- 14 oz firm tofu, pressed and cut into cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili flakes (adjust to taste)
- 1 tsp garam masala
- Salt substitute to taste
- Fresh cilantro, chopped (for garnish)
- Lime juice (from 1 lime)
- Preheat your oven to 400°F (200°C).
- Spread tofu cubes on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until the tofu is golden brown and slightly crispy.
- Remove from the oven and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the diced bell peppers to the skillet and sauté for a few minutes until they start to soften.
- Mix in the curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for another minute to allow the spices to toast, releasing their flavors.
- Stir in the tomato paste until it is well combined with the spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
- Add the baked tofu cubes to the skillet, coating them well with the curry sauce.
- Season with salt and lime juice, adjusting the flavors as necessary.
- Sprinkle garam masala over the curry and stir gently.
- Let the curry simmer for another 5 minutes, then remove from heat.
- Garnish the curry with chopped fresh cilantro.
- Serve the tofu curry over cauliflower rice.
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