Goan Tofu Curry

We had this for dinner recently and we were very impressed. It was simple to make, very little preparation involved, didn’t take long to cook and tasted amazing.

Even better its the kind of recipe you could make from your regular food stock. If your like us and have basics around like longlife tofu, onions, garlic, chopped tomatoes and of course rice then most likely you can make this recipe. For us this is great, its a fantastic meal you can make anytime without having to go shopping and also we love the fact it takes very little preparation. These days it seems like so many recipes we do takes a lot of time to prepare but no this one!

Some people get put off by Tofu, we don’t but anyway don’t let this put you off cooking this recipe as we think you’ll love it. We found this amazing recipe on Vegan Village (website) and it originally came from a restaurant. We’re not surprised as it tastes that good we’d happily order it if we were in a restaurant. Please note we have halved the recipe so it serves two people.

OK enough praise about this as I am sure you want us to share the recipe so you can try it. All I can say is we loved it that much we ended up having it twice in one week!

Goan Tofu Curry With Rice

Serves 2 | Prep 15 minutes | Cook 45 minutes


  • 175 g firm tofu, cut into 1 cm cubes
  • 2 tbsp corn oil
  • 1 tbsp Cider Vinegar
  • 1 heaped tsp Djion Mustard
  • pinch of salt
  • 1/2 large onion, very thinly sliced
  • 1/2 tsp fresh root ginger, peeled and finely chopped or grated (using fresh ginger really makes a difference but dried can be used)
  • 2 cloves of garlic, crushed and chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 cloves
  • A pinch of cinnamon
  • 1/2 can (200 g) of chopped tomatoes (good quality) or 2 ripe tomatoes, skinned and chopped *note we found using a can of tomatoes did not distract from the enjoyment of this dish
  • 80 mls of creamed coconut
  • 1 tsp tomato puree
  • 150 g Basmati Rice


1.) First shallow fry the tofu cubes over a not too high heat until well seared. Then place in a bowl with the vinegar, mustard and salt and mix until the tofu is evenly coated.

2.) Put some oil in a pan and over a low heat cook the onions and ginger until the onions become very soft and start to disintegrate. Don’t worry if the onions brown a little and start to stick to the bottom of the pan, just stir well occasionally. This takes time (about 15 minutes) but its worth it for the wonderful sweet flavour you achieve.

3.) Add the garlic and spices and allow to cook slowly for 5 minutes more. This is when you should look at cooking your rice, cook in the method you prefer (see tips for what to cook the rice with, which works well with this dish).

4.) Add the marinated tofu, you will find a lot of the marinade goes into the pan but this just adds to the flavour. Also add the creamed coconut, chopped tomatoes and tomato puree. Cover and simmer for 10 minutes.

5.) Try to retrieve the clove before serving as biting into one of these when eating can be an unpleasant experience. If you can’t find it before serving, then serve and just be careful. We never had any problems and enjoyed the dish without accidently eating the cloves.


Serve with basmati rice, try cooking the rice with some bay laves and some cardamon seeds as it really works with the dish. It adds a nice subtle flavour. If you want you can also garnish the dish with some chopped coriander.

Copyright © Vegan Village Recipe Book


Nutritional Information – per serving

Calories: 571 |  Total Fat: 24.3 g  Polyunsaturated: 7 g  Monounsaturated: 3 g  | Sodium: 294.3 mg  | Potassium: 149 mg  | Total Carbs: 70.7 g  Dietary Fibre: 2.2 g  Sugars: 3.7 g  | Protein: 16.2 g  | Vitamin A: 0 %  | Vitamin C: 4.1 %  | Calcium: 0.1 %  | Iron: 28.1 %


2 Responses to Goan Tofu Curry

  1. Sheryl Fairbrother says:

    Thanks so much for posting this. I found your site after searching for the Vegan Village web-site only to find today that it no longer exists. I’m surprised and rather upset by that as I used their recipes and visited their web-site very often and feel like I’ve lost a friend!!!
    However, I look forward to using your site now.
    Many thanks once again.


    • Admin says:

      Thanks Sheryl. Sorry for the late reply, thought we had already replied but realised not. We were also sad to hear of the closing of vegan village, like you we used it a lot too. I think it might be back under new ownership now? I must check. Hope you’ll come back and visit again. We have a lot more recipes to add! Thanks again :)

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