Nut-Free Tofu Curry
Dive into the warm and aromatic world of comfort food with this Nut-Free Tofu Curry recipe! Perfectly crisped extra-firm tofu is simmered in a rich, creamy sauce made with coconut milk, a vibrant mix of spices like curry powder, turmeric, and paprika, and fresh vegetables including carrots, zucchini, and red bell pepper. This allergy-friendly dish is packed with flavor and free of nuts, making it ideal for those with dietary restrictions. Ready in just 45 minutes, it’s a quick and healthy weeknight dinner that pairs beautifully with a steaming bowl of rice. Garnished with fresh cilantro, this vegan delight is a hearty and wholesome meal that’s sure to impress your taste buds. Whether you're searching for a plant-based curry recipe or a satisfying nut-free option, this dish has you covered!
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 400 milliliters Coconut milk (unsweetened, canned)
- 3 tablespoons Vegetable oil
- 1 medium-sized (diced) Yellow onion
- 3 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Tomato paste
- 150 milliliters Water or vegetable broth
- 1 large (sliced into rounds) Carrot
- 1 medium (sliced into half-moons) Zucchini
- 1 medium (sliced) Red bell pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 1 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Black pepper
- 4 servings (for serving) Cooked rice
Instructions
Press the tofu: Remove excess moisture from the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it press for 10-15 minutes, then cut the tofu into bite-sized cubes.
Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the diced onion over medium heat until translucent, about 3 minutes.
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring constantly to prevent burning.
Stir in the curry powder, turmeric, cumin, and paprika. Cook for 30 seconds to bloom the spices and enhance their aroma.
Add the tomato paste and mix well. Cook for another 1-2 minutes to reduce the raw flavor of the paste.
Pour in the coconut milk and water (or vegetable broth). Stir to combine and bring the mixture to a gentle simmer.
Add the sliced carrot, zucchini, and red bell pepper. Cover and let the vegetables cook for 10-12 minutes until tender.
Return the fried tofu to the skillet and stir to coat with the curry sauce. Simmer for 5 more minutes to meld the flavors.
Season with salt and black pepper, adjusting to taste. If the curry is too thick, add a splash of water to reach your desired consistency.
Serve the nut-free tofu curry hot over cooked rice. Garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9108 mg | 396% | |
| Total Carbohydrate | 314.1 g | 114% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 45.2 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3032 mg | 233% | |
| Iron | 49.0 mg | 272% | |
| Potassium | 3952 mg | 84% | |
*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.
