Best Tofu Yam Curry Recipes

TOFU YAM CURRY

Tofu Yam Curry image

This is a delicious vegetarian recipe that I made after eating a yam curry dish at a local restaurant.

Provided by pineapple_home

Categories Curries

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

454 g medium firm tofu, cubed
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons curry powder
1 yam
1 tablespoon curry powder
1 tablespoon vegetable oil
2 tablespoons butter
1 teaspoon curry powder
1 medium white onion
1 cup coconut milk
1 tablespoon cornstarch
1 tablespoon curry powder

Steps:

Mix oil, lemon juice, worcestershire sauce, and curry powder in small bowl. Brush tofu cubes with marinade and place in a container with a lid. Refrigerate for about one hour.
Preheat Oven to 350 degrees F.
Peel and cut yam into 1/2 inch cubes and place on a cooking sheet covered with tinfoil. Sprinkle with 1 tablespoon vegetable oil, and 1 tablespoon curry powder. Bake in oven for 20min, or until tender.
Sautee onions in butter and 1 teaspoon curry powder. Add marinated tofu and fry about 5min.
Then add yams and fry another 5min. Add coconut milk and cornstarch, and let simmer about 10min.
Sprinkle 1 tablespoon curry powder and stir in right before serving.
Eat with couscous or rice.

VEGAN TOFU AND SWEET POTATO CURRY

Vegan Tofu and Sweet Potato Curry image

This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.

Provided by Éric Jouan

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
4 cups peeled and cubed sweet potatoes
1 tablespoon mild curry powder
1 (14.5 ounce) can diced tomatoes
½ cup warm vegetable stock
½ (10 ounce) package frozen peas
salt and freshly ground black pepper to taste
9 ounces firm tofu, cubed
1 sprig fresh mint, leaves picked

Steps:

Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 43.8 g, Fat 7.1 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 376.5 mg, Sugar 13.1 g

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