It’s always great to have a curry recipe in your back pocket, and this Vegan Curry with Tofu features gourmet Indian flavors but comes together in about 40 minutes, making it the perfect weeknight but fancy meal.
It’s indulgent yet made with protein-packed tofu, nutrient-dense cauliflower and spinach, and antioxidant-rich spices.
Thanks to a couple of tricks, the tofu has a remarkably chewy texture but is super quick to make. If you’ve got some extra time, you can try the buttermilk breaded pan-fried tofu, but whichever version you make, you’re guaranteed a delicious but nourishing restaurant-quality meal.
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Crispy tofu option
5. Tips for making this recipe
6. Frequently Asked Questions
7. Video: How to make this recipe
8. Recipe Card with Notes
Why this recipe works
Gourmet Indian flavors made easy
Indian cooking can be intimidating, and some dishes like Dal Makhani are a true labor of love. But it is possible to achieve gourmet Indian flavors with less effort and time, and that’s where this Vegan Curry with Tofu comes in.
It’s not an authentic dish (I made it up), but it does have authentic-tasting Indian flavors thanks to the combination of spices + cooking techniques used.
It fuses earthy and warm spices (cumin seeds and turmeric) with pungent spices (curry leaves and mustard seeds) as well as subtly sweet spices (cinnamon and nutmeg), all bloomed in oil to release maximal flavor from the spices.
A trio of ginger, garlic, and green chiles make up the classic aromatic base while keeping the prep and cook time minimal, while tomato sauce stands in the place of fresh tomatoes to add the requisite tang with zero prep time.
The result is a well-balanced, full-flavored curry in a hurry.
Tofu made exciting
This recipe uses two techniques for making tofu exciting without adding tons of additional prep or cook time.
First, I use previously frozen and defrosted tofu. Freezing changes tofu’s molecular structure, making it spongier, bouncier, and more porous. This, in turn, makes the tofu chewier when you cook it.
Second, the tofu is boiled in generously salted water for 2 minutes. This makes the tofu even chewier, while the salt seasons the tofu from within.
Indulgent but nutritious
This vegan curry is a complete meal, particularly when served with rice or flatbread. It’s protein-packed thanks to tofu and fiber-packed from cauliflower and spinach. And the fat from the coconut milk not only gives the curry the luxe creaminess any curry should have, but also helps you stay full.
Plus, it’s chockfull of nutrient-rich spices and aromatics, including curry leaves, turmeric, ginger, and garlic.
Ingredient notes
Extra-firm tofu. Tofu is a great source of protein, and here, it adds a chewy, spongy bite to each spoon of this curry.
Substitute: If you have a soy allergy, use 1 (15-ounce/425g) can of chickpeas. Add it when you add the cauliflower.
Indian aromatics. This recipe starts with the holy trinity of many Indian recipes: garlic, ginger, and green chile peppers.
Substitute: If you can’t find serrano peppers, use jalapeños (slightly less spicy).
Tip: If you have extra time, dice a small or medium yellow onion. Add that after the cumin and mustard seeds and cook until softened and starting to turn golden. Then add the garlic, ginger, and chiles. This will add even more flavor!
Whole and ground spices. Most of my favorite Indian recipes feature an artful layering of both whole and ground spices. Here, the curry starts off with earthy, warm cumin seeds and bouncy, pungent mustard seeds.
Then, a mixture of ground spices and curry leaves are added. This mixture adds so much fantastic flavor to this weeknight curry.
Tip: Check out the FAQ section on where to buy these whole spices.
Flavor boost tip: If you’re going to an Indian grocery store, look for fresh curry leaves, which are even more flavorful than the dried ones (use half the amount of fresh leaves).
Cauliflower & baby spinach. Veggies make this Indian-inspired vegan curry a complete meal! Feel free to sub cauliflower with carrots or leftover cabbage; or swap baby spinach with baby kale.
