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    Home » Recipe Pages

    Vegan Mango Curry Tofu

    Mango Curry Tofu | Vegan richa

    Mango curry was one of the first recipes I made for my Indian Kitchen cookbook. It was almost Summer when I was developing and collecting the recipes and ripe mangoes had started showing up in grocery stores. 

    Mangoes are abundant in India, where they are always juicy and sweet. In the US, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a very ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. For variation: Use chickpeas, tempeh or vegetables. (Recipe from Vegan Richa’s Indian Kitchen  Copyright © 2015 by Richa Hingle. )

    As in many of my recipes, I use limited garam masala for flavor. Depending on the brand and how old it is or the recipe you follow to make your own, you can add less or more to preference. Add other spices such as cardamon, fenugreek leaves etc for variation. 

    Mango Curry Tofu | Vegan richa
    Print Recipe
    5 from 21 votes

    Mango Curry Tofu

    Tofu in creamy Mango Curry. Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. For variation: Use chickpeas, tempeh or vegetables.
    Prep Time30 mins
    Cook Time45 mins
    Total Time1 hr 15 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 210kcal
    Author: Vegan Richa

    Ingredients

    TOFU

    • 14 ounces (396.89 g) firm tofu
    • 2 teaspoons safflower or other neutral oil
    • 1/4 teaspoon (0.25 teaspoon) cayenne
    • 1/4 teaspoon (0.25 teaspoon) ground cinnamon
    • 1/2 teaspoon (0.5 teaspoon) Garam Masala
    • 1/4 teaspoon (0.25 teaspoon) salt

    CURRY

    • 3/4 cup (10.5 g) chopped red onion
    • 1 1-inch knob of ginger
    • 3 cloves garlic
    • 2 tablespoons water
    • 1 teaspoon safflower or other neutral oil
    • 1/4 teaspoon (0.25 teaspoon) cumin seeds
    • 2 bay leaves
    • 4 cloves
    • 1 1/4 cups (282.5 ml) canned or culinary coconut milk
    • 3/4 cup (177 g) ripe mango pulp or puree unsweetened or lightly sweetened canned, or 1 cup ripe mango (blend it with coconut milk)
    • 1/2 teaspoon (0.5 teaspoon) salt
    • 2 teaspoons apple cider vinegar
    • Generous dash of black pepper
    • 1/4 teaspoon (0.25 teaspoon) Garam Masala for garnish
    • 2 tablespoons chopped cilantro for garnish

    Instructions

    • Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
    • Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
    • Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
    • Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

    Video

    Notes

    For variation: Use 2 cups cooked chickpeas to make Mango Curry chickpeas, or 2 1/2 to 3 cups chopped vegetables or 8 ounces hemp seed tofu to make it soy-free

    Nutrition

    Nutrition Facts
    Mango Curry Tofu
    Amount Per Serving (4 g)
    Calories 210 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 4g25%
    Sodium 485mg21%
    Potassium 133mg4%
    Carbohydrates 15g5%
    Fiber 2g8%
    Sugar 8g9%
    Protein 9.5g19%
    Vitamin A 585IU12%
    Vitamin C 20.3mg25%
    Calcium 140mg14%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Reader Interactions

    Comments

    1. Isabel

      February 01, 2022 at 9:34 am

      5 stars
      Love this recipe–I’ve made it 3 times now! I want to make several portions of this to eat throughout the week. How long would you say it can last in the fridge? Is it freezable?

      Reply
      • Richa

        March 10, 2022 at 7:37 pm

        4 days refrigerated. Freeze for upto a month

        Reply
    2. Michaela

      October 14, 2021 at 8:52 am

      5 stars
      It tastes like heavens landing on the tongue, so full of flavours. Thanks for another delicious recipe.

      Reply
      • Richa

        January 28, 2022 at 11:01 pm

        Thanks

        Reply
    3. Leah

      July 04, 2021 at 12:48 pm

      Hi Richa. It’s a fantastic dish, but I’m unsure about one thing. At what point do you remove the bay leaves and cloves? Could you put that step in the original recipe instructions? Thank you!

      Reply
      • Richa

        July 04, 2021 at 1:00 pm

        Remove just Before serving

        Reply
    4. Shane

      July 29, 2019 at 6:34 pm

      5 stars
      Sweet and spicy, making it a perfect summer curry. Added some peas, bell pepper and a jalapeño for extra color.

      Reply
      • Richa

        July 29, 2019 at 7:11 pm

        awesome!

        Reply
    5. Jean C Smith, MD

      June 15, 2019 at 9:21 am

      I made this. It is excellent, but no way does it make 4 servings. Not just my opinion, but my daughter and her boyfriend (who loved it). This is 2 servings. You need to double the ingredients to make 4 servings.

      Reply
      • Richa

        June 15, 2019 at 11:41 am

        🙂 i usually serve with another veggie side. the recipe is easily doubled, so definitely make more!

        Reply
    6. Dominique

      January 22, 2019 at 11:58 am

      5 stars
      Hi Richa! I made this a couple of weeks ago and although I loved it, it tasted a little bitter. Do you know what could be the problem?

      Reply
      • Richa

        January 22, 2019 at 12:00 pm

        awesome! probably old garlic or onion. old garlic when blended can turn bitter. Onion usually is not as old as you would be able to tell from a stale odor. When in doubt, use minced garlic.

        Reply
        • Dominique

          January 22, 2019 at 12:03 pm

          5 stars
          Thank you so much for your quick reply! I think I used old garlic, I will let you know how it tastes the next time I make this dish.

          Reply
      • Sarah

        May 10, 2020 at 4:32 am

        This happened to me as well!

