Cyn's Tofu Curry in a Hurry

Ready in just 35 minutes, Cyn's Tofu Curry in a Hurry is the ultimate weeknight dinner for lovers of bold, comforting flavors. This vegan curry combines golden-browned tofu, creamy coconut milk, and aromatic spices like curry powder and turmeric for a vibrant, satisfying dish. Loaded with fresh vegetables—carrots, red bell peppers, and spinach—it’s a wholesome and colorful meal perfect for pairing with rice or warm naan. A squeeze of fresh lime and a sprinkle of cilantro add the perfect finishing touch. Whether you're craving a quick plant-based dinner or something cozy yet nutritious, this one-pot tofu curry is your go-to recipe for a flavorful, fuss-free feast!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams tofu (firm or extra-firm, pressed)
• 2 tablespoons neutral cooking oil (e.g., vegetable or coconut)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 400 milliliters canned coconut milk (full-fat or light)
• 200 milliliters vegetable broth
• 1 tablespoon soy sauce or tamari (for gluten-free option)
• 1 teaspoon brown sugar (optional, to balance flavors)
• 1 large carrot (thinly sliced)
• 1 medium red bell pepper (sliced into strips)
• 100 grams spinach (fresh, or substitute with kale)
• 1 large lime (for serving)
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 4 servings cooked rice or naan (for serving)

Directions

Step 1

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels, place a heavy object on top, and set aside for 10-15 minutes.

Step 2

While the tofu is pressing, dice the onion, mince the garlic, grate the ginger, and slice the carrot and bell pepper. Prepare all other ingredients to streamline the cooking process.

Step 3

Cut the pressed tofu into 1-inch cubes. Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden brown. Remove the tofu from the pan and set aside.

Step 4

In the same skillet, add the remaining tablespoon of oil. Add the diced onion and cook for 2-3 minutes until softened and translucent.

Step 5

Add the minced garlic and grated ginger to the skillet. Stir and cook for 1 minute until fragrant, being careful not to burn them.

Step 6

Sprinkle in the curry powder and turmeric powder. Stir well to coat the onion mixture with the spices, and toast for about 30 seconds to enhance their flavor.

Step 7

Pour in the coconut milk and vegetable broth, stirring to combine. Add the soy sauce or tamari and the optional brown sugar for a touch of sweetness. Let the mixture come to a gentle simmer.

Step 8

Add the sliced carrot and bell pepper to the skillet. Simmer for 5-7 minutes until the vegetables are tender but still vibrant.

Step 9

Gently fold in the cooked tofu and fresh spinach. Allow the spinach to wilt and the tofu to absorb the curry flavors, about 2-3 minutes.

Step 10

Taste the curry and adjust seasoning with additional soy sauce, salt, or sugar if needed. If the curry is too thick, add a splash of vegetable broth to your desired consistency.

Step 11

Serve the tofu curry over cooked rice or with naan bread. Squeeze fresh lime juice on top and garnish with chopped cilantro. Enjoy!

Nutrition Facts

Serving size	(2172.1g)

Amount per serving	% Daily Value*
Calories	2622.6

Total Fat 161.3g	0%
Saturated Fat 112.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 5740.2mg	0%
Total Carbohydrate 229.2g	0%
Dietary Fiber 21.5g	0%
Total Sugars 45.8g
Protein 92.9g	0%

Vitamin D 0IU	0%
Calcium 1785.9mg	0%
Iron 51.7mg	0%
Potassium 4380.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 13.6%

Carbs: 33.5%