Tofu Coconut Curry
Easy Tofu Coconut Curry recipe. Using simple ingredients, this creamy dinner idea is vegan and makes a quick weeknight meal.
Ingredients
- 14 oz firm tofu
- 1 teaspoon olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoon curry paste
- 400 mL canned coconut milk
- ½ cup crushed tomatoes
- 2 tablespoon tomato paste
- 2 cups baby spinach
- 1 medium lime, juice and zest
- salt and pepper to taste
Instructions
- Using a tofu press, press the tofu to extract excess water (or create some system with paper towels and heavy pans to press out the water)
- Meanwhile, in a large skillet, heat the oil until hot. Saute the onions and bell pepper until the onions become fragrant and transparent.
- Add in the garlic, ginger and curry paste. Stir for around 3 minutes.
- Reduce hear and stir in the coconut milk, crushed tomatoes and tomato paste until fully incorporated.
- Cut the tofu into cubes. Add the tofu into the skillet and stir to coat.
- Bring the curry to a boil and allow to simmer uncovered for around 5 minutes.
- Mix in the spinach, lime zest and lime juice until the spinach wilts. Season with salt and pepper. Serve over rice.
