Best Curried Tofu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRIED TOFU WITH RICE



Curried Tofu with Rice image

Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you're wondering: what is tofu? We've got the answers.) -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 package (12.3 ounces) extra-firm tofu, drained and cubed
1 teaspoon seasoned salt
1 tablespoon canola oil
1 small onion, chopped
3 garlic cloves, minced
1/2 cup light coconut milk
1/4 cup minced fresh cilantro
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked brown rice

Steps:

  • Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.

Nutrition Facts :

COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE



Coconut Curried Tofu with Green Beans and Coconut Rice image

This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters.

Provided by KMakoto

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 1

Number Of Ingredients 8

½ cup water
½ cup coconut milk
½ cup uncooked white rice
½ teaspoon butter
3 ounces firm tofu, cubed
1 cup fresh green beans, rinsed and trimmed
¼ teaspoon curry powder
¼ cup coconut milk

Steps:

  • Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.

Nutrition Facts : Calories 848.7 calories, Carbohydrate 90.5 g, Cholesterol 5.4 mg, Fat 46.4 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 34.6 g, Sodium 63.4 mg, Sugar 1.7 g

CURRIED TOFU AND GREEN BEANS



Curried Tofu and Green Beans image

This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 50m

Number Of Ingredients 10

1 package (14 ounces) firm or extra-firm tofu, drained well
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 tablespoon curry powder
Coarse salt and ground pepper
4 garlic cloves, minced
1/2 cup half-and-half
1 box (10 ounces) frozen cut green beans, thawed
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
Cooked white rice, for serving

Steps:

  • Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.
  • Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.
  • Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.
  • Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.

CURRIED TOFU STIR-FRY WITH COCONUT SAUCE



Curried Tofu Stir-Fry With Coconut Sauce image

Adapted from _America's Test Kitchen Family Cookbook_. I serve this with jasmine rice as a quick weeknight dinner. As written, the amount of heat in this dish is pretty low (my 8 year old daughter doesn't have much of a fire-tongue yet), so adjust the amount of red pepper flakes and curry powder to your taste.

Provided by Primordial

Categories     Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 17

1 cup coconut milk
1/2 cup vegetable broth
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
3 scallions, sliced
1 tablespoon grated gingerroot
1 tablespoon water
2 teaspoons curry powder or 2 teaspoons curry paste
3 tablespoons vegetable oil
1 (14 ounce) package extra firm tofu, patted dry and cut into 3/4-inch cubes
salt and pepper
1 large red onions or 1 large vidalia onion, halved and cut into bite size wedges
1 red bell pepper, stemmed, seeded and cut into 1/2 inch strips
2 carrots, sliced 1/4-inch thick
12 ounces snow peas or 12 ounces sweet peas

Steps:

  • For the sauce: whisk together the first five ingredients.
  • For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside.
  • Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl.
  • Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes.
  • Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables.
  • Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.

Nutrition Facts : Calories 682.8, Fat 36, SaturatedFat 18.3, Sodium 285.4, Carbohydrate 79, Fiber 8.1, Sugar 63.7, Protein 17.2

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE



Coconut Curried Tofu with Green Jasmine Rice image

Make and share this Coconut Curried Tofu with Green Jasmine Rice recipe from Food.com.

Provided by Rita1652

Categories     White Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup unsweetened dried shredded coconut
1 3/4 cups water
1 teaspoon salt
1 cup jasmine rice or 1 cup basmati rice
1 cup coarsely chopped fresh cilantro (packed)
3/4 cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 cloves garlic, minced
2 tablespoons vegetable oil
16 ounces extra firm tofu, drained,patted dry,cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dry crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts

Steps:

  • Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
  • Transfer to bowl.
  • Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
  • Stir in rice; bring to boil.
  • Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
  • Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
  • Mix puree and coconut into rice.
  • Set aside.
  • Heat oil in large nonstick skillet over high heat.
  • Add tofu; stir-fry until golden, about 6 minutes.
  • Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
  • Stir-fry 1 minute.
  • Stir in tomatoes and remaining coconut milk.
  • Season with salt and pepper.
  • Divide rice among 4 plates.
  • Top with tofu mixture.
  • Sprinkle with peanuts.
  • *Availableat specialty foods stores and natural foods stores.
  • **Availableat Asian markets and in the Asian foods section of many supermarkets.

