Tofu Curry Recipe
20-Minute Easy Tofu Curry with 28g plant-based protein and budget-friendly ingredients. Packed with anti-inflammatory compounds, and rich in flavor.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 3 people
Calories: 321kcal
- 14 to 16 ounces extra-firm tofu pressed, and cut into ¾-inch cubes
- Drizzle of olive oil
- Dash of onion powder
- Dash of garlic powder
- Salt to taste
- 1 medium onion small dice
- 4 cloves garlic minced
- 1 tablespoon grated or minced ginger
- 3 tablespoons Thai Red Curry Paste
- ½ teaspoon turmeric
- 1 ⅓ cups unsweetened coconut milk or oat or soy milk
- 1 (15-ounce) can diced tomatoes drained
- 2 tablespoons fresh lime juice plus more to taste
- 2 teaspoons tamari or soy sauce, plus more to taste
- ½ tablepoon maple syrup or to taste
- 2 packed cups spinach
- Freshly ground black pepper to taste
Bake the tofu: Transfer the tofu to a large nonstick baking sheet. Toss with olive oil, garlic powder, onion powder, and salt. Bake at 425ºF for 15 minutes, tossing halfway.
Make the sauce: Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 4 minutes, or until translucent. Add the red curry paste, and turmeric and cook for one minute more, stirring constantly. Add the coconut milk, and tomatoes, and simmer for 10 minutes.
Blend with an immersion blender or transfer to a blender. Add vegetable broth, water or more coconut milk as needed for the desired consistency. Season with lime juice, tamari, and maple syrup.
Combine: Add the tofu, and spinach and mix to combine. Cook for about 2 minutes more, or until the tofu is heated through and the spinach is just wilted.
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- Baking the tofu is optional, but it adds a delicious crispy texture to the dish.
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- For a smoother sauce, transfer it to a blender or use an immersion blender once it is done cooking. Blend until the desired consistency.
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- For serving: Enjoy this curry with rice, quinoa, naan, or farro. Top with vegan raaita for a delicious meal.
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- Storage: Make extra red curry sauce and refrigerate it separately for various curries throughout the week. It is good for up to 5 days. Refrigerate any remaining Easy Tofu Curry in an airtight container for up to 5 days.
Calories: 321kcal | Carbohydrates: 13g | Protein: 28g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 180mg | Potassium: 421mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2652IU | Vitamin C: 7mg | Calcium: 325mg | Iron: 4mg