This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
This easy, vegan massaman curry tofu comes together in a single pot on the stovetop. It is so rich and flavorful!
Masaman is one of my favorite Thai curries. It's a little on the sweet side but can still pack a nice kick. Restaurant curries aren't always vegan, though, so sometimes it's just easier to whip up this easy, one-pot vegan massaman curry at home.
About massaman curry paste
Masaman curry paste is not always vegan, so read those ingredients before you buy! This one on Amazon is vegan, and I was able to find vegan Masaman curry paste at the Dekalb Farmers Market (YDFM), here in Atlanta.
YDFM is more of an international grocer than a farmers market, really, so check your local Asian markets for massaman paste. Curry pastes can be a little bit pricey, but a little goes a long way, and it's still a whole lot cheaper than eating out or ordering take-out.
If you prefer a more mild curry, back try using 2 to 2 ½ tablespoons of paste, rather than the full 3. Massaman isn't as spicy as a Panang or red curry, though, so I say go for it! You can also cut the spice with extra coconut milk at the end.
This is a really simple, one-pot meal. Just saute the garlic, onion, and tofu. Than, toast your curry paste and add everything else to the pot.
Simmer to perfection.
When prepping, there are a couple of things to keep in mind.
First, you've got to press your tofu. If you want restaurant-style, toothsome tofu, pressing is key, and I love to press my tofu using my EZ Tofu Press.
The EZ Tofu Press is faster than weighted pressing, and it does a great job of maintaining your tofu block's shape, so you can dice it into perfect cubes for this dish.
You can get as much as a half cup of water out by pressing with the EZ Tofu Press. I have measured it!
The other key to success with this dish is to cut the potatoes to the right size. Too-large pieces will take longer to cook, and since we want this meal on the table ASAP, it's worth taking the time to dice those potatoes into 1" cubes.
When the curry finishes cooking, you're ready to serve! I love to dish this up over rice or cauliflower rice with all of the fixings.
Top the curry with crunchy cashews, creamy avocado, and bright cilantro, and dig in, y'all!
How to store
Got leftovers? No problem! I definitely recommend storing the toppings separate from the tofu curry. I'd also store the rice separately, if possible. Use airtight containers in your fridge to store everything.
To reheat, dish up your bowl -- sans toppings -- and pop it into the microwave for one to two minutes. Top and serve!
If you prefer to reheat on the stovetop, transfer the curry and rice to a saucepan and reheat on medium-high until it is all warmed through.
Vegan masaman curry
- 2 tablespoons olive oil
- 1 cup diced sweet onion
- 2 cloves minced garlic
- 1 block extra firm tofu - pressed and cut into 1" cubes
- 3 tablespoons massaman curry paste
- 1 14-ounce can of coconut milk - full fat is ideal, but you can use light, if you prefer
- 1 cup cubed thin-skinned potato - 1" cubes
- 1 cup carrot coins - ½" thick pieces
- 1-2 teaspoons brown sugar - optional
- roasted cashews
- chopped cilantro
- diced avocado
- Heat the oil on medium-high heat in the bottom of a large sauce pan. Add the onion, garlic, and tofu, and cook, stirring occasionally, until the tofu starts to brown. About 5-7 minutes. Add the curry paste and cook for just a minute or two more, stirring constantly, to toast it.
- Add the remaining curry ingredients. Cover, reduce the heat to medium-low, and simmer for 10-15 minutes, until the potatoes are fork-tender.
- Serve rice, and top each bowl with the cashews, cilantro, and avocado.