Tomato sauce. Fresh tomatoes are often added to Indian dishes for tang and acidity. To keep the prep and cook time quick without sacrificing too much flavor, I use tomato sauce instead.
Coconut milk. Full-fat canned coconut milk brings a rich mouthfeel and consistency to this curry.
Substitute: If allergic to coconut or you can’t have it, I recommend making a homemade cashew cream. This will make it taste even better(!) but does require extra work.
How to sub coconut milk with cashew cream: Soak 3/4 cup (105g) raw cashews overnight, or quick soak: cover with water and boil on the stove for 15 minutes. Drain.
Add cashews to a high-powered blender with 1 cup (240 mL) water, a pinch of salt, and a few squeezes of lemon juice. Blend on high until totally smooth and creamy.
Step-by-step instructions
Make the curry
Heat the oil in a large sauté pan over medium-high heat. Add the cumin and black mustard seeds. Shake the pan or stir frequently, 45-60 seconds.
Add the garlic, ginger, and serrano peppers. Cook for 90 seconds, stirring frequently.
Add in the ground spices—turmeric, coriander, paprika, nutmeg, and cinnamon—and curry leaves. Cook for 30 seconds, stirring frequently.
Pour in the coconut milk, scraping up any browned bits. Add the tomato sauce and sugar.
Stir to combine and rapidly simmer for 3 minutes. Add the cauliflower florets, salt, and pepper, and spoon the curry over the florets. Simmer, covered, for 12-13 minutes, stirring occasionally, until cauliflower is fork-tender.
Cook the tofu
While the curry is simmering, boil the cubed tofu in a pot of generously salted water for 2 minutes. Drain well.
Note: if you want to make the crispy tofu option, the step-by-step instructions are in the next section.
When the cauliflower is fork-tender, add in the chopped spinach and garam masala to the curry.
Once the spinach is wilted, nestle in the cooked tofu and add cilantro and lemon juice.
Stir to coat the tofu, then take off the heat.
Can I use crispy tofu in this recipe?
Yes! If you have a little extra time and want to take this curry to the next level, make the crispy pan-fried tofu instead of the boiled tofu.
Order of operations: Batter the tofu before starting on the curry. Once you’ve added the cauliflower to the curry, start cooking the tofu.
Stir together the lemon juice and plant milk. Combine the ingredients for the breading in a bowl. Chop your defrosted tofu into 3/4″ (2 cm) cubes.
Pour the buttermilk over the tofu and carefully toss to coat with a spatula.
Working in batches, use a slotted spoon to shake off excess milk from the tofu and transfer it to the breading and coat thoroughly. Set aside the breaded tofu on a large plate.
Repeat this process until all the tofu is coated.
Heat the oil in a large nonstick frying pan over medium-high heat. Add the tofu in a single layer and cook for 10-12 minutes, flipping the cubes occasionally, until deeply golden brown.
Add the fried tofu to the finished curry, along with the cilantro and lemon juice, and toss gently.
Tips for making this vegan curry
Use previously frozen and defrosted tofu.
In this recipe, freezing the tofu and then boiling it in salt water makes it almost reminiscent of chicken! Previously frozen tofu is also better able to absorb other flavors, so the tofu takes on more flavor from the curry.
Plus, freezing tofu is super easy. Check out the FAQ section below for instructions on how to freeze tofu.
That said, if the timing doesn’t work out or you forgot to freeze some tofu, it’s still tasty with regular tofu; the texture isn’t as chewy though.
Adjust the spice level to your tolerance.
The curry calls for 1 to 3 serrano peppers. For a mild heat, use just one pepper and remove the membranes. For a moderate heat, use one pepper but keep the seeds in. Want it spicy? Use 2 peppers (or for spicy!, use 3 peppers).
Cut the cauliflower florets small.
This ensures they get tender fairly quickly (12 minutes) and almost melt into the curry.
Multitask.
