Keto Tofu Curry
Dive into the rich, aromatic flavors of Keto Tofu Curry, a vibrant and satisfying dish that's perfect for a low-carb lifestyle. This plant-based recipe stars crispy, golden-brown extra-firm tofu, simmered in a creamy coconut curry sauce infused with bold spices like curry powder, turmeric, and garam masala. Fresh zucchini, tender spinach, and a splash of lime juice add layers of freshness and nutrition to every bite. Ready in just 35 minutes, this easy-to-make curry is ideal for busy weeknights and makes a comforting, wholesome meal when paired with cauliflower rice or enjoyed on its own. Gluten-free, dairy-free, and intensely flavorful, this Keto Tofu Curry is a must-try for anyone craving a hearty, spice-filled dish!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 400 ml Coconut milk (full-fat)
- 100 ml Vegetable broth (low-carb, unsweetened)
- 1 medium Zucchini, diced
- 2 cups Spinach, fresh
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Press the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object (like a skillet) on top. Let it sit for 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the tofu cubes and pan-fry them until golden brown on each side, about 6-8 minutes. Remove the tofu from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the curry powder, garam masala, and turmeric to the skillet. Stir well to coat the onions, garlic, and ginger evenly with the spices.
Pour in the coconut milk and vegetable broth. Stir until the mixture is smooth and begins to simmer.
Add the diced zucchini and simmer for 5 minutes, allowing it to soften slightly.
Return the pan-fried tofu to the skillet. Stir gently to coat the tofu in the curry sauce.
Add the fresh spinach and cook until wilted, about 2 minutes.
Stir in the lime juice and season with salt and pepper to taste.
Serve the curry hot, garnished with fresh cilantro if using. Pair with cauliflower rice or enjoy on its own for a satisfying keto-friendly meal.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 27.1 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3184 mg | 245% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 4840 mg | 103% | |
*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.
