Vegan Curry
Warm, hearty, and plant-based protein at its best! Vegan Curry is a combination of flavor-filled tofu, cauliflower, carrots, and onion all baked in a creamy coconut curry sauce. Delicious for vegans and non-vegans alike.
The secret: extra-firm tofu.
Extra-Firm Tofu
Tofu comes in several different styles and they are all used in different ways. Block tofu is what we see in most grocery stores today. The blocks come packed in water, so drain the water before adding to recipes.
Tofu types include
- Silken. Very delicate and falls apart easily. Use it in dressings, smoothies, and desserts.
- Soft. Firmer than the silken variety. Spoon-able and easy to add to hot soups.
- Medium. A step up in firmness, you can cut this tofu and add it to salads or stir-fries.
- Firm. The most popular type of tofu! Use it in a wide variety of dishes: baked, pan-fried, stir-fried, and even boiled.
- Extra-Firm. Best in hearty dishes, this tofu can do it all. It has the firmest texture.
Other variations include dry tofu and smoked tofu which come in vacuum sealed pouches.
Because extra-firm tofu has a denser texture, you can play around with it without fear of it disintegrating. A good technique is to tear the extra-firm block with your hands into bite-sized pieces. The first time I made this recipe I couldn’t get over how the pieces looked so much like chicken once baked.
An quick and yummy side with this? Easy 30 Minute Flatbread.
Lessons Learned
- Don't have garam masala? Sub in 1 teaspoon cumin mixed with ¼ teaspoon allspice.
- This is not a spicy dish but you can turn up the heat by adding a teaspoon of cayenne or serving with a chili sauce garnish.
- Be sure to use full-fat coconut milk for the creamiest sauce.
Hat Tips
Many thanks to Minimalist Baker for the coconut curry inspiration.
Vegan Curry
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
- 16 oz. extra-firm tofu
- 1 Tbsp soy sauce or tamari
- 1 tsp garam masala
- 1 tsp kosher salt
- ½ tsp curry powder
- 1 ½ Tbsp cornstarch
- 3 cups cauliflower florets
- 2 cups chopped carrots
- 1 cup diced onion
- 2 tsp minced garlic
- 1 tsp kosher salt
- 2 tsp curry powder
- 1 can (14 oz) unsweetened full-fat coconut milk
- Chopped cilantro for garnish
Instructions
- Preheat oven to 425F/220C. Move the oven rack to the center position. Line a rimmed baking sheet with parchment paper and set aside.
- Tear the tofu with your hands into bite-sized pieces. Tearing instead of cutting gives them the craggy texture you want. Add them to a mixing bowl and sprinkle with the soy sauce, garam masala, salt, and curry. Stir gently to coat the pieces. Sprinkle on the cornstarch and stir again to evenly coat.
- Place the pieces on the prepared baking sheet so that none of the pieces are touching each other. They need their space. Bake for 20 minutes.
- While the tofu bakes, tip the cauliflower, carrots, onion, and garlic into a 9x13 baking dish. Sprinkle on the salt and curry powder evenly. Pour on the coconut milk.
- Remove the tofu from the oven and lower the heat to 400F/200C. Arrange the tofu over the veggies and coconut milk. Cover with foil and bake for 30 minutes or until carrots are tender. Garnish with lots of chopped cilantro. Serve with hot steamed rice or naan.
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