Tofu and Vegetable Coconut Curry
A delicious high-protein tofu and vegetable curry simmered in coconut milk with aromatic spices, perfect for a quick and hearty meal.
5 min
Prep
15 min
Cook
4
Serves
450
Calories
Macros · per serving
32g protein
48g carbs
20g fat
Ingredients
For 4 servings
- 400 g firm tofu
- 2 tbsp olive oil
- 1 onion
- 3 clove garlic
- 1 red bell pepper
- 300 g frozen mixed vegetables
- 400 ml coconut milk
- 2 tbsp curry powder
- salt — to taste
- black pepper — to taste
- 4 cups cooked brown rice
Instructions
- 1
Drain and press the tofu to remove excess water, then cut it into cubes.
- 2
Heat olive oil in a large pan over medium heat.
- 3
Add the chopped onion and sauté until translucent, about 3 minutes.
- 4
Add minced garlic and cook for an additional minute.
- 5
Add tofu cubes to the pan, cooking until they are lightly golden brown on all sides.
- 6
Stir in sliced red bell pepper and frozen mixed vegetables, cook for 2 minutes.
- 7
Pour in the coconut milk and stir in the curry powder, salt, and pepper.
- 8
Bring the mixture to a simmer, and cook for 5-7 minutes until the vegetables are tender.
- 9
Serve the curry over cooked brown rice.
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