        Reply
        • Richa

          May 10, 2020 at 12:18 pm

          I explained it earlier that old garlic can sometimes turn green on cooking.

          Reply
    7. Mea

      December 14, 2018 at 3:13 am

      5 stars
      This is our favourite curry and so easy to make! We must have done it 10 times. I would say when we make it it only serves 2 not 4 but it might be us cooking it down quite a lot/we want it all because it’s so good.

      Reply
    8. Kia

      November 24, 2018 at 12:28 pm

      5 stars
      This was absolutely delicious. A bit sweet, a bit tangy, and very creamy. I doubled it to make 8 portions, and am so excited to eat it this week with cilantro rice! Thank you for an amazing recipe!

      Reply
      • Richa

        November 27, 2018 at 11:00 pm

        awesome! thanks! updated

        Reply
    9. D. Li

      February 26, 2018 at 5:31 pm

      5 stars
      Delicious! Thank you!

      Reply
    10. Swang

      February 05, 2018 at 6:38 pm

      5 stars
      This is now my go-to curry recipe. It is amazing and so versatile!! (Flavour of the sauce is strong enough that you can have it over some rice… maybe coconut rice. Mmm.

      Thanks for sharing!

      Reply
      • Richa

        February 05, 2018 at 7:31 pm

        Awesome! Yes coconut rice will go wonderfully

        Reply
    11. John-Mark

      August 14, 2017 at 6:43 pm

      I am puzzled as to why your recipe for Mango Curry Tofu says “Serves: 2” and the nutrition information says “Serving size: 4.”

      Is this recipe meant to serve 2 or 4?

      Thanks! The recipe looks delicious!

      Reply
      • Richa

        August 19, 2017 at 12:08 am

        it serves 4. updated

        Reply
        • Kia

          November 24, 2018 at 12:26 pm

          5 stars
          Hey Richa, a friendly heads-up that the recipe still says that it serves 4!

          Reply
          • Kia

            November 24, 2018 at 12:29 pm

            5 stars
            I meant to say 2* 🙂

            Reply
    12. Claudia

      June 16, 2017 at 5:26 am

      Oh yes thank you ! Theres a mango curry cheese you can buy in asda I love so will be trying this :o)

      Reply
    13. Annelies

      February 03, 2017 at 10:57 am

      5 stars
      Yumm! Served it with the chickpea naan, curried green beans, rice and steamed broccoli. Had the pakora as appetizer, and my dinner with 3 notorious carnivores was a success! I turned vegan only 3 months ago, and your book and website, has made the transition seamless. Thank you for offering your unique talent to the world. It makes it much more color- and flavorful!

      Reply
      • Richa

        February 03, 2017 at 1:12 pm

        That is a fabulous meal. So glad everyone loved it

        Reply
        • Romeo

          November 16, 2019 at 11:11 pm

          Always a fave! Love this recipe!

          Reply
          • Richa

            November 17, 2019 at 12:26 am

            thanks

            Reply
    14. Victoria

      August 16, 2016 at 1:05 pm

      5 stars
      This recipe is so delicious and flavorful!

      Reply
      • Richa

        August 16, 2016 at 3:14 pm

        Thanks!

        Reply
    15. Rachel

      March 13, 2016 at 5:26 pm

      5 stars
      I made this dish, and it tastes excellent! But mine didn’t turn out the pretty golden yours is. Mine is kind of grey. Not very appealing looking. Do you know why? Thank you.

      Reply
      • Richa

        March 13, 2016 at 7:15 pm

        Hi Rachel, It could be because the spices or onions got over browned. what kind of onions did you use?. It could also be the veggies leaking color if you added any veggies. I usually use mango puree from a can which is a bright orange (alphonso or kesar mango). The mangoes in the grocery stores tend to be less vibrant. The vibrant color of the canned mango puree keeps the sauce on the orange-brown side. With a fresh mango I usually get a lighter brown-beige colored sauce.

        Reply
        • Rachel

          March 14, 2016 at 12:41 pm

          5 stars
          Yes, I used a fresh mango. Thank you. Tastes great though! Waiting for your cookbook to arrive in the mail this week.

          Reply
          • Ulric

            October 31, 2017 at 8:28 am

            Yeah mine turned out green. I made it from a can and followed the book verbatim. Since the red onion purée did turn brown, my guess is that I overcooked the onions?

            Reply
    16. Ken Williams

      March 08, 2016 at 8:17 am

      5 stars
      This was absolutely fantastic, one of my favourite recipes. Thanks so much!! Do you have another Indian vegan cookbook in the works? Everything in your book has been absolutely delicious.

      Reply
      • Richa

        March 08, 2016 at 11:23 am

        Awesome! so glad you love it! Not an Indian one, but a multicuisine one. I might do another Indian in the future. I keep posting more Indian recipes on the blog.

        Reply
        • Ken Williams

          March 08, 2016 at 1:25 pm

          Thanks!! I’ll keep an eye out for your next book 🙂

          Reply
    17. Erin

      February 17, 2016 at 9:05 am

      5 stars
      This is an excellent recipe! So satisfying. My boyfriend does not like the flavor of coconut; do you think I could make this with almond milk or cashew cream?

      Reply
      • Richa

        February 17, 2016 at 10:33 am

        Awesome! Yes you can use any other non dairy milk. You might have to cook a few mins longer with almond milk to get the desired consistency.

        Reply
    18. Roy Mint

      February 11, 2016 at 12:02 pm

      5 stars
      One of my favourite dishes I’ve ever cooked! Thankyou!

      Reply
      • Richa

        February 11, 2016 at 12:38 pm

        Awesome!

        Reply
        • Roy Mint

          December 10, 2016 at 5:12 pm

          5 stars
          We made this again and it is still amazing!

          Reply

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