CURRIED TOFU



Curried Tofu image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 15m

Number Of Ingredients 10

1 container (14 ounces) firm or extra-firm tofu, drained
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 tablespoon curry powder
Coarse salt and ground pepper
4 garlic cloves, minced
1/2 cup lite coconut milk
1 box (10 ounces) frozen green beans, defrosted
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
Cooked white rice, for serving (optional)

Steps:

  • Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles. Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  • Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.

Nutrition Facts : Fat 15 g, Fiber 3 g, Protein 13 g

SAUTEED ASPARAGUS WITH CURRIED TOFU AND TOMATOES



Sauteed Asparagus With Curried Tofu and Tomatoes image

This is a Deborah Madison recipe that my family enjoys. It's a visually striking dish, with the vibrant yellow tofu, sauteed asparagus green and the red tomatoes. We like this served with steamed rice. I always take the time to fuss over the tofu saute step, individually hand placing every square of tofu, but I'm obsessive like that. I know it doesn't need that kind of over - involvement to taste good. I also tend to peel my asparagus stalks if they show any signs of being tough or woody.

Provided by Chef Edlear

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 lb firm tofu or 1 lb extra firm tofu
salt and pepper
1/2 teaspoon sugar
1/2 teaspoon curry powder
1/4 teaspoon turmeric
2 tablespoons light olive oil
2 teaspoons light olive oil
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small onion, minced
1/2 lb asparagus, tough ends trimmed and discarded, stalks cut into 3 inch pieces
red pepper flakes
4 roma tomatoes, diced
3 tablespoons chopped fresh cilantro or 3 tablespoons parsley

Steps:

  • Dice the tofu into pieces the size of sugar cubes.
  • Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat.
  • Simmer for two minutes. Carefully drain (the tofu is a bit fragile at this point) and then gently pat dry. Toss the cubes with 1/2 teaspoon salt, ground black pepper to taste, the sugar, turmeric, and curry powder. (sometimes I lay the tofu out on a plate and sprinkle the seasoning on, turning the tofu to get all the sides covered rather than "tossing").
  • Saute the seasoned tofu in the 2 tablespoons oil, heated, over medium high heat until golden but still tender. turn the tofu so that all the sides are colored. Remove the cubes to a plate, covered to stay warm, and return the skillet to the heat. Reduce the heat to medium.
  • Add the 2 teaspoon of oil to the pan, and when it's hot, add in the onion, garlic and 1 1/2 teaspoons of the cumin. Cook until the onion is translucent. Turn the heat to high, and add in the asparagus, red pepper flakes and salt to taste. Saute until the asparagus is tender but not limp, and a beautiful bright green. The timing will depend on the thickness of the stalks. Add in the tomatoes and the tofu, saute to heat through. Turn off the heat and add in the cilantro or parsley and the remaining cumin (if needed).
  • Serve immediately.

CURRIED TOFU STIR-FRY



Curried Tofu Stir-Fry image

Discover tofu with this Asian-inspired stir-fry from Trisha Kruse of Eagle, Idaho. Says Trisha, "This recipe is a tasty way to introduce your family to tofu. The blend of flavors really makes this meatless main dish appeal to folks who have never tried tofu."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

1 can (13.66 ounces) light coconut milk
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
1-1/2 teaspoons curry powder
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1 package (16 ounces) firm tofu, drained and cubed
2 teaspoons canola oil
1 medium sweet yellow pepper, julienned
1/2 pound sliced fresh mushrooms
8 green onions, cut into 1-inch pieces
4 cups shredded cabbage
4 plum tomatoes, chopped
3 cups hot cooked brown rice

Steps:

  • In a small bowl, combine the first 10 ingredients; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm. , In the same pan, stir-fry yellow pepper for 1 minute. Add mushrooms and onions; stir-fry 2 minutes longer. Add cabbage and tomatoes; stir-fry for 2 minutes., Stir coconut milk mixture and add to skillet; bring to a boil. Return tofu to skillet. Cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice.

Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol trace cholesterol, Sodium 658 mg sodium, Carbohydrate 38 g carbohydrate, Fiber 5 g fiber, Protein 12 g protein.

COLLARD GREEN WRAPS WITH CURRIED TOFU



Collard Green Wraps with Curried Tofu image

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Green Onion/Scallion     Garlic     Ginger     Tofu     Coconut     Collard Greens     Cilantro     Lime Juice     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 14

5 scallions
4 garlic cloves, finely grated
1 (2") piece ginger, peeled, finely grated
1 Tbsp. virgin coconut oil or vegetable oil
2 Tbsp. Thai red curry paste
1 (14-oz.) package firm tofu, drained, broken into 1" pieces
1 cup unsweetened coconut milk
Kosher salt
1 Tbsp. fresh lime juice
1 Fresno chile, thinly sliced (optional)
1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
1/2 cup cilantro leaves with tender stems
1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
Lime wedges (for serving)

Steps:

  • Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
  • Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice.
  • Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.

CURRIED TOFU SALAD



Curried Tofu Salad image

A great vegetarian alternative to tuna or chicken salad. Sweet and spicy!

Provided by candice

Categories     Salad     Vegetable Salad Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package extra firm tofu, drained and cubed
1 teaspoon curry powder
1 tablespoon lemon juice
2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
¼ teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 large carrot, grated
1 chopped red bell pepper
¼ cup peanuts
¼ cup pitted dates
1 clove garlic, chopped
1 large green onion, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.
  • Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.
  • Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 11.6 g, Cholesterol 1.7 mg, Fat 9.5 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 6.8 g

CURRIED VEGETABLE AND TOFU COUSCOUS



Curried Vegetable and Tofu Couscous image

Categories     Onion     Soy     Vegetable     Side     Sauté     Steam     Vegetarian     Low/No Sugar     Tofu     Broccoli     Bell Pepper     Winter     Vegan     Cilantro     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 5.7-ounce box curried couscous mix
1/2 cup currants
3 tablespoons olive oil
1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
3 cups broccoli florets
1 medium-size onion, chopped
1 medium-size red bell pepper, coarsely chopped
1/2 cup water
3/4 cup chopped fresh cilantro, divided

Steps:

  • Following package directions, prepare curried couscous. Add currants while couscous steams.
  • Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet; cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water; increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.

CURRIED TOFU WITH SOY SAUCE



Curried Tofu With Soy Sauce image

Tofu is light, so I wanted to make the sauce as substantial as possible. Use canned coconut milk with the caramelized onions. Like heavy cream, coconut milk will thicken a sauce, making it luxurious in almost no time. Then, to add contrasting texture, I decided to use nuts as well. Both walnuts and cashews do splendidly here. But the bottom line is the onions: they really must be browned carefully and thoroughly, without burning. (Sam Sifton)

Provided by Mark Bittman

Categories     dinner, easy, quick, times classics, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons peanut, canola or grape seed oil
1 large onion, peeled and chopped
1 tablespoon curry powder, or to taste
1 cup roughly chopped walnuts or unsalted cashews
1 can (12 to 14 ounces) unsweetened coconut milk
1 block (about 1 pound) tofu, cut into roughly 3/4-inch cubes
2 tablespoons soy sauce, or to taste
Salt and cayenne pepper to taste

Steps:

  • Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute.
  • Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 27 grams, Carbohydrate 13 grams, Fat 51 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 671 milligrams, Sugar 3 grams

CURRIED TOFU AND GREEN BEANS



Curried Tofu and Green Beans image

This a recipe I made from the April issue of Everyday Food. I am always looking for new tofu recipes and we love curry. I am posting it as it appeared but I made the following changes: I substituted coconut milk for the half and half, used 1 pound fresh green beans that I parboiled and a 14 ounce can of diced tomatoes with the liquid and omitted the water. This was quick and tasty and tasted great reheated the next day for lunch.

