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Dr. Chufo Weight Loss

Tofu Curry

- 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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