Description
Tofu Coconut Curry is a delightful fusion of flavors that transports you to tropical paradise with every bite. Creamy coconut milk melds beautifully with tender tofu and vibrant vegetables, creating a dish that’s both comforting and impressive. Perfect for cozy nights or dinner parties, this easy recipe will make you feel like a culinary star, even if you’re just starting out in the kitchen!
Ingredients
Scale
- 14 oz extra-firm tofu, drained and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup bell peppers (mixed colors), chopped
- 2 cups spinach or kale
- 2 tbsp curry powder
- Juice of 1 lime
- 2 tbsp olive oil
Instructions
- Prep the tofu by draining it and patting it dry; cut into bite-sized cubes.
- Heat olive oil in a large pan over medium heat. Add minced garlic and ginger; sauté until fragrant (about 30 seconds).
- Add chopped bell peppers and cook until tender (4-5 minutes).
- Stir in curry powder to coat the vegetables evenly.
- Pour in coconut milk and vegetable broth; bring to a gentle simmer.
- Gently fold in tofu and spinach or kale; cook for an additional 5 minutes until greens are wilted.
- Finish with a squeeze of lime juice before serving over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg