Mango tofu curry

Sweet, creamy and lightly spicy curry, with mango and tofu.

Mango tofu curry (Gluten-free and vegan)

  • Servings: 3-4
  • Difficulty: easy
  • Print

This is a sweet curry, with just a hint of spice. It's an easy and fast recipe. Feel free to use frozen mango, fresh mango or canned mango, I've not noticed differences, as long as the mango is ripe and sweet. This curry freezes really well and can be reheated on medium in the microwave. You will need a blender for this recipe.

Ingredients

  • 450 g tofu (hard / firm tofu)
  • 1 tbsp + 1 tsp garlic paste or fresh
  • 1 tbsp + 1 tsp ginger paste of fresh
  • 1 medium brown onion
  • water (about 1 cup)
  • spray oil
  • 1.5 cups of mango puree (puree your mango chunks)
  • 1/2 cup mango chunks
  • 270 ml coconut cream (I used light)
  • 2 tbsp tomato paste
  • cumin 1 tsp
  • bay leaf x 2
  • 4 cloves
  • apple cider vinegar 1 tsp
  • 1 tsp garam masala (or mixed curry spices powder)
  • green veggies and chickpeas (optional – I added chickpeas and broccoli – if you will add vegetables that require more cooking like potatoes or carrots, cook them before)
  • cayenne pepper, salt and pepper to taste

Directions

  1. If required, press your tofu. Cut tofu in cubes. Mix with 1 tsp ginger + 1 tsp garlic and a sprinkle of curry powder (optional). Mix well so the tofu is coated.
  2. Place tofu pieces in air fryer for 15 mins at 180 – mix / shake half way through. You can easily oven or pan fry the tofu as well.
  3. Meanwhile, in a blender, place remaining garlic and ginger ( 1 tbsp each) with the onion. Add just enough water to cover the blades and blend until you obtain a paste / cream.
  4. Heat up a large saucepan on light heat. Add spray oil and spices : cumin, bay leaves and cloves. when fragrant, add the onion puree. Cook until the puree becomes dry, but be careful not to burn it – keep moving in the pan. This should take about 10 minutes.
  5. Now the mix is dry, add your mango (puree and chunks), coconut cream, tomato paste and apple cider vinegar. Mix well and cook at a low boil for 5 mins.
  6. Add the cooked tofu, any veggies you wish to add, the 1 tsp garam masala (or 1tsp curry spices* – see note). Mix well and taste. Add salt / pepper and cayenne pepper to your taste.
  7. Serve with rice and Indian breads, sprinkle with herbs, cumin and saffron (optional)
  8. Enjoy 🙂

*I often use 1/2 tsp garam masala and 1/2 tsp other curry spices I have in the house: madras, korma, tikka, etc).

Mix tofu with spices and air fry
Blend onion, ginger and garlic
Cook paste until it looks almost “dry”
It’s cooking
Mango curry

1 Comment

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