If you’re looking for easy vegan recipes, this is a must-try! This tofu peanut curry combines two protein-packed ingredients – firm tofu and peanut butter – for a delicious, protein-rich vegan meal.
Here’s what you’ll need:
Why you’ll love this tofu peanut curry
Here’s why you’ve got to try this recipe:
- It’s vegan-friendly. This recipe uses plant-based proteins and milk, making it the perfect vegan-friendly recipe for your friends and family.
- It’s packed with protein. If you’re looking for protein-rich vegetarian meals, this one combines two protein powerhouses – tofu and peanuts – to create a delicious meal.
- It’s great for meal prep. You can store this peanut tofu curry in an airtight container in the fridge for up to 2 days, or pop it in the freezer for a rainy day.
- It’s yummy. Peanut butter gives this curry a distinct creamy and nutty flavor, while other spices like curry powder and paprika balance its sweetness, creating a thick, delicious sauce that pairs perfectly with rice.
Ingredients
Tofu
This peanut butter tofu curry recipe uses 200g (7oz) of firm tofu. It’s best to use firm tofu here, as soft tofu is more likely to crumble or break in the curry.
Before using, press the tofu to remove moisture. To do this, wrap the tofu in some paper towels and place on a plate. Put a heavy object like a frying pan on the wrapped tofu and set aside for 30 minutes. Replace the paper towels halfway through.
Alternatively, you can use a tofu press if you have one instead.
Peanut butter
I use creamy peanut butter for this recipe, as it mixes in with the curry sauce well. If you’re a chunky peanut butter fan, no worries, you can top the peanut butter curry with roasted peanuts for added texture!
Coconut milk
The addition of coconut milk makes this curry extra creamy and smooth. Here’s a tip on cooking with coconut milk: when you add coconut milk to your curry, avoid turning the heat up, as this can cause the coconut milk to curdle.
Gently simmer the curry on low heat for best results.
Spices
Creamy peanut butter lends sweetness to this curry, and I use spices, namely curry powder, paprika, and turmeric, to balance the sweetness and create a savory curry sauce with subtle spicy notes.
Broccoli
Don’t skip the broccoli! It goes amazingly well in this curry. Avoid overcooking the broccoli. You want to simmer the curry on low heat until the broccoli is just tender, about 7 – 8 minutes.
How to make vegan peanut curry
Here’s a step-by-step guide on how to make this curry:
1. Press the tofu to remove moisture.
To do this, wrap the tofu in some paper towels and place on a plate. Put a heavy object like a frying pan on the wrapped tofu and set aside for 30 minutes. Replace the paper towels halfway through. Alternatively, you can use a tofu press if you have one instead.
2. Cut and coat the tofu.
Cut the pressed tofu into 1-inch cubes. In a separate bowl, combine the cornstarch, salt, pepper and paprika. Gently transfer the tofu cubes into this bowl and mix until all the pieces are well coated.
3. Pan-fry the tofu for 8 – 10 minutes.
Heat oil in a frying pan on medium-high before adding the tofu cubes. Pan-fry for 8 to 10 minutes, turning the pieces over every 2 minutes or so, until golden brown all over. Set aside.
4. Get started on the peanut curry.
Heat oil in a non-stick pot on medium-high before adding the chopped onions, chili, ginger, and garlic. Sauté until onions brown, around 8 to 10 minutes. Add ¼ tsp salt to help the onions sweat and brown faster.
5. Add tomatoes, carrots, and spices.
Then, add the tomatoes and carrots. Once the tomatoes soften, add the curry powder, turmeric, paprika, and ½ cup of water. Mix well and cook for 3 – 4 minutes.
6. Next, add the peanut butter and coconut milk.
Turn the heat down to low. Add peanut butter, coconut milk, the remaining water, and ¼ tsp salt. Mix well and allow the curry to gently simmer on low heat for 5 minutes. Avoid turning the heat up as this can cause the coconut milk to split/curdle.
7. Add the broccoli and pan-fried tofu.
Let the curry gently simmer for another 7 – 8 minutes. Cook the broccoli until it’s just tender and still has a little bite to it.
8. Finally, taste and garnish the tofu peanut curry.
Taste and add more salt if needed before garnishing with roasted peanuts and chopped cilantro. Serve hot with rice on the side.
Pro tips for making tofu peanut butter curry
Here are some tips to make the perfect tofu peanut curry:
- Use firm tofu. It holds together better and won’t break or fall apart so easily in the curry.
- Press the tofu before using. This helps to remove excess moisture, so you can get a crisp exterior when pan-frying.
- Turn the heat down to low before adding coconut milk to the tofu curry. Heating coconut milk on high heat can cause it to curdle/split. Once you add the coconut milk, gently simmer the curry on low for best results.
- Garnish the curry with roasted peanuts. This adds texture and enhances the peanut flavor in the curry.
What to serve with tofu peanut curry
This thick and creamy vegetarian peanut curry curry goes great with rice.
For sides, you can opt for crispy air fryer bhindi, or for a non-vegetarian option, you can go for air fryer chicken 65.
Other easy vegetarian & vegan recipes
Frequently Asked Questions
Does tofu need to be pressed?
