Are you ready to embark on a culinary journey to Myanmar with this Vegan Burmese Tofu Curry Recipe? This dish is a vibrant celebration of flavors that will transport your taste buds straight to Southeast Asia. With a rich blend of spices, creamy coconut milk, and nutritious tofu, it’s a meal that’s both satisfying and packed with plant-based goodness.
This curry is not just a dish; it’s an experience. The fragrant spices meld beautifully with the crispy tofu, creating a balance of textures and tastes that will leave you craving more. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this recipe is sure to impress.
A Delicious Vegan Burmese Tofu Curry
This Vegan Burmese Tofu Curry is an aromatic and mildly spicy dish made with firm tofu, vibrant vegetables, and a blend of traditional Burmese spices. The curry is creamy and comforting, making it a perfect choice for any day of the week.
Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- 2 tablespoons soy sauce or tamari
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Tofu: Cut the pressed tofu into cubes. In a large pan, heat the vegetable oil over medium heat. Add the tofu cubes and fry until golden and crispy on all sides. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add the chopped onion, garlic, and ginger. Sauté until the onion is translucent and fragrant (about 5 minutes).
- Add Spices: Stir in the curry powder, turmeric, and cumin, cooking for an additional minute to release their flavors.
- Simmer the Curry: Pour in the coconut milk and vegetable broth, and stir to combine. Bring to a simmer, then add the mixed vegetables and soy sauce. Cook for about 10-15 minutes until the vegetables are tender.
- Combine with Tofu: Gently fold the crispy tofu back into the curry, and season with salt and pepper to taste. Allow it to heat through for a few more minutes.
- Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with steamed rice or flatbread.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 20g
- Protein: 12g
- Carbohydrates: 18g
