ONE PAN TOFU COCONUT CURRY
Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.
Provided by Marie | Yay! For Food
Categories Vegan
Time 30m
Number Of Ingredients 17
Steps:
- In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
- Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
- Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
- Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
- Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COCONUT CURRY TOFU
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Provided by KATHYCOLLINS
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
- Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g
COCONUT RED CURRY WITH TOFU
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
Provided by Melissa Clark
Categories quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams
TOFU, BUTTERNUT & MANGO CURRY
Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.
- Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna wraps if required - see 'goes well with'.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
- Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.
- Add the tofu cubes, tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.
Nutrition Facts : Calories 427 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
- Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g
TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
TOFU GREEN CURRY: VEGGIE THAI GREEN CURRY RECIPE
Provided by Meredith James
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Start preparing our green curry with tofu recipe by pressing and draining the block of tofu. For tofu curry, you need to remove any excess water and, for the best results, you can use a tofu press. You can also wrap your tofu in paper towels, then press down with a heavy kitchen object such as a chopping board. Leave your tofu to press for 20 mins.
- When your tofu is pressed, chop it up into small, bite-size cubes. Heat a tablespoon of avocado oil in a large skillet, then brown your cubes of tofu on all sides until they are crispy all over. Remove the tofu from the skillet, and set aside.
- The next step in our Thai green curry tofu recipe is to chop your onions, mince your garlic, then saute them in avocado oil in the skillet for 2 mins.
- Chop your zucchini and red bell peppers (and any chilis you have for your tofu Thai green curry) and add them to the skillet too. Sautee for a further 2 mins.
- Our vegan curry tofu is starting to come together, and now you can add your green curry paste. Mix the paste into the vegetables, add soy sauce and fry for 1 min.
- Pour in the coconut milk and coconut sugar, and stir together with the rest of the green curry ingredients. Allow the ingredients to simmer together for 10 mins, then add the tofu to your vegan Thai curry.
- Give your green coconut curry a good stir, add a squeeze of fresh lime juice, then serve piping hot with a serving of rice and freshly chopped cilantro.
Nutrition Facts : ServingSize 4
VEGETARIAN TOFU CASHEW COCONUT CURRY
Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut milk based curry dish in partnership with Nasoya Tofu!
Provided by Monique of AmbitiousKitchen.com
Categories Dinner Gluten Free Grain Free Vegan Vegetarian
Time 45m
Number Of Ingredients 19
Steps:
- Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
- Next stir in curry powder, turmeric, cumin, cinnamon and salt.
- Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
- Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 342 kcal, Carbohydrate 26.2 g, Protein 14.1 g, Fat 20.4 g, SaturatedFat 10.3 g, Fiber 6.8 g, Sugar 8.6 g
THAI RED CURRY TOFU
This aromatic and flavorful Thai Red Curry Tofu is vegetable-forward, comes together quickly, and tastes like a lighter version of your favorite Thai take-out dish. Serve on top of fluffy coconut rice with fresh lime wedges. Garnish with chopped fresh cilantro and Thai basil, if you can find it! This dish is dairy and gluten free.
Provided by Laura // A Beautiful Plate
Categories Quick Weeknight Dinners
Time 35m
Number Of Ingredients 17
Steps:
- Drain and press the tofu (follow my how to press tofu guide for additional information) to remove excess moisture and water. Once pressed, slice the block into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb any excess moisture.
- Combine the coconut milk, red curry paste, and water in a medium saucepan. Bring to a boil, whisking the mixture until smooth. Reduce to low heat. Add the fish sauce and lime leaves. Simmer until thickened and slightly reduced, and keep warm while you prepare the tofu and vegetable mixture. Discard the lime leaves before using.
- While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Once the oil is hot, carefully add the tofu pieces and spread into a single layer, setting them apart slightly. Season with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until lightly golden on all sides. Transfer to a large plate and set aside.
- Add the remaining tablespoon of oil to the pan and increase to high heat. Add the green beans, a generous pinch of salt, and sauté for 3 to 4 minutes, tossing occasionally, until lightly blistered. Add the diced ginger, garlic, and jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until fragrant. Add the onion and red bell pepper to the pan, and cook for 3 to 4 minutes, tossing frequently, until the green beans are tender and the onion and bell pepper have softened.
