High Protein Tofu Curry
Elevate your plant-based meals with this High Protein Tofu Curry, a vibrant and wholesome dish packed with flavorful spices and nourishing ingredients. Featuring hearty cubes of firm tofu, creamy coconut milk, and protein-rich chickpeas, this curry strikes the perfect balance between indulgence and nutrition. Savory aromatics like onion, garlic, and fresh ginger pair beautifully with bold seasonings such as curry powder, turmeric, and cumin, while wilted spinach adds a fresh touch. Ready in just 40 minutes, this crowd-pleasing recipe is ideal for busy weeknights or meal prep. Garnished with fresh cilantro and a splash of lime juice, it’s best served over rice or quinoa for a satisfying and gluten-free meal that’s both comforting and health-focused. Whether you’re vegan, vegetarian, or simply looking to add more plant-based protein to your diet, this tofu curry is a flavorful solution that will delight your taste buds!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1 tablespoons coconut oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoons paprika
- 400 ml canned coconut milk
- 400 grams crushed tomatoes
- 100 ml vegetable broth
- 100 grams spinach leaves
- 200 grams chickpeas (cooked or canned, rinsed and drained)
- 1 tablespoon lime juice
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped) fresh cilantro
Instructions
Press the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel, place a heavy object on top, and press for 10-15 minutes. Cube the pressed tofu into 1-inch pieces.
In a large skillet or saucepan, heat the coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pan, and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, and paprika. Toast the spices for 30 seconds to release their flavors.
Pour in the canned coconut milk, crushed tomatoes, and vegetable broth. Stir well and bring the mixture to a simmer.
Add the cubed tofu and chickpeas to the pan, gently stirring to coat them in the curry sauce. Simmer for 10 minutes to allow the flavors to meld together.
Add the spinach leaves to the pan and cook for 2-3 minutes until wilted.
Stir in the lime juice, salt, and black pepper. Taste the curry and adjust seasoning as desired.
Remove the pan from heat and garnish the curry with freshly chopped cilantro.
Serve the tofu curry hot over rice, quinoa, or with gluten-free naan on the side. Enjoy!
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4514 mg | 196% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 45.8 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1039 mg | 80% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 4225 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
