Vegetable Tofu Curry
Published June 21, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
- 1(14- to 16-ounce) container firm tofu
- 1(13.5-ounce) can coconut milk
- 1medium onion, chopped
- Salt and pepper
- 1tablespoon curry powder, plus more to taste
- Cooked rice or other grains or noodles, for serving
- Hot sauce, for serving (optional)
Nutritional analysis per serving (4 servings)
436 calories; 30 grams fat; 20 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 23 grams protein; 692 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into ½-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
- Step 2
Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
- Step 3
Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
- Step 4
Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you’d like. Serve hot over rice or other grains or noodles, with hot sauce if you want.
Private Notes
Comments
Thank you for referring to as "Vegetable" Tofu Curry instead of "Veggie"
I added 1/3 of a can of red curry paste and still found it to be bland. Added a significant squeeze of lime juice, extra salt, and peanuts at the table to give it a flavor and texture boost, and that helped. I used zucchini, peas, and green beans for vegetables because that's what I had on hand.
Isn't that just a different recipe?
vindaloo curry with a drizzle of chili crisp 🤌
Should have read the modification suggestions. Pretty one note and not that interesting if no changes are made.
An easy, tasty nutritional powerhouse! The recipe is the perfect foundation to "experiment with whatever vegetables you have." I love it with broccoli, peas, and mushrooms. It's also welcoming to flavor adjustment. I add minced garlic and ginger, double the curry powder, and serve with hot sauce on short-grain brown rice. My last add was at first situational when vitamin-depleted; I sprinkled my bowl with nutritional yeast. Amazingly delicious and sauce-thickening, so now I always do that.