Zesty Coconut Tofu Curry Bliss
Indulge in this vibrant zesty tofu curry, featuring a creamy coconut sauce infused with aromatic spices. Perfectly tender tofu pairs with fresh vegetables, creating a satisfying and nutritious dish bursting with flavor. Served with fluffy rice or quinoa, it's an irresistible vegan and gluten-free option for any occasion. Elevate your dinner table with this mouthwatering curry that promises to tantalize your taste buds!
ingredients
- 14 oz firm tofu, pressed and cubed
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1 cup carrots, sliced
- 2 cups spinach, packed
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper, to taste
steps
- 1.
In a large skillet, heat coconut oil over medium heat. Add onions and sauté until translucent.
- 2.
Stir in garlic and ginger, cooking for another minute until fragrant.
- 3.
Add the cubed tofu, bell pepper, and carrots; cook for 5-7 minutes, or until the tofu starts to brown.
- 4.
Mix in the red curry paste, soy sauce, and maple syrup, stirring until well combined.
- 5.
Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld.
- 6.
Add cherry tomatoes and spinach, cooking until the spinach wilts and tomatoes are softened.
- 7.
Season with lime juice, salt, and pepper to taste.
- 8.
Serve hot, garnished with fresh cilantro and enjoyed over rice or quinoa.
