Sauteed Asparagus with Curried Tofu and Tomatoes
Elevate your weeknight dinner with this vibrant and flavor-packed Sautéed Asparagus with Curried Tofu and Tomatoes! This quick, plant-based recipe combines golden, crispy cubes of extra-firm tofu seasoned with aromatic curry powder and cumin, tender asparagus spears, and juicy cherry tomatoes for a nutrient-rich, colorful medley. A fragrant base of sautéed onion and garlic ties the dish together, while a splash of soy sauce adds savory depth. Ready in just 40 minutes, this healthy vegan dish is perfect as a standalone meal or served over fluffy rice or quinoa for a heartier option. Garnish with fresh cilantro for a bright, herby finish! Whether you're searching for a quick dinner idea or a flavorful plant-based recipe, this dish is sure to delight.
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Recipe Information
Ingredients
- 400 g extra-firm tofu
- 300 g asparagus
- 250 g cherry tomatoes
- 3 tbsp olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 2 tsp ground curry powder
- 1 tsp ground cumin
- 1 tbsp soy sauce
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel or paper towels, and place a heavy object, like a skillet, on top. Let it press for 10 minutes.
While the tofu is pressing, trim the tough ends off the asparagus and cut the spears into 2-inch pieces. Halve the cherry tomatoes. Finely dice the onion and mince the garlic.
Cut the pressed tofu into 1-inch cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the tofu cubes in a single layer. Sprinkle with 1 teaspoon of curry powder and 0.5 teaspoon of ground cumin. Cook for 4–5 minutes on each side until golden and slightly crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 2–3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the asparagus pieces and sauté for 5–6 minutes until tender but still crisp. Add the cherry tomatoes and cook for another 2–3 minutes until they start to soften.
Sprinkle the remaining 1 teaspoon of curry powder, 0.5 teaspoon of ground cumin, salt, and black pepper over the vegetables. Stir to combine.
Return the cooked tofu to the skillet. Add the soy sauce and toss everything together gently. Cook for 1–2 minutes to heat through.
Remove from heat and garnish with fresh cilantro, if desired. Serve warm as a standalone dish or alongside rice or quinoa.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 19.5 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2911 mg | 224% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2476 mg | 53% | |
*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.