First, bring the water to a boil for your tofu and prep your curry ingredients. While the curry is simmering, do a couple things: (1) prep the tofu (remove some excess water + slice into cubes), (2) boil the tofu in the salted water, and (3) prep final ingredients (chop spinach and cilantro).
Remove excess buttermilk when breading the tofu.
If you’re making the crispy tofu option, use a slotted spoon to transfer the tofu from the buttermilk to the breading, getting rid of excess milk before adding it to the breading. If you skip this step, the breading can get too wet and crumbly, making it difficult to adhere to the tofu.
Frequently Asked Questions
To freeze tofu: Either (a) stick your block of tofu (still in the packaging) in the freezer for 8 hours, or longer (most convenient); OR (b) unpackage the tofu, and transfer the tofu + its water to a freezer-safe bag or container and freeze (best texture).
To defrost tofu, you have a few options:
1) Leave it in the fridge. It will take 1-2 days to defrost, depending on how long you froze the tofu.
2) Defrost on the countertop for up to 2 hours, then return to the fridge to continue thawing. When thawing on the countertop, you can also leave the tofu in a bowl or pan of warm water to speed things up.
3) Defrost in the microwave (if short on time). Run the tofu under water until you can slide it out of its packaging. Then place it in a shallow bowl and microwave on high in 1- or 2-minute intervals until thawed (might take 8-12 minutes).
Both versions are delicious, but the crispy-pan fried tofu makes this curry even better. It adds more textural dimension, as well as additional flavor from its spiced breading. But, it takes an extra 25ish minutes, so for most weeknight dinners, I’d make the boiled tofu version.
If it’s the weekend or you have some extra time, give the crispy pan-fried version a try (photo below). 
Rice! Traditionally, Indian curries are served over white basmati rice, but it’s also great over brown rice. This would also go great with some vegan naan if you have extra time.
If the curry is spicy for you, serve with a dollop of vegan yogurt on top.
Sure! You can increase the amount of baby spinach and/or sauté a couple carrots after toasting the cumin and mustard seeds.
The mustard seeds and curry leaves really make this dish. They release an exquisite aroma and flavor when briefly toasted in oil.
You can find both at Indian grocery stores, spice shops, and online at Amazon or Kalyustan’s. Both will stay good in your pantry for quite awhile.
If you can’t get curry leaves, just omit them because there’s no flavor substitute. You could, however, add a teaspoon of Madras curry powder for extra flavor.
Yes, as long as you make the boiled tofu option.
The crispy tofu option contains panko bread crumbs, though you can replace them with gluten-free panko. Or, you can use a crunchy cereal like crispy rice cereal or corn flakes and crush them in a food processor or by hand.
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
This curry, like many curries, thickens after resting. I like to reheat it in a saucepan over medium heat, adding a few splashes of plant-based milk to thin it out a bit and stirring until warmed through. Any unsweetened plant-based milk is fine.
You can freeze this curry, though the texture will be a little different. When reheating, add a few splashes of plant-based milk to add more moisture and finish with some fresh lemon juice.
More Delicious Indian-Inspired Recipes
- Red Lentil Curry
- Tandoori Chickpea Stuffed Sweet Potatoes
- Braised Indian Chickpea Stew
- Pumpkin Curry with Tofu
Video: How to make tofu curry
If you love this Vegan Curry with Tofu, please give it a rating and review below! And of course, tag me with your remakes on Instagram!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Curry with Tofu
Ingredients
Curry
- 2 tablespoons avocado oil or neutral-flavored oil of choice
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds (can sub brown mustard seeds)
- 6 cloves garlic, minced
- 2- inch piece fresh ginger, minced or grated
- 1 to 3 serrano peppers, diced*
- 1 1/2 teaspoons coriander
- 1 teaspoon ground turmeric
- 1 teaspoon sweet or hot paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated (or ground) nutmeg
- 15 to 20 dried curry leaves**
- 1 (13.5-ounce/400 mL) can full-fat coconut milk
- 1 (8-ounce/227g) can tomato sauce
- 1 tablespoon organic cane sugar or coconut sugar
- 1 small cauliflower head, cut into small florets (450 to 500g florets)
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted****
- 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt)
- 2 teaspoons garam masala
- 3 cups (45g) baby spinach, chopped
- ½ to 1 tablespoon freshly squeezed lemon juice
- 1 cup (16g) cilantro leaves and tender stems, chopped
For Serving
- Cooked white or brown rice, or flatbread of choice
Instructions
- 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 garlic, ginger, and serrano peppers, 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.
