Tofu Curry

Melanie daPonte, Plant-Based Vegan Personal Chef

IMG_table

This recipe is a client favorite! It’s a north Indian style curry, filled with aromatic spices and baked tofu.

The recipe comes from the cookbook “Vegan Indian Cooking” by Anupy Singla. Ms. Singla generously provides the recipe on her website as well. You can find it here.

With authentic Indian cooking, it’s all about the spices. Once you gather them together, the process runs pretty smooth and simple.

grindThe recipe starts with the grinding of the aromatics which will be folded into soy yogurt and a few spices then added to fried spices in the saucepan.

salsa

blend

The scent is heavenly as the spices and flavors blend together. The big flavor comes from the mingling of these many aromatics and spices as they simmer over low heat for about 15-20 minutes. As with most curries it will taste better the next day, but even fresh from the stove it is delicious!

Published by Melanie daPonte, Plant-Based Vegan Personal Chef

Plant-based Vegan personal chef, photographer and food writer living and working in Palm Beach County, Florida.

31 Comments

  10. Thank you so much for sharing Anupy with us. That looks amazing, but the mustard greens/spinach recipe is what got my mouth watering. Will be making both! Cheers, and the enslaved animals of the world appreciate what you do (even if they can say it). 🙂