This Mango Tofu Curry is an easy to make 30-minute Indian vegan curry recipe of crispy tofu bites smothered in a sweet and creamy mango coconut curry sauce served over a bed of rice – The perfect delicious, healthy and fuss-free lunch or dinner without chicken!
Vegan Mango Coconut Curry with Tofu
If you have not tried this classic Indian dish, you are in for a sweet surprise! And I mean that literally! This recipe is the vegan version of the popular Indian mango chicken curry using tofu instead of meat. The fresh or frozen mango gives the curry a natural sweetness and fruity, tropical undertones to an otherwise savory and spicy sauce. It also adds a creaminess to the curry that is unbelievably addicting and takes your usual curry sauce to another level. This easy 30-minute dinner recipe is sure to become a family favorite!
The Best Mango Curry Sauce
The curry sauce is perfect for meal prepping as it stores and reheats really well. In fact, I love the taste even more after a day or two! All you have to do is cook the rice and layer the tofu bites and mango curry sauce on top, and you have a great weeknight dinner in minutes. You can also serve this with other grains like quinoa or farro or just over veggies with bread on the side.
- Tofu: You can also use tempeh, seitan, vegan chicken or another meat substitute.
- Cornstarch: this is used to coat the tofu bites to make them crunchy as they cook.
- Curry powder: you can use yellow curry madras or even red curry powder for this recipe.
- Aromatics: As with any Asian curry recipe, I used onion, garlic, and ginger for the savory base.
- Paprika or chili powder: for a spicy kick! You can modify the amount based on the level of spiciness you want your curry to have.
- Tamari: gives the curry sauce a rich, umami flavor. You can also use soy sauce or coconut aminos as a soy-free alternative.
- Ripe mango: use any type; the fleshier, the better! This sweet and creamy fruit sets this curry recipe apart from the rest!
- Coconut milk: you can use other dairy-free cooking cream or rich milk or make your own homemade version by mixing 3/4 parts of water with 1/4 part peanut or cashew butter. Use full-fat coconut milk if you want the sauce extra creamy!
- Lime: adds acidity to the sauce.
- Salt and pepper: to taste.
- Coconut oil: or another oil for frying.
How to make Vegan Mango Tofu Curry
As always, I recommend checking out these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Prep Tofu and Cook Rice
Start by pressing the tofu dry. Then cut it into cubes and combine with some curry powder and cornstarch. Also, cook rice or prep any desired side dishes.
Step 2: Cook Tofu and Aromatics
Now cook the tofu until golden brown and crispy on all sides. Then remove and set aside. Sauté the onions, garlic and ginger in the same pan. Add remaining curry powder, paprika or chili powder and tamari.
Step 3: Blend Mango Curry Sauce until Creamy
Transfer the spicy onion mixture to a blender along with the mango and coconut milk and blend until creamy. Season to taste with salt, pepper, and lime juice. Then pour back into the pan and cook for a few minutes before adding the crispy tofu.
Tip: If the sauce is too thick, add more coconut milk or a little water.
Step 4: Garnish and Serve
Serve your Indian mango tofu curry over steamed rice in bowls. If desired, garnish with fresh cilantro or parsley, sesame seeds, scallions, and chili flakes. Enjoy as it is or with naan bread or skillet flatbread on the side.
Tips when making Mango Curry Tofu
- Press the tofu dry, trying to remove as much liquid as you can. This will result in crunchier fried tofu. If you do not have a tofu press, wrap the tofu in tissue paper or a kitchen towel, and place it on a flat surface or chopping board. Place a heavy flat object on top like an iron skillet or heavy books and leave for a few minutes until all the extra moisture is gone.
- Let the tofu cubes fry undisturbed for a few minutes before turning them over. This will give them perfectly golden and crisp edges.
- If your mangoes are not on the sweet side, you can add some maple syrup or agave to achieve the right balance.
- If the mango curry sauce is too thick, feel free to add more coconut milk or a little water to thin it out.
