This Vegan Curry with Tofu brings gourmet Indian flavors to your dinner table in under 45 minutes! A creamy plant-based curry with warming Indian spices, nutrient-dense cauliflower and spinach, and protein-packed tofu, it's the perfect harmony of indulgent and wholesome.
– Avocado oil – Cumin seeds – Black mustard seeds – Garlic – Ginger – Serrano peppers – Coriander – Ground turmeric – Paprika – Ground cinnamon – Nutmeg – Curry leaves – Coconut milk – Tomato sauce – Organic cane sugar – Cauliflower – Kosher salt – Black pepper – Extra-firm tofu – Sea salt – Garam masala – Baby spinach
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.
While the curry is simmering, boil the cubed tofu in a pot of generously salted water for 2 minutes. Drain well. 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.