Japanese-inspired curry (vegan)


by Chef Caroline Ishii

Serves 4 people

  • 1 package Soyerie Atsuage tofu (340 grams)
  • 1 onion, thinly sliced.
  • 2 cloves garlic, minced
  • 3 tablespoons garam masala mix
  • 1 teaspoon cayenne pepper (add more if you want it spicier)
  • 3 tablespoons brown rice flour
  • 2 tomatoes, cored, small dice
  • 2 cups vegetable stock/water
  • 1 apple, peeled, cored, small dice
  • 1 ripe banana, peeled, thin slices
  • 1 can of coconut milk
  • 6 tablespoons olive or canola oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper


  1. Drain the liquid from the tofu package and cut into 1”- cubes. Set aside. 
  2. Prepare the garlic, tomatoes, apple, banana.
  3. In a pot, warm the oil over medium heat.
  4. Add the onions, salt, and sauté until they are golden brown, about 15-20 minutes. Add stock/water if they become too dry.
  5. Add the garlic and combine with the onions.
  6. Stir in the garam masala, cayenne pepper, and rice flour.
  7. Add the tomatoes, apple, banana.
  8. Add the stock/water, bring to a boil, and then simmer for about 20 minutes
  9. Add the tofu cubes and coconut milk.
  10. Bring to a boil and then simmer for about 15 minutes, stirring occasionally.
  11. Season with additional sea salt and ground black pepper, to your taste.
  12. Serve the curry over roasted vegetables and rice.