- You can make this dish even healthier by adding your favorite vegetables! Broccoli, bell peppers, cabbage, cauliflower, spinach and peas are great add-ins.
How to store leftovers?
This vegan curry recipe is perfect for meal prep! Just make sure to store the sauce, tofu bites, and rice separately for longer storage.
- Mango Curry Sauce: keep it in a lidded container in the fridge for up to 5 days. You can also put it in the freezer for 3 months.
- Tofu Bites: these are always better enjoyed fresh from the pan. However, you can store leftovers in the fridge for up to 3 days. Then quickly pan-fry them to restore the crispiness.
- Cooked rice: put in an airtight container after it has cooled down and store in the fridge for 2-3 days.
This Indian Mango Tofu Curry Recipe is:
- Easy to make
- Naturally sweetened
- Perfect for meal prepping
- Deliciously different!
More popular Vegan & Vegetarian Curry Recipes
- Red Thai Curry with Crispy Tofu
- Yellow Vegetable Chickpea Curry
- Thai Green Curry with Vegetables
- Thai Peanut Curry
- Chana Masala
- Sweet Potato, Chickpea and Coconut Curry
- Pumpkin Chickpea Curry
- Vegan Black Lentil Curry
- Lentil Meatballs in Indian Curry Sauce
- Indian Chickpea Curry
- Cauliflower Tikka Masala
- Creamy Cauliflower Korma
- Jamaican Pinto Bean Curry
- Red Lentil Dahl
If you try this Mango Coconut Tofu Curry recipe, feel free to leave me a comment and a star rating! And if you take a photo of your dish and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Vegan Mango Coconut Curry with TofuAuthor:
- 14 oz (400 g) firm Tofu
- 2 tbsp cornstarch
- 1.5 tbsp curry powder e.g. yellow curry madras
- 2-3 tbsp coconut oil or another cooking oil
- 1 onion diced
- 4 garlic cloves chopped
- 1 tbsp ginger grated
- 1 tsp paprika or chili powder or to taste
- 1 tbsp tamari or soy sauce
- 1 (350 g) mango diced (approx. 350 g pulp)
- 7 oz (200 g) coconut milk or other dairy-free cooking cream or sub water + nut butter*
- 1 lime juiced
- salt and pepper to taste
To Serve (optional)
- rice or flatbread
- cilantro or parsley
- sesame seeds
- chili flakes
*Note: Feel free to check out the recipe video + step-by-step pictures above!
- Press the tofu dry and cut it into cubes. Then place in a bowl and mix with ½ tbsp of the curry powder and 2 tbsp cornstarch.
- Cook the rice in a pot of salted water according to package directions.
- Meanwhile, heat 1-2 tablespoons of the coconut oil in a skillet or pan and fry the tofu until golden brown and crispy on all sides. Remove and set aside.
- Heat the remaining oil in the pan and sauté the onions for 2-3 minutes. Then add garlic and ginger and sauté for another minute. Now add the remaining curry powder and paprika or chili powder and sauté briefly. Then deglaze the pan with tamari and transfer everything to a blender.
- Add the mango cubes and coconut milk and blend until creamy. Season to taste with salt, pepper, and lime juice. Then pour back into the pan and cook over low heat for another 2-3 minutes (if the sauce is too thick, add more coconut milk or a little water). Lastly, stir in the crispy tofu bites.
- Serve your mango curry with rice in bowls. If desired, garnish with fresh cilantro or parsley, sesame seeds, scallions, and chili flakes. Enjoy as it is or with naan bread or skillet flatbread!
- Instead of coconut milk, you can also use another dairy-free cooking cream or make your own version by blending ⅔ cup (160 ml) of water with 3 tbsp (40 g) of peanut or cashew butter.
- The nutritional values are calculated for 1 serving of tofu curry without side dishes.
- More tips and information, including make ahead and storing notes, are mentioned in the blog post above!
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