Should you fry tofu before adding to the curry?

You don't need to. For a quick and easy version, we simply add the tofu to the pot and let it steam. Tofu is great in that it absorbs so much flavor from the curry, creating a melt-in-your-mouth feel with every bite. If you prefer, you can also add our Crispy Tofu to the curry instead.

What can I substitute for the tofu?

If you wish to try this recipe with something other than tofu, you can make it with chickpeas instead! Chickpeas still offer a lot of protein, and they'll keep this dish vegan. Winter squash or sweet potatoes could also be substituted.

You can taste and adjust as you add spices, like cayenne pepper, making this curry as hot or mild as you'd like.

Golden Tofu Curry

Name: Curry Tofu Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 2 tablespoons coconut oil, olive oil, or ghee; 2 shallots- finely chopped; 1-2 tablespoons finely chopped lemongrass; 6 garlic cloves- finely chopped; 1 tablespoon ginger- finely grated, or use ginger paste; 2 teaspoons freshly grated turmeric root (or sub ½-1 teaspoon ground turmeric); 2 cups veggie stock or chicken broth; 1 can coconut milk; 1 teaspoon fish sauce or vegan fish sauce or soy sauce or gluten-free liquid aminos; 1 teaspoon sugar or alternative; 1/4 teaspoon salt, more to taste; 1/2 teaspoon yellow curry powder; 1/8-¼ teaspoon cayenne, more to taste; 4 ounces shiitake mushrooms- de-stemmed and sliced; 6 ounces tofu- cut into 3/4 inch cubes; 1 tablespoon fresh lime juice; 1/4 cup chopped cilantro; optional additions: big handful baby spinach, or other veggies like broccoli, bok choy or red bell pepper etc.

Description

Curry Tofu with coconut, turmeric, and shitake mushrooms- a quick vegan and gluten-free meal with detoxing turmeric. Can be made in 20 minutes!

Ingredients

Units

2 tablespoons coconut oil, olive oil, or ghee
2 shallots- finely chopped
1–2 tablespoons finely chopped lemongrass
6 garlic cloves- finely chopped
1 tablespoon ginger- finely grated, or use ginger paste
2 teaspoons freshly grated turmeric root (or sub 1/2–1 teaspoon ground turmeric)
2 cups veggie stock or chicken broth
1 can coconut milk
1 teaspoon fish sauce or vegan fish sauce or soy sauce or gluten-free liquid aminos
1 teaspoon sugar or alternative
1/4 teaspoon salt, more to taste
1/2 teaspoon yellow curry powder
1/8–1/4 teaspoon cayenne, more to taste
4 ounces shiitake mushrooms- de-stemmed and sliced
6 ounces tofu- cut into 3/4 inch cubes
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
optional additions: big handful baby spinach, or other veggies like broccoli, bok choy or red bell pepper etc.

Cook Mode Prevent your screen from going dark

Instructions

Heat oil In a large heavy bottom pot or skillet over medium heat. Add shallots and saute until golden and tender about 5-6 minutes. Add lemongrass, garlic, ginger and turmeric and saute 2 more minutes.
Add stock and coconut milk and bring to a simmer.
Add fish sauce, sugar, salt, cayenne and ground turmeric, stirring to combine.
Add shittakes and simmer gently 2-3 minutes.
Add tofu, and continue simmering until tofu is warmed through, about 3-4 minutes.
Add the lime, taste, and adjust salt and cayenne.
Add the cilantro.
Serve over rice, dividing among bowls.

Notes

Use the base for your own combination of veggies. Serve over rice grains or as a stew.

Nutrition

Serving Size: 1 ½ cups
Calories: 370
Sugar: 6.2 g
Sodium: 877.1 mg
Fat: 29.1 g
Saturated Fat: 16.1 g
Carbohydrates: 16.5 g
Fiber: 2.5 g
Protein: 10.7 g
Cholesterol: 0 mg