Tofu Curry
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
212 kcal
-
Course
Main Course
-
Cuisine
Indian
Tofu Curry
Report
A one-pot creamy tofu curry recipe packed with warm flavors and made with easy to find ingredients. Perfect for a healthy weeknight dinner!
Share:
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 3 tablespoons soy sauce plus additional to taste, low sodium
- 1 block tofu 14 ounces) pressed dry and cut into 1-inch cubes, extra firm
- 1 yellow onion chopped (about 2 cups)
- 2 tablespoons ginger fresh, minced
- 1 tablespoon tomato paste
- 1 tablespoon garlic about 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 bay leaf
- ½ teaspoon kosher salt
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cloves ground
- 1 can diced tomatoes with their juices
- ¾ cup yogurt at room temperature, whole milk, plain Greek
- ¼ cup water
- 2 cups green peas thawed, frozen
- brown rice for serving, cooked
- cilantro for serving, chopped, fresh
Instructions
- Heat 3 tablespoons olive oil in a non-stick large skillet or wok over medium-high heat. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side. With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), drizzle with 1 tablespoon soy sauce and stir to coat. Remove tofu from pan and set aside.
- Add remaining tablespoon olive oil to the skillet, along with onion and ginger. Cook until onion softens and begins to turn translucent, about 5 minutes.
- Add tomato paste, garlic, curry powder, bay leaf, salt, cumin, coriander, cloves, and cayenne and cook for 3 minutes. Add remaining 1 tablespoon soy sauce.
- Remove pan from heat. Add tomatoes, yogurt, and water, return to medium heat and let cook 10 minutes. Add reserved tofu and peas, cover, and turn off the heat. Let sit 5 minutes. Remove bay leaf and discard. Serve warm with brown rice and garnish with cilantro. Top with additional soy sauce as desired.
Notes
- *To help avoid curdling, ensure the yogurt is at room temperature and remove the pan from the heat prior to adding it. Do not use low fat or fat free yogurt, as it is prone to curdling.
- TO STORE: Refrigerate curry in an airtight storage container for up to 4 days.
- TO REHEAT: Gently reheat leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
212kcal
(11%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Potassium
513mg
(11%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
554IU
(11%)
Vitamin C
29mg
(32%)
Calcium
106mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 212kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 513mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 29mg | 32% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