- Add the tofu back into the pan and pour the warm curry sauce over the mixture, gently tossing the mixture. The sauce should sizzle as it hits the pan. Continue cooking until the tofu is heated through and the mixture has thickened. Stir in the juice of half a lime and the chopped cilantro. Season to taste with salt or fish sauce as needed.
- Serve the curry over steamed coconut rice (or jasmine rice) with lime wedges for squeezing. Garnish with cilantro and Thai basil leaves, if using.
Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 23 g, Protein 15 g, Fat 23 g, SaturatedFat 12 g, Sodium 732 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 9 g
TOFU RED THAI CURRY
Quick tasty red Thai curry
Provided by benbisset
Time 26m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Squeeze excess water from tofu, chop into cubes and season with salt and pepper. Add groundnut oil to pan, heat to a medium high, fry tofu turning occasionally until golden. Remove from pan.
- Fry curry paste, lemon grass, ginger and chilli for 30-40 seconds.
- Add vegtables and fry for 2-3 mins.
- Add fish sauce, coconut milk, palm sugar tofu and bring to gentle simmer.
- Remove from heat, add basil and serve.
BAKED CURRY TOFU
I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
TOFU CHICKPEA CURRY
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Season the tofu cubes with the all-purpose seasoning.
- Add 2 cups oil to a deep fryer and heat to 350 degrees F. Fry the tofu until golden brown, 3 to 5 minutes.
- In the meantime, on the stovetop, combine the curry powder, ginger, garlic, and 3 tablespoons oil in a pot and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes.
- Add the fried tofu to the sauteed curry paste. Add the potatoes, onion, scallions, chickpeas, allspice, thyme, and scotch bonnet if using. Stir to combine. Add 2 cups water and simmer until all the ingredients are blended and reduced to a hearty curry stew, about 30 minutes. Serve hot with accompaniments.
More about "tofu curry food"
TOFU & CHICKPEA CURRY WITH SPRING GREENS | VEGETABLES ...
From jamieoliver.com
Servings 4Total Time 30 minsCategory MainsCalories 310 per serving
- Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest.
- Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
TOFU CURRY RECIPE - HEALTHIER STEPS
From healthiersteps.com
Ratings 4Category Main CourseCuisine JamaicanTotal Time 45 mins
- Toss tofu cubes with Bragg's Liquid Aminos or salt. Heat oil in a large non-stick skillet, add tofu and cook until crispy and lightly brown.
- Add onions, garlic, and ginger, cook until onion is soft and fragrant about 3 minutes. Add curry powder, cumin, turmeric and cook for 30 seconds stirring constantly.
- Add chopped tomatoes, green onion, thyme, Scotch bonnet pepper or cayenne and stir to coat. Add coconut milk, salt or vegetable bouillon to taste and stir to coat with tofu.
- Cover skillet and simmer for 5 minutes or until sauce is thickened. Garnish with chopped cilantro leaves.
TOFU INDIAN CURRY RECIPE: TOFU MAKHANI CURRY
From tofubud.com
4/5 (1)Total Time 40 minsServings 4
- Start preparing tofu curry Indian style by pressing, then marinating your extra firm tofu. To press the tofu, place your block into a tofu press, before leaving it for 20 minutes to drain. If you don't have a tofu press, then wrap your tofu in paper towels and press down firmly with a chopping board or other heavy kitchen object and leave for 20 minutes.
- While your tofu is pressing, mix together the marinade for our Indian tofu recipe. Measure out avocado oil, ground coriander, cayenne pepper powder, turmeric, lemon juice, and salt and pepper to taste. Combine thoroughly.
- When the tofu has been pressed and drained, slice it into cubes and leave it to marinate in the sauce you've just prepared as part of our simple tofu curry recipe. Marinate the tofu curry for at least one hour.
- Once your tofu has marinated, it's time to start preparing the rest of our curry. Start by heating avocado oil in a large skillet. When the oil is hot, fry your cubes of marinated tofu until they are golden-brown all over. You'll need no longer than 3 minutes for each cube of tofu, but remember to keep flipping them so they can cook evenly.
EASY INDIAN TOFU CURRY - THE FIERY VEGETARIAN
From thefieryvegetarian.com
Reviews 7Calories 184 per servingCategory Lunch And Dinner
- Peel and chop the onion and ginger into several pieces. Peel the garlic cloves. Chop the chili pepper into several pieces. Add to the bowl of a high-powered blender or food processor.
- Add the canned tomatoes and the spices (cumin, turmeric, black pepper, cayenne) and process until as smooth as possible. Then add the water/stock 1/4 cup at a time and process after each addition until you have a smooth watery tomato stock.
- Add to a small-medium pot and chop the tofu to small dice or the size you prefer (extra-firm can be chopped to a smaller size than firm) and add to the same pot.
5 AMAZING TOFU CURRY RECIPES - HONEST FOOD TALKS
From honestfoodtalks.com
4.8/5 (9)Total Time 1 hr 5 minsCategory Main CourseCalories 507 per serving
- Heat two tablespoons of the oil in a pan on a medium-high heat. Add in the bean curd slices and fry until golden brown (appx. 2 mins per side). Remove from heat and transfer to paper towels to soak up excess oil.
TOFU COCONUT CURRY - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (2)Calories 364 per servingCategory Dinner
- In a large skillet, heat the sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, flipping every few minutes. This is best done in a non-stick skillet. See HERE for a more detailed guide on sautéing tofu.
- Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
- Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
- Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and snap peas and cook for 10 additional minutes. Remove from heat and let cool for a few minutes.
TOFU AND VEGETABLE CURRY RECIPE - BON APPéTIT
From bonappetit.com
3.5/5 (31)Estimated Reading Time 6 minsServings 4
- Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
- Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer.
- Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
- Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
10 BEST TOFU CURRY COCONUT MILK RECIPES - YUMMLY
From yummly.com
TOFU RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
LOW FODMAP COCONUT TOFU CURRY - FODMAP EVERYDAY
From fodmapeveryday.com
4.2/5 (8)Total Time 25 minsCategory DinnerCalories 268 per serving
- Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will fry up with a nice crisp outer texture.
- While tofu is draining, prepare the baby bok choy. Trim and discard the root ends. Dunk each baby bok choy in a bowl of cool water and swoosh it around to dislodge any dirt. Dry thoroughly, patting dry with a clean dishtowel or paper towels. We usually leave the baby bok choy whole but if they are on the large-ish side, cut lengthwise in half; set aside.
- Heat a large, deep skillet over medium heat and add 1 1/2 tablespoons oil and heat until oil is shimmering. Add tofu and increase heat to medium-high. Cook undisturbed for a few minutes or until tofu is browned on the bottoms, then toss around and continue to cook until nicely browned. Remove from pan and set aside, keeping warm.
EASY VEGETABLE CURRY WITH TOFU AND RICE - RUNNING ON REAL FOOD
From runningonrealfood.com
4.8/5 (6)Total Time 20 minsCategory Main DishCalories 303 per serving
- Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
- This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.
COCONUT TOFU CURRY - A COUPLE COOKS
From acouplecooks.com
Cuisine Thai InspiredTotal Time 30 minsCategory DinnerCalories 469 per serving
- Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes.
INDIAN TOFU CURRY - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
3.3/5 (3)Total Time 15 minsCategory Main CourseCalories 482 per serving
- Fry the onion with a pinch of salt on a low to medium heat until golden, then add the garlic and ginger and fry for a further 30 seconds.
EASY TOFU CURRY - THE ALMOND EATER
From thealmondeater.com
Ratings 5Calories 631 per servingCategory Dinner
- Meanwhile, slice the tofu into 1" cubes, then place them in a plastic bag. Add cornstarch to the bag, seal it, then shake until the tofu is completely coated in the cornstarch.
- Heat 3 tbsp olive oil in a skillet over medium heat, then add the tofu and fry on all sides. This should take at least 5 minutes. Use a slotted spoon to remove tofu and set aside.
- In that same skillet, make the sauce: add remaining 1 tbsp oil, along with the onion and red pepper to the skillet and sauté for 2-3 minutes; then, add garlic and ginger and sauté for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. Stir everything together and bring mixture to a simmer. Add the spinach and stir for 30 seconds until it's wilted, then add the tofu back into the skillet.
