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

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
Cook Time 25 minutes
Total Time 40 minutes
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.