If you are looking for a really easy, vegan dinner idea, this Almond Butter Tofu Curry recipe couldn’t be simpler.
Adding almond butter to your curry sauces is a great way to add a great depth of flavour. And with plant-based dishes, it also adds a nice bit of extra protein and healthy fats.
How can you make tofu taste better?
This is a question I get asked – a lot!
I’m aware tofu can have quite a bland taste. But to be honest, so can chicken! It’s all about how you cook it and which sauce or dressing you use.
Firstly, fry the tofu to make it crispier. This makes the texture much more appealing. Especially in a curry sauce because you want the tofu to hold its shape well.
Then, it’s all about the sauce you add. This almond butter curry sauce is really flavourful and the tofu soaks up all the lovely flavours.
Which ingredients do you need to make an almond butter tofu curry?
- Coconut oil
- Tofu
- Onion
- Ginger
- Garlic
- Red chilli
- Peppers
- Curry powder
- Ground cumin
- Ground turmeric
- Almond butter
- Coconut milk
- Chopped tomatoes
- Veg stock
- Spinach
- Fresh coriander
- Lime juice
You can use any variety of vegetables for this curry. Whatever is in season, locally, is always best. I like the simplicity and the colour of the peppers and spinach.
It’s a great one to add to your list of quick, midweek meals. It only takes 10 mins to prep and 30 minutes to cook.
How to serve?
It can be served on its own or as part of a larger dinner spread. I like to serve mine with brown rice but it’s also great with naan, if you prefer this.
Storage & Shelf Life
Once cool, this can be refrigerated for up to 3 days.
Alternatively, you can freeze for up to 3 months.
Recipe Tips
- I like to press the tofu before using, so most of the water is removed. This will help the tofu take up the flavours of the sauce. I use a tofu press, but if you don’t have one, use a kitchen or tea towel to pat dry.
- I try and buy organic where possible. For things like almond butter and coconut milk I think you really see the difference in quality. Cheaper almond butter and coconut milk brands can contain fillers and emulsifiers.
- If you are particularly hungry or would like to up the protein content of this dish, add in an extra ½ block of tofu – no need for extra sauce.
If you liked this almond butter tofu curry recipe, why not try:
Cauliflower, Potato and Lentil Curry
Almond Butter Tofu Curry
Ingredients
- 4 tsp coconut oil
- 400 g block firm tofu (14oz)
- 1 onion
- Thumb-sized piece of ginger
- 2 garlic cloves
- ½ red chilli
- 1 tsp salt
- 1 green pepper
- 1 yellow pepper
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3-4 tbsp almond butter
- 400 ml coconut milk (14oz)
- 400 g tinned chopped tomatoes (14oz)
- 250 ml veg stock (1 cup)
- Large handful of spinach
- Handful of fresh coriander
- Juice of a lime
Instructions
- Chop the tofu into cubes and season well. In a large pan, add half the oil and fry the tofu for a few minutes on each side. Remove from the pan.
- Finely chop the onion, garlic and ginger and slice the peppers. In the same pan, add the remaining oil and fry the them for 4-5 mins with a tsp of sea salt. Add all the spices for the last 1-2 mins.
- Add the almond butter, coconut milk, tomatoes and stock and simmer for 20 mins. Add the spinach and the cooked tofu for the last 3-4 mins.
- Squeeze in the lime juice and season to taste. Top with some fresh coriander.
Notes
- Serve with rice and/or naan.
- The nutritional content is based on full fat coconut milk. If would like less fat, use a reduced fat version.
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