Once you have your sweet potatoes ready, this tasty and offbeat tofu and sweet potato curry comes together quickly. Make the preparation super-easy by using a jar of Indian simmer sauce, which infuses the dish with all the delicious flavors of Indian cuisine.
Once you have your sweet potatoes firm-cooked (you can microwave or cook them) and your tofu pressed or well blotted, both of which can be done ahead of time, this yummy dish pulls together quickly thanks to the simmer sauce.
Complete the meal: Serve with a fresh flatbread — many natural foods stores and supermarkets offer naan (which isn’t always vegan, so you may enjoy making your own) roti, or chapati (the latter are always vegan, and even easier to make if you’d like to DIY roti).
Add a simple salad of tomatoes, bell peppers, and cucumbers. If you’d like, dress the salad up with plain coconut yogurt and cilantro. For a larger meal, add a simply prepared green vegetable like steamed green beans or broccoli.
Leftovers: Pack into a heat-retaining container for a portable lunch. Or any sturdy container if you have a way to heat food during the day. Accompany with a simply prepared legume like lentils or chickpeas and/or flatbread. Of course, if you work from home, simply reheat and eat.
About Indian simmer sauces: These amazing sauces are available in the Asian foods aisle of well-stocked supermarkets and in natural foods stores, and usually come in 12-ounce jars. They contain the array of spices that make Indian food so delicious. For us Western cooks, they’re a lifesaver for making homemade curries taste more authentic.
Choose a dairy-free variety like Jalfrezi or Rogan Josh (both of these are mild). Madras Curry is also usually dairy-free, and that variety your ideal choice if you want a spicier effect. My favorite brands are Patak’s and Maya Kaimal. There are store brands as well, including Trader Joe’s.
- 2 large or 3 medium sweet potatoes (about1 1/2 pound)
- 2 tablespoons olive oil or neutral vegetable oil, divided
- 14- to 16-ounce tub extra-firm tofu, well drained, blotted, and diced
- 1 medium or large onion, finely chopped
- 1 large or 2 medium firm, ripe tomatoes, diced
- 12-ounce jar Indian simmer sauce (see Note)
- Salt and freshly ground pepper to taste
- Sriracha or other hot seasoning to taste, optional
- 1/4 to 1/2 cup minced fresh cilantro or parsley
- To cook the sweet potatoes: Option #1 —microwave the uncooked sweet potatoes in their skins until done but still nice and firm. Start with 2 minutes per potato and go from there until you can easily pierce them, but they haven’t gone mushy. When cool enough to handle, peel, and cut into large dice. Option #2 — peel the uncooked sweet potatoes and cut into large dice. Combine in a saucepan with just enough water to cover. Bring to a slow boil, then lower the heat and simmer, covered, until done. This will take about 8 minutes.
- Heat the half of the oil in a large skillet or stir-fry pan. Add the diced tofu (if you have a tofu press, use it ahead of time to make the tofu even firmer) and sauté over medium high heat until golden on most sides, stirring often, about 8 minutes. Remove to a plate.
- Heat the remaining oil in the same pan. Add the onion and sauté over medium heat until golden and just beginning to turn golden brown.
- Return the tofu to the skillet along with the diced sweet potato, tomatoes, and simmer sauce. Cook for 5 to 7 minutes longer, or until everything is melded together and piping hot.
- Season with salt and pepper, and add a little heat with sriracha or hot seasoning if desired (or, pass it around at the table). Stir in the cilantro or parsley and serve straight from the pan.
Choose a dairy-free variety like Jalfrezi or Rogan Josh (both of these are mild). Madras Curry is also usually dairy-free, and that variety your ideal choice if you want a spicier effect.
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Do you love tofu?