Tofu curry
A flavorful and creamy tofu curry made with coconut milk, tomatoes, and aromatic spices. Crispy tofu simmered in a rich sauce makes this dish a satisfying plant-based option. Ready in under 45 minutes, it’s perfect for weeknights or meal prep.
Ingredients
- 400 g 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 paste
- 1 tbsp ginger paste
- 1 tbsp vegetable oil
- 1/2 cup canned diced tomatoes
- 1 cup vegetable broth
Instructions
- Fry tofu cubes in oil for 5 minutes until golden; set aside.
- Sauté chopped onion in the same pan for 5–7 minutes.
- Stir in curry powder, cumin, paprika, garlic paste, and ginger paste; cook for 1–2 minutes.
- Add coconut milk, diced tomatoes, and vegetable broth. Simmer for 5 minutes.
- Return tofu to the pan and simmer for 10–15 minutes until thickened.
- Season with salt. Serve over rice or noodles with optional cilantro and lime.