janet @ the taste space

Mango Tofu Curry + Vegan Richa’s Indian Kitchen Giveaway

In Book Review, Mains (Vegetarian) on May 26, 2015 at 6:27 AM

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.

Vegan Richa's Indian Kitchen Giveaway

The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries  (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:

Green Mango Curry

Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch

Mango Chana Masala

Spicy Thai Mango Tofu Curry with Vegetables

Mango Curry Chickpea Salad Wraps

This is definitely different than the others.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.

Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway

Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!

Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:

Fudgy Cardamom Squares

Masala Lentils (Sabut Masoor)

Mom’s Chickpea Flour Pancakes

Savory Breakfast Oat Hash

Spicy Baked Cauliflower Florets

PS. There is still time to enter giveaways for Plant-Powered Families and Crave. Eat. Heal.

PPS. I am sharing this with Bookmarked Recipes.

Mango Curry Tofu

Prep: 20 minutes | Active: 25 minutes | Inactive: 20 minutes | Serves 4

Richa’s note: Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. 


14 ounces firm tofu
2 teaspoons safflower or other neutral oil
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon Garam Masala
1/4 teaspoon salt


3/4 cup chopped red onion
1 (1-inch) knob of ginger
3 cloves garlic
2 tablespoons water
1 teaspoon safflower or other neutral oil
1/4 teaspoon cumin seeds
2 bay leaves
4 cloves
1 1/4 cups canned or culinary coconut milk
3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
1/2 teaspoon salt
2 teaspoons apple cider vinegar
Generous dash of black pepper
1/4 teaspoon Garam Masala, for garnish
2 tablespoons chopped cilantro, for garnish

1. Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.

2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

3. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.

4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Recipe from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC

  1. My favorite Indian dish is aloo gobi. This book sounds fantastic!

  2. I love a good Indian chana masala.

    I’m from Canada!

  3. I really like Saag Paneer, which has some kind of cheese. It would be nice to find a recipe for this using something other than cheese.

  4. Dhal! I love that it can be made in so many different ways. It’s so versatile … and delicious!
    I’m from the uk!

  5. It’s true! I greatly enjoyed this tofu and mango curry. Thank you for making it for me, Janet 🙂

  6. I love Indian Dal. Anything with lentils.

  7. Aloo baingan (potato and eggplant). Mmmmmmm!

  8. I love all vegan indian dishes, but I love chana masala the most

  9. My friend makes an Indian potato dish, I can’t remember the name. She boils potatoes, peels and cubes them, then cooks them in a skillet until crispy. They are tempered with lovely spices like fenugreek, mustard seed and asefoetida. Lemon juice is squeezed over at the last minute. They are SO delicious! Thanks for the chance to win Richa’s book! (I’m in the US)

  10. I love shahi paneer. I have made it with sautéed tofu instead of the paneer, and non dairy milk/coconut milk in the sauce. Yum!

  11. Oh, that looks and sounds delicious. Thanks for sharing the recipe. I love malai kofta at a local restaurant; haven’t made it myself yet. (I’m in the US, so would love to be entered for a copy of the book. Thanks!)

  12. Love It! Just had lunch – made a curried tofu stir fry
    My favorite, if I could only pick one would have to be lentil dal with warm nann bread…yumm

  13. Thank you for the wonderful review Janet!

  14. I have yet to try a mango curry (I know!), and this sounds like the perfect recipe to take care of that!
    Curries are among my favorite Indian dishes. There are so many variations, and all of them so delicious… (I’m in Canada.)

  15. This curry looks utterly delicious! I’ve heard so many great things about this book and all the recipes I’ve tried from Richa’s blog have been wonderful.
    It’s pretty lame that we have to wait until August for the book to come out here. In the meantime I’ll be making all the featured review recipes like this one 😉

  16. Scrap that, just checked again on Amazon and it’s available end of this month! It’s the paperback that isn’t out until August. Hurrah!

  17. I love tikka masala!

  18. My most favourite Indian dish is chana masala, I could eat it all day every day. Am really excited about this mango chana masala in the book!

