Tofu Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 (14 oz) can coconut milk
• 1 (15 oz) can diced tomatoes
• 1 pound firm tofu, drained and cubed
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, curry powder, and turmeric; cook for 1 minute.
3. 3 Pour in coconut milk and diced tomatoes. Bring to a gentle simmer.
4. 4 Add tofu cubes to the skillet, ensuring they're coated in the sauce.
5. 5 Simmer for 15 minutes, allowing flavors to meld. Season with salt and pepper.
6. 6 Garnish with cilantro before serving, if desired.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• Serve with steamed rice or warm naan bread.
• Ensure tofu is patted dry for better texture.
• Use canned diced tomatoes with juice for added flavor.
• Adjust curry powder to taste for your preferred spice level.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Serving Suggestions

• Pair with fragrant jasmine rice.
• Serve alongside warm, buttered naan.
• Add a side of cucumber raita for a cooling contrast.
• Garnish with toasted coconut flakes for texture.

FAQ