High Protein Tofu Curry

Dive into the hearty, flavorful world of this High Protein Tofu Curry, a perfect option for a wholesome and satisfying plant-based meal. Packed with protein from firm tofu and chickpeas, this vibrant curry combines warm, aromatic spices like curry powder, turmeric, and cumin with creamy coconut milk and zesty lime juice for a rich, indulgent sauce. Wilted spinach adds a boost of nutrients, while a garnish of fresh cilantro ties it all together. Ready in just 40 minutes, this easy one-pan dish makes a comforting weeknight dinner or meal prep favorite. Serve it over fluffy rice, nutty quinoa, or with gluten-free naan to soak up every last drop of the irresistible curry. Perfect for vegans, vegetarians, and anyone seeking a high-protein, dairy-free delight!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 1 tablespoons coconut oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic
• 1 tablespoon (grated) fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoons paprika
• 400 ml canned coconut milk
• 400 grams crushed tomatoes
• 100 ml vegetable broth
• 100 grams spinach leaves
• 200 grams chickpeas (cooked or canned, rinsed and drained)
• 1 tablespoon lime juice
• 1 teaspoons (or to taste) salt
• 0.5 teaspoons black pepper
• 2 tablespoons (chopped) fresh cilantro

Directions

Step 1

Press the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel, place a heavy object on top, and press for 10-15 minutes. Cube the pressed tofu into 1-inch pieces.

Step 2

In a large skillet or saucepan, heat the coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Add the minced garlic and grated ginger to the pan, and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the curry powder, ground turmeric, ground cumin, and paprika. Toast the spices for 30 seconds to release their flavors.

Step 5

Pour in the canned coconut milk, crushed tomatoes, and vegetable broth. Stir well and bring the mixture to a simmer.

Step 6

Add the cubed tofu and chickpeas to the pan, gently stirring to coat them in the curry sauce. Simmer for 10 minutes to allow the flavors to meld together.

Step 7

Add the spinach leaves to the pan and cook for 2-3 minutes until wilted.

Step 8

Stir in the lime juice, salt, and black pepper. Taste the curry and adjust seasoning as desired.

Step 9

Remove the pan from heat and garnish the curry with freshly chopped cilantro.

Step 10

Serve the tofu curry hot over rice, quinoa, or with gluten-free naan on the side. Enjoy!

Nutrition Facts

Serving size	1802.1 grams (1802.1g)

Amount per serving	% Daily Value*
Calories	1957

Total Fat 138.50g	178%
Saturated Fat 100.20g	501%
Polyunsaturated Fat 0.60g
Cholesterol 0mg	0%
Sodium 4514mg	196%
Total Carbohydrate 138.00g	50%
Dietary Fiber 32.60g	116%
Total Sugars 45.80g
Protein 79.30g	159%

Vitamin D 0IU	0%
Calcium 1039mg	80%
Iron 38mg	209%
Potassium 4225mg	90%

*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.

Source of Calories

Fat: 58.9%

Protein: 15.0%

Carbs: 26.1%