This easy, vegan massaman curry tofu comes together in a single pot on the stovetop. It is so rich and flavorful!
Servings 4
Author Becky Striepe
Ingredients
Curry ingredients
2tablespoonsolive oil
1cupdiced sweet onion
2clovesminced garlic
1blockextra firm tofupressed and cut into 1" cubes
3tablespoonsmassaman curry paste
114-ouncecan of coconut milkfull fat is ideal, but you can use light, if you prefer
1cupcubed thin-skinned potato1" cubes
1cupcarrot coins½" thick pieces
1-2teaspoonsbrown sugaroptional
Toppings
roasted cashews
chopped cilantro
diced avocado
Instructions
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.
Video
Notes
Masaman curry paste is not always vegan, so read those ingredients before you buy! This one on Amazon is vegan.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.