Vegan Indian Tofu Curry Recipe (Creamy Malai Tofu)
This vegan Malai Tofu curry is a creamy dish where tofu replaces paneer, paired with coconut milk for a luscious, dairy-free alternative!
Equipment
- Skillet
Ingredients
- 1 block extra-firm tofu drained and cubed into 1/2-inch thick cubes
- 1 tbsp avocado oil
- 1 medium white onion finely chopped
- 2 medium tomatoes chopped
- 1 tsp fresh ginger minced
- 1 tsp fresh garlic minced
- ½ cup full-fat, canned coconut milk
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp red chili powder
- ½ tsp pink salt
- 1 tbsp fresh cilantro chopped
Instructions
- Heat oil in a pan over medium heat. Add onions and sauté until golden brown.
- Add ginger and garlic paste, and cook for another minute until fragrant
- Add tomatoes, spices (garam masala, turmeric, cumin, coriander, red chili), and salt. Stir well and cook until tomatoes soften.
- Pour in coconut milk and simmer for 5 minutes, stirring occasionally.
- Add tofu cubes and gently stir to coat them in the sauce.
- Cook for 10 minutes, allowing the tofu to absorb the flavors.
- Remove from heat, garnish with fresh cilantro and serve with rice or naan!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.