  19. I love all vegan Indian food! The dish that I think is the best is spicy mango tofu curry with vegetables! i just love all of the exotic spices and flavor combinations and am really looking forward to seeing more recipes from this book!

  20. My favorite Indian dish is aloo gobi, with a good amount of heat. So delish!

  21. I am a big fan of the staple, chana masala. I tend to make it and order it more often than other dishes. I hope to become more adventurous though! (I am in the US and would be grateful to be in the drawing.)

  22. My fav Indian dish is palak tikki chaat

  23. Dosa with chana masala and eggplant bhaji

  24. This sounds so delicious. I love Malai Kofta! And any curry really…

  25. Wow, this book looks fantastic!
    My favorite Indian dish is vegan tikka masala (with a side of basmati rice and naan bread of course!)

  26. I love saag aloo. I make it at home frequently

  27. I’m a big fan of anything with tamarind!

  28. Curries with coconut milk. =)

  29. chickpea pancakes

  30. I cannot wait until the book is finally shipped… it does before next week. I’m excited to try the beautiful recipes.
    My indian favorites are dals made with all kinds of lentils and spice combos!
    I’m from Germany

  31. My favorite Indian dish is marta paneer

  32. One of my favourite indian dishes at the moment is sag aloo, a spinach and potato curry with so mange delicious spices!

  33. I don’t know i I have a favorite per say, but I do love Tikka Masala

  34. Oh man, this looks amazing! I’ve never used mango in a curry like this. SO interesting. Also, I can’t possibly pick one favorite Indian dish! I love all of them. But if I have to choose…maybe those little chickpea flour doughnut-shaped fritters with whole cumin seeds. Those things are the best. (Now I just need to find out what they’re actually called so I can find a recipe.) 🙂 Thanks for the giveaway opportunity!

  35. Oh the Mango Tofu Curry is just what I’ve been looking for. Thank you so much. I’m from the United Kingdom England.

  36. I have been following Richa’s blog for a while, and her cookbook is on my wish list! I’ve been making dosas from a recipe on her site and drizzling with tahini. May not be authentic, but it’s good to me!

  37. Anything vegan with chickpeas and/or cauliflower.

  38. […] There is still time to enter giveaways for Richa’s Vegan Indian Kitchen, Plant-Powered Families and Crave. Eat. […]

  39. I think any meal that includes naan is great!

  40. This one for sure! Mango is my favorit and you can’t go wrong with tofu! 🙂

  41. Baingan bharta (spicy eggplant) is one of my favorites… I always liked it as spicy as possible!

  42. Any dish with chickpeas has my vote!

  43. i am a big fan of Dahl! and anything with cardamom 😀 proud canadian here!

  44. I used to love saag paneer but not so in love with it since going vegan…tofu as a sub-in is not the same for me

  45. I have craving to try a dal with mango, so I will be trying that from your blog 🙂 and from Richa’s, I love the spin she brings with gluten free options. It would such a lovely gift to have her book!

  46. I haven’t yet found an Indian dish I didn’t like, but if I’m playing favorite I could eat chana masala all day and am addicted to Vegan Richa’s Palak Tofu ‘Paneer.’ I can’t wait to dive into Vegan Richa’s Indian Kitchen to add to discover some new favorites!

  47. If I had to choose just one, I would have to say DAL DHOKLI is my favorite. It’s like a vegan version of chicken dumpling soup. It is comfort food at it’s best. Too bad you can’t get it in restaurants.

  48. I love saag, palak and maki ki roti! All the greens. Thanks for offering the giveaway!
    Kittee68 at gmail dot com

  49. Baingan bharta (eggplant) curry is my fave! I’m in Canada.

  50. […] Hungry Vegan Mango Curry Tofu from Keepin’ It Kind Mango Curry Tofu from Olives for Dinner Mango Curry Tofu from Taste Space Mango Curry Tofu from Veg Kitchen Mom’s Chickpea Flour Pancakes from Go […]

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