Mango Curry Tofu
Mango Curry Tofu is a delicious vegan dish blending the sweetness of ripe mangoes with rich curry spices. It's packed with flavor, plant-based protein, and is perfect for vegans and vegetarians seeking a tropical twist on traditional curry.
Ingredients
- 2 ripe mangoes peeled and cubed
- 1 block 14 oz firm or extra-firm tofu (pressed and cubed)
- 1 cup coconut milk
- 1 small onion chopped
- 3 cloves garlic minced
- 1- inch piece of ginger grated
- 2 tbsp curry paste store-bought or homemade
- 1 tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp chili powder optional for heat
- ½ cup vegetable broth
- 1 tbsp oil coconut or vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare Tofu:
- Press tofu to remove excess water, then cut into cubes. In a pan, fry the tofu with oil until golden brown on all sides. Set aside.
- Make Mango Puree:
- Blend the mangoes into a smooth puree. Set aside for later.
- Cook the Aromatics:
- In the same pan, sauté onions, garlic, and ginger in oil until they’re softened and fragrant (about 3-4 minutes).
- Add Spices:
- Stir in curry paste, turmeric, cumin, and chili powder. Cook for 2-3 minutes to let the flavors bloom.
- Make the Sauce:
- Add coconut milk, mango puree, and vegetable broth to the pan. Stir well and let it simmer for 5-7 minutes until the sauce thickens.
- Combine Tofu:
- Add the fried tofu into the sauce. Stir gently to coat the tofu with the sauce. Let it simmer for another 5-10 minutes, allowing the tofu to absorb the flavors.
- Garnish and Serve:
- Garnish with fresh cilantro and serve with rice or naan. Add a squeeze of lime juice for extra brightness.
Notes
- If you prefer a stronger mango flavor, you can add more mango puree. Adjust the heat level by adding more or less curry paste.
- For a creamier texture, use full-fat coconut milk.
- Serve with a side of grilled veggies or roasted nuts for a balanced meal.