Low Carb Tofu Curry
Dive into a burst of flavor with this Low Carb Tofu Curry, the perfect blend of vibrant spices and creamy coconut goodness. Packed with protein-rich firm tofu, fresh vegetables like zucchini, red bell pepper, and spinach, and a medley of aromatic ingredients—curry powder, turmeric, ginger, and garlic—this dish is a deliciously healthy option for those seeking a guilt-free meal. Stirred together with rich coconut milk and vegetable broth, this easy curry comes together in just 45 minutes, making it an ideal choice for weeknight dinners. Whether you serve it as-is or pair it with cauliflower rice for an even lighter option, the tangy squeeze of lime and fresh cilantro garnish take it to the next level. Perfectly satisfying, this low carb curry is a must-try for anyone craving bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 400 milliliters full-fat coconut milk
- 250 milliliters vegetable broth
- 1 medium zucchini
- 1 medium red bell pepper
- 100 grams spinach
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Drain the tofu and press it between two plates or a tofu press to remove excess water. Cut the tofu into 1-inch cubes.
In a large pan or skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the tofu cubes and pan-fry them until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
Dice the onion, mince the garlic, and grate the ginger. Heat the remaining 1 tablespoon of coconut oil in the same pan over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and ginger and cook for another minute.
Add the curry powder, turmeric, and paprika to the pan. Stir well to coat the onions and release the spices' aroma, about 1 minute.
Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Chop the zucchini and red bell pepper into bite-sized pieces. Add them to the curry sauce and simmer for 10 minutes, or until the vegetables are tender but still crisp.
Stir in the spinach and cook until wilted, about 2 minutes.
Add the pan-fried tofu back into the pan and stir to coat in the curry sauce. Simmer for another 3-5 minutes to warm through.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the curry from heat and garnish with freshly chopped cilantro before serving. Enjoy it on its own or with a side of cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9155 mg | 398% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 45.8 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 879 mg | 68% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3761 mg | 80% | |
*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.
