This recipe for Lemongrass Turmeric Tofu Curry is easy to make, high in protein, kid-friendly, and very flavorful.
The curry's delicious flavor comes from Mekhala Lemongrass Turmeric Paste. It is gluten-free, nut-free, non-GMO, and contains no artificial colorings or preservatives. The paste made from fresh ingredients including lemongrass, shallots, galangal, lime juice, turmeric, and Himalayan pink salt.
I am a huge fan of cooking pastes. They are a great addition to stir-fry dishes, curries and marinades. Additionally, they are a convenient way to add a burst of flavor to a dish, and are very versatile.
🥣 Why This Recipe Is Fabulous
- It is a balanced meal. You get healthy fats and plant-based protein from the tofu, carbohydrates from grain, and a large serving of vegetables.
- The whole family will enjoy this dish, kids included.
- The recipe is easy to follow and comes together quickly.
- It's simple to make this recipe oil-free.
- The cauliflower and sweet potato can be substituted for other vegetables. Just stick to the quantities listed in the recipe.
- The Lemongrass Turmeric Paste has all the ingredients you need to flavor this curry.
📖 How to Make This Recipe
Press the tofu and cut it into cubes. Pan fry the cubes until they are golden brown. For oil-free, add them directly to the curry when the vegetables are done cooking. Set aside.
Cook the onion until slightly golden. Add the Lemongrass Turmeric Paste and cook for one minute more, stirring constantly, to develop flavor.
Add the veggies, coconut milk, tamari, and water. Bring the liquid to a gentle boil. Reduce the heat and simmer covered for about 15 minutes, or until the veggies are fork tender.
Stir in fresh lime juice to taste. Garnish with chopped scallions and peanuts.
👩🏼🌾 Ingredients & Nutrition
Tofu is a healthy plant-based source of protein, containing all nine essential amino acids. It is made from soybeans which are naturally gluten-free and low in calories. Plus, it’s a good source of iron and contains no cholesterol. It is also rich in heart-healthy isoflavones and good fats.
In addition, it is very versatile and easy to use. Plus, it readily absorbs the flavor of sauces and marinades.
Lemongrass Turmeric Paste
Lemongrass adds a citrus-like quality to this dish. It is very versatile. Use it in marinades, curries, and stir-fry dishes. It is typically found in Thai cooking and other Asian cuisines. However, I also use it in pasta sauces, vegetable soups, and for making tofu tacos.
Turmeric has a slight peppery flavor like mustard or horseradish, with a hint of ginger. It is more often used for coloring than for flavor. It turns coconut milk into 'golden milk,' which makes this curry very attractive.
Lemongrass and turmeric have both been widely studied for their strong antioxidant power.
The hint of sweetness from the sweet potato perfectly balances the spices in the Lemongrass Turmeric Paste. Sweet potatoes are a healthy way to sweeten dishes.
Cauliflower is high in phytonutrients, especially sulfur-containing glucosinates. Glucosinates regulate inflammation, plus they have antioxidant and antimicrobial properties. They are what give cauliflower their unique smell!
Cauliflower is also high in water and fiber, keeping us hydrated and regular (in bowel movement).
Sweet potatoes are lower in calories and carbohydrates than the average spud. They’re also higher in vitamin A. This antioxidant boosts immunity and helps you maintain healthy skin and vision. Plus, they're high in fiber, which helps you maintain a healthy weight, and may lower the risk of chronic diseases.
Sweet potatoes do have more carbs than non-starchy vegetables, like broccoli.
Store sweet potatoes in a cool, dry place. They are more perishable than you might think, so it is best to use them within a week of purchase.
You can make this recipe using Thai Red Curry Paste. Thai Kitchen and Mekhala make a vegan version.
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Lemongrass Turmeric Tofu Curry
- 7 ounces extra-firm tofu (on-half packet) pressed, cut into ¾-inch cubes
- 1 tablespoon neutral flavored cooking oil plus 2 teaspoons for cooking (optional )
- 1 small yellow onion diced
- 1 ½ tablespoons Lemongrass Turmeric Paste (Mekhala)*
- 1 medium sweet potato cut into ½-inch pieces (about 1 ½ cups)
- 1 small cauliflower cut into florets (about 2 cups)
- 14 ounces unsweetened coconut milk canned
- 1 tablespoon tamari or soy sauce
- Fresh lime juice to taste
- ¼ cup chopped scallions green parts only, for garnish
- ¼ cup chopped peanuts for garnish (optional)
- Optional: Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Pan fry the tofu in a single layer for about 5 minutes, or until golden brown on the top and bottom. Set aside.
- Aromatics: In a medium saucepan, heat 2 teaspoons oil (or vegetable broth) over medium-high heat. Add the onion and cook for about 5 minutes, or until a light golden brown.
- Cook: Add the Lemongrass Turmeric Paste and cook for 1 minute more, stirring constantly. Add the sweet potato and stir to combine. Add the cauliflower florets, coconut milk, tamari, and 1 cup water. Simmer covered for about 15 minutes, or until the sweet potato is just fork tender.
- Add Tofu: Transfer the tofu to the curry and stir to combine. Cook until warmed through.
- Season: Add fresh lime juice to taste. Garnish with chopped scallions, and peanuts.
- For oil-free: Skip the step of pan frying the tofu cubes, and instead add them directly to the curry once the vegetables are done cooking. Use vegetable broth in place of oil for cooking the onion.
- Curry paste: Substitute with vegan Thai Red Curry Paste as desired (Thai Kitchen).
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.