Mango Tofu Curry

Vegan Richa’s recipe for  mango tofu curry is rich with coconut milk, flavored with garam masala, whole cumin seeds, and sweet, ripe mango. You make the sauce in a blender making this a great quick meal.

Photo by Richa Hingle

Mango In Savory Recipes

It was my first-time having mango in a savory Indian tofu curry. I love the fragrant sweetness mango adds to savory fods. 

This recipe comes from Vegan Richa’s first bookVegan Richa’s first book.

What Is Mango Tofu Curry?

It’s a creamy Indian Tofu recipe that full of spices and flavor. You use a ripe mango puree to add some sweetness and an extra fragrant touch.

Can I Use a Fresh Mango in this Tofu Curry?

Richa’s recipe calls for mango pulp or puree which usually comes jarred or canned. You can use fresh mangos, just make sure it is sweet and ripe or it will effect the taste of your curry. The mango will give slightly at the touch and smell fragrant when ripe. 

Here’s a video on how to cut a mango in case you decide to use a fresh one:

How Do I Use Raw Mango?

First break own the mango. If you’re new to fresh mango, first watch the video above. Then take the prepped mango flesh and puree in a blender or food processor.

Can I Make Mango Curry Without Coconut Milk?

If you are allergic to coconut milk or on a special diet that doesn’t allow it you can use your favorite nondairy milk instead. If you find yourself missing the coconut flavor you can add 1/2 teaspoon of coconut extract.

How Can I Make Indian Curries Oil-free?

In this recipe and many other that you run across, it’s easy to make Indian food without oil. Traditional Indian recipes always use oil to toast the spices at the very least.

In this recipe you saute the tofu and spices in oil. First, I would air fry on about 375 degrees for 10 minutes, or dry saute the tofu in a nonstick pan. 

In ALL recipe you can dry saute the spices instead of using oil. The oil is used to soak up some of those flavors and distribute them more evenly in the dish.

But when you are on a dietary restriction your health is more important than distributing the flavors. Plus it will taste deliicous when you dry saute too.

The other step that often uses oil when making a curry is the saute step for onions and other vegetables. You can always use a little water to saute to keep the veggies from sticking.

I usually start with 1/4 cup water in my saute and add more as needed to keep things from sticking.

Can I Substitute Soy Curls for Tofu?

I do that all the time. Sometimes I just crave the texture of soy curls. Just soak them in hot water, then drain well. I even put through a strainer and press some of the extra water out before using.

What Can I Use if I Can’t Eat Tofu or Soy?

My first go-to tofu substitute is cooked chickpeas. You probably already have a can in your pantry right now! You can also use a hemp tofu or non-soy tempeh. 

More Curry Recipes to Try

• Vegan Richa’s Bombay Potatoes
• Instant Pot Black-Eyed Pea Curry with Spinach
• Instant Pot Creamy Mushroom Curry and Pilaf 
• Brussels Sprout and Butternut Squash Curry over Instant Pot Wheat Berries
• Instant Pot Vegan Curried Spring Vegetable Potato Chaat

Print Recipe

5 from 2 votes

Mango Curry Tofu from Vegan Richa’s Indian Kitchen

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. (Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: Indian

Keyword: curry tofu, Indian tofu curry, Indian tofy recipes, mango curry

Servings: 4 servings

Calories: 354kcal

Author: Kathy Hester

Ingredients

TOFU:

• 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

CURRY:

• 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

Instructions

• 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.

Nutrition

Calories: 354kcal | Carbohydrates: 16g | Protein: 18g | Fat: 27g | Saturated Fat: 15g | Sodium: 463mg | Fiber: 4g | Sugar: 6g