Vegan Tofu Massaman Curry

Curries are a staple in our household, which is made evident by our list of curry recipes, from the classic Indian tofu curry to the umami Japanese curry.

This tofu Massaman curry is the latest addition to the list! It is fragrant, savory, and packed with flavors. I love serving it with rice, which helps balance the flavors and soak up the delicious curry sauce. 

💚Why you will love this recipe 

• Creamy, comforting, and incredibly flavorful 
• An easier version that utilizes store-bought curry paste instead of making it from scratch 
• Filling, wholesome, and packed with protein 
• Highly customizable - veggies and tofu can be swapped with other ingredients! A list of substitution ideas is provided below. 

🤔What is Massaman curry 

Massaman curry is one of the more popular Thai curries influenced by Indian, Malay, and Persian cooking. As a result, Indian and Malay spices like cumin, galangal, cardamom, and star anise are used to flavor this dish. This gives a unique taste to Massaman curry, differentiating it from other Thai curries. 

Other than spices, peanuts are commonly included in this recipe. Some recipes mix peanut butter into the sauce; others top the curry off with crushed peanuts. It is then paired with a bowl of rice to make it a meal. 

Due to its Muslim roots, Massaman curry is commonly made with chicken or beef. Vegetables, especially potatoes and carrots, are often added to the recipe.

To make this recipe vegan, we will use tofu instead of chicken as our primary protein source. 

🍛What you will need 

📃Ingredient notes and substitutions 

• Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand, either by using a tofu press or stacking something heavy on top. Check out this post, ‘ How to press tofu,’ for more detailed instructions. 
• Shallots - Can be substituted with 1 small red onion. 
• Massaman curry paste - Check the ingredient label; some contain shrimp paste. The Maesri Massaman curry paste is my personal favorite. You can substitute it with red curry paste in a pinch. 
• Tamarind paste - An optional ingredient. However, I highly recommend adding it as it gives the curry a nice tangy flavor.
• Coconut milk - Either full-fat or light coconut milk will work. However, the former will yield a richer and creamier curry. 

🔪How to make 

Pan-frying tofu - Place tofu with cornstarch and salt in a container. Place on the lid and toss until tofu cubes are well coated. Then, pan-fry them until golden. Set aside for later use. 

Saute the aromatics - Heat a tablespoon of oil in a Dutch oven. Add shallots and saute until translucent. Add cardamoms, star anise, and cinnamon sticks to the pot. 

Frying curry paste - Add curry paste to the pot and saute for 1 minute or until fragrant. 

Making the sauce - Pour coconut milk, water, sugar, and tamarind paste into the pot and bring the mixture to a gentle simmer. Add carrot and potato cubes. Allow to simmer for 10-15 minutes or until veggies are soft. 

Putting everything together - Add pan-fried tofu to the pan, and cook for another 2-3 minutes or until everything is hot. Top vegan Massaman curry with peanuts and cilantro, and serve with rice. Enjoy while hot! 

✅Helpful tips 

• Adjust the heat to your liking - Use less curry paste for a milder curry or more if you like it fiery. You can also top your tofu Massaman curry with a drizzle of sriracha to make it extra spicy. 
• Cut veggies into uniform pieces - Cut your carrots and potatoes into similar-sized chunks. This ensures that they cook at the same rate. 
• Air-frying tofu - Instead of pan-frying your tofu, you can cook them in the air fryer. Place tofu into the air fryer container lined with parchment paper, and coat them with oil using a cooking spray. Cook for 10-15 minutes at 200C/400F or until they are golden brown. 
• Storing leftovers - Leftover tofu Massaman curry can be refrigerated for 2-3 days. Add a splash of water when reheating if the mixture gets too thick. 

✨Variations and add-ins 

Veggies - Although I am only using potatoes and carrots here, feel free to add other veg like green beans, peas, broccoli, and cauliflower to bump up the nutrient content. 

Tofu - If you do not like tofu, swap it with a can of chickpeas, pan-fried tempeh, seitan chicken cubes, or rehydrated soy chunks. 

Make it extra spicy - Add some dried or fresh chilies to the curry, or top it off with some sriracha or chili flakes. 

Make it creamier - You can use 2 cans of coconut milk instead of 1. Reduce the amount of water added to ½-1 cup. 

🍚How to serve 

• Rice - Serve vegan Massaman curry with steamed Jasmine rice, brown rice, or cauliflower rice. Fried rice like my Thai fried rice and Tom Yum fried rice works too! 
• Noodles - You can opt for plain noodles like cooked soba, rice noodles or traditional Thai noodle dishes like pad see ew or pad Thai. 
• Side dishes - Lighter sides and appetizers that compliment this curry include pad pak Thai, Thai fresh spring rolls, and Indian vegetable stir-fry. 
• Toppings - Top your tofu Massaman curry with crushed or whole roasted peanuts, lime wedges, and cilantro. 

❔Commonly asked questions