Provided by nadia murray

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 ounce) package extra firm tofu, drained well
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 tablespoon curry powder
coarse salt
ground pepper
4 cloves garlic, minced
1/2 cup half-and-half
1 (10 ounce) box frozen cut green beans, thawed
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2 inch pieces (3 cups)
3 cups cooked white rice, for serving

Steps:

  • Halve tofu horizontally and then crosswise to make 4 rectangles.
  • Cut each rectangle into 2 triangles.
  • Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.
  • Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat.
  • Cook tofu, turning once, until golden brown, about 10 minutes.
  • Transfer to a plate.
  • Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder.
  • Season generously with salt and pepper.
  • Cook, stirring often until onion is soft, about 5 minutes.
  • Add garlic, cook 1 minute.
  • Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer.
  • Add tofu and green beans.
  • Cover.
  • Cook until beans are bright green, about 2 minutes.
  • Uncover; add tomatoes.
  • Cook until soft, 3-4 minutes.
  • Serve over rice.

Nutrition Facts : Calories 401.8, Fat 15.2, SaturatedFat 4.1, Cholesterol 11.2, Sodium 31.4, Carbohydrate 54.4, Fiber 4.9, Sugar 3.1, Protein 14.7

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE



Coconut Curried Tofu with Green Jasmine Rice image

Categories     Rice     Soy     Sauté     Stir-Fry     Low Fat     Vegetarian     Coconut     Peanut     Tofu     Curry     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

1/4 cup unsweetened shredded coconut*
1 3/4 cups water
1 teaspoon salt
1 cup jasmine or basmati rice
1 cup (packed) coarsely chopped fresh cilantro
3/4 cup unsweetened light coconut milk**
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 large garlic cloves, minced
2 tablespoons vegetable oil
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
1/2 cup thinly sliced green onions
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts

Steps:

  • Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.
  • Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
  • Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside.
  • Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.
  • Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.
  • *Available at specialty foods stores and natural foods stores.
  • **Available at Asian markets and in the Asian foods section of many supermarkets.

CURRIED TOFU BURRITOS



Curried Tofu Burritos image

This is a really really interesting recipe which uses a unique blend of spices. Really, I've never seen anything like it. I initally thought it looked a little "hippy dippy" but gave it a try because I was so intrigued. Glad I did - super delicious and a totally new flavor!

Provided by sofie-a-toast

Categories     Curries

Time 15m

Yield 4 Burritos, 4 serving(s)

Number Of Ingredients 14

1 (16 ounce) package extra firm tofu, cubed
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon turmeric
4 tablespoons soy sauce
4 tablespoons nutritional yeast
1 (10 ounce) package frozen spinach, thawed
1 onion, diced
2 tomatoes, diced
cheddar cheese
salsa
4 tortillas

Steps:

  • Sautee the onions in pan with a little bit of oil.
  • Add tofu and spices and cook until tofu is firm and browned well on all sides.
  • Add the thawed spinach, soy sauce and yeast and cook until combined and thoroughly heated.
  • Serve as a burrito, with the tofu, cheddar cheese and salsa to taste and diced tomatoes wrapped in the tortilla.

CURRIED TOFU EGGLESS SALAD



Curried Tofu Eggless Salad image

Vegan version of egg salad, I am a vegetarian and thoroughly enjoy this spread. Have made it for a friend who has an allergy to eggs, but loved egg salad sandwiches, she loves it.

