Vegan Curry with Tofu

This Vegan Curry with Tofu brings gourmet Indian flavors to your dinner table in under 45 minutes! A creamy plant-based curry with warming Indian spices, nutrient-dense cauliflower and spinach, and protein-packed tofu, it's the perfect harmony of indulgent and wholesome. To freeze tofu, you can freeze the whole package for at least 8 hours. To defrost, you can: (1) Leave it in the fridge for a day or two; (2) Defrost on the counter for up to 2 hours (or in a bowl of warm water), then in the fridge to finish; (3) if short on time, defrost in the microwave: place tofu in a shallow bowl and microwave on high in 1- or 2-minute intervals (takes 8-12 minutes).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until popping and cumin seeds start to turn golden, 45 to 60 seconds. Add the chopped leek (if using), garlic, ginger and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds. *Note: If using a stainless steel pan, this might stick, so arm power and stir almost constantly; add a splash or two of water as needed.

Step 2

Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.

Step 3

Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.

Step 4

While the cauliflower is simmering, prep the tofu.

Step 5

Bring a large pot of water to a boil.

Step 6

Drain the defrosted tofu. Holding it over the sink, squeeze out as much excess water as you can without squishing or breaking it apart. You may want to wrap it in a dish towel, as it can get cold.

Step 7

Slice tofu vertically into 4 slabs. Take a few paper towels or clean dish towel and gently press down on the tofu slabs to remove more water.

Step 8

Slice each slab in half, lengthwise, so you have 8 vertical slabs. From there, chop the tofu into ¾-inch cubes (about 48 cubes for a 14-ounce block).

Step 9

Boil the tofu. Once the water is boiling, add 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt).

Step 10

Use a slotted spoon or spider tool to lower the tofu into the boiling water. Once the water comes back to a boil, boil the tofu for 2 minutes. Scoop out the tofu using the slotted spoon and drain well.

Step 11

Assemble. When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted.

Step 12

Nestle the boiled tofu into the curry and toss to combine.

Step 13

Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with flatbread (but keep leftovers separate from rice, or the rice will eat up all the sauce).

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