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!
I’m totally new to tamarind but what an interesting paste! This is such a unique dish boasting with so many flavors, Shashi! I would love to try it.
Congrats on the new name! I’ve always liked Runnin Srilankan – it’s got such a catchy ring to it but I totally get how some people may have a difficult time looking it up. I’m super excited for you and can’t wait to see the new title 😀
Toodles~
Ah! So many thoughts and comments here, Shashi. First, Savory Spin? I love the new name! Good for you for jumping in there and coming up with a new name. I’ll miss Runnin Srilankan for sure, but I like the new name. And thanks for the heads up…I sure would have been confused on the 16th! Second, series finales. They stink…especially when you love the show! Whenever Laura and I watch a series finale, we like to make a dinner inspired by the show. It’s a fun way to bring the show from the tv into the kitchen. But then after the show, I always have this feeling of emptiness. Until I find the next show… Third, that date tamarind paste. I’m lucky enough to have tried it…and it’s da bomb! So I can see how this curry would be amazing. It’s cold and windy here today, and this looks like just the comfort food that the doctor ordered! 🙂
Yummy recipe Shashi and I really loved the addition of dates and tamarind paste. 🙂
First of all, I LOVE the new name! Really excited for you.
Secondly, I’m really excited for this recipe. I’ve never heard of a date curry, but I love both items so I know that’s something I need in mah belly!
Love the new name! And love this curry! I’m ready to face plant in a bowl!
One, this curry looks delicious! I love that date paste! And two, yay for a new name! I know that feeling very very well 🙂
So very flavoursome! I just want to lick the whole bowl clean!
I love how you describe this. Sweet, tart, spicy, creamy…it sounds AMAZING!
Congrats on the new name! And on your success. Very well deserved. And what a nice dish you’ve made for us! Looks terrific — perfect for a celebration. 🙂
Looks fantastic. I have yet to try tofu with curry. Must test this out.
This looks sensational! Tofu has a reputation for being a little flavourless but with all of these tasty ingredients and that incredible sauce…this sounds packed full of incredible flavours!
Wow these photos are simply stunning..my mouth is watering!
Beautiful, tasty and healthy recipe. I love tofu when it has a little kick!
I was just in India and saw raw tamarind growing on trees! It’s so unique and quite sticky in its original pod. My husband also loves tamarind candy so I’m sure he’d like this recipe.
I love adding date tamarind paste to my recipes, but I don’t know why haven’t thought of making tofu curry with tamarind and dates. Pure genius. can’t wait to try this.
Tofu can be a bit bland but this would be amazing with the garlic and chilli flavours