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Tofu Curry

tofu curry in a white bowl with rice.
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Weeknight dinner made easy with this delicious and flavorful tofu curry! Tofu is pan-seared to perfection and cooked in a warming blend of curry spices for a one-pot meal that minimizes dishes and maximizes flavor.

Ingredients

Scale
  • 1 block extra firm tofu (14 oz), squeezed of excess liquid and chopped into 1 inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 inch knob ginger, minced
  • 1 tbsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 small can crushed tomatoes (15 oz)
  • 1 can full fat coconut milk (14 oz)
  • 1 tbsp soy sauce or tamari (if gluten-free)
  • 1 box baby spinach (5 oz)
  • handful chopped cilantro, for serving
  • rice, for serving

Instructions

  1. Heat olive oil in a large skillet or wok over medium-high heat.
  2. Once oil is hot, add tofu in a single layer and cook for 3 minutes per side to brown. Try not to move tofu around so it gets a nice crispy texture. Repeat in batches if necessary. Remove tofu from skillet and set aside.
  3. Add onion and garlic to skillet and cook for 3-5 minutes or until onions are translucent and lightly browned.
  4. Add in ginger and spices and cook for 1 minute until fragrant.
  5. Stir in crushed tomatoes, coconut milk and soy sauce and bring to a simmer.
  6. Once simmering reduce heat to low and add tofu back to skillet. Cook on low for 15-20 minutes or until desired flavor and consistency is reached.
  7. Stir in baby spinach and garnish with chopped cilantro.
  8. Serve warm over rice and/or with naan.

Find it online: https://www.thehealthymaven.com/tofu-curry/