Tofu and Vegetable Curry

This Tofu and Vegetable Curry is a vibrant and flavorful vegan dish that combines the goodness of fresh vegetables and protein-rich tofu in a fragrant, spicy sauce. Perfect for a quick lunch, this dish is both satisfying and nutritious.

Ingredients

• Firm Tofu - 200 grams, cubed
• Broccoli - 150 grams, cut into florets
• Carrot - 1 medium, sliced
• Red Bell Pepper - 1 medium, sliced
• Coconut Milk - 200 ml
• Soy Sauce - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Curry Powder - 1 tablespoon
• Vegetable Oil - 2 tablespoons
• Cornstarch - 1 tablespoon
• Water - 150 ml
• Salt - to taste
• Black Pepper - to taste
• Fresh Coriander - for garnish

Steps

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Stir in the cubed tofu and cook for about 5 minutes until lightly golden on all sides.
4. Add the sliced carrots, broccoli florets, and red bell pepper to the skillet, stirring to combine.
5. Sprinkle in the curry powder, and cook for 2 minutes, allowing the spices to toast slightly.
6. Pour in the coconut milk and water, then add the soy sauce. Stir well to combine.
7. Bring the mixture to a gentle simmer, cover, and cook for about 10 minutes until the vegetables are tender.
8. In a small bowl, mix the cornstarch with a little water to create a slurry, then stir it into the curry to thicken the sauce.
9. Season with salt and black pepper to taste, and cook for an additional 2-3 minutes.
10. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• High in protein from tofu, supporting muscle health.
• Rich in vitamins and minerals from the variety of vegetables.

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