This tofu massaman curry is wealthy, creamy and stuffed with aromatic Thai-inspired flavour, with no fish sauce or shrimp paste in sight. It’s a one-pan marvel that seems like a correct deal with, with out the faff.
Creamy coconut milk, warming spices and just a bit kick of chilli make this vegan massaman curry a bowlful of consolation.
The home made sauce is filled with depth due to peanuts, lemongrass, ginger and soy sauce, whereas cubes of crispy tofu take in the flavour superbly. Candy potato provides a hearty texture, and pink pepper provides it a stunning pop of color and sweetness.
It’s the type of dish that feels indulgent however is surprisingly easy to tug collectively.
Serve it with rice or a vibrant vegetable stir fry, and revel in it for a midweek dinner, as an at-home vegan takeaway recipe and even at an off-the-cuff ceremonial dinner.
It retains properly too, so that you’ve bought lunch sorted for the subsequent day.
What makes this recipe nice:
- Vegan Tofu Massaman Curry is a flavourful plant-based tackle the Thai basic
- No shrimp paste or fish sauce, however nonetheless full of umami
- Naturally dairy-free and egg-free
- Wealthy and satisfying sufficient for meat-eaters too
- Good for batch cooking and leftovers
- One-pot meal with minimal washing up
- Customisable warmth degree – add extra chilli should you prefer it sizzling
- Freezer-friendly and excellent for meal prep
- Candy potato provides fibre and pure sweetness
Learn how to make vegan massaman curry
The aromatic massaman sauce is the star of this dish. To make it, add the peanuts, curry powder, spices, garlic, lemongrass, chilli, ginger, lime juice, soy sauce, maple syrup and coconut milk to a high-speed blender, and blitz till the combination is clean and creamy. This would be the base of your curry, so give it a superb mix to interrupt down the nuts and fibrous lemongrass.
Subsequent, warmth the oil in a big frying pan over medium-high warmth. Add the cubed tofu and fry for about 3–4 minutes on both sides, till golden and crispy. Don’t overcrowd the pan, and resist the urge to maneuver it round an excessive amount of, so it will get a pleasant crust.
Pour the massaman sauce into the pan, adopted by the chopped candy potato and diced pink pepper. Deliver every little thing to a mild simmer, then prepare dinner for round quarter-hour till the candy potato is tender and the sauce has thickened barely. Style and alter the seasoning if wanted. Serve sizzling together with your selection of sides.
Elements on this Vegan Tofu Massaman Curry:
Peanuts: Add a wealthy, nutty flavour and thicken the sauce barely. You should use unsalted roasted peanuts or swap for cashews if wanted.
Curry powder: A time-saving mix of spices that brings heat and complexity to the dish.
Cinnamon and clove: Add heat and a delicate sweetness that’s important to massaman curry’s distinctive profile.
Garlic, lemongrass, chilli and ginger: These carry daring, fragrant Thai flavour and a bit of warmth.
Lime juice: Balances the richness with acidity and freshness.
Soy sauce: Provides saltiness and umami – use tamari for a gluten-free model.
Maple syrup: Brings sweetness to steadiness the spice and acidity.
Coconut milk: Makes the sauce silky and wealthy – full-fat works greatest.
Additional agency tofu: Holds its form when fried, and absorbs the sauce superbly.
Candy potato: Provides a creamy texture and pure sweetness.
Pink pepper: Presents color and crunch, in addition to a contact of sweetness.
Vegetable oil: Used for frying the tofu till golden.
Recipe suggestions:
To get the crispiest tofu, go for the additional agency selection and press it for at the least 10 minutes to take away any extra water. Head to our tofu guide for detailed data on how to do that.
Should you’re quick on time, pre-cooked tofu or air-fried tofu additionally works properly.
Leftovers will maintain within the fridge for as much as 3 days, and the curry freezes properly too. Reheat gently and loosen with somewhat water if wanted.
Get pleasure from scrumptious, protein-packed meals with these straightforward vegan tofu recipes
Vegan Tofu Massaman Curry
This tofu massaman curry is wealthy, creamy and stuffed with aromatic Thai-inspired flavour, with no fish sauce or shrimp paste in sight. It’s a one-pan marvel that seems like a correct deal with, with out the faff.
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To make the massaman sauce, add the entire substances to a high-speed blender and mix till clean.
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For the curry, add the oil to a frying pan over a medium-high warmth. Fry the tofu for 3-4 minutes on both sides till crispy.
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Add the massaman sauce, candy potato and pink pepper to the pan, then simmer for quarter-hour till the candy potato is cooked by. Season to style.
Should you’re quick on time, pre-cooked tofu or air-fried tofu additionally works properly.
Leftovers will maintain within the fridge for as much as 3 days, and the curry freezes properly too. Reheat gently and loosen with somewhat water if wanted.
Serving: 278gEnergy: 218kcalCarbohydrates: 22gProtein: 11gFats: 11gSaturated Fats: 1.7gSodium: 600mgFiber: 4gSugar: 13g
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