Tofu Curry
Ingredients
Metric
400 g firm tofu
1 medium tomato, diced
1 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
400 ml water
100 ml milk | soy, oat or cashew
10 g ~ 1 tbsp cornstarch
Salt & Spices:
1 ½ tsp salt
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp chili powder
½ tsp turmeric powder
Optional Garnish:
1 tbsp fresh parsley
US
13 oz firm tofu
1 medium tomato, diced
1 medium onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 ½ cups water
½ cup milk | soy, oat or cashew
1 tbsp cornstarch
Salt & Spices:
1 ½ tsp salt
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp chili powder
½ tsp turmeric powder
Optional Garnish:
1 tbsp fresh parsley
MAKES2 portions
PREP TIME10 minutes
COOKING TIME35 minutes
TOTAL TIME45 minutes
Steps
1Break tofu into bite-size pieces using your hands and set aside. Add olive oil, tomato, onion and garlic to a large cooking pot, preferably cast iron. Cook the vegetables at low heat (induction #3) for 2 minutes, stirring occasionally.
2Add salt and spices, mix well and cook the aromatics at medium heat for another 2 minutes or so, stirring occasionally.
3Add tofu, mix well then cook and stir for another minute to let it soak in the aromatics and coat in cooked vegetables.
4Add water, mix again and cover the pot with a lid. Cook for 20 minutes, stirring occasionally.
5Mix milk with cornstarch and add to the pot. Stir well and cook for another 5 minutes.
6Transfer to a bowl and garnish with parsley.
Nutritional Info
Makes 2 portions
450 Calories per portion
32g protein
31g carbohydrates
3g fiber
20g fat
450 Calories per portion
32g protein
31g carbohydrates
3g fiber
20g fat
High in Vitamins B6 & Folate
High in Calcium
High in Selenium
High in Magnesium
High in Manganese
High in Calcium
High in Selenium
High in Magnesium
High in Manganese
