Tofu Curry combines a mild, Indian-style sauce with chunky tofu cubes and mixed veggies. Serve with rice or naan for an easy and delicious vegan curry that's sure to be a hit with the whole family.
Add the tofu paste ingredients to a large bowl and mix to form a paste. Drain the tofu and tear it into chunks. Gently fold the tofu into the paste until all of the tofu chunks are coated.
Transfer the tofu to a lined baking sheet and bake for 30 minutes. When the tofu is crispy, remove it from the oven and set aside.
Make the Curry
While the tofu is in the oven, prep your veggies. (Dice the onion, grate or mince the garlic and ginger).
Add the diced onion to a skillet and cook over medium heat for about 3 minutes (or until they start to turn translucent). Add the garlic and ginger. Cook for 1 minute longer (be careful that the garlic doesn't burn).
Add all of the spices to the onions and toast for 1 to 2 minutes.
Then add the tomatoes and veggie broth. Mix to combine. Next, add the coconut milk. Mix to combine. Cook for 10 to 15 minutes, or until the sauce is reduced and the tofu is done.
When the tofu is done, add it and the frozen vegetables to the curry. Mix to combine. Cook for another 1 to 2 minutes.
Remove the curry from the heat. Add the nutmeg and lemon juice. Mix to combine. Then garnish with cilantro and serve with a side of rice or naan.
I recommend using super firm tofu so it doesn't need to be pressed first. If you can only find extra firm tofu, then you will need to press it for 20 minutes before beginning the recipe.
To save time, the tofu can be cooked in an air fryer at 400F/200C for 12 to 15 minutes.
This is an oil-free recipe. However, if you prefer to use oil you can add 1 to 2 tablespoons to the skillet before cooking the onion. This will change the nutritional info.