Easy Vegan Jalfrezi (Spicy Tofu & Vegetable Curry)
This vegan jalfrezi curry combines tofu and mixed veg with aromatics, spices, and fresh green chilli for a big kick of heat.
Ingredients
- 2 tablespoons cooking oil, divided
- 8 oz (225 g) extra-firm tofu, drained and cut into approx. 1-inch cubes (feel free to use more tofu or a larger block)
- 1 large onion, roughly diced
- 1 red bell pepper, deseeded and roughly diced
- 1 green bell pepper, deseeded and roughly diced
- 6 cloves garlic, finely chopped
- 2 inch piece of ginger, finely chopped
- 2-4 fresh green rocket chillies, finely sliced (depending on taste – see notes)
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 2 tablespoons tomato puree
- 1x 14 oz (400 g) tin plum tomatoes
- 1½ cups (400 ml) vegan stock or water
- ½ teaspoon salt (plus more to taste)
- Large handful fresh coriander, chopped
Instructions
Tofu
- Preheat the oven to 200°C (400°F).Note: I like to bake tofu as it requires less oil, results in a better texture, and is much less likely to stick. If you'd rather pan-fry the tofu, you'll want to use a good non-stick pan and plenty of cooking oil. Fry for a few minutes on each side until golden.
- Drizzle 1 tablespoon of oil over a baking sheet or oven dish and spread out the tofu pieces evenly. Sprinkle with salt and bake for 15-20 minutes or until golden and crispy, turning the pieces over halfway through. Remove from the oven and set aside (the tofu should be cooked around the same time as the curry, but be careful not to overdo it).
Curry
- While the tofu is cooking, you can start with the curry. Heat 1 tablespoon of oil in a large pan on medium heat. Add the onion and stir occasionally for 5-6 minutes or until starting to soften.
- Once the onions have softened, add the diced peppers, garlic, ginger, and chilli and cook for 2 minutes.
- Next, add the ground cumin, ground coriander, garam masala, and turmeric. Stir well for another 2 minutes to coat the vegetables.
- After 2 minutes, stir in the tomato puree and tinned tomatoes. Break the tomatoes apart with a spoon, then fill up a third of the empty tomato can with water and swirl this around before adding to the pan.
- Next, add the vegan stock (or water) and salt. Stir well, bring to a gentle simmer, and cook for 10 minutes or until thickened. If it seems too thick, simply stir in a little more stock or water.
- Once the curry has thickened, stir in the baked tofu pieces and chopped coriander (saving some to garnish). Adjust the seasoning and serve with homemade pilau rice, coriander leaves, fresh chilli, and vegan raita.
Notes
Chilli: As is always the case, the level of heat will depend on the type of chilli you use. I used three green rocket chillies for a fairly spicy final dish. If you're unsure, start with a small amount and add more during cooking to suit your taste.
Quantity: This will provide four average portions along with sides such as rice. If you want to make it stretch further, add more tofu and/or tinned tomatoes and adjust the seasoning to taste.
Tofu: I'd highly recommend using extra-firm tofu, as this is very dense and doesn't require pressing.
No tofu? This curry also works well with tempeh or mushrooms in place of the tofu. I'd suggest frying or baking the tempeh, and simply frying the mushrooms before setting aside and continuing with the rest of the recipe.
Tomatoes: If you don't have tinned tomatoes, you could replace these with approx. 5-6 whole fresh tomatoes, roughly chopped. You may also want to add slightly more water or stock.
Gluten-free: This recipe is 100% gluten-free provided you use a vegan stock that is certified or labelled as such. If you're unsure, you can simply use water.
Storage: Store this curry in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
- Chickpea Biryani
- Vegan Chana Masala
- Vegan Rajma Masala
- Creamy Jackfruit Curry with Coconut & Lime
- Smoked Tofu Risotto with Lemon & Basil
- Vegan Lentil Dal
- Creamy Black Bean Curry
- Brinjal Masala (Aubergine Curry)
Nutrition
Calories: 175kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 6gSodium: 556mgPotassium: 576mgFiber: 5gSugar: 8gVitamin A: 1557IUVitamin C: 80mgCalcium: 96mgIron: 4mg
Nutrition Facts
Easy Vegan Jalfrezi (Spicy Tofu & Vegetable Curry)
Amount Per Serving
Calories 175
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Sodium 556mg24%
Potassium 576mg16%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 8g9%
Protein 7g14%
Vitamin A 1557IU31%
Vitamin C 80mg97%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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