Mediterranean Creamy Vegan Mango Tofu Curry with White Rice
A rich, sweet-savory curry made with ripe mango, silky tofu, coconut cream, and warm Mediterranean spices. Perfect comfort bowl!
⏱️ Total Time
Prep: 10 minutes
Cook: 20–25 minutes
Total: 30–35 minutes
Ingredients
For the Mango Tofu Curry
1 block firm tofu (press & cut into cubes)
1 cup ripe mango purée (fresh or canned)
1 small onion, finely chopped
3 garlic cloves, minced
1 inch ginger, grated
1 tbsp olive oil
½ cup coconut milk or coconut cream
1 tsp turmeric
1 tsp cumin
½ tsp coriander powder
½ tsp paprika (optional, mild)
Salt & black pepper to taste
1 tbsp lemon juice
¼ cup water (if needed)
Fresh cilantro/parsley for garnish
For Serving
Cooked white rice
Lemon wedges
Instructions
1. Prepare the Tofu
1. Heat olive oil in a pan.
2. Add tofu cubes and pan-fry until golden on all sides (5–6 minutes).
3. Remove and set aside.
2. Sauté Aromatics
1. In the same pan, add a splash of oil if needed.
2. Add onion and cook 3–4 minutes until soft.
3. Add garlic + ginger and sauté 1 minute.
3. Add Spices
1. Add turmeric, cumin, coriander, and paprika.
2. Stir for 30 seconds to release flavor.
4. Add Mango & Coconut
1. Pour in mango purée + coconut milk.
2. Stir until creamy.
3. Add splash of water if too thick.
5. Add Tofu & Simmer
1. Add tofu back to the pan.
2. Season with salt and black pepper.
3. Simmer on low for 10 minutes, letting flavors combine.
6. Finish
Add lemon juice for brightness.
Garnish with cilantro or parsley.
White Rice
Cook 1 cup rice with 2 cups water + pinch of salt.
Simmer covered for 12 minutes, rest for 5, fluff gently.
✨ Tips
Add spinach or bell peppers for extra veggies.
Use frozen mango if fresh isn’t available.
Add chili flakes only if you want mild heat.
For thicker curry: mash a few tofu cubes into the sauce.
For sweeter curry: add a few extra tablespoons of mango.
️ Nutrition information
Calories: 430–500
Protein: 16–20g
Carbs: 55–60g
Fat: 14–18g