- 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.
- 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.
- While the cauliflower is simmering, prep the tofu. Bring a large pot of water to a boil. 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. 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. 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).
- Boil the tofu. Once the water is boiling, add 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt). 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.
- Assemble. When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted. Nestle the boiled tofu into the curry and toss to combine. 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).
Notes
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Crispy Pan-Fried Tofu
Ingredients
- 1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted*
- 1/2 cup (120 mL) plant-based milk of choice
- 1 teaspoon lemon juice or apple cider vinegar
- 1/4 cup (30g) arrowroot powder**
- 1/4 cup (17g) panko bread crumbs***
- 3 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/4 teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 2 tablespoons avocado oil or neutral-flavored oil of choice
Instructions
- Drain the defrosted tofu and press it for 10-15 minutes. You can use a tofu press, or wrap the tofu in towels and weigh it down with something heavy (cast iron skillet, your heaviest cookbook with a few cans of beans on top, etc.). Once pressed, slice tofu vertically into 4 slabs, then slice each slab in half, lengthwise, so you have 8 slabs. From there, chop the tofu into ¾-inch cubes (about 48 cubes for a 14-ounce block).
- In a measuring cup or small bowl, whisk together the plant milk and lemon juice. In a shallow bowl, combine arrowroot, panko, nutritional yeast, onion powder, turmeric, cayenne, salt, and several cracks of black. Set an empty large plate next to these bowls.
- Pour the milk over the tofu and carefully toss to coat with a spatula. Working in batches, use a slotted spoon to shake off excess milk from the tofu**** and transfer the tofu to the breading and coat thoroughly. Set aside the breaded tofu on the large plate.
- Heat the oil in a 12-inch nonstick frying pan over medium-high heat. Wait a few minutes for the oil to get hot. Then arrange the tofu in a single layer as much as you can. Cook for 10 to 12 minutes, flipping every few minutes, or until deeply golden brown on both sides.
- Follow Step 6 in the above recipe card "Crispy Pan-Fried Tofu", except use this crispy tofu instead of the boiled tofu.
Notes
This was so good! The sugar added a sweetness and I added extra spice! It was creamy! Definitely recommend! Thanks Nisha!
Yay, we’re glad you loved the curry! You’re welcome for the recipe, Simran!
This really is a super delicious meal and easy recipe. The base curry is very versatile. It was very tasty when I subbed broccoli for the cauliflower and chickpeas for the tofu.
We’re glad you enjoyed it, Chris!
Hi Nisha,
The vegan challenge email has a pro tip for this recipe that it’s great with canned chickpeas. Could you please update the blog post to include directions on how to use the chickpeas?
Thanks!
(I LOOOOVE your recipes – I have made dozens of them and can’t wait to make many more)
Hi Mila, all you’d need to do is disregard the tofu instructions and add the chickpeas in the last step. So good to hear you love the recipes! Enjoy :)
Can you use powdered cumin, mustard and curry? I don’t like buying things I might not use again. Thanks
Hi Diane, powdered cumin is okay to substitute. You’ll add this with the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves.
The mustard seeds and curry leaves really make this dish. They release an exquisite aroma and flavor when briefly toasted in oil.
