TOFU CURRY RECIPES RECIPES

Name: Tofu Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 onions, chopped; 1 garlic clove, chopped; 2 tomatoes, diced; 1 tablespoon gingerroot, chopped; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 teaspoons ground allspice; 1 tablespoon fresh thyme leave; 2 jalapeno peppers or 2 teaspoons cayenne pepper; 1 cup water or 1 cup vegetable stock; 1 1/2 lbs tofu, diced

TOFU CURRY RECIPE - FOOD.COM

Tofu Curry Recipe - Food.com image

Make and share this Tofu Curry recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 onions, chopped
1 garlic clove, chopped
2 tomatoes, diced
1 tablespoon gingerroot, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons ground allspice
1 tablespoon fresh thyme leave
2 jalapeno peppers or 2 teaspoons cayenne pepper
1 cup water or 1 cup vegetable stock
1 1/2 lbs tofu, diced

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, FatContent 7.2, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 22.9, CarbohydrateContent 14.3, FiberContent 3.1, SugarContent 5.5, ProteinContent 13.1

TOFU CURRY RECIPE | BBC GOOD FOOD

Tofu curry recipe | BBC Good Food image

Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.

Provided by Nadine Brown

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1tbsp rapeseed oil
tofu, cut into 2cm cubes
2 red onions, thinly sliced
1½ ginger and garlic paste
1½ ground turmeric
400ml light coconut milk
2 limes, 1 juiced, 1 cut into wedges to serve
160g baby spinach
10g coriander, most roughly chopped, reserve a few whole leaves to serve
4 wholemeal chapatis, to serve

Steps:

Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.

Nutrition Facts : Calories 318 calories, FatContent 21 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.2 milligram of sodium

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