Vegan Coconut Curry Tofu

Vegan Coconut Curry Tofu is a delightful fusion dish that combines the richness of coconut milk with fragrant spices and tofu, creating a satisfying, plant-based meal. This dish brings the flavors of the ocean to your table without using any seafood, making it perfect for vegans and seafood lovers alike.

Ingredients

• Firm tofu - 300 grams
• Coconut milk - 400 ml
• Curry powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Green onions - 2, chopped
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
3. Add the tofu cubes to the pan and cook until golden brown on all sides, about 8-10 minutes.
4. Stir in the curry powder, ensuring the tofu is well coated, and cook for another 2 minutes.
5. Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.
6. Add the sliced bell pepper and zucchini, cooking for an additional 5-7 minutes until the vegetables are tender.
7. Finish with lime juice and adjust seasoning with salt if necessary.
8. Serve hot, garnished with chopped green onions and fresh cilantro.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 28 g
• Saturated Fat: 24 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Coconut milk provides healthy fats that support heart health.

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