High Protein Creamy Tofu Curry Recipe

This High Protein Creamy Tofu Curry is a satisfying, plant-based dish made with crispy tofu and a rich, creamy curry sauce. Infused with aromatic spices and coconut milk, it delivers a perfect balance of savory, spicy, and creamy flavors. Ideal for anyone seeking a high-protein meal with a comforting, Asian fusion twist.

High Protein Creamy Tofu Curry Recipe

A creamy, high-protein curry made with tofu and a rich coconut milk sauce, seasoned with aromatic spices for a savory and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Curry Base:

• 1 tablespoon coconut oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 can 14 oz coconut milk
• 1 cup vegetable broth
• Salt to taste
• 1 tablespoon soy sauce or tamari

For the Tofu:

• 1 block firm tofu pressed and cut into cubes
• 1 tablespoon olive oil for frying

For Garnishing:

• Fresh cilantro chopped
• Lime wedges
• Cooked rice optional

Equipment

• Large sauté pan
• Mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

Method

 

1. Press the tofu to remove excess moisture. Cut the tofu into cubes and set aside.
2. Cook the tofu: Heat olive oil in a large sauté pan over medium heat. Add the tofu and sauté for about 7 minutes, turning occasionally, until it’s golden brown and crispy on all sides. Remove from the pan and set aside.
3. Make the curry base: In the same pan, add coconut oil over medium heat. Once hot, add the chopped onion and sauté for 4 minutes until softened. Add the garlic and ginger, sautéing for another minute.
4. Add the spices: Stir in the curry powder, turmeric, cumin, and coriander, cooking for 1 minute to release the fragrance of the spices.
5. Simmer the sauce: Pour in the coconut milk, vegetable broth, and soy sauce. Stir to combine and bring to a simmer. Let it cook for about 7 minutes to thicken slightly.
6. Combine tofu and sauce: Add the cooked tofu back into the pan and stir gently to coat the tofu with the curry sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
7. Serve: Remove from heat and serve over rice, garnished with fresh cilantro and lime wedges for a fresh pop of flavor.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the pan over medium heat for a few minutes, adding a splash of water or broth if the sauce thickens too much.
• Variation: For added protein, you can include chickpeas or lentils.
• Spice Level: Adjust the amount of curry powder and turmeric to your desired heat level.