Easy Date Tamarind Tofu Curry
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.
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!
Date, tamarind and tofu… what a delicious combo…
Goodness – has it really been 4 years since the name change? Where does the time go!? I do enjoy seeing your recipes, Shashi – they always push me in a different direction in terms of my ‘go-to’ spices. This curry sounds quite delicious, and I’d be willing to give it a shot – yes, even the tofu. Haha! Hope you are having a great week so far, my friend!
We always have prepared date paste and tamarind on hand. Super easy and so delicious. Love the sweet, sour, salty and spicy flavor profile.
It most definitely is a Bonnie & Enzo kinda recipe. This looks great, and it so happens that I have a packet of Tofu waiting to be used. I wanted to try out something new and looks like this will be it.This is my first time here and I loved going through your other Sri Lankan recipes too and can’t wait to try them out.
A recipe that immediately caught my attention, I would love to try such a curry, I find it totally unusual but that is always a good thing for me. I checked the tamarind paste and saw that is made with tamarind pods which are unavailable here. However I have a big jar of tamaring paste, do you know how much of that I should use to replace the pods?
I was looking for a new tofu recipe for this coming weekend when a friend, who is vegetarian, is coming to visit. I have a few favorites but have served them to him already – this looks so good, and I can only imagine all the uses for the date-tamarind paste! And, best yet, aside form having to buy tofu, I have everything else on hand or in the garden! Thanks, Shashi!
Oh my goodness Shashi, this looks amazing! Tofu curry is my favourite, and all of the flavours in this sound so delicious! I can’t wait to try your recipe! Yuummmm! <3
I love your tamarind date paste and this is the perfect use of it. Congrats on the rebranding! Good for you!
Savory Spin is a great name for a blog Shashi and I’m looking forward to seeing all the delicious recipes that continue coming my way!
I remember (and I think It may have told you this in a blog comment before) that I’d never seen tamarind until we were shown them growing on a tree in Kenya whilst on honeymoon there in 2013. Seems like so long ago. Still not long until our next huge vacation! 🙂
Take care and good luck with your new blogging adventure.
I really ought to stop looking at Blogs at night, especially food blogs. Your images are making me so hungry. Date and Tamarind paste with tofu sounds unreal. I’ve seen date tamarind chutney, I wonder if I can get away with using that. 🙂
Congratulations on the new name! Your hard work has paid off, Savory Spin is definitely easier to remember and spell. 😉