Tofu Tour: Very Easy Vegan Curry

We’re exploring the different ways we can enjoy tofu and the next stop on the journey has a delightful kick. This was my first time making curry, and I was a little bit intimidated. I’ve heard talk of it from more sophisticated palates all my life, but I’m not entirely sure if I even really knew what it was until making it this weekend.

Curry is an all-encompassing term referencing a variety of recipes from the Indian subcontinent and South Asia. The linking factor is that all curry dishes feature a complicated mixture of herbs and spices that typically include hot chilies. There are dry curries out there, but our recipe is the saucy kind!

What you’ll need:

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  • 1 pack tofu (12-14 oz)
  • 3 tbsp olive oil
  • 1 can coconut milk (13.5 oz)
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp paprika
  • 1 cup rice (uncooked)
  • 2 tbsp red curry paste
  • Cilantro

Cook That Rice

I think most people know the basics of cooking rice, and I’m getting there myself, but I still have to look up instructions every time I whip out that saucepan. How many parts do I use water to rice? I never remember. Of course, guidelines vary depending on the type of rice you’re using. If you used basic white rice as I did, feel free to follow suit.

Bring 2 cups of water to boil in a medium saucepan and then add 1 cup of rice. Stir the rice with a fork to break up any chunks before putting a lid on the pan and lowering the heat to a simmer. It should take around 20 minutes for the rice to be ready. Check its progress periodically and set it to the side when it finishes.

Tofu Time

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Add the olive oil to a large skillet and put on medium heat. Cut up the block of tofu into small squares as shown in the photo and toss them in the pan. Cook the tofu for 4-7 minutes on each side until golden brown.

Making sure each side of the many cubes cooked evenly was probably the most involved part of this recipe for me, and at some points, I worried that I’d overdone a piece. But it turns out you don’t need to worry, the tofu can look out for itself, and any extra crispiness is a bonus!

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The Curry!

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Spoon your red curry paste into a separate, smaller saucepan and put it on medium heat. While the final result had some bite to it, I personally found it to be slightly milder than I’d prefer. So, at this stage feel free to add another tablespoon of curry paste if you’d like an extra sizzle! Add the can of coconut milk and stir the two together until thoroughly mixed. Up the heat from medium to high and let the sauce reduce for about 7 minutes or until your desired level of thickness.

Sugar and Spice

Reduce the heat to low on the curry and coconut milk and add the soy sauce, maple syrup, lime juice, and paprika. Mix all that up and get excited, because you’re close to the end!

All Together Now!

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Add the curry sauce to your fully cooked pan of tofu on medium heat and stir together until you feel the tofu is thoroughly coated.

Enjoy! ??
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I prepared the final result by scooping a generous serving of rice into half of a bowl, drizzling the tofu and sauce into the rest, and topping it all off with some chopped cilantro. The tofu tasted sooo good! And paired with rice, are you kidding me? It’s a hard race, but I have to say this has been my favorite recipe on our Tofu Tour so far. What’s yours? And what’s your usual go-to curry recipe?
If you liked this dish, check out our other posts on the Tofu Tour to follow along with a Roasted Veggie and Tofu Buddha Bowl or our Almond Crusted Tofu Nuggets!

If you’re not big on tofu, but still are interested in eating vegetarian and vegan, check out our Vegan Taco Salad, Salt and Vinegar Kale Chips, and Vegan Chili recipes!

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