This recipe for Lemongrass Turmeric Tofu Curry is easy to make, high in protein, kid-friendly, and very flavorful.
Inspiration For This Dish
The curry's delicious flavor comes from Mekhala Lemongrass Turmeric Paste, a lovely cooking paste made from fresh ingredients including lemongrass, shallots, galangal, lime juice, turmeric, and Himalayan pink salt. I am a huge fan of cooking pastes and find them to be great additions 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. It can often be challenging to find quality vegan cooking pastes, which is why I am so excited to be partnering with Mekhala for this recipe. Not only are Mekhala's array of cooking pastes vegan, they are also gluten-free, nut-free, non-GMO, and contain no artificial colorings or preservatives. To make this flavorful curry, you will need Mekhala Lemongrass Turmeric Paste.
Mekhala's founder, Daphne, was inspired to make this lemongrass flavored paste on her visit to Hoi An, Vietnam. During her trip she sampled various street foods and staples of Vietnamese cuisine. She particularly loved the grilled lemongrass skewers which motivated her to recreate the same delicious flavor.
Why This Recipe For Lemongrass Turmeric Tofu Curry Is Fabulous
- It's a balanced meal. You get healthy fats and plant-based protein from the tofu, carbohydrates from the grain of your choice, 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, saving you a trip to the grocery store. 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. Either pan fry the cubes until they are golden brown, or add them directly to the curry once the vegetables are done cooking without frying. 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’s 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’s also rich in heart-healthy isoflavones and good fats.
In addition, it’s very versatile and easy to cook with, readily taking on the flavor of sauces and marinades.
Lemongrass Turmeric Paste
Lemongrass adds a citrus-like quality to this dish. It's a versatile herb that can be used in all kinds of recipes, including marinades, curries, and stir-fry dishes. It's typically found in Thai cooking and other Asian cuisines, but 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's 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.
Sweet potatoes are lower in calories and carbohydrates than the average spud. They’re also higher in vitamin A, an antioxidant that boosts immunity and helps you maintain healthy skin and vision. Plus. they're high in fiber which helps us maintain a healthy weight, and may lower the risk of chronic diseases.
As starchy root vegetables, sweet potatoes do have more carbs than non-starchy vegetables like broccoli. This makes them a great pre-workout snack.
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.
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).
More Cauliflower Recipes:
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