The powdered mustard you’re thinking of is likely not the same kind of mustard (black mustard seeds) called for in this recipe.
From the FAQ section of the blog post:
“You can find both at Indian grocery stores, spice shops, and online at Amazon or Kalyustan’s. You can also find fresh curry leaves at Indian grocers. Both dried versions will stay good in your pantry for awhile.
If you can’t get curry leaves, just omit them because there’s no flavor substitute. You could, however, add a teaspoon of Madras curry powder for extra flavor.”
What vegetable can you substitute for the cauliflower?
Hi Kerri, carrots and spinach would both be lovely additions to the curry!
Loved this recipe – probably my favorite one with cauliflower. Perfect amount of sweet and spicy. It was so different than the typical onion or tomato based gravies I am used to making. I am adding this to my weekly menu.
Thanks for the lovely feedback, Ayra!
Hi Nisha,
Could you give a replacement for the dried curry leaves? Having a very hard time finding them where I live. Thanks so much!
Kind regards, Lynn
Hi Lynn, if you haven’t been able to find them at any Indian grocery stores or spice shops, they’re sold online at Amazon or Kalyustan’s.
If you can’t get curry leaves, just omit them because there’s no flavor substitute. You could, however, add a teaspoon of Madras curry powder for extra flavor.
I thought that I was a firm tofu hater until I tried the defrosted tofu — it was so bouncy and a great texture! The flavors were delicious too and I’m so glad there’s enough extra for a few more meals. Next time I think I’ll double the tofu and keep the seeds in the serranos!
Carol, So glad to hear you loved this recipe! :)
This was incredible! I made it for myself and my sister and we both loved it! It’s so flavorful and creamy and lightly sweet but still spicy. So good!
It took me ~45 minutes to prepare since I am slow with working with Cauliflower and such.
Sarah, So glad to hear you two loved this recipe! :)
This is my favorite thing I ever made – didn’t have the mustard seed or curry leaves but used powdered subs. Def ordering the real spices for next time!
Thanks for the lovely feedback, Kristen! We can’t wait for you to make the recipe with mustard seeds and curry leaves!
i always mess up tofu but it tasted great here slay u never miss
Aw, thanks Chelsea! So happy you love it! :)
Loved this curry,it was delicious! But 15 minutes for prep? Please! So many ingrediants. There should be a disclaimer for perfectionist newbies to quadruple the prep time , at least! That said, once I completed the mise en place and had everything chopped, minced, measured, weighed, and in bowls, cups and so on, the cooking was very straight forward and and took about 25 to 30 minutes.
A couple of days before, I froze and thawed the extra firm tofu and then used a tofu press to remove the water for a good hour. The press was so thorough I did not boil it. The freeze thaw method really gave it a very nice bite and texture.
I also made the garlic Naan and it was deliecious as well. According to my wife who is a great cook and does 95% percent of our daily cooking, I’m the baker, this curry was even better than any curry she’s made. So, I’d call that a win. ;-)
p.s. This recipe along with the basmati rice and the Naan made enough for us to have left overs and enjoy it again the next night. Definitly 5 Stars and a big Thumbs Up!
I found the prep time very long and was frustrated with the website returning to the top of the page as I was working through preparing the ingredients. The pop-ups on the website kept obscuring the ingredients and as I tried to close them, I would sometimes accidentally click on them. Then it was another few minutes getting back to the recipe. Best to screenshot and work from the photo. The actual cooking process is quick but it’s crucial to have all the ingredients measured or chopped. It’s still cooking, so I can’t give a final result but the sauce tastes wonderful. Looking forward to eating it tonight and will make again.
