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Creamy Turmeric Tofu

Easy Turmeric Tofu full of warming spices and creamy coconut milk served with a fresh cucumber mint salad.

Course Main Course
Keyword creamy turmeric tofu, vegan dinner recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Taavi Moore

Ingredients

Cucumber Mint Salad

  • 1 english cucumber, thinly sliced
  • ¼ cup fresh mint sprigs
  • ⅓ cup rice vinegar
  • 1 tsp kosher salt
  • ½ tsp granulated sugar

Turmeric Tofu

  • 1-14 oz. block extra-firm tofu, drained and pressed
  • 1 tbsp corn starch
  • 1 ½ tbsp oil, divided
  • ½ medium yellow onion, sliced
  • 1-inch thumb ginger, peeled and minced
  • 3-4 cloves garlic, minced
  • 1 ½ tsp curry powder
  • ¼ tsp ground turmeric
  • 1 ½ cups full-fat coconut milk
  • 1 ¼ tsp kosher salt
  • Freshly cracked black pepper, to taste
  • Fresh lime
  • Cooked white or brown rice, for serving
  • Fresh cilantro, for serving

Instructions

  1. In a large mixing bowl, toss together all cucumber salad ingredients until combined. Store in airtight container and refrigerate. 

  2. In a large mixing bowl, toss tofu in cornstarch, pinch of kosher salt, and few turns of black pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu to skillet in a single layer, dividing into batches if needed. Cook until golden brown on either side, about 4-5 minutes. Remove cooked tofu from skillet and set aside.

  3. Heat remaining ½ oil in the same skillet over medium-high heat. Add onion and cook for 2-3 minutes until soft and translucent. Stir in ginger, garlic, curry powder, turmeric, and few turns of black pepper. Saute for 1-2 minutes, stirring constantly to prevent burning. Pour in coconut milk and bring to a simmer. Stir in cooked tofu. Remove from heat and season with salt. Finish with a squeeze of lime juice.

  4. Serve turmeric tofu over rice and top with cucumber mint salad and fresh cilantro.