Tofu Curry
A protein-packed, flavorful Tofu Curry that combines tender tofu and vibrant vegetables in a creamy, aromatic sauce, perfect for meal prep.
Ingredients
Oil and Aromatics
- 2 tablespoons Olive Oil Adds richness and depth to the flavor.
- 1 medium Onion, chopped Provides a savory base with sweet undertones.
- 3 cloves Garlic, grated Enhances aroma and adds robust taste.
- 1 tablespoon Fresh Ginger, grated Brings warmth and a hint of spice.
Spices
- 1 tablespoon Curry Powder Packs in rich, aromatic flavor.
- 1 teaspoon Ground Coriander Adds citrusy undertones to balance spices.
- 1 teaspoon Ground Cumin Offers a warm, earthy taste.
- 1 teaspoon Turmeric Powder Imparts beautiful color and health benefits.
- 1/2 teaspoon Red Pepper Flakes Introduces subtle heat to the curry.
Main Ingredients
- 1 cup Vegetable Stock Gives a flavorful base to the dish.
- 14 ounces Firm Tofu, pressed The main protein source that absorbs flavors beautifully.
- 2 cups Cauliflower Florets Adds texture and vegetable goodness.
- 14.5 ounces Crushed Tomatoes Creates a rich, saucy consistency.
- 1 can Coconut Milk Brings creaminess without dairy.
- Salt and Black Pepper to taste Enhances overall flavor.
- 1 teaspoon Garam Masala, optional For extra depth of flavor.
- 1 each Lemon and Fresh Cilantro for garnish Adds a refreshing touch.
- 2 cups Basmati Rice, cooked The perfect side to soak up the curry.
- 1/2 cup Yogurt, optional A cool topping to balance the spices.
Instructions
Preparation
- Heat olive oil in a large pan over medium heat.
- Add chopped onion, sauté for 3-4 minutes until translucent.
- Stir in grated garlic and ginger for an additional 1-2 minutes.
- Mix curry powder, ground coriander, ground cumin, turmeric, and red pepper flakes in a bowl and set aside.
- Press the tofu using a clean towel to remove excess moisture.
Cooking
- Add the spice mixture to the pan and cook for 1 minute until fragrant.
- Pour in vegetable stock and simmer for about 5 minutes.
- Stir in crushed tomatoes and coconut milk until well combined.
- Add pressed tofu and cauliflower florets, stirring gently to coat.
- Cover the pan, reduce heat to low, and simmer for 15-20 minutes until veggies are tender.
Serving
- Adjust salt and pepper to taste before serving.
- Stir in garam masala if desired.
- Serve hot with cooked basmati rice or naan, garnished with fresh cilantro and lemon juice.
- Add a dollop of yogurt for extra creaminess.
Notes
Tofu Curry is perfect for meal prep. Store in airtight containers in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave.