TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
CYN'S TOFU CURRY IN A HURRY
I found a recipe online and adapted to my own likings and it turned out fantastic! I fell in love and I think this is my FAVORITE tofu dish right now!!
Provided by Cynna
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Press the tofu for 10-15 minutes, You do this by putting the block of tofu on a plate, Place another plate on top and weight that plate with something heavy like a big can of tomatoes, Drain the liquid.
- You can skip this step but it makes the tofu a little meatier and less watery.
- Cut the tofu into 1/2" cubes.
- Heat oil in a large skillet or wok.
- Stir in the ginger and add the garlic and onions and let saute for a few minutes.
- Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes.
- Open can of tomatoes and crush with your hands into the skillet.
- Now add your curry powder, cinnamon, and chili powder.
- Stir occasionally until liquid from tomatoes has reduced.
- Add finely chopped cilantro or parsely (or both, as I do).
- Stir in and let cook 1 minute.
- Remove from heat.
- Salt and pepper to taste and serve over hot rice!
SIMPLE CHICKEN AND TOFU CURRY
Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.
Provided by KookieMomster
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan or wok.
- Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
- In a bowl mix curry into coconut milk and add chicken stock.
- Pour liquids over meat mixture.
- Simmer for 20 minutes, or until ready to serve.
- Take care not to boil because this will cause the tofu to disintegrate.
Nutrition Facts : Calories 320.2, Fat 22.3, SaturatedFat 14.1, Cholesterol 49.7, Sodium 161.8, Carbohydrate 8, Fiber 1.8, Sugar 2.2, Protein 25.1
TOFU CURRY
Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.
Provided by Nadine Brown
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
- Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
- Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
- Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.
Nutrition Facts : Calories 318 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
AARSI'S TOFU CURRY
There are days when all one needs is a lowfat yummy curry. Easy to make, looks exotic, and satisfies taste buds craving an Indian meal. Always enjoy it with your loved ones. Serve with rice or naan.
Provided by aarsiskitchen
Categories Indian Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in the pressure cooker over medium heat; cook and stir red onion, green chilies, bay leaves, turmeric, asafoetida powder, and salt until onions are translucent, about 10 minutes. Add tomatoes, coriander, garam masala, and chile powder; mix well.
- Place lid on pressure cooker; cook until onions are tender and spices are fragrant, 8 to 10 minutes. Remove the lid; add water. Return lid and bring mixture to a boil. Remove the lid; add peas and tofu; stir to combine. Lock the lid onto the pressure cooker; bring up to 'one whistle' pressure over medium heat. Reduce heat to low to maintain pressure, and cook until tofu is cooked through and onions are tender, about 20 minutes. Remove from heat, release pressure, and let stand for 30 minutes to allow flavors to blend.
Nutrition Facts : Calories 240 calories, Carbohydrate 26 g, Fat 10.4 g, Fiber 8.6 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 180.1 mg, Sugar 5.8 g
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