Description
A comforting and flavorful vegan dish featuring golden tofu, aromatic spices, and creamy coconut milk.
Ingredients
Scale
- 400 g extra-firm tofu (cut into cubes)
- 1/2 cup coconut milk
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 onion (finely chopped)
- 1 tbsp garlic and ginger paste
- 1 tbsp vegetable oil
- 1/2 cup canned diced tomatoes
- 1 cup vegetable broth
Instructions
- Heat a tablespoon of vegetable oil in your large skillet over medium heat. Once shimmering, add the cubed tofu and pan-fry for about 5 minutes.
- Transfer the tofu to a plate and set aside.
- Sauté the chopped onions for about 5–7 minutes, stirring occasionally until they soften.
- Stir in the curry powder, cumin, paprika, garlic, and ginger paste. Let the spices cook together for about a minute.
- Pour in the coconut milk, followed by the canned diced tomatoes and vegetable broth. Stir everything together.
- Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
- Return the tofu to the pan and allow the curry to simmer over low heat for another 10–15 minutes.
- Remove from heat and let the curry rest for a couple of minutes before serving.
Notes
Press your tofu before cooking to remove excess moisture for better flavor absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg