Paleo Tofu Curry

Delightfully creamy and packed with nourishing ingredients, this Paleo Tofu Curry is a vibrant, soy-free twist on a classic dish. Made with protein-rich chickpea tofu, aromatic spices like curry powder and turmeric, and a luscious base of coconut milk and diced tomatoes, this recipe strikes the perfect balance of flavor and health. Fresh spinach adds a pop of color and nutrients, while optional cilantro and lime bring a bright, zesty finish. Perfect for those following a paleo or plant-based lifestyle, this hearty dish comes together in just 35 minutes, making it an ideal choice for a wholesome weeknight dinner. Serve it as is or with a side of cauliflower rice for a satisfying, grain-free meal that’s as nourishing as it is delicious.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Chickpea tofu (soy-free tofu)
• 2 tablespoons Coconut oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 400 milliliters Coconut milk, full fat
• 400 grams Diced tomatoes (canned, no added sugar)
• 250 milliliters Vegetable broth
• 100 grams Spinach leaves, fresh
• 2 tablespoons Fresh cilantro, chopped (optional for garnish)
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 whole Lime, for squeezing (optional)

Directions

Step 1

Cut the chickpea tofu into bite-sized cubes and set aside.

Step 2

Heat the coconut oil in a large skillet or saucepan over medium heat.

Step 3

Add the diced onion to the pan and sauté for about 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the curry powder and ground turmeric to the pan, stirring to coat the onions evenly with the spices.

Step 6

Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.

Step 7

Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.

Step 8

Gently add the chickpea tofu cubes to the curry and stir carefully to avoid breaking them.

Step 9

Simmer the curry for another 10 minutes, until the tofu is heated through and the sauce has thickened slightly.

Step 10

Add the fresh spinach leaves and cook for 2-3 minutes, just until the leaves wilt.

Step 11

Season with sea salt and black pepper to taste, adjusting as needed.

Step 12

Serve the curry hot, garnished with fresh chopped cilantro and a squeeze of lime if desired.

Nutrition Facts

Serving size	(1798.3g)

Amount per serving	% Daily Value*
Calories	1951.8

Total Fat 148.1g	0%
Saturated Fat 110.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7219.4mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 23.3g	0%
Total Sugars 39.0g
Protein 50.3g	0%

Vitamin D 0IU	0%
Calcium 406.6mg	0%
Iron 36.3mg	0%
Potassium 3776.4mg	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: 65.3%

Protein: 9.9%

Carbs: 24.8%