Low Sodium Tofu Curry
Indulge in the rich, bold flavors of this Low Sodium Tofu Curry, a heart-healthy twist on a classic comfort food dish. Perfectly pressed, extra-firm tofu is simmered in a fragrant coconut milk-based sauce infused with vibrant spices like turmeric, cumin, coriander, and paprika. Fresh spinach and juicy tomatoes add nutrient-packed freshness, while a splash of lime juice brightens every bite. This satisfying curry features low sodium vegetable broth and soy sauce as its base, ensuring you can enjoy all the flavor without the excess salt. Serve it over fluffy brown rice or quinoa for a wholesome, balanced meal, then finish it off with a sprinkle of fragrant cilantro for a restaurant-worthy presentation. Ready in under an hour, this vegan dish is ideal for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 1 cup Coconut milk (unsweetened, canned)
- 1 cup Low sodium vegetable broth
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Ground paprika
- 1 tablespoon Low sodium soy sauce (optional)
- 2 cups Fresh spinach
- 2 medium Tomatoes
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (for garnish)
- 2 cups Cooked brown rice or quinoa (for serving)
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy skillet or weight on it to press out excess water. Let it sit for 10-15 minutes.
Cut the tofu into 1-inch cubes and set aside.
Dice the onion, mince the garlic, and grate the fresh ginger.
Heat the olive oil in a large skillet or pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently to prevent burning.
Add the turmeric, cumin, coriander, and paprika to the skillet. Stir continuously for 30 seconds to toast the spices and enhance flavor.
Add the diced tomatoes to the skillet and cook for 4-5 minutes, allowing them to break down and form a thick sauce.
Stir in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
Add the tofu cubes to the skillet, gently stirring to coat them in the curry sauce. Let it simmer for 10 minutes.
Add the fresh spinach to the curry and cook for 2-3 minutes, until wilted.
If desired, stir in the low sodium soy sauce and lime juice for added flavor. Adjust seasoning to taste, if needed, but avoid adding salt to keep it low sodium.
Garnish the curry with freshly chopped cilantro.
Serve the tofu curry over cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 26.8 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2950 mg | 227% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3079 mg | 66% | |
*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.
