Can I make tofu curry with different vegetables?

Absolutely! Tofu curry is versatile and works well with a range of vegetables. Some good choices are broccoli, carrot, bell pepper, bok choy and cauliflower. If you're adding extra vegetables, keep it simple by using up to 2 cups of 1-2 veggies and add them along with the onion and tomato.

Is curried tofu spicy?

The recipe is not spicy as written but can easily be adjusted to the level of heat you prefer. If you're sensitive to spice, omit the chili flakes. If you'd like more heat, increase the chili flakes to 1 tsp, or add 1/2 tsp cayenne pepper or 1-2 minced Thai chilis.

Is tofu curry healthy?

Yes, tofu curry is a healthy dish that's a good source of plant-based protein, vitamins and minerals thanks nutrient-rich ingredients like onion, garlic, ginger, tomato and spices. It is somewhat high in fat due to the coconut milk. To reduce the fat and calories in the recipe, you can substitute light coconut milk for the full-fat coconut milk.

Curried Tofu Recipe

Description

An easy tofu coconut curry recipe featuring pan-fried tofu in a creamy curry sauce made with aromatics and a fragrant spice blend.

Ingredients

For the Tofu

1 454g block firm tofu, drained and patted dry
½ tsp turmeric
½ tsp paprika
salt and pepper
1 tbsp oil

For the Curry

1 tbsp neutral oil, like avocado or coconut
1 onion, diced (110 g, about 1 cup diced)
1 tbsp freshly grated ginger
4 cloves garlic, minced or grated
2–3 plum tomatoes, chopped (195 g, 1 ½ cups chopped)
2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
¼ tsp chili flakes or more to taste
½ cup water or vegetable stock
½ cup coconut milk
2 tsp coconut or brown sugar
salt and pepper

For Serving

cilantro
lemon wedges
steamed rice

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Instructions

Prepare the Tofu: Cut tofu into 1-inch cubes. In a medium bowl, add tofu, turmeric and paprika. Season with salt and pepper, then toss to coat.
Fry the Tofu: In a large pan, heat 1 tbsp oil over medium-high heat. When the pan is hot, add tofu in an even layer. Cook for 6-8 min, flipping pieces occasionally, until golden on all sides. Transfer tofu to a plate. Set aside.
Cook Aromatics: In the same pan, heat another 1 tbsp oil over medium heat. Add onions, tomatoes, ginger and garlic. Season with a pinch of salt. Cook for 4-6 min, stirring often, until onions and tomatoes soften.
Add Spices: Add garam masala, coriander, cumin, turmeric and chili flakes. Cook for 1-2 min, stirring frequently, until toasted and fragrant. Tip: this stage is very important so that spices don’t taste raw.
Finish Curry: To the pan, add ½ cup water or broth, ½ cup coconut milk and the sugar. Season with salt. Bring to a simmer. Once simmering, add tofu back to the pan. Stir to coat. Cook for 6-8 min, stirring occasionally, until sauce reduces. Season with salt to taste.
Serve: Serve curried tofu with steamed rice or naan. Sprinkle with cilantro, if desired. Squeeze over a lemon wedge, to taste.

Nutrition

Serving Size: 1
Calories: 281
Sugar: 6 g
Sodium: 600 mg
Fat: 19 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 14 g

Keywords: curried tofu, tofu coconut curry