Keto Tofu Curry

Indulge in the rich flavors of this Keto Tofu Curry, a hearty and satisfying dish that's perfect for low-carb enthusiasts. This recipe features golden, pan-fried cubes of extra-firm tofu simmered in a luscious coconut milk-based curry sauce infused with bold spices like curry powder, garam masala, and turmeric. Fresh zucchini and spinach add vibrant color and nutrients, while a splash of lime juice brightens the flavors beautifully. With just 10 minutes of prep time and a total of 25 minutes to create, this quick and easy vegan curry is ideal for weeknight dinners. Serve it over cauliflower rice or enjoy on its own for a wholesome, keto-friendly meal packed with plant-based protein.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 2 tablespoons Coconut oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 teaspoons Curry powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Ground turmeric
• 400 ml Coconut milk (full-fat)
• 100 ml Vegetable broth (low-carb, unsweetened)
• 1 medium Zucchini, diced
• 2 cups Spinach, fresh
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Press the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object (like a skillet) on top. Let it sit for 15 minutes. Once pressed, cut the tofu into 1-inch cubes.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the tofu cubes and pan-fry them until golden brown on each side, about 6-8 minutes. Remove the tofu from the skillet and set it aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 5

Add the curry powder, garam masala, and turmeric to the skillet. Stir well to coat the onions, garlic, and ginger evenly with the spices.

Step 6

Pour in the coconut milk and vegetable broth. Stir until the mixture is smooth and begins to simmer.

Step 7

Add the diced zucchini and simmer for 5 minutes, allowing it to soften slightly.

Step 8

Return the pan-fried tofu to the skillet. Stir gently to coat the tofu in the curry sauce.

Step 9

Add the fresh spinach and cook until wilted, about 2 minutes.

Step 10

Stir in the lime juice and season with salt and pepper to taste.

Step 11

Serve the curry hot, garnished with fresh cilantro if using. Pair with cauliflower rice or enjoy on its own for a satisfying keto-friendly meal.

Nutrition Facts

Serving size	(1663.7g)

Amount per serving	% Daily Value*
Calories	2002.9

Total Fat 160.1g	0%
Saturated Fat 114.7g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3838.3mg	0%
Total Carbohydrate 75.4g	0%
Dietary Fiber 30.2g	0%
Total Sugars 27.1g
Protein 88.4g	0%

Vitamin D 0IU	0%
Calcium 3183.8mg	0%
Iron 34.5mg	0%
Potassium 4840.0mg	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: 68.7%

Protein: 16.9%

Carbs: 14.4%