Tofu Curry

Discover the perfect balance of flavor and comfort with this Tofu Curry recipe—an irresistible vegan delight that’s both hearty and wholesome. Featuring golden, pan-fried cubes of firm tofu simmered in a luscious coconut milk-based curry sauce, this dish is infused with aromatic spices like curry powder, cumin, and coriander for a rich, warming taste. Vibrant bursts of red bell pepper and wilted spinach add a fresh, colorful touch, while a hint of lime juice brightens the flavors. Ready in under an hour, this curry pairs beautifully with fluffy basmati rice and is topped with fresh cilantro for the ultimate plant-based feast. Perfect for weeknight dinners or meal prep, this Tofu Curry will quickly become a household favorite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 large garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 medium red bell pepper, sliced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 400 ml coconut milk
• 200 ml vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 100 grams spinach leaves
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 0 to taste salt
• 0 to taste black pepper
• 4 servings basmati rice, cooked

Directions

Step 1

Press the tofu: Remove the tofu from its packaging and drain the liquid. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it press for about 15 minutes to remove excess moisture.

Step 2

Cut the pressed tofu into 1-inch cubes and set aside.

Step 3

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.

Step 4

Return the skillet to the heat and add the remaining 1 tablespoon of coconut oil. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 5

Add the minced garlic, ginger, and sliced red bell pepper. Sauté for another 2-3 minutes until the bell pepper begins to soften.

Step 6

Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute, allowing the spices to release their aroma.

Step 7

Pour in the coconut milk and vegetable broth. Stir to combine. Bring to a gentle simmer.

Step 8

Add the soy sauce and sugar, stirring to dissolve the sugar into the liquid.

Step 9

Return the tofu to the skillet and gently mix to coat the tofu with the curry sauce. Let it simmer for 10 minutes, allowing the flavors to meld together.

Step 10

Add the spinach leaves and stir until they wilt, about 1-2 minutes.

Step 11

Finish with a squeeze of lime juice and season with salt and black pepper to taste.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve the tofu curry hot over a bed of cooked basmati rice.

Nutrition Facts

Serving size	2049.1 grams (2049.1g)

Amount per serving	% Daily Value*
Calories	1708

Total Fat 53.40g	68%
Saturated Fat 27.00g	135%
Polyunsaturated Fat 1.10g
Cholesterol 0mg	0%
Sodium 7729mg	336%
Total Carbohydrate 246.10g	89%
Dietary Fiber 18.60g	66%
Total Sugars 50.70g
Protein 75.90g	152%

Vitamin D 0IU	0%
Calcium 937mg	72%
Iron 23mg	129%
Potassium 2712mg	58%

*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: 27.2%

Protein: 17.2%

Carbs: 55.7%