Healthy Tofu Curry
A flavorful and nutritious tofu curry packed with vegetables and aromatic spices. Perfect for a healthy and satisfying meal.
Equipment
- 1 Large skillet or wok
- 1 Cutting board
- 1 Knife
Ingredients
Tofu
- 14 oz extra-firm tofu, pressed cut into 1-inch cubes
Vegetables
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 0.5 cup chopped carrots
Curry Sauce
- 13.5 oz coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup (or honey)
- 1 lime, juiced
Optional Garnish
- Fresh cilantro, chopped for garnish
- Sesame seeds for garnish
Instructions
- Press the tofu to remove excess water. Cut into 1-inch cubes.
- Heat coconut oil in a large skillet or wok over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant. Add bell pepper, broccoli, and carrots and cook for 5-7 minutes, until tender-crisp.
- Add the cubed tofu to the skillet. Pour in coconut milk, red curry paste, soy sauce, maple syrup, and lime juice. Stir well to combine.
- Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly and the tofu is heated through.
- Serve hot over rice or quinoa. Garnish with fresh cilantro and sesame seeds, if desired.
Notes
This recipe can be easily adapted to your liking. Feel free to add other vegetables, such as snap peas, mushrooms, or spinach. For a spicier curry, add a pinch of red pepper flakes.