Creamy Coconut Tofu Curry

A marinated tofu curry with coconut milk, peas, spinach and Indian spices.

Difficulty Rating

I am a sucker for a good curry, I have fond memories of my dad teaching me how to make a mean curry with him in the kitchen and his tricks for making it milder to suit the taste of my mother and sister who were not spice fiends like my dad and I. Making a curry was a weekly ritual as it was usually made using the Sunday roast leftovers - very typically British, I know.

This recipe was my first time marinating tofu like I used to do with chicken breast before I became vegan. The yoghurt adds a great acidity to the dish whilst the tofu soaks up all the lovely heady spices. It will serve 4 easily but you can also freeze any leftovers for another day.

Ingredients

Marinade

• 2 tbsp soy yoghurt

• 1 tsp cumin

• 1 tsp garam masala

• 1 tsp tumeric

• 1 tsp ginger

• 1 tsp garlic powder

• 400g tofu, cubed

Curry

• 1 tbsp vegetable oil

• 1 white onion, diced

• 1 tbsp tomato puree

• 1 tin of coconut milk (400g)

• 200ml water

• pinch of chilli flakes

• 1 tbsp curry powder (your choice, I used a madras curry powder)

• 100g frozen peas

• Handful of baby spinach

• Handful of coriander

Method

1. For the marinade, put the yoghurt and spice into a bowl and mix thoroughly.

2. Add your tofu cubes and gently stir so that all of the tofu pieces are coated.

3. Cover a refrigerate for at least an hour, I leave mine overnight for maximum flavour injection.

4. After the tofu mix has rested, heat the vegetable oil in a pan and add your onions, once they start to slightly soften then add your tofu and the yoghurt marinade.

5. Once the tofu has started to colour, add in the tomato puree and cook for 1 minute.

6. Add the coconut milk to the pan, fill the coconut milk can up with 200ml of water to get all coconut residue and add the water to the pan.

7. Stir in the chilli flakes and curry powder and bring to a simmer for 10 minutes

8. Add your frozen peas, spinach, half the coriander, salt and black pepper to the curry and reduce the heat to low for the remaining 5 minutes.

9. Serve with rice and sprinkle over the remaining coriander to finish the dish.

This dish goes really well with Papa VVitch's onions, a quick onion chutney side dish my father always makes whenever we have a curry.

What side dishes do you have with a curry? Let me know in the comments!

Blessed be,

Vegan VVitch