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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/vegan-curried-tofu-skin-recipe/