Tofu Curry

4.80 from 5 votes

Easy Tofu Curry with 28g of plant-based protein, made with budget-friendly ingredients. Packed with anti-inflammatory compounds and rich in flavor.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 321kcal

Author: Nisha Melvani

Ingredients

14 to 16 ounces extra-firm tofu pressed, and cut into ¾-inch cubes
Drizzle of olive oil or 1 tablespoon reduced sodium tamari or soy sauce
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 cashew, soy, pea, or oat 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 date syrup (to taste)
2 packed cups chopped spinach or kale or frozen green peas
Freshly ground black pepper to taste

Instructions

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 or vegetable broth 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 an additional 2 minutes, or until the tofu is heated through and the spinach is just wilted. Season with salt and black pepper to taste.

Notes

- Baking the tofu is optional, but it adds a delicious, crispy texture to the dish.
- For oil-free, use 1 tablespoon reduced sodium tamari instead of a drizzle of olive oil.
- For a smoother sauce, transfer it to a blender or use an immersion blender once it is done cooking. Blend until the desired consistency.
- For serving: Enjoy this curry with rice, quinoa, naan, or farro. Top with vegan raaita for a delicious meal.
- 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.

Nutrition