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
BAKED CURRY TOFU
I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
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
CURRY TOFU CASSEROLE SURPRISE
When I was little, I got to choose what we had for dinner on my birthday. This tofu casserole was it! It's simply a super yummy comfort food.
Provided by AnnaBanana
Categories Noodle Casserole
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat oil in a saucepan over medium heat. Add tofu. Cook, stirring occasionally, until all sides are browned, 5 to 7 minutes. Add cream of mushroom soup, milk, curry powder, salt, and pepper. Stir until combined. Pour into a casserole dish; mix in pasta. Cover with Muenster cheese slices.
- Bake in the preheated oven until casserole is heated through and top is bubbling, about 30 minutes.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 39.2 g, Cholesterol 34.6 mg, Fat 21.8 g, Fiber 3.2 g, Protein 22.6 g, SaturatedFat 8.7 g, Sodium 445.4 mg, Sugar 3.5 g
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