2cups(½liter)vegetable stockor more for a thinner curry
14ounces(400grams)tofufirm or extra firm
12ounces(350grams)caulifloweror green beens, red pepper, broccoli, sweet potato, or other
1can (15-ounce)(400grams)crushed tomatoes
1can (14-ounce)(400grams)coconut milk
1teaspoonsalt
2twistsblack pepper
1teaspoongaram masalaoptional, to add at the end
Serving Suggestions
4wedgeslemon
1handfulcilantroor flat leaf parsley
1- 2 cups(400grams)basmati riceor naan
4tablespoonsunsweetened dairy-free yogurtoptional, a dollop on top
Start by prepping 14 ounces tofu. Take it out of its package, pat it dry, then you can cut it into 1-inch dice or pull it apart into bite-size pieces with your hands.
Heat 2 tablespoons olive oil in a large pot, add 1 medium onion (chopped) and fry it for 3 minutes. Add 3 cloves garlic and 1 inch ginger (both grated) and fry for 1 more minute.Now add in 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon cumin, 1 teaspoon coriander, and ¼ teaspoon red pepper flakes and toast for 1 minute.
Add 2 cups vegetable stock, the tofu pieces, 12 ounces cauliflowerflorets, 1 can (15-ounce) crushed tomatoes, 1 can (14-ounce) coconut milk, and season with 1 teaspoon salt and 2 twists black pepper.
Stir and let simmer for about 20 to 30 minutes until the vegetables are cooked and the curry gets creamy.
A couple of minutes before turning the heat off, add 1 teaspoon garam masala. Taste and adjust for salt and spices, and you are ready to serve it.
Serve the tofu curry with naan bread or on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro, and optionally a spoonful of unsweetened plant-based yogurt.