This easy vegan Date Tamarind Tofu Curry has your sweet, spicy, and tart bases covered and it is delicious with some rice or roti.
**This post was first published on March 1st, 2017. It has been updated and is being republished today.**
My daughter and I simply love this Easy Date Tamarind Tofu Curry. A delightful plethora of sweet, spicy, and tart flavors, this curry is packed with flavor. With a base of this rich and tasty date tamarind paste and coconut milk, this curry only calls for only six other ingredients.
What are the ingredients to make this Easy Date Tamarind Tofu Curry?
This easy curry is made with the following 8 ingredients:
- Date Tamarind Paste (You can use my homemade version or get a store bought version – usually availlable in South Asian stores like Cherians, here in Atlanta)
- onion
- garlic
- extra firm tofu
- coconut milk
- coriander
- Serrano Chili Peppers
- Parsley
When I make a more liquidy curry like this Chickpea and Spinach Curry, I like to serve it with some rice or roti.
But, when I make a thicker curry where the curry seems to embrace and latch onto whatever veggie or meat it surrounds, well, those times I feel like I don’t even need any rice or roti. When I find a thick curry on my plate, I like to grab a spoon and dive right in! Or, serve that dry-curry on a bed of greens like I did with this Potato and Salmon Dry Curry.
With this Date Tamarind Tofu Curry, my daughter and I grabbed spoons and dove right in!
The combo of coconut ilk and date tamarind paste is simply dreamy …a little sweet, a little tart, a little spicy, a little creamy, and a whole lotta yum!
On a side note, a few years ago my daughter got me hooked on The Vampire Diaries. And, when I first wrote this post, it had only 2 more episodes to go before the finale aired! As in series finale! Seeing they use to film kinda down the road from us, my daughter and I are going to join in the finale festivities on the square in downtown Covington, Georgia in a few days. But, change…it must happen…
And, speaking of change…
This post was the post in which I announced the rebranding of my blog. The blog I started as Runnin SriLankan was about to be rebranded to what it is today: Savory Spin.
When I started my blog in 2013, it was to be just for fun.
It was to be an online journal of sorts – a journal of runs I embarked on, recipes my daughter and I were enjoying, and a whole lot of what was going on in our lives.
But…things changed…and, not all change is bad. In fact… some change can be jolly good!
This little space has morphed into a mostly recipe site these days, and, a big source of my income!
So… after much deliberating…
I changed my blog name and social handles from Runnin Srilankan (which so many has trouble spelling and finding) to Savory Spin, on March 16th, 2017.
Now, getting back to food…
And this Easy Date Tamarind Tofu Curry…
As tofu is a sponge to the flavors it is surrounded with, the tofu in this curry is rich with flavor. It soaks up the flavors of the tangy, spicy, sweet date tamarind coconut curry beautifully.
What to pair with this curry?
This Easy Date Tamarind Tofu Curry pairs beautifully with a rice pilaf or some coconut roti, for a simple meal.
However, if you are preparing an elaborate plant-based dinner consisting of several curries and rice and some roti or naan, then this curry would pair well with some oven roasted eggplant, this cashew curry, this mung bean curry, and some mango chutney.
This curry also is a tasty side dish when paired with this zucchini curry, this One Pan Israeli Couscous with Chicken, and these tasty croquettes.
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
This easy vegan Date Tamarind Tofu Curry has your sweet, spicy,and tart bases covered and it is deliciouswith some rice or roti
Ingredients
- 1/2 cup Date Tamarind Paste
- 1 onion chopped
- 4 cloves garlic chopped
- I block extra firm tofu drained well and if you like you can cube it now and then brown it or brown it in block form, I used paper towels, then cube it up and add in to the curry.
- 1 cup coconut milk, low fat
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 red Serrano Chili Peppers, 1 goes into the curry and the other is for garnish
- Parsley for garnish
- Olive oil
Instructions
- Add the olive oil to a pan over medium heat
- Add in the onions and let them brown for about 20 minutes - stirring occasionally.
- Push the onions to the side of the pan, place the cubed tofu in the middle and cook till tofu is browned - flip the cubes and brown them on the other side too.
- Then, add in the garlic and stir well
- Add in the Date Tamarind Paste, coconut milk, coriander, and 1 Serrano Chili Pepper and stir till well combined.
- Let cook for about 7 minutes and when it starts to thicken, season with salt and pepper to taste, garnish with slices of the other Serrano Chili Pepper and parsley and dig in!
Nutrition Information
Yield 6Serving Size 1
Amount Per ServingCalories 283Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 25mgSodium 87mgCarbohydrates 28gFiber 4gSugar 18gProtein 19g
Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information.Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.
