Low Carb Tofu Curry

Savor the vibrant flavors of this Low Carb Tofu Curry, a hearty plant-based dish that's both satisfying and nutritious. Packed with golden cubes of pan-fried tofu, tender zucchini, crisp red bell peppers, and a handful of fresh spinach, all simmered in a creamy coconut curry sauce seasoned with aromatic spices like turmeric, curry powder, and paprika, this recipe is a flavor-packed low-carb delight. With only 15 minutes of prep time and a simple one-pan cooking method, it's perfect for busy weeknights. Garnished with a squeeze of lime juice and fresh cilantro, this wholesome curry is a luscious, keto-friendly option that can be enjoyed straight from the bowl or paired with cauliflower rice for a complete low-carb meal.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 2 tablespoons coconut oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 tablespoon ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 400 milliliters full-fat coconut milk
• 250 milliliters vegetable broth
• 1 medium zucchini
• 1 medium red bell pepper
• 100 grams spinach
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Drain the tofu and press it between two plates or a tofu press to remove excess water. Cut the tofu into 1-inch cubes.

Step 2

In a large pan or skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the tofu cubes and pan-fry them until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 3

Dice the onion, mince the garlic, and grate the ginger. Heat the remaining 1 tablespoon of coconut oil in the same pan over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and ginger and cook for another minute.

Step 4

Add the curry powder, turmeric, and paprika to the pan. Stir well to coat the onions and release the spices' aroma, about 1 minute.

Step 5

Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Chop the zucchini and red bell pepper into bite-sized pieces. Add them to the curry sauce and simmer for 10 minutes, or until the vegetables are tender but still crisp.

Step 7

Stir in the spinach and cook until wilted, about 2 minutes.

Step 8

Add the pan-fried tofu back into the pan and stir to coat in the curry sauce. Simmer for another 3-5 minutes to warm through.

Step 9

Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 10

Remove the curry from heat and garnish with freshly chopped cilantro before serving. Enjoy it on its own or with a side of cauliflower rice for a low-carb option.

Nutrition Facts

Serving size	(1688.7g)

Amount per serving	% Daily Value*
Calories	1829.9

Total Fat 147.6g	0%
Saturated Fat 112.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 9154.9mg	0%
Total Carbohydrate 92.6g	0%
Dietary Fiber 26.7g	0%
Total Sugars 45.8g
Protein 65.0g	0%

Vitamin D 0IU	0%
Calcium 879.3mg	0%
Iron 33.6mg	0%
Potassium 3761.0mg	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: 67.8%

Protein: 13.3%

Carbs: 18.9%