Paleo Tofu Curry
Dive into the bold, nourishing flavors of Paleo Tofu Curry, a wholesome and vibrant dish that’s both soy-free and dairy-free! Made with protein-packed chickpea tofu, creamy coconut milk, and a medley of warming spices like curry powder and turmeric, this recipe is a perfect fusion of flavor and health. Fresh spinach adds a pop of color and nutrients, while aromatic garlic, ginger, and onion bring a rich depth to the curry. Ready in just 35 minutes, this easy weeknight meal is not only paleo-friendly but also vegan and gluten-free, making it an ideal option for a variety of dietary needs. Serve it hot with a garnish of fresh cilantro and a squeeze of tangy lime for a dish that’s as satisfying as it is nourishing. Whether it’s a cozy dinner for four or meal prep for the week, this Paleo Tofu Curry is a fuss-free, flavorful favorite!
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Recipe Information
Ingredients
- 400 grams Chickpea tofu (soy-free tofu)
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 400 milliliters Coconut milk, full fat
- 400 grams Diced tomatoes (canned, no added sugar)
- 250 milliliters Vegetable broth
- 100 grams Spinach leaves, fresh
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 whole Lime, for squeezing (optional)
Instructions
Cut the chickpea tofu into bite-sized cubes and set aside.
Heat the coconut oil in a large skillet or saucepan over medium heat.
Add the diced onion to the pan and sauté for about 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder and ground turmeric to the pan, stirring to coat the onions evenly with the spices.
Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.
Gently add the chickpea tofu cubes to the curry and stir carefully to avoid breaking them.
Simmer the curry for another 10 minutes, until the tofu is heated through and the sauce has thickened slightly.
Add the fresh spinach leaves and cook for 2-3 minutes, just until the leaves wilt.
Season with sea salt and black pepper to taste, adjusting as needed.
Serve the curry hot, garnished with fresh chopped cilantro and a squeeze of lime if desired.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7219 mg | 314% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 39.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 3776 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.
