Vegan Coconut Curry Tofu
No collection of vegan comfort food is complete without a curry! Filled with flavor sour, sweet, spicy and savory; this incredible fragrant and creamy coconut curry is a big hug in a bowl. This curry has a little twist fusing some Indian influences into the curry. It has hints of curry leaves & tamarind along with coconut milk, ginger and red curry paste. The balance of tastes are incredible. I truly hope you give it a try!
We had this with cauliflower rice keeping it really light and healthy. We’ve tried it with other combinations like white or brown rice, quinoa and they all taste wonderful! You could use any grain your prefer.
The foundation for this vegan coconut curry
This vegan coconut curry is made using red curry paste that is combined with coconut milk to make a creamy sauce. Keeping it simple, I’ve used a store bought red curry paste. Make sure you find a vegan brand when shopping for it! This paste has flavors from cilantro, lemongrass, galangal, lime leaves, shallots, lime peels, chilies, and a few more more ingredients to make the most aromatic flavor packed paste that is great to add in many things.
Not just curry, but you can use this red curry paste as a marinade, or even add them to soups, stews and dips. I’ll be sure to share more of those recipes soon. So stay tuned!
Putting the Vegan Coconut Curry together
A really special thing about this recipe is also that it has brussels sprouts in it. It may seem like an odd addition in a curry, but trust me, it works so well. This is a polarizing vegetable, but try this and I am sure it’ll change minds. This tiny sprout soaks up all the flavor and becomes so tender and creamy. Along with tofu and the silky curry, the textures are amazing.
What you need:
Tofu: I recommend using firm or extra firm tofu for this vegan curry. Drain the extra firm tofu from the package, rinse and gently press the tofu to squeeze as much water out as possible. Wrap in a towel/paper towels and place a heavy weight on it. Leave this “pressed” for at least 20 minutes. The longer you press it, the more water is removed and the more flavor your tofu will absorb.
Brussels sprouts: They make thistofu curry more nutritious, healthful and delicious
The ultimate flavor pack: garlic, ginger, onions and chillies
Oil: Use a neutral oil like canola or grapeseed or rapeseed oil.
Coconut milk: I use regular fat coconut milk not the light version.
Red curry paste: I’ve already talked about this above, but just make sure you buy a brand that’s vegan. Most popular brands, but it’s always good to check
Tamarind: Tamarind paste is quite easy to find in most stores, or online. But if you have fresh tamarind, you can certainly make your own pulp too by soaking it in hot water. My recipe uses the paste, because we’re keeping this quick & easy
Curry leaves: This is the secret in the recipe! Along with red curry paste, it makes this vegan coconut curry unbelievably flavorful
Coconut sugar or raw sugar: to balance the savoriness with sweetness
Sriracha or sambal: This is optional, but I highly recommend a little heat in this dish
How to make vegan coconut curry with a twist
Blend all the measured curry ingredients ; coconut milk, water or broth, red curry paste, tamarind paste, ginger, coconut sugar, sriracha, green chillies, curry leaves and salt. Blend until smooth and luscious. Set aside.
Cook the veggies together with aromatics and herbs in a wok or a large skillet. Cook the brussels sprouts along with it.
Pour in the blended coconut tamarind curry sauce in, add tofu. Toss everything together. Adjust the thinness of the curry by adding additional water if required. Let the curry simmer together to ensure that the tofu has absorbed all the flavor. Top with some fresh cilantro. Serve with rice or any grain of your choice.
Why is this vegan coconut curry a favorite on repeat in our home?
Once you have the ingredients, this recipe is actually super easy. It is really just adding the ingredients one by one, and simmering them all together in one pot. It is also easy to make a large batch, which makes it a great meal prep meal. Portion out into lunch boxes and you’re covered for the week! I make it so often and could easily eat it everyday!
If you like tofu, also check out these recipes
CRISPY TOFU IN SPICY GOCHUJANG SAUCE
VEGAN INDO CHINESE CHILLI TOFU