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Tofu Curry with Coconut Milk

Savory Tofu Curry with Coconut Milk for Cozy Nights

This Tofu Curry with Coconut Milk is a quick and nourishing vegan dinner option, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 block Firm Tofu Pressed well for crispy texture
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 medium Shallot Chopped; substitute with onion if needed
  • 2 cloves Garlic Minced
  • 1 tablespoon Garam Masala Adjust to taste
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Smoked Paprika
  • to taste Salt
  • 1 can Coconut Milk Full-fat for richer sauce
  • 1 can Diced Tomatoes Undrained
For Serving
  • 2 cups Cooked Rice Basmati rice preferred
  • to taste Fresh Cilantro For garnish

Equipment

  • Skillet
  • saucepan
  • Measuring Cups
  • Measuring Spoons

Method
 

Cooking Instructions
  1. Cook the rice according to package instructions.
  2. Pat tofu dry and cut into cubes. Heat olive oil in a skillet and cook tofu until golden brown, about 10 minutes.
  3. Add chopped shallot and minced garlic to the skillet; cook for 2 minutes.
  4. Stir in garam masala, cumin, coriander, smoked paprika, and salt to taste.
  5. Pour in coconut milk and diced tomatoes, stir well, and bring to a gentle simmer. Cover and cook for 15 minutes.
  6. Serve the tofu curry warm over the rice, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Ensure tofu is well-prepped to avoid excess moisture. Customize spice levels to your preference. Simmer gently for deeper flavors.

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