Not all tofu preparations require pressing, but if you are shallow frying tofu or trying to get it crispy, pressing helps you do this by getting rid of excess moisture. It also creates firmer tofu that better holds its shape and doesn’t fall apart during cooking.
How long does it take to press tofu?
It takes about half an hour to press tofu. All you need to do is wrap your tofu in some paper towels and place on a plate. Put a heavy object like a frying pan on the wrapped tofu and set aside for 30 minutes. Replace the paper towels halfway through.
What happens is you don’t press tofu?
Unpressed tofu will not absorb flavor as well and will not have as good a texture as pressed tofu. Pressing tofu gets rid of excess moisture which really helps if you want your tofu to crisp up at all.
Should you fry tofu before adding to curry?
Lightly frying your tofu before adding it to the curry improves its texture and keeps it from falling apart.
To do this, coat your tofu cubes in cornstarch and seasoning before pan frying on medium-high for 8 – 10 minutes, turning the pieces over every 2 minutes or so, until golden brown all over.
Can you substitute tofu for chicken in curry?
Tofu is a great protein-rich alternative for chicken. When using tofu to replace chicken in curries, I recommend pressing and lightly frying your tofu cubes before adding to the curry.
Also, if adding tofu to a curry that originally calls for bone-in chicken, you may want to substitute any water used in the curry with vegetable stock instead. The reason for this is bones impart flavor to curries, so you’ll want to make up for the loss of flavor.
Is tofu healthier than meat?
Yes, tofu is healthier than meat. Tofu is a soy product that’s rich in protein, fiber, vitamins, and minerals. It also doesn’t have the cholesterol and saturated fats usually found in meat.
Which spices go well with tofu?
Tofu is neutral in flavor and takes on the taste of the spices, herbs and seasonings used to cook it, so the flavor possibilities are endless! Spices that go great with tofu include cayenne, chili powder, curry powder, turmeric, onion, garlic, and ginger.
Can you cook with peanut butter?
Yes, you can! Peanut butter melts easily, so its easy to incorporate this protein-rich, creamy ingredient into recipes. It can be added to soups, stews, stir fries, curries, and even turned into a delicious dipping sauce.
Is it healthy to eat peanut butter?
Peanut butter is rich in various nutrients such as vitamin E, magnesium, iron, selenium, and vitamin B6. However, many commercial peanut butters tend to contain of sugar and hydrogenated vegetable oil.
To truly reap the health benefits of peanut butter, opt for the natural unsweetened kind.
Vegan Tofu Peanut Curry
Ingredients
For the tofu:
- 200g (7oz) firm tofu
- 2 tsp cornstarch
- ¼ tsp salt
- ¼ tsp coarse ground black pepper
- 1 tsp paprika
- 1 tsp olive oil
For the peanut curry:
- 2 tbsp olive oil
- 1 red onion, chopped
- 1 green chili, chopped
- 4 garlic cloves, minced
- 1-inch ginger piece, minced
- 1 large ripe tomato, chopped
- 1 small carrot, chopped
- 1 cup water
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 2 tbsp creamy peanut butter
- 200ml (7oz) coconut milk
- 10 – 15 broccoli florets
- ½ tsp salt
For garnish:
- Roasted peanuts
- Chopped cilantro
Instructions
- Press the tofu to remove moisture. To do this, wrap the tofu in some paper towels and place on a plate. Put a heavy object like a frying pan on the wrapped tofu and set aside for 30 minutes. Replace the paper towels halfway through.
- Next, cut the tofu into 1-inch cubes.
- In a separate bowl, combine the cornstarch, salt, pepper and paprika. Gently transfer the tofu cubes into this bowl and mix until all the pieces are well coated.
- Heat oil in a frying pan on medium-high before adding the tofu cubes. Pan fry for 8 – 10 minutes, turning the pieces over every 2 minutes or so, until golden brown all over. Set aside.
- Moving on to the curry. Heat oil in a non-stick pot on medium-high before adding the chopped onions, chili, ginger and garlic. Sauté until onions brown, around 8 to 10 minutes. Add ¼ tsp salt to help the onions sweat and brown faster.
- Add the tomatoes and carrots. Once the tomatoes soften, add the curry powder, turmeric, paprika, and ½ cup of water. Mix well and cook for 3 – 4 minutes.
- Turn the heat down to low. Add peanut butter, coconut milk, the remaining water, and ¼ tsp salt. Mix well and allow the curry to gently simmer on low heat for 5 minutes. Avoid turning heat up as this can cause the coconut milk to split/curdle.
- Add the broccoli and pan fried tofu into the curry. Let the curry gently simmer for another 7 – 8 minutes.
- Finally, taste and add more salt if needed before garnishing with roasted peanuts and chopped cilantro. Serve hot with rice on the side.
Conclusion
This is a great protein-rich curry to include in your weekly meal rotation, especially if you’re looking to incorporate more plant-based meals in your diet.
Made with nuts, tofu, and broccoli, this curry is loaded with protein, healthy fats, and nutrients, making it a well-balanced dish that you can pair with rice.
This rich, creamy, and absolutely scrumptious curry is sure to impress!
If you tried this recipe, please rate and comment below! We’d love to hear from you.
