Vegan Vegetable Tofu Curry

This Vegan Vegetable Tofu Curry is a vibrant and flavorful dish that brings together the richness of Indian spices with fresh vegetables and protein-packed tofu. Perfectly spiced and creamy, it's a comforting meal that is both hearty and nourishing.

Ingredients

• Firm tofu - 200 grams
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Spinach - 100 grams, fresh
• Canned diced tomatoes - 400 grams
• Coconut milk - 200 ml
• Curry powder - 2 teaspoons
• Turmeric powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - for garnish

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
2. In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the diced carrot, bell pepper, and zucchini to the pan. Sauté for 5-7 minutes until the vegetables are slightly tender.
5. Add the curry powder, turmeric, salt, and black pepper, stirring to coat the vegetables evenly.
6. Pour in the canned diced tomatoes and coconut milk, stirring to combine the mixture. Bring to a simmer.
7. Gently add the cubed tofu and fresh spinach, stirring carefully to avoid breaking the tofu. Simmer for an additional 10 minutes, allowing the flavors to meld.
8. Taste and adjust seasoning if needed. Remove from heat and let it rest for a few minutes.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

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

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