Nut-Free Tofu Curry

Savor the hearty, comforting flavors of this Nut-Free Tofu Curry, a perfect plant-based dish that's brimming with vibrant spices and rich coconut milk without the worry of nuts. This recipe brings golden, pan-fried tofu together with a medley of colorful vegetables—carrots, zucchini, and red bell peppers—for a wholesome and satisfying meal. Infused with aromatic curry powder, turmeric, cumin, and paprika, this dish delivers depth and warmth in every bite, while remaining completely dairy- and nut-free. Ready in just 45 minutes, it’s a quick and easy weeknight dinner that’s sure to impress. Serve it over fluffy cooked rice and garnish with fresh cilantro for a beautifully balanced meal that’s as nourishing as it is flavorful. Perfect for families, vegans, and anyone craving a hearty curry without allergens!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 400 milliliters Coconut milk (unsweetened, canned)
• 3 tablespoons Vegetable oil
• 1 medium-sized (diced) Yellow onion
• 3 cloves (minced) Garlic
• 1 tablespoon (grated) Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 2 tablespoons Tomato paste
• 150 milliliters Water or vegetable broth
• 1 large (sliced into rounds) Carrot
• 1 medium (sliced into half-moons) Zucchini
• 1 medium (sliced) Red bell pepper
• 2 tablespoons (chopped, for garnish) Fresh cilantro
• 1 teaspoon (adjust to taste) Salt
• 0.25 teaspoon Black pepper
• 4 servings (for serving) Cooked rice

Directions

Step 1

Press the tofu: Remove excess moisture from the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it press for 10-15 minutes, then cut the tofu into bite-sized cubes.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the diced onion over medium heat until translucent, about 3 minutes.

Step 4

Add the minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring constantly to prevent burning.

Step 5

Stir in the curry powder, turmeric, cumin, and paprika. Cook for 30 seconds to bloom the spices and enhance their aroma.

Step 6

Add the tomato paste and mix well. Cook for another 1-2 minutes to reduce the raw flavor of the paste.

Step 7

Pour in the coconut milk and water (or vegetable broth). Stir to combine and bring the mixture to a gentle simmer.

Step 8

Add the sliced carrot, zucchini, and red bell pepper. Cover and let the vegetables cook for 10-12 minutes until tender.

Step 9

Return the fried tofu to the skillet and stir to coat with the curry sauce. Simmer for 5 more minutes to meld the flavors.

Step 10

Season with salt and black pepper, adjusting to taste. If the curry is too thick, add a splash of water to reach your desired consistency.

Step 11

Serve the nut-free tofu curry hot over cooked rice. Garnish with fresh chopped cilantro.

Nutrition Facts

Serving size	2364.2 grams (2364.2g)

Amount per serving	% Daily Value*
Calories	3115

Total Fat 173.60g	223%
Saturated Fat 96.80g	484%
Polyunsaturated Fat 25.40g
Cholesterol 0mg	0%
Sodium 9108mg	396%
Total Carbohydrate 314.10g	114%
Dietary Fiber 32.50g	116%
Total Sugars 45.20g
Protein 100.10g	200%

Vitamin D 0IU	0%
Calcium 3032mg	233%
Iron 49mg	272%
Potassium 3952mg	84%

*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: 48.5%

Protein: 12.4%

Carbs: 39.0%