Simple Vegan Tofu Curry with Chinese Cabbage
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
30
minutesThe crispy tofu is simmered in a fragrant tomato and spice sauce with tender Chinese cabbage to create a comforting plant-based curry
Ingredients
280 g firm tofu, cut into cubes
1 shallot, finely chopped
3 garlic cloves, finely chopped
255 g tomatoes, chopped
½ Chinese cabbage, sliced
2 tsp garam masala
½ tsp turmeric
½ tsp smoked paprika
½ tsp hot chilli powder
15 g coconut cream
350 ml water
Olive oil
Salt and black pepper to taste
Directions
- Crisp the tofu
Heat a sauté pan over medium heat with a little olive oil. Fry the tofu cubes until golden and crispy on all sides. Season with salt and black pepper, then remove and set aside. - Cook the aromatics
In the same pan, add the chopped shallot and garlic. Sauté until soft and fragrant. - Toast the spices
Add garam masala, turmeric, smoked paprika, and chilli powder. Stir for about 30 seconds to release the aroma. Add a little more oil if the pan looks dry. - Build the sauce
Add the chopped tomatoes and cook until softened and juicy. Pour in the water and bring to a gentle boil. - Simmer the vegetables
Add the sliced Chinese cabbage. Simmer until the cabbage is tender. - Finish the curry
Stir in the coconut cream until fully dissolved. Return the fried tofu to the pan and mix gently to coat in the sauce. - Season and serve
Taste and adjust seasoning with salt and black pepper. Serve hot with rice or pasta.
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