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.

Zanzibari Coconut Curry Tofu

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

  1. Press the tofu to remove excess water, then cut it into cubes.
  2. 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.
  3. Add the diced tomatoes and cook until they start to break down.
  4. Stir in the curry powder, turmeric, cumin, coriander, and paprika. Cook for 2-3 minutes to toast the spices.
  5. Pour in the coconut milk and bring the mixture to a simmer.
  6. Add the cubed tofu and simmer for 10-15 minutes, allowing the flavors to meld together.
  7. Season with salt and pepper to taste.
  8. 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