Zucchini Tofu Curry
Creamy, flavorful, and effortlessly healthy, this Zucchini Tofu Curry is a plant-based dream dish that’s perfect for weeknight dinners or meal prep. Featuring tender cubes of golden tofu and crisp zucchini simmered in a luscious coconut milk-based curry sauce infused with warming spices like curry powder, cumin, and turmeric, this dish is bursting with bold flavors. Ginger, garlic, and a hint of lime juice add a zesty brightness, while fresh cilantro and an optional chili kick take it to the next level. Ready in just 40 minutes, this one-pot wonder pairs beautifully with steamed rice or fluffy naan, making it a comforting and versatile option for vegans, vegetarians, and curry lovers alike. Packed with protein and rich aromatics, it’s a delicious way to enjoy a wholesome, dairy-free meal any night of the week.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams firm tofu
- 2 medium zucchini
- 2 tablespoons coconut oil (or any neutral oil)
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons paprika
- 400 milliliters coconut milk
- 250 milliliters vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 small red chili (optional)
- optional (for serving) cooked rice or naan
Instructions
Press the tofu for about 10 minutes to remove excess moisture, then cut it into 1-inch cubes.
Wash the zucchinis and slice them into half-moons about 1/4-inch thick.
Chop the onion finely, mince the garlic, and grate or mince the ginger.
Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the onion for 2-3 minutes until translucent.
Add the garlic, ginger, and chopped red chili (if using) to the skillet. Cook for another 1 minute until fragrant.
Stir in the curry powder, ground cumin, turmeric, and paprika. Toast the spices for 30 seconds to release their flavors.
Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer.
Add the zucchini slices to the sauce and cook for 5-7 minutes, or until the zucchini is tender but not mushy.
Return the tofu to the skillet and stir gently to coat with the sauce. Cook for an additional 2-3 minutes to heat through.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
Garnish with freshly chopped cilantro before serving.
Serve hot with cooked rice or warm naan on the side.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8192 mg | 356% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 72.0 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2804 mg | 60% | |
*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.
