Vegan Coconut Tofu Curry with Cilantro and Lime
This creamy and fragrant vegan curry features crispy tofu, a rich coconut broth, and the brightness of fresh cilantro and lime. It's a plant-based take on a classic, full of flavor and perfect for pairing with rice.
Ingredients:
For the Curry:
1 block of firm tofu, pressed, cut into six pieces, salted, and left to sit for 1 hour
1 onion, thinly sliced
4 garlic cloves, minced
3 inches fresh ginger, peeled and minced
1 Fresno red chili, thinly sliced (for a touch of heat)
A small bunch of cilantro (about 1oz), chopped
Zest and juice of 1 lime
2 tbsp avocado oil (for cooking)
2 x 400g cans of Trader Joe's coconut milk
2 tbsp vegan pineapple fish sauce
2 cups vegan bone broth
Pinch of brown sugar
1 tbsp tamari, to taste
Salt and pepper, to taste
For Serving:
Fresh cilantro, chopped
Drizzle of chili oil
Cooked rice
Lime wedges
Instructions:
Prep the Tofu: After letting the tofu sit salted for an hour, heat 1 tbsp of avocado oil in a pan over medium heat. Add the tofu pieces and fry on each side for 3-4 minutes, until golden and crispy. Remove from the pan and set aside.
Cook the Aromatics: In the same pan, add the remaining avocado oil and sauté the sliced onion, garlic, ginger, and Fresno chili. Season with salt and pepper and cook for about 8-10 minutes, stirring occasionally, until softened and fragrant.
Prepare the Coconut Broth: Add the coconut milk, vegan pineapple fish sauce, vegan bone broth, and a pinch of brown sugar. Stir everything together and bring the mixture to a simmer over medium-high heat. Once it starts to bubble, reduce the heat to low, cover, and let it gently simmer for 25-30 minutes to allow the flavors to meld together.
Finish the Dish: Once the broth is ready, add the crispy tofu to the pan, allowing it to soak up the flavors for about 5 minutes. Stir in the chopped cilantro and lime zest. Taste the broth and adjust seasoning with tamari to taste, and lime juice if necessary.
Serve: Ladle the tofu curry over bowls of cooked rice, ensuring each serving gets plenty of the creamy coconut broth. Garnish with extra cilantro, a drizzle of chili oil, and a squeeze of lime for brightness.
Pro Tips:
Crispy Tofu: Pressing the tofu ahead of time helps it hold its shape and absorb all the delicious flavors.
Spice it Up: If you like it spicy, add more Fresno chili or a dash of hot sauce!
Customize: Swap the tofu for tempeh, or add any extra veggies you have on hand, like mushrooms or bell peppers.
Enjoy this plant-forward, warming dish packed with layers of flavor!
