Creamy Vegan Mango Tofu Curry
This easy & delicious creamy vegan mango tofu curry is both flavorful & comforting. It's the perfect high protein plant-based weeknight dinner recipe!
Print Recipe
Pin Recipe
Servings: 4 servings
Ingredients
For the Curry
- 1 large mango - ripe, peeled and cut into chunks (can be substituted with frozen and thawed mango, but fresh ripe mango is preferred)
- 5 fl.oz water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 3 garlic cloves - minced
- 1 inch ginger - minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 ½ teaspoon Kashmiri red chili powder
- 14 ounces unsweetened coconut milk - canned
- 1 tablespoon garam masala
- 1 pinch salt - or more, to taste
- 4.5 ounces fresh spinach
- 1 bunch fresh cilantro - (coriander leaves) roughly chopped
- 1/2 lime - juiced, or more to taste
For the Tofu
- 14 ounces extra firm tofu - pressed for 1-4 hours or overnight & drained (see notes)
- 1 ½ tablespoons neutral oil
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- 2 tablespoons cornstarch
- 1 pinch salt - or more, to taste
Toppings
- 1 handful Cilantro - (coriander leaves), or to taste
- 4 tablespoons unsweetened dairy-free yogurt
- 2 teaspoons nigella seeds - or to taste
To Serve
- 4 servings Basmati rice - cooked, or Indian Naan
Instructions
To Make the Tofu
- Preheat the oven to 400ºF/200ºC.
- Cut the tofu into cubes or small chunks. Drizzle with oil, then toss with garam masala, turmeric, cornstarch, and salt until well coated.
- Spread out evenly on a lined oven sheet and bake for 15 minutes, then flip and bake for another 5-10 minutes or until golden brown.
To Make the Curry
- While the tofu is baking, blend the mango and water until smooth, and set aside.
- Heat the oil in a large pan, add cumin seeds, fennel seeds, and cinnamon stick, and cook for 1 minute over medium-high heat without burning them. Add the ginger and garlic, stir fry for 1 minute, then add coriander, ground cumin, turmeric, and chili powder, and stir-fry for another 30 seconds.
- Add the mango puré, coconut milk, garam masala, and salt, and stir well. Let simmer for 10 minutes, stirring occasionally. Add some water if needed.
Assemble and Serve
- Add spinach, coriander, and lime juice. When spinach is just wilted, add tofu, stir well and adjust seasoning (salt/lime/chili) to taste if needed and then remove from heat.
- Serve with Basmati rice and/or Indian naan and top curry with coriander leaves, vegan yogurt, and nigella seeds.
Equipment
Notes
- To press tofu, use a tofu press or place tofu in a shallow bowl or plate, place an inverted plate on top and a heavy object on top. If pressing overnight, place in the fridge.
Tried this recipe?Let us know how it was!