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Creamy Pineapple Tofu Curry: Easy 30-Minute Vegan Dinner

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A quick and easy vegan curry made with crispy tofu, sweet pineapple, and creamy coconut milk. Ready in under 30 minutes, it’s a weeknight hero that even skeptics love.

Ingredients

Scale
  • 1 tablespoon coconut oil (or any neutral oil like avocado or vegetable oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 block (14-16 oz) extra-firm tofu, pressed for at least 15 minutes
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon cornstarch
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (8 oz) crushed pineapple, undrained
  • 1 tablespoon maple syrup or agave (optional)
  • 1/2 teaspoon salt, plus more to taste
  • Fresh lime juice from 1/2 lime
  • Cooked jasmine rice or basmati rice (for serving)
  • Fresh cilantro, chopped (for garnish)
  • Toasted coconut flakes or crushed peanuts (optional, for crunch)

Instructions

  1. Press the tofu: Remove tofu from package and drain. Wrap in a clean kitchen towel or paper towels. Place a heavy object on top and press for at least 15 minutes.
  2. While tofu presses, prep aromatics: Dice onion, mince garlic, and grate ginger. Set aside.
  3. Cut tofu into 1/2-inch cubes. In a small bowl, whisk together soy sauce and cornstarch. Gently toss tofu cubes in mixture until evenly coated.
  4. Heat a large skillet over medium-high heat and add coconut oil. Let heat for about 30 seconds until shimmering.
  5. Add coated tofu cubes in a single layer. Cook undisturbed for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes. Transfer to a plate and set aside.
  6. In the same pan, add a splash of water or oil if needed. Cook diced onion for 3-4 minutes until soft and translucent. Add garlic and ginger, stirring constantly for 1 minute until fragrant.
  7. Sprinkle curry powder, turmeric, and red pepper flakes over onions. Stir continuously for 30-60 seconds to bloom spices.
  8. Pour in coconut milk and undrained crushed pineapple. Stir, scraping up any browned bits. Add maple syrup (if using) and salt. Bring to a gentle simmer.
  9. Let sauce simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
  10. Gently fold seared tofu cubes into sauce. Let warm through for 2 minutes. Squeeze fresh lime juice over top and stir gently.
  11. Serve immediately over hot jasmine rice. Garnish with fresh cilantro and optional toasted coconut flakes or crushed peanuts.

Notes

Don’t skip pressing the tofu for best texture. Use full-fat coconut milk for a creamier sauce. Bloom spices in hot oil for more flavor. Taste and adjust curry powder and salt as needed. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: vegan curry, pineapple tofu, quick dinner, 30-minute meal, plant-based, gluten-free, dairy-free

Find it online: https://emacrave.com/creamy-pineapple-tofu-curry-easy-30-minute-vegan-dinner/