Curry Tofu Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant, creamy tofu curry made with coconut milk, turmeric, lemongrass, and shiitake mushrooms. It comes together quickly, is naturally vegan, and delivers detoxifying spices and rich coconut flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons coconut oil, olive oil, or ghee
- 2 shallots- finely chopped
- 1-2 tablespoons finely chopped lemongrass
- 6 garlic cloves- finely chopped
- 1 tablespoon ginger- finely grated, or use ginger paste
- 2 teaspoons freshly grated turmeric root (or sub ½-1 teaspoon ground turmeric)
- 2 cups veggie stock or chicken broth
- 1 can coconut milk (13.5 oz)
- 1 teaspoon fish sauce or vegan fish sauce or soy sauce or gluten-free liquid aminos
- 1 teaspoon sugar or alternative
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon yellow curry powder
- 1/8-¼ teaspoon cayenne, more to taste
- 4 ounces shiitake mushrooms- de-stemmed and sliced
- 6 ounces tofu- cut into 3/4 inch cubes
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- optional additions: big handful baby spinach, or other veggies like broccoli, bok choy or red bell pepper etc.
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1228mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1059mg
- Calcium
- 362mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.