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Creamy coconut curry tofu served with basmati rice, lime wedge and red pepper flakes.

Creamy Coconut Curry Tofu

Liv King
This Creamy Coconut Curry Tofu is a quick and easy weeknight dinner recipe that will be perfect for the whole family! Crispy delicious tofu tossed in a rich and flavorful sauce of pantry staples like canned coconut milk and tomato sauce. This sauce requires no curry paste but you'll need to raid your spice cabinet cause this dish is full of flavor! 
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian Inspired
Servings 2

Ingredients
  

Crispy Tofu: 

  • 1 Block Extra Firm Tofu drained and pressed
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Curry Powder
  • 1/4 teaspoon Salt
  • Pinch of Black Pepper

Coconut Curry Sauce:

  • 1 tablespoon Vegan Butter
  • 1/2 cup Sweet Onion minced
  • 2-3 Garlic Cloves minced
  • 2 teaspoons Curry Powder
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Salt more to taste
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Organic Cane Sugar
  • 1/2 cup Tomato Sauce
  • 1 cup Canned Coconut Milk
  • Basmati Rice for serving
  • Lime Wedges for serving
  • Cilantro for serving

Instructions
 

  • Drain and press the tofu for at least 15 minutes. If you’re short on time, wrap tofu in paper towels or clean dish towels and remove as much excess water as you can. Read above about pressing tofu. 
  • Rip the tofu in to bite sized chunks and toss in cornstarch, onion powder, garlic powder, curry powder, salt and black pepper.
  • Heat a large pan on medium high heat and coat the base of the pan in oil. Add the tofu in batches and cook until crispy and golden brown on all sides. Remove the tofu from the pan and set aside on a wire rack. See above for my tips on making crispy tofu.
  • In the same pan, add the vegan butter. Add in the minced sweet onion and cook until soft and starting to brown, about 7 minutes. Then, add in the minced garlic cloves and cook for another 1-2 minutes. 
  • Toss in the curry powder, ground ginger, coriander, cumin, turmeric, garlic powder, salt and pepper along with the small amount of organic cane sugar. Toss to combine and then pour in the tomato sauce and coconut milk.
  • Bring to a boil and then reduce to a simmer. Simmer for 15 minutes.
  • Taste and adjust salt, if desired. Serve over basmati rice, fresh chopped cilantro and a squeeze of lime juice. Enjoy!
Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.