Black Pepper Tofu Curry

Black Pepper Tofu Curry

As my diet has become increasingly plant-based, I find my self paging through my favorite magazines and mentally substituting plant-based proteins for the animal proteins. It’s actually a great exercise, if only because I love messing with recipes.

I’m also trying to add more vegan recipes to my diet, so this recipe also checks that box. I’ll admit to be intimidated by vegan cooking in the past, but now that I’ve wrapped my head around the basics, I’ve discovered that cooking vegan meals isn’t as hard as I’d once thought…though, yeah, the meal prep does take a bit more time.

Thus, this fantastic (and fast!) black pepper curry. The original recipe calls for chicken, and you can certainly use chicken if you prefer. The black pepper gives a hint of heat and loads of flavor, and it’s a great way to add vegetables to a meal.

Oh, like all curries, it’s even better as leftovers!

Black Pepper Tofu Curry

Black Pepper Tofu Curry

By Kassia Krozser Published: July 30, 2017

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

This simple weeknight curry is gluten free and vegan. It features tofu and coconut milk, plus loads of black pepper for flavor!



  1. Toss the cubed tofu with the salt and ground pepper. Heat 1 tablespoon canola oil over medium-high heat. in a large skillet or pan. Add the tofu and cook until browned and a little crispy on the edges, stirring occasionally to prevent burning. Remove the tofu from the pan, and set to the side.
  2. Reduce the heat, and add the other tablespoon of oil. Add the onion, and saute until soft and slightly brown. Add the mushrooms saute until they start cooking down. Add the ginger and garlic, and cook for another minute.
  3. Add the curry powder, stirring into the vegetables for about thirty seconds. Add the coconut milk, lime juice, and crushed peppercorns, and bring to a simmer. Stir the browned tofu into the mixture and simmer for about five minutes. Taste your curry, adjust seasonings.
  4. Serve over rice, quinoa, greens, or lentils.

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