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Tofu curry.
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Tofu Curry

This tofu curry is hearty, savory, and incredibly tasty! This
Course Dinner
Cuisine Indian
Keyword curry, indian spices, tofu, tofu curry, vegan, vegan curry, vegan dinner
Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings 4 servings
Calories 481kcal
Author Sherri Hall

Ingredients

For the Tofu Marinade

  • 14 ounces firm tofu cubed
  • 2 tablespoon soy sauce
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika
  • salt to taste
  • pepper to taste

For the Curry

  • 2 tablespoon vegetable oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 inch piece of fresh ginger minced
  • 2 tablespoon red curry paste
  • 14 ounces canned coconut milk
  • 1 cup vegetable broth
  • 2 cups mixed vegetables e.g., bell peppers, carrots, broccoli, snow peas
  • 1 tablespoon brown sugar
  • juice of 1 lime
  • salt to taste
  • fresh cilantro or basil leaves for garnish
  • cooked rice or naan bread for serving

Instructions

  • In a bowl, combine the soy sauce, curry powder, turmeric powder, paprika, salt, and black pepper.
  • Add the tofu cubes to the marinade and gently toss to coat. Allow the tofu to marinate for at least 15 to 30 minutes.
  • Heat the vegetable oil in a large skillet or a wok over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until it becomes translucent.
  • Stir in the minced garlic and ginger and cook for another 1 to 2 minutes until fragrant.
  • Add the red curry paste to the skillet and cook for 2 to 3 minutes, stirring constantly to release its flavor.
  • Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a simmer.
  • Gently add the marinated tofu cubes and mixed vegetables to the simmering sauce. Reduce the heat to medium-low, cover, and let it simmer for 10 to 15 minutes, or until the tofu is heated through and the vegetables are tender.
  • Stir in the brown sugar and lime juice. Season with salt to taste. Adjust the sweetness and saltiness according to your preference.
  • Allow the tofu curry to simmer for an additional 2 to 3 minutes to let the flavors meld.
  • Finally, serve the tofu curry hot over cooked rice or with naan bread. Garnish with fresh cilantro or basil leaves.

Notes

  • Allow the tofu to marinate for at least 15 minutes.
  • Cook until the tofu is heated through and the vegetables are tender.
  • Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 481kcal | Carbohydrates: 31g | Protein: 16g | Fat: 36g | Saturated Fat: 23g | Fiber: 8g