Caribbean Coconut Curry Tofu
Indulge in the flavors of the Caribbean with this delicious Coconut Curry Tofu recipe. The combination of aromatic spices, creamy coconut milk, and tender tofu creates a satisfying and flavorful dish that's perfect for a cozy night in.
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons curry powder
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 cups cooked rice, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, and sliced bell pepper. Sauté until the vegetables are tender.
- Sprinkle the curry powder, turmeric, cumin, and coriander over the vegetables. Stir to coat the vegetables in the spices.
- Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and bring the mixture to a simmer.
- Add the cooked tofu back into the skillet and simmer for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Serve the Caribbean Coconut Curry Tofu over cooked rice and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 18g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Caribbean Coconut Curry Tofu with a side of fresh mango salsa and a sprinkle of chopped cilantro for a burst of tropical flavors.
Tips & tricks
For a spicier kick, add a chopped scotch bonnet pepper or a dash of hot sauce to the curry.
Cost
$15