Tofu Curry Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 pack extra-firm tofu (450g pressed and cubed)

1 tablespoon Bragg's liquid aminos

2 tablespoons olive oil

1 small onion (sliced)

3 teaspoons garlic paste

1 teaspoon ginger paste

1 tablespoon curry powder

1/2 teaspoon cumin

1/2 teaspoon turmeric powder

1 small tomato (chopped)

2 sprigs fresh thyme

2 spring onions (chopped)

1/4 teaspoon cayenne pepper (adjust to taste)

1 can coconut milk (400ml)

Chopped coriander leaves (for garnish)

Salt (or vegetable bouillon, to taste)

Directions

Toss tofu cubes with Bragg's Liquid Aminos or salt.

Heat oil in a large non-stick skillet, add tofu, and cook until crispy and lightly brown.

Add onion, garlic paste, and ginger paste. Cook until onion is soft and fragrant, about 3 minutes.

Add curry powder, cumin, turmeric, and cook for 30 seconds, stirring constantly.

Add chopped tomato, spring onion, thyme, cayenne pepper, and stir to coat.

Add coconut milk, salt or vegetable bouillon to taste, and stir to coat with tofu.

Cover skillet and simmer for 5 minutes or until the sauce thickens.

Garnish with chopped coriander leaves.

Nutrition

• Calories: 268 kcal
• Total Fat: 24 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Sodium: 16 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 8 g