Tofu Curry
Indulge in the rich, aromatic flavors of this delicious Tofu Curry, a plant-based dream perfect for weeknight dinners or special occasions. Featuring golden, pan-fried cubes of firm tofu nestled in a creamy coconut milk curry sauce infused with bold spices like curry powder, cumin, and ground coriander, this recipe delivers a symphony of flavors in every bite. Fresh spinach adds a pop of color and nutrients, while red bell peppers and ginger provide a vibrant, zesty touch. Finished with a splash of lime juice and garnished with cilantro, this satisfying curry pairs beautifully with fluffy basmati rice for a complete meal. With just 20 minutes of prep time and easy-to-follow directions, this tofu curry is a quick, wholesome option for lovers of vegetarian and vegan recipes. Perfect for curry enthusiasts and anyone seeking a flavorful, health-conscious dish!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 ml coconut milk
- 200 ml vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 100 grams spinach leaves
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- to taste salt
- to taste black pepper
- 4 servings basmati rice, cooked
Instructions
Press the tofu: Remove the tofu from its packaging and drain the liquid. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it press for about 15 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes and set aside.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.
Return the skillet to the heat and add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, ginger, and sliced red bell pepper. Sauté for another 2-3 minutes until the bell pepper begins to soften.
Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute, allowing the spices to release their aroma.
Pour in the coconut milk and vegetable broth. Stir to combine. Bring to a gentle simmer.
Add the soy sauce and sugar, stirring to dissolve the sugar into the liquid.
Return the tofu to the skillet and gently mix to coat the tofu with the curry sauce. Let it simmer for 10 minutes, allowing the flavors to meld together.
Add the spinach leaves and stir until they wilt, about 1-2 minutes.
Finish with a squeeze of lime juice and season with salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Serve the tofu curry hot over a bed of cooked basmati rice.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 836 mg | 18% | |
*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.
