Tofu Curry Easy And Healthy Wellplated Com

Shortly after college, I spent a summer traveling in India. I’ve been smitten with Indian recipes ever since. As much as I adore Chicken Tikka Masala (Ben lived in India for two summers and it is still his favorite dish) and this Thai Chicken Curry (made with thai red curry paste), I have a special appreciation for vegetarian Indian recipes like Paneer Tikka Masala, Tofu Tikka Masa, and Potato Curry. It is something special to be able to prepare a meatless main so robust, so deeply satisfying, and so filling, no one misses the meat at all. Such is the case with this easy tofu curry.

The tomato curry sauce is a vibrant blend of spicier ingredients (curry and cumin) and warm flavors (coriander and cloves). The complexity is marvelous.It is filling. Tofu is high in protein. Serve this curry with a fiber-rich whole grain like brown rice, and you’ll stay full and happy. Can easily be made gluten free!This recipe is healthy. In place of the heavy cream to enrich curry, we’re calling in Greek yogurt.

While I am drawn to spices that smell like faraway places I would like to visit—saffron, curry leaves, peri peri—and I like the idea of grinding my own spices, in day-to-day life, I rely on the spices available at my local grocery store.

How to Make Tofu Curry

This creamy tofu curry is valuable weeknight meal material. It comes together in less than an hour, and you’ll love the leftovers too!

The Ingredients

Tofu. Protein-rich tofu is an excellent choice for filling vegetarian recipes. Its mild flavor makes it the ideal canvas to soak in the spices of the curry sauce. Be sure to use EXTRA FIRM tofu for the best texture.

Soy Sauce. This pantry staple adds saltiness and umami.

Ginger. An acrobat in the spice circus. It majestically walks the tightrope between “hot” spices such as cayenne and “warming” spices such as cloves, making it the ideal flavor to incorporate in Tofu Curry.Tomato Paste. Gives the tomato curry base simmered-all-day flavor in a fraction of the time.

Spices. Curry, cumin, coriander, cayenne pepper, and ground cloves give the curry unmistakable warmth and authentic Indian flavor.Diced Tomatoes. This pantry staple lends itself well to curry dishes and helps create the sauce base.Greek Yogurt. The Greek yogurt calms the spices and gives the sauce a lovely creaminess, without the excess.

Frozen Green Peas. An instant way to up the nutritional content of this tofu curry and a lovely burst of color.

The Directions

Add the veggie and remaining ingredients. Let the tofu curry simmer for 10 minutes, until thickened. Stir in the tofu and peas. ENJOY!

If you like, you can swap the peas for a different sautéed, steamed, or roasted vegetables of choice, such as red bell pepper.For similar ease to peas, stir in spinach a few handful at a time until it wilts.

Storage Tips

To Store. Store leftover tofu curry in the refrigerator for up to 5 days.To Reheat. Rewarm leftovers on the stovetop or gently in the microwave.To Freeze. The tofu curry will become a little mealy when frozen, but still be reasonably yummy. Freeze it in an airtight container for up to 3 months. Let thaw overnight in the refrigerator.