EASY TOFU CURRY - VEGGIE DESSERTS
From veggiedesserts.com
Ratings 14Calories 139 per servingCategory Dinner
- Drain the tofu and pat dry with a tea towel to remove excess moisture. Cut into bite sized cubes. Add the cornstarch/cornflour to a small bowl along with salt and pepper. Gently toss the tofu in the bowl to coat.
- Heat 1 tbsp of the oil in a frying pan and fry the tofu, tossing often, for a few minutes until golden on all sides. The cornflour/cornstarch absorbs moisture and gets the tofu nice and crispy. Set aside.
- Meanwhile, heat the remaining 1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5 minutes or until soft but not browned.
- Add the garlic, cumin, garam masala, turmeric and cayenne and cook for a further minute, stirring.
INDIAN TOFU CURRY - VEGAN AND GLUTENFREE 15 MINUTES RECIPE
From easycookingwithmolly.com
Reviews 17Calories 350 per servingCategory Curry
VEGAN THAI COCONUT CURRY TOFU RECIPE - CHOOSING CHIA
From choosingchia.com
5/5 (10)Total Time 30 minsCategory MainCalories 250 per serving
- Heat a separate saucepan on medium-high heat and add the curry paste, letting toast for 30 seconds then add the coconut milk and stir to combine.
- Bring the mixture to a boil stiring constantly for 3-4 minutes until the sauce thickens just slightly.
THIS SPICY TOFU CURRY WILL BE YOUR NEW FAVORITE MEATLESS ...
From cookinglight.com
- Place tofu on a plate lined with paper towels; top with another layer of paper towels and a plate or a skillet.
- Set aside. Whisk together coconut milk, vegetable stock, lime juice, tomato paste, chili paste, sugar, fish sauce, and curry powder in a slow cooker.
BAKED TOFU CURRY RECIPE - VEGAN & EASY ONE PAN DINNER
From veganricha.com
5/5 (17)Total Time 55 minsCategory Main CourseCalories 354 per serving
TOFU COCONUT CURRY - STEPHANIE KAY NUTRITION
From kaynutrition.com
Cuisine ThaiTotal Time 30 minsCategory MainCalories 516 per serving
CURRY TOFU, AVOCADO AND APPLE COLESLAW WRAPS | RICARDO
From ricardocuisine.com
3/5 (5)Category Main DishesServings 4Total Time 40 mins
TOFU CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 2
TOFU CURRY - RICARDO CUISINE
From ricardocuisine.com
4/5 (96)Total Time 40 minsCategory Main DishesCalories 300 per serving
VEGAN BUTTER TOFU CURRY - VEGAN FOOD & LIVING
From veganfoodandliving.com
Servings 4Estimated Reading Time 2 minsCategory Vegan RecipesCalories 519 per serving
TOFU AND PEAS CURRY (TOFU MATAR) #SUNDAYSUPPER : SONI'S FOOD
From sonisfood.com
Estimated Reading Time 4 mins
TOFU KATSU CURRY RECIPE - JAPAN CENTRE
From japancentre.com
3.7/5 (77)Category Main MealsServings 2Total Time 1 hr
TOFU CURRY WITH MUSHROOMS RECIPE | CURRY RECIPES | TESCO ...
From realfood.tesco.com
5/5 (57)Category LunchCuisine IndianTotal Time 55 mins
10 BEST INDIAN CURRIES WITH TOFU RECIPES - YUMMLY
From yummly.com
TOFU AND VEGETABLE STIR FRY - CANADA'S FOOD GUIDE
From food-guide.canada.ca
SIMPLE VEGAN TOFU CURRY - OH MY VEGGIES
From ohmyveggies.com
BEST TOFU CURRY RECIPES - TOFOO
From tofoo.co.uk
TOFU CURRY | THE VEGAN SOCIETY
From vegansociety.com
TOFU CURRY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
VEGAN CURRY WITH TOFU - RAINBOW PLANT LIFE
From rainbowplantlife.com
GOAN TOFU CURRY RECIPE - LOVEFOOD.COM
From lovefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love