Whole30 Tofu Curry
Warm up your weeknight dinner routine with this vibrant and flavorful Whole30 Tofu Curry! Brimming with golden cubes of crispy tofu, a creamy coconut milk base, and a medley of fresh vegetables like zucchini, red bell pepper, and spinach, this one-pot dish is a wholesome, plant-based option that's entirely Whole30-compliant. This nutrient-packed recipe gets its bold and aromatic profile from curry powder, turmeric, fresh ginger, and garlic, creating a deeply satisfying meal in just 50 minutes. Perfectly balanced with a splash of lime juice and garnished with fresh cilantro, this tofu curry pairs beautifully with cauliflower rice or stands alone as a hearty, veggie-filled delight. Whether you're on the Whole30 diet or simply craving something cozy yet nourishing, this recipe is guaranteed to become a staple in your kitchen!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp coconut oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 13.5 oz coconut milk (full-fat, canned)
- 1 cup vegetable stock
- 1 cup diced tomatoes (no sugar added)
- 1 medium zucchini
- 1 medium red bell pepper
- 2 cups spinach
- 1 tbsp lime juice
- 1 tsp sea salt
- 1 handful fresh cilantro
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object like a pan on top for 15 minutes. Once pressed, cut into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu and set aside.
Dice the onion, mince the garlic, and grate the ginger. Thinly slice the zucchini and red bell pepper.
In the same skillet or pot, add the remaining 1 tablespoon of coconut oil. Sauté the onion until softened, about 3-4 minutes. Add the garlic and ginger, and cook for another minute, until fragrant.
Stir in curry powder and turmeric, toasting the spices for 30 seconds to bring out their flavor.
Pour in the coconut milk, vegetable stock, and diced tomatoes. Stir everything together and bring to a gentle simmer.
Add the zucchini and red bell pepper. Let the curry simmer uncovered for 10-15 minutes until the vegetables are tender.
Add the cooked tofu and spinach to the pot. Stir until the spinach wilts, about 1-2 minutes.
Season the curry with lime juice and sea salt. Adjust seasoning to taste.
Serve hot, garnished with fresh cilantro. Optionally, pair with cauliflower rice or enjoy on its own for a hearty Whole30-compliant meal.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 1143 mg | 24% | |
*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.
