Description
A creamy, spicy tofu curry dish with rich tomatoes, coconut milk, and aromatic spices. Perfect for weeknights or hearty dinners.
Ingredients
1 block extra-firm tofu, pressed
1 tbsp avocado oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp red curry paste
1 tsp ground turmeric
1 tsp paprika
1 tsp ground cumin
1/2 tsp cinnamon
1 can diced tomatoes
1 can full-fat coconut milk
1 tbsp soy sauce
1 cup bell peppers or peas
Juice of 1/2 lime
Fresh cilantro for garnish
Instructions
Press the tofu and cube it into 1-inch pieces.
Heat oil in a pan and fry tofu until golden brown. Set aside.
Sauté onion, garlic, and ginger until fragrant.
Add curry paste, turmeric, cumin, paprika, and cinnamon. Stir and toast for 1 minute.
Add vegetables, diced tomatoes, and coconut milk.
Stir in soy sauce and tofu cubes. Simmer for 15–20 minutes.
Squeeze lime juice before serving and garnish with cilantro.
Notes
For extra heat, add chopped jalapeño or chili flakes.
Serve with rice or warm naan for best results.
Freezes well up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Calories: 360
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg
Keywords: tofu curry, vegan curry, coconut tomato tofu, meatless curry