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.

Caribbean Coconut Curry Tofu

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

  1. 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.
  2. In the same skillet, add the diced onion, minced garlic, and sliced bell pepper. Sauté until the vegetables are tender.
  3. Sprinkle the curry powder, turmeric, cumin, and coriander over the vegetables. Stir to coat the vegetables in the spices.
  4. Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and bring the mixture to a simmer.
  5. 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.
  6. 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