Sorry to hear the prep took longer than expected, Pete! We’re happy to learn the curry and naan were a huge success otherwise. :)
Hello there :) made your chilli yesterday and damn girl! We were sad when it was all gone it was Devine! Thank you! So, I’m making your tofu curry soon and I’m wondering what you mean by ‘tomato sauce’ – in NZ any Tom sauce means ketchup but I’m assuming that’s not what you mean haha! I lived in London 15 years and can tomato sauce would have been like an Italian sorta pasta sauce… your help would be appreciated:)
Hi Emma! We’re happy to hear you loved the chili! And as for the tomato sauce, it’s not ketchup or marinara. It can be found in the canned tomatoes aisle of the grocery stores! It shouldn’t have any sugar or spices in it- just plain tomato sauce in a can. Good luck finding it and making the recipe!
I love this recipe! We have “baby mouths” around here so I left out the Serrano peppers. The flavor is delicious. I served over garlic rice with Naan. The family loved it. Thank you so much! You’ve added some great flavors to our household menu!
Jill, So glad to hear the family loved this recipe! We’re so happy to help add to your household menu :)
I came across your vegan curry recipe on Instagram and thought it looked delicious. Our family really enjoys curry dishes (they are warming and comforting, especially during our Canadian winters). We try to experiment fairly often with new recipes. I made this for dinner tonight and THIS recipe ‘hit it out of the park!’ Wow! I doubled the recipe knowing that even though we are a family of four, it wouldn’t likely be enough! Everyone came back for seconds! There are barely any leftovers! Thank you for the fantastic recipe! I’ll be eagerly searching your website for our next fantastic meal! Well done! 😊
Also, thank you for including gluten-free recipes, my oldest daughter has celiac disease and it’s refreshing to have recipes that are accommodating of gluten free lifestyles. Most people don’t understand that celiac disease isn’t a choice to reduce gluten. It mean any micro cross-contamination of any particles of gluten can make a celiac positive person very I’ll and cause other negative long term health issues.
So thank you 😊
Warmest,
Theresa
Thanks for the long and thoughtful review, Theresa! We’re so happy you were able to share this recipe with your family and that it was a hit. Enjoy all of the future Rainbow Plant Life recipes you make! :)
I’ve tried making curries before and they always ended up tasting flat – I always thought it was because I didn’t use a curry paste or something like that. Thank you for providing the details on how to make the spices in this sing – this was my first successful curry!! The tofu tip is going to come in handy in the future – it did help with the texture and the tofu didn’t turn to mush in the leftovers later. Will make again!
I used just 1 serrano pepper with about half of the pith/seeds removed. I am a “medium spicy” person and wished I added a second pepper, but my sister who is more sensitive to heat was good with this level of heat.
You’re welcome, Angela! Lovely to hear you enjoyed the curry :)
Hi, can you substitute curry powder for the leaves and how much? Thanks!
Hi Lorena, You can find curry leaves at Indian grocery stores, spice shops, and online at Amazon or Kalyustan’s. You can also find fresh curry leaves at Indian grocers. Both dried versions will stay good in your pantry for awhile.
If you can’t get curry leaves, just omit them because there’s no flavor substitute. You could, however, add a teaspoon of Madras curry powder for extra flavor, if that’s what you have. Cheers!
OMGEEEEEE!!! Made this for the first time last night and my whole family gobbled it up. My husband was literally scraping the bowl for more sauce. I will be making this again tonight as requested by my family! Thank you so much for such a wonderful dish that the whole family can enjoy! Came together just as described. Only thing I left out was the hot peppers and I did the crispy tofu. :)
Hi Candice, we’re thrilled to hear everyone enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Absolutely tasty. Even without a couple of the spices, I was able to adjust and still have an amazing meal. Very silky and packed with flavor!
Thanks for the lovely feedback, Laurie!
I haven’t tried the crispy tofu yet, but I did make the curry, it was excellent, even my wife liked it!
The crispy tofu descriptive text says buttermilk not plant milk. I think this could confuse people who do not follow a vegan diet.
Hi Bruce, good to hear you loved the curry! And in the description it says “plant-based buttermilk” so hopefully that isn’t too confusing!