Zanzibari Coconut Curry Tofu
Zanzibari Coconut Curry Tofu is a flavorful and aromatic dish that combines the richness of coconut milk with the warmth of Zanzibari spices. This vegetarian curry is perfect for a cozy dinner and is sure to impress your taste buds with its unique blend of flavors.
Ingredients
- 1 block of firm tofu, cubed
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, diced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Press the tofu to remove excess water, then cut it into cubes.
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the diced tomatoes and cook until they start to break down.
- Stir in the curry powder, turmeric, cumin, coriander, and paprika. Cook for 2-3 minutes to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the cubed tofu and simmer for 10-15 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot with rice or naan.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 15g
- Protein
- 12g
- Fat
- 25g
- Saturated Fat
- 18g
- Cholesterol
- 0mg
- Sodium
- 700mg
- Fiber
- 5g
- Sugar
- 8g
Supplies
Large pan Knife Cutting board Grater Measuring spoons Can opener Spatula
Tools
Stove Vegetable press
Serving suggestions
Serve the Zanzibari Coconut Curry Tofu with steamed rice and a side of fresh salad for a complete meal.
Tips & tricks
For a spicier kick, add a chopped chili pepper to the curry.
Cost
$15