You know I love Indian food. It was so exciting to get my friend’s new cookbook – Vegan Richa’s Indian Kitchen – in my hands. In this post, I’m sharing her recipe for Mango Curry Tofu.
There are 10 chapters in Vegan Richa’s Indian Kitchen. The first one goes over the basics of Indian cooking and shows you around the most used spices and ingredients.
Then the recipes are broken up into breakfast, small plates, dry curries, dals, one-pot meals, main dishes, flatbreads, desserts, and chutneys,
There’s chickpea flour pancakes, samosas, sweet and sour pumpkin, more bean stews than you can imagine, and all the gorgeous Indian breads that you can’t get a vegan version of in most restaurants.
This is a definitive guide to Indian cooking and will help the vegan community – and me – delve further into new flavors and dishes. I recommend that you get a copy for your cookbook collection.
Finally, here’s a delicious recipe for you to try from Vegan Richa’s Indian Kitchen. It was my first-time having mango in a savory Indian dish. What’s the most unusual Indian dish you’ve had?
Mango Curry Tofu from Vegan Richa’s Indian Kitchen
- 14 ounces firm tofu
- 2 teaspoons safflower or other neutral oil
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon salt
- 3/4 cup chopped red onion
- 1 1-inch knob of ginger
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower or other neutral oil
- 1/4 teaspoon cumin seeds
- 2 bay leaves
- 4 cloves
- 1 1/4 cups canned or culinary coconut milk
- 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
- 1/2 teaspoon salt
- 2 teaspoons apple cider vinegar
- Generous dash of black pepper
- 1/4 teaspoon Garam Masala for garnish
- 2 tablespoons chopped cilantro for garnish
- Tofu:Cut the tofu slab into ½-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into ½-inch cubes.
- Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
- Curry:In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute.
- Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes.
- Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add ½ teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.
More Recipes to Try
- Vegan Richa’s Bombay Potatoes
- Slow Cooker Cabbage Steaks from The Revised Vegan Slow Cooker
- Vegan Instant Pot Black-Eyed Pea Curry with Spinach