TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
AARSI'S ULTIMATE TOFU CURRY
There are days when all one needs is a low fat yummy curry. Easy to make, is healthy, looks exotic and satisfies taste buds craving an Indian meal.
Provided by Aarsis Kitchen
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1) Start by adding olive oil in the pressure cooker. Add the green chili, bay leaves, onions, asafetida (one pinch), turmeric and salt. Cook until onions are translucent.
- 2) Add the tomatoes, coriander powder, garam masala, and red chili powder. Mix well.
- 3) Place a lid and let this mixture cook for at least eight to ten minutes or until it renders oils on its sides.
- 4) Remove the lid and add water. Place the lid back and bring this mixture to a boil.
- 5) Remove the lid and add peas and cubed tofu. Mix gently and place the pressure cooker lid with the whistle on. Cook to one whistle on medium heat.
- 6) Remove from heat and stand by for half hour.
- 7) Open and serve the prepared Tofu Curry with Rice or Naan.
Nutrition Facts : Calories 183.1, Fat 5.5, SaturatedFat 0.8, Sodium 35.4, Carbohydrate 23.1, Fiber 6.6, Sugar 9.6, Protein 14.1
CYN'S TOFU CURRY IN A HURRY
I found a recipe online and adapted to my own likings and it turned out fantastic! I fell in love and I think this is my FAVORITE tofu dish right now!!
Provided by Cynna
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Press the tofu for 10-15 minutes, You do this by putting the block of tofu on a plate, Place another plate on top and weight that plate with something heavy like a big can of tomatoes, Drain the liquid.
- You can skip this step but it makes the tofu a little meatier and less watery.
- Cut the tofu into 1/2" cubes.
- Heat oil in a large skillet or wok.
- Stir in the ginger and add the garlic and onions and let saute for a few minutes.
- Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes.
- Open can of tomatoes and crush with your hands into the skillet.
- Now add your curry powder, cinnamon, and chili powder.
- Stir occasionally until liquid from tomatoes has reduced.
- Add finely chopped cilantro or parsely (or both, as I do).
- Stir in and let cook 1 minute.
- Remove from heat.
- Salt and pepper to taste and serve over hot rice!
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