Provided by Sueie

Categories     Spreads

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

250 g tofu
3 tablespoons soy mayonnaise
3/4 teaspoon curry powder
1 celery rib, very finely diced
1 small carrot, grated
1 shallot, finely chopped
ground black pepper

Steps:

  • Mash tofu until it resembles coarse breadcrumbs.
  • Stir in remaining ingredients.
  • Cover and refrigerate for at least 1 hour so that the flavours can develop.
  • Use as a sandwich spread or on toast.

Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1.1, Cholesterol 2.6, Sodium 54.1, Carbohydrate 2.7, Fiber 0.5, Sugar 0.8, Protein 3

CURRIED TOFU SALAD



CURRIED TOFU SALAD image

Categories     Soy     No-Cook     Vegetarian

Yield Makes 5-6 side servings or wraps

Number Of Ingredients 7

1 9-oz. package firm or extra-firm tofu, drained well.
1-2 sticks celery, finely chopped
2 scallions, chopped small
2 Tbsp. Mayonnaise
3-4 tsp. Curry Powder
Splash White Vinegar
Salt & Pepper

Steps:

  • In a bowl, mash your tofu with a fork. Don't worry too much about getting all the lumps, you'll get them mixing in the rest of the ingredients. Stir in celery, green onions & mayo. Add curry powder to taste - a teaspoon at a time. It should become light yellow. Add a splash of vinegar and salt & pepper to taste. Serve as a side salad, lunch salad, or a wrap. Refrigerate if not using immediately.

CURRIED TOFU WRAPS



Curried tofu wraps image

This spicy vegan supper is big on taste. It's simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yogurt and red cabbage relish

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 10

½ red cabbage (about 500g), shredded
4 heaped tbsp dairy-free yogurt
3 tbsp mint sauce
3 x 200g packs tofu , each cut into 15 cubes
2 tbsp tandoori curry paste
2 tbsp oil
2 onions , sliced
2 large garlic cloves , sliced
8 chapatis
2 limes , cut into quarters

Steps:

  • Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.
  • Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.

Nutrition Facts : Calories 994 calories, Fat 51 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.9 milligram of sodium

CURRIED TOFU SALAD



Curried Tofu Salad image

This is a favorite lunch food. Similar to egg salad but w/o the egg. Can be served as a sandwich or as a dip w/ vege crudites. I've seen similar recipes -- this is my favorite way to make it!! Enjoy!!

Provided by msmia

Categories     Spreads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

14 ounces extra firm tofu (w/ liquid pressed out)
1/2 medium red onion, finely minced
1 stalk celery, finely minced
1/4 cup Miracle Whip or 1/4 cup mayonnaise, more if desired
4 teaspoons curry powder (or more)
1/4 lemon, juice of
salt and pepper

Steps:

  • To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
  • Chop tofu, not too small-- I use an wire egg slicer.
  • Combine tofu, celery& onion.
  • Add mayo, curry, lemon juice, and salt&pepper.
  • Gently mix.
  • Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
  • Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
  • Enjoy!

Nutrition Facts : Calories 83.9, Fat 4.4, SaturatedFat 0.9, Sodium 21.4, Carbohydrate 4.8, Fiber 1.9, Sugar 1.5, Protein 8.6

CURRIED TOFU VEGETABLE SKEWERS



Curried Tofu Vegetable Skewers image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 8

2 cups white wine
1 cup yellow curry paste
2 cups olive oil
1 organic firm tofu, cut into strips
1 red bell pepper, diced into 2-inch pieces
1 red onion, diced into 2-inch pieces
1/2 baby shiitake mushrooms, cleaned, stems discarded
1 Japanese eggplant diced into 2-inch pieces

Steps:

  • Mix white wine and curry paste, while mixing slowly add oil to emulsify. Skewer the rest of the ingredients and marinate in curry marinade, let sit 1 hour to overnight.
  • Grill until all vegetables are cooked.

Related Topics