stores, Trader Joes and Publix.
How To Cook Tofu For Curry?
I personally dislike the soft texture of uncooked tofu when added directly to curry sauce. For the best-tasting tofu, toss tofu with one of the seasonings below:
- 1/2 teaspoon salt
- 1 teaspoon all-purpose seasoning
- 1 teaspoon chicken-style seasoning
- 1 tablespoon Bragg's Liquid Aminos
Saute tofu cubes in a large non-stick skillet on medium high with coconut or avocado oil until they are crispy.
How To Make Vegan Curry Sauce?
- To make the vegan curry, add onions, garlic, and ginger, cook until onion is soft and fragrant about 3 minutes. Add curry powder, cumin, turmeric and cook for 30 seconds stirring constantly.
- Add chopped tomatoes, green onion, thyme, Scotch bonnet pepper or cayenne and stir to coat. Add coconut milk, salt or vegetable bouillon to taste and stir to coat with tofu.
- Cover skillet and simmer for 5 minutes. Garnish with chopped cilantro leaves.
I know you guys will love this recipe and you will make it over and over. Be sure to leave your feedback in the comments below.
What Other Sides Go With Tofu Curry Recipe?
- Jamaican Rice And Peas
- Jamaican Rice And Pigeon Peas
- Baked Plantains
- Cucumber Tomato And Avocado Salad
- Venezuelan Arepas
Are You Looking For More Tofu Recipes? Here Are Some!
Nutrition
- Energy:
- 180 kcal / 752 kJ
- Fat:
- 17 g
- Protein:
- 4 g
- Carbs:
- 5 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 15 min
- Ready in:
- 45 min
Ingredients
- 1 pack extra-firm tofu, 16 ounces pressed and cubed
- 1 tablespoon Bragg's liquid aminos, or 1/2 teaspoon salt
- 2 tablespoons coconut oil, or your favorite oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric powder
- 1 small tomato, chopped
- 2 sprigs fresh thyme
- 2 green onions, chopped
- 1 Scotch Bonnet pepper, or 1/4 teaspoon cayenne
- 1 can coconut milk, 15 ounces
- chopped cilantro leaves
- salt, or vegetable bouillon, to taste
Instructions
- Toss tofu cubes with Bragg's Liquid Aminos or salt. Heat oil in a large non-stick skillet, add tofu and cook until crispy and lightly brown.
- Add onions, garlic, and ginger, cook until onion is soft and fragrant about 3 minutes. Add curry powder, cumin, turmeric and cook for 30 seconds stirring constantly.
- Add chopped tomatoes, green onion, thyme, Scotch bonnet pepper or cayenne and stir to coat. Add coconut milk, salt or vegetable bouillon to taste and stir to coat with tofu.
- Cover skillet and simmer for 5 minutes or until sauce is thickened. Garnish with chopped cilantro leaves.
Absolutely delicious! I added a can of chickpeas and served it with cous cous and Chapati.
I’m happy you enjoyed it Tony, thank you for sharing your feedback.
Made this recipe for meal prep week and it was so wonderful. I did adjust the recipe for the amount of food I needed. I never knew about the amino tip for browning tofu. It was so much easier than salt. Loved it, will make it again!
That’s wonderful to read Betyna, I’m happy you have included in your meal prep, thank you very much for your feedback, I really appreciate it.
I made this tonight for my Lady, who loves tofu and curry.
It was absolutely delicious.
My only challenge was getting the tofu crispy on all sides. I used medium heat. Should I have used a higher setting?
The cumin, curry, tumeric, ratios were perfect.
Hello Kenneth, I’m so happy your Lady enjoyed it, thank you for sharing your feedback. to get crispier tofu, it depends on the tofu, I find the superfirm tofu gets crispier easier. Firm tofu probably needs to be deep-fried or baked to get crispy. You could also saute for longer to get crispy, not sure about higher setting incase the tofu end up burning.