Whole30 Tofu Curry

Dive into the creamy, flavor-packed world of Whole30 Tofu Curry, a vibrant dish that’s as nutrient-rich as it is satisfying. This plant-based, Whole30-compliant recipe swaps traditional curry ingredients for clean, wholesome options like extra-firm tofu, coconut milk, and fresh vegetables, making it a healthy yet indulgent choice. Hearty zucchini and red bell peppers simmer in a fragrant sauce infused with curry powder, turmeric, garlic, and ginger, while crispy pan-fried tofu adds a satisfying bite. Finished with a touch of lime and fresh cilantro, this dairy-free, gluten-free curry is perfect for meal prep or an easy weeknight dinner. Serve it as is or over cauliflower rice for a truly guilt-free indulgence!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp coconut oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 inch piece fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 13.5 oz coconut milk (full-fat, canned)
• 1 cup vegetable stock
• 1 cup diced tomatoes (no sugar added)
• 1 medium zucchini
• 1 medium red bell pepper
• 2 cups spinach
• 1 tbsp lime juice
• 1 tsp sea salt
• 1 handful fresh cilantro

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object like a pan on top for 15 minutes. Once pressed, cut into 1-inch cubes.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu and set aside.

Step 3

Dice the onion, mince the garlic, and grate the ginger. Thinly slice the zucchini and red bell pepper.

Step 4

In the same skillet or pot, add the remaining 1 tablespoon of coconut oil. Sauté the onion until softened, about 3-4 minutes. Add the garlic and ginger, and cook for another minute, until fragrant.

Step 5

Stir in curry powder and turmeric, toasting the spices for 30 seconds to bring out their flavor.

Step 6

Pour in the coconut milk, vegetable stock, and diced tomatoes. Stir everything together and bring to a gentle simmer.

Step 7

Add the zucchini and red bell pepper. Let the curry simmer uncovered for 10-15 minutes until the vegetables are tender.

Step 8

Add the cooked tofu and spinach to the pot. Stir until the spinach wilts, about 1-2 minutes.

Step 9

Season the curry with lime juice and sea salt. Adjust seasoning to taste.

Step 10

Serve hot, garnished with fresh cilantro. Optionally, pair with cauliflower rice or enjoy on its own for a hearty Whole30-compliant meal.

Nutrition Facts

Serving size	(1845.0g)

Amount per serving	% Daily Value*
Calories	2046.1

Total Fat 154.8g	0%
Saturated Fat 109.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 9040.5mg	0%
Total Carbohydrate 104.2g	0%
Dietary Fiber 31.8g	0%
Total Sugars 49.0g
Protein 84.2g	0%

Vitamin D 0IU	0%
Calcium 2974.8mg	0%
Iron 37.5mg	0%
Potassium 4202.6mg	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: 64.9%

Protein: 15.7%

Carbs: 19.4%