High Protein Tofu and Vegetable Curry with Rice
Aromatic and comforting vegetarian curry featuring pan-fried tofu cubes and a medley of vegetables in a rich, dairy-free coconut milk and broth-based sauce, served over fluffy rice.
Ingredients
- Firm tofu600 g
- Vegetable or chicken broth (low sodium)200 ml
- Cooked white rice200 g
- Yellow onion100 g
- Garlic (minced)4 cloves
- Red bell pepper100 g
- Broccoli florets100 g
- Carrots100 g
- Light coconut milk (canned)80 g
- Olive oil10 g
- Sesame oil5 ml
- Red bell pepper100 g
- Salt0.5 tsp
- Black pepper0.3 tsp
- Fresh ginger (grated)15 g
- Curry powder20 g
- Soy sauce (dairy-free)15 ml
Instructions
- 1Step 1
Press the tofu to remove excess water, then cut into 1-inch cubes.
- 2Step 2
Heat olive oil in a large pot or pan over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden brown on all sides. Remove tofu from the pan and set aside.
- 3Step 3
Add diced yellow onion to the pan and sauté until softened, about 5-7 minutes.
- 4Step 4
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 5Step 5
Stir in the curry powder and cook for 1-2 minutes, stirring constantly, until aromatic.
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