Vegan Mango Curry Tofu Recipe: Vegan Richa’s Indian Kitchen

An alluring Indian recipe with a sweet and spicy sauce; this vegan mango curry recipe from Vegan Richa's Indian Kitchen offers a creative twist to the traditional Indian dish.

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using.

This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free.

Vegan Mango Curry Tofu Recipe

Prep: 20 minutes | Active: 25 minutes | Inactive: 20 minutes | Serves 4

Ingredients:

Vegan Mango and Tofu recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Vegan Mango and Tofu recipe from Vegan Richa’s Indian Kitchen cookbook. Click here for the book.

TOFU:

14 ounces firm tofu

2 teaspoons neutral oil

1/4 teaspoon cayenne

1/4 teaspoon ground cinnamon

1/2 teaspoon Garam Masala

1/4 teaspoon salt

CURRY:

3/4 cup chopped red onion

1 (1-inch) knob of ginger

3 cloves garlic

2 tablespoons water

1 teaspoon safflower or other neutral oil

1/4 teaspoon cumin seeds

2 bay leaves

4 cloves

1 1/4 cups canned or culinary coconut milk

3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)

1/2 teaspoon salt

2 teaspoons apple cider vinegar

Generous dash of black pepper

1/4 teaspoon Garam Masala, for garnish

2 tablespoons chopped cilantro, for garnish

Directions:

TOFU:

1. Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.

2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

CURRY:

3. In a blender, combine the onion, ginger, and garlic  and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.

4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes.

Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Vegan Mango Curry. Recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Vegan Mango Curry. Recipe from Vegan Richa’s Indian Kitchen cookbook.

   
Vegan Mango and Tofu recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Vegan Mango and Tofu recipe from Vegan Richa’s Indian Kitchen cookbook.

 

Recipe and images from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.

 

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Richa Hingle is the award winning recipe developer, blogger, and photographer behind VeganRicha.com, and the author of Vegan Richa's Indian Kitchen. She has a growing community of ardent followers who love making her recipes and sharing them with family and friends. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers. In her wildly successful eBook on Indian Vegan Diwali Sweets, she created vegan versions of Indian desserts that were previously deemed impossible to convert. She lives in Seattle with her husband and a fluffy Pomeranian. They both love her food. Purchase Richa's cookbook Vegan Richa's Indian Kitchen. Visit Richa's website.

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