Description
A quick and comforting Indian-inspired tofu curry made with coconut milk, packed with flavor, and suitable for vegan diets.
Ingredients
Scale
- 14 ounces Firm Tofu
- 2 tablespoons Olive Oil
- 1 medium Shallot
- 2 cloves Garlic
- 1 tablespoon Garam Masala
- 1 teaspoon Ground Spices (Cumin, Coriander, Smoked Paprika, Salt)
- 1 can Coconut Milk
- 1 cup Diced Tomatoes
- 2 cups Rice
- 1/4 cup Cilantro
Instructions
- Begin by cooking your rice according to the package instructions.
- Drain and pat the firm tofu dry, then cut into 1-inch cubes.
- Heat olive oil in a large non-stick pan and sauté the tofu until golden brown and crispy.
- Add the diced shallot and minced garlic to the pan and sauté until softened.
- Sprinkle in the spices and sauté for another 1-2 minutes.
- Pour in the coconut milk and add the diced tomatoes, bringing the mixture to a gentle simmer.
- Once the curry has thickened, fluff the rice and serve the curry over it, garnished with fresh cilantro.
Notes
- You can substitute tofu with tempeh or paneer.
- Coconut oil can be used for added flavor.
- Fresh tomatoes can enhance the dish.
- Quinoa or cauliflower rice are low-carb alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg