Vegan Curried Tofu Skin Recipe

Introduction

This Vegan Curried Tofu Skin is a flavorful and comforting dish packed with spices and tender vegetables. Using dried beancurd, it offers a unique texture that soaks up a rich coconut curry sauce. Perfect for a hearty plant-based meal.

Ingredients

• 8 ounce package dried beancurd (broken in pieces)
• 1 tablespoon coconut or avocado oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 sprigs fresh thyme (or 1/2 teaspoon dried)
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1 teaspoon ground paprika
• 1 medium tomato (chopped)
• 1 medium carrot (diced)
• 1 medium potato (scrubbed and cut into chunks, optional)
• 1 1/2 cups cooked butter beans (or 1 (15-ounce can) butter beans)
• 1 1/2 cups coconut milk (or 1 (15-ounce can) coconut milk)
• 1/2 cup water
• 1 Scotch Bonnet pepper (or 1/4 teaspoon cayenne pepper, optional)
• Salt to taste (or 1 vegan bouillon cube)

Instructions

1. Step 1: Bring water to a boil in a saucepan over medium-high heat. Add broken beancurd sticks and cook for about 5-10 minutes or until the bean curd is softened.
2. Step 2: Drain beancurd and set aside.
3. Step 3: Heat oil over medium-high in a large saucepan. Add chopped onion and cook until soft, about 3 minutes.
4. Step 4: Add minced garlic, grated ginger, thyme, curry powder, cumin, and paprika. Cook until fragrant, about 1 minute.
5. Step 5: Stir in chopped tomato, diced carrot, and potato chunks (if using). Coat vegetables with the spice mixture.
6. Step 6: Add coconut milk, water, softened beancurd sticks, and Scotch Bonnet pepper (if using) to the saucepan.
7. Step 7: Bring the curry to a boil. Cover and reduce heat to a simmer for about 20 minutes until vegetables are tender.
8. Step 8: Mash some of the potatoes and butter beans in the curry to thicken the sauce.
9. Step 9: Season with salt or vegan bouillon cube to taste. Serve hot over cooked rice, quinoa, or cauliflower rice.

Tips & Variations

• For a milder curry, omit the Scotch Bonnet pepper or replace with a small amount of mild chili powder.
• You can substitute butter beans with chickpeas or lentils for a different texture.
• If dried beancurd is unavailable, use firm tofu pressed and cut into strips as an alternative.
• Adding fresh spinach or kale near the end of cooking adds extra greens and nutrition.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free curry powder and check canned ingredients for additives.

What is dried beancurd and where can I find it?

Dried beancurd, also known as tofu skin or yuba, is the thin layer formed on heated soy milk. It can be found in Asian grocery stores, often sold dried and broken into pieces.

Vegan Curried Tofu Skin Recipe

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4.6 from 115 reviews

A flavorful and comforting Vegan Curried Tofu Skin dish that combines tender dried beancurd with aromatic spices, fresh vegetables, and creamy coconut milk. This hearty curry is perfect served over rice, quinoa, or cauliflower rice for a wholesome plant-based meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu Skin and Preparation

• 8 ounce package dried beancurd (broken in pieces)
• 1/2 cup water

Vegetables and Aromatics

• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1 medium tomato (chopped)
• 1 medium carrot (diced)
• 1 medium potato (scrubbed and cut into chunks) (optional)
• 1 Scotch Bonnet pepper (or 1/4 teaspoon cayenne pepper) (optional)

Legumes and Liquids

• 1 1/2 cups cooked butter beans (or 1 (15-ounce) can butter beans)
• 1 1/2 cups coconut milk (or 1 (15-ounce) can coconut milk)

Spices and Oil

• 1 tablespoon coconut or avocado oil
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1 teaspoon ground paprika
• Salt to taste (or 1 vegan bouillon cube)

Instructions

1. Soften the Beancurd: Bring water to a boil in a saucepan over medium-high heat. Add broken beancurd pieces and cook for about 5-10 minutes until softened. Drain and set aside.
2. Sauté Aromatics: Heat oil in a large saucepan over medium-high heat. Add chopped onion and cook until softened, about 3 minutes.
3. Add Garlic, Ginger, and Spices: Stir in minced garlic, grated ginger, fresh thyme, curry powder, cumin, and paprika. Cook for about 1 minute, stirring frequently until fragrant.
4. Add Vegetables: Mix in chopped tomato, diced carrot, and optional potato chunks, stirring to coat the vegetables in the spices and aromatics.
5. Add Liquids and Bean Curd: Pour in coconut milk and water, then add the softened beancurd pieces and Scotch Bonnet pepper (or cayenne) if using.
6. Simmer the Curry: Bring the mixture to a boil, cover the saucepan, then reduce heat to a simmer. Cook for about 20 minutes until vegetables are tender.
7. Thicken the Sauce: Mash some of the cooked potatoes and butter beans directly in the curry to naturally thicken the sauce to a desirable consistency.
8. Season and Serve: Taste and season with salt or vegan bouillon as needed. Serve the curry hot over cooked rice, quinoa, or cauliflower rice.

Notes

• Use firm dried beancurd pieces for best texture and hold in the curry.
• The Scotch Bonnet pepper adds authentic heat and flavor, but adjust or omit according to your spice preference.
• Potatoes are optional but help to add body and thickness to the curry sauce.
• This dish is excellent for meal prep and tastes great the next day as flavors deepen.
• Substitute butter beans with chickpeas or other white beans if preferred.

Keywords: Vegan curry, curried tofu skin, Caribbean vegan recipe, coconut milk curry, plant-based main dish, dried beancurd curry