Vegan Indian Tofu Curry Recipe (Creamy Malai Tofu)

Vegan Indian Tofu Curry Recipe (Creamy Malai Tofu)

Today we are making a Vegan Indian Tofu Curry Recipe (Creamy Malai Tofu)! Creamy Malai Tofu is a delicious, vegan twist on the traditional Indian paneer malai curry. This comforting dish is rich, creamy, and bursting with warm, aromatic spices. The tofu acts as the perfect substitute for paneer, soaking up the flavors of the curry base and adding a protein-packed punch. Coconut milk replaces the usual cream, making it just as indulgent while keeping it dairy-free.

The curry is made with a fragrant blend of onions, tomatoes, ginger, garlic, and a selection of Indian spices, all simmered together to create a rich, velvety sauce. The coconut milk brings a luscious creaminess to the dish, while the tofu provides texture and protein, making it a perfect meal for anyone seeking a wholesome, plant-based option.

Malai Tofu is perfect for any occasion—whether it’s a family dinner, a special occasion, or a cozy night in. Serve it with some steamed basmati rice, naan, or roti, and enjoy a satisfying meal that’s both comforting and nourishing.

Why You’ll Love This Malai Tofu

Rich and Creamy Texture: Coconut milk plays a key role in creating the luxurious, silky smooth texture of this curry. The natural fat content in coconut milk gives the sauce a creamy, indulgent richness that mirrors traditional dairy-based curries, but with the added bonus of being completely dairy-free. This creamy base not only adds a velvety mouthfeel but also infuses the dish with a slightly sweet, aromatic flavor, making each bite melt in your mouth while balancing out the heat from the spices.

Protein-Packed: Tofu is an excellent source of plant-based protein, making it a perfect addition to this vegan curry. It’s rich in essential amino acids, helping to keep you feeling full and satisfied long after your meal. Tofu’s ability to absorb the flavors of the curry means it becomes a flavorful, protein-packed component that contributes to the dish’s heartiness. By swapping in tofu for paneer, you not only add a healthy boost of protein but also create a more wholesome, plant-based alternative that’s just as filling and satisfying as any meat-based curry.

Substitutions

Full-Fat Coconut Milk: Use canned, full-fat coconut milk specifically. Carton milk tends to be thinner, and if it’s not full-fat milk, the texture won’t be as creamy. For a reduced fat version, you can swap it for cashew milk instead. Almond milk usually lends an almond taste, which won’t go as well in this recipe as compared to cashew milk as an alternative. For a nut-free version, you can find pea milk or another creamy vegan milk at the grocery store. Choose one that is neutral – no vanilla flavor. I also noticed that soy milk tends to taste weird when heated, so I would avoid that.

Extra-Firm Tofu: Use the firmest type of tofu available, which is extra-firm. The next best option is just regular, firm tofu. Do not use silken tofu at all costs! It’s super soft and not for this recipe.

Malai Tofu Curry Recipe Notes

• Use the firmest type of tofu available, which is extra-firm. To make it crispier, you can gently press the water out of it with a cloth before cutting it up into cubes.
• Serve with roti, naan, rice or choice of grain!

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If you make this Vegan Indian Tofu Curry Recipe (Creamy Malai Tofu), then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!