Best Zucchini Tofu Curry Recipes

Zucchini Tofu Curry image

Provided by catalina602

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
2 (12 ounce) extra firm tofu, cubed
1 small onion, chopped
1 garlic clove, chopped
13 -14 ounces coconut milk, canned
1 large zucchini, cubed
1 -2 teaspoon curry powder
1 dash curry powder, hot (more if you like heat)
1 dash cumin
1 dash nutmeg

Steps:

Drain and dice tofu.
Add tofu to hot oil in wok and saute, drain excess liquid and continue to saute to desired crispiness.
Add chopped onion and garlic. Saute until soft.
Add coconut milk and spices.
Cut zucchini into bite size pieces and add to wok.
Let everything cook for 7-10 minutes more, depending on desired doness of zucchini and thickness of sauce.
I like serving millet as a side which takes 20 minutes to cook, so I time it with the curry to make sure everything is done at the same time!

Tofu and Summer Vegetable Curry image

Provided by Heidi Swanson

Yield 4 servings

Number Of Ingredients 10

4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes
Kosher salt
2 medium onions, coarsely chopped
1/3 cup red curry paste
2 large zucchini, cut into 1/2" pieces
1 large or 2 small Japanese eggplant, cut into 1/2" pieces
8 oz. green beans, trimmed, cut into 1" pieces
1 (13.5-oz.) can unsweetened coconut milk
Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Steps:

Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5-7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer.
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.