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Vegan Tofu and Tomato Curry
Wondering how rich and creamy can be light? I went with plant-based protein Tofu and also with light coconut milk and Mazola® Corn Oil. These elements make the curry vegan and better for your health. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Check out the detailed Tofu and Tomato Curry recipe with stepwise pictures. I always look for easy and healthy recipes especially during weekdays, and at the same time, I prefer recipes that go well with both rice and roti or any Indian bread. This Tofu and Tomato curry is one such recipe. But guess what, this is a perfect party/potluck recipe too. The rich and creamy vegan version of this curry will surely be a crowd pleaser.
Mazola® Corn Oil
Oil is an essential ingredient in the cooking process, and for Indian cooking, we surely need oil with a high smoking point, and I prefer neutral taste oil for frying. The cholesterol-free and no additives added Mazola® Corn Oil ticks all these requirements, and it is indeed a perfect oil for day to day cooking. You can find the Mazola® Corn Oil in all the grocery stores. Now coming back to the recipe, all you need to do is prepare the tomato gravy base and add the coconut milk and tofu and viola it’s done. I did include peas and bell peppers for color, crunch, and flavor. But that’s entirely optional. Also, I used curry powder for spicing this up. If you can’t source curry powder, you can replace it with garam masala or with coriander + garam masala combination too. Check notes for the other alternatives.
Vegan Tofu and Tomato Curry Recipe
A rich and creamy vegan curry prepared with lighter swaps – Tofu instead of meat, corn oil instead of butter and coconut milk instead of dairy cream.
Ingredients:
Extra-Firm Tofu – 8 oz (I used half of my 16oz block) Onion – 1 Roma Tomatoes – 3, big ones (approx 3 cups finely chopped) Chopped Colored Bell Peppers – 1 cup Peas – ¼ cup Chopped Cilantro – 1 tbsp Mazola® Corn Oil – 2 tsps Cumin Seeds – 1 tsp Curry Powder – ¾ tbsp Turmeric Powder – ¼ tsp Salt – 1 tsp Red Chili Powder – ¼ tsp Dried Fenugreek Leaves – ¼ tsp (optional) Light Coconut Milk – 10oz approx
Prep – Work:
Press the tofu and squeeze the water as much as you can. Cut the pressed tofu into small cubes. Chop the onion, tomatoes into small pieces. If you are using frozen peas, make sure it is at room temperature. You can thaw it in the microwave or soak the peas in water for 10 to 15 minutes. Cut the bell peppers into small cubes.
Steps:
Heat a saucepan and add two tsps of corn oil.
When the oil is hot, add the cumin seeds and let it crackle.
Then add the chopped onion and cook until the onion is translucent.
At this stage, add the bell peppers.
Mix it and then add the peas, followed by tomatoes.
Mix together and then add all the spices – red chili powder, turmeric powder, salt and curry powder.
Combine them and cover and cook this mix for 5 minutes.
After 5 minutes, remove the lid and cook for 3 minutes until the moisture is 50% absorbed.
Now add the tofu cubes and mix gently.
Add the coconut milk and let it simmer for 2 to 3 minutes.
Finally, add the chopped cilantro and crushed fenugreek leaves(if using) and mix. Turn off the heat and serve the curry hot with rice or any bread of your choice.
Notes:
I always prefer extra-firm tofu for the curries. If you prefer crispier tofu, then you can pan roast the tofu cubes separately and add it to the curry as well. If you can’t source curry powder, you can replace it with one tsp of coriander powder and ½ tsp of garam masala. Or you can also use 1.5 tsps of garam masala skipping the coriander powder. In either case, instead of ¼ tsp of red chili powder, you can add up to ¾ tsp or as per your taste. Adjust the spice and salt measure as per your preference.
📖 Recipe
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