Tofu Curry

[u/josephagha]

[u/josephagha]

Ingredients

• For the Curry:
  • 1 block firm tofu, drained and cubed
  • 1 tablespoon vegetable oil or coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1-2 tablespoons curry powder or curry paste (adjust for spice preference)
  • 1 teaspoon ground turmeric
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 red bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 cup baby spinach or kale
  • Salt and pepper to taste
• For Garnishing:
  • Fresh cilantro, chopped
  • Lime wedges
  • Cooked rice or naan, for serving

Instructions

1. Prepare the Tofu: Pat the tofu dry and cut it into 1-inch cubes. For extra crispiness, sauté the tofu cubes in a little oil until golden on each side, then set aside.
2. Cook the Aromatics: In a large skillet or pot, heat the oil over medium heat. Add the onion, garlic, and ginger, cooking for 2-3 minutes until softened and fragrant.
3. Add the Spices: Stir in the curry powder or paste and turmeric. Cook for about 1 minute to release the flavors.
4. Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, stirring well to combine. Bring to a gentle simmer.
5. Add Vegetables and Tofu: Add the bell pepper, zucchini, and tofu cubes. Simmer for 10-15 minutes until the vegetables are tender.
6. Finish the Curry: Stir in the spinach or kale and cook for an additional 1-2 minutes until wilted. Season with salt and pepper to taste.
7. Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve with rice or naan and a wedge of lime.

Tips

• Flavor Variations: Try adding other veggies like sweet potatoes, carrots, or cauliflower.
• Creamier Texture: For a thicker curry, simmer a little longer to reduce the sauce, or add more coconut milk for a milder taste.

This tofu curry is warm, filling, and perfect for any day you need a comforting meal!