Malaysian Tofu Curry
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Vegan Richa · by Vegan Richa★ 5.0 (23)

Malaysian Tofu Curry

NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 46%
CARBS 21G18% OF CAL
9G FIBER5G OTHER6G TOTAL SUGAR
FAT 36G69% OF CAL
22G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A mildly spiced coconut curry with crispy baked tofu, zucchini, and aromatic spices. Quick and flavorful vegan comfort food typically served with rice.

mainthaicurrytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 ounce firm or extra firm tofu pressed for at least 15 minutes and cubed or sliced as you like
  • 1 teaspoon oil
  • 2 teaspoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon curry powder
  • 2 teaspoons oil
  • 1/4 cup chopped onion
  • 2 cloves garlic minced
  • 1 tablespoon curry powder (, see notes for making your own quick curry powder)
  • 1 tablespoon all purpose flour (, use 2 tsp gluten-free flour blend or rice flour or cornstarch to make it Glutenfree )
  • 3/4 teaspoon salt (or to preference )
  • 1 teaspoon soy sauce or use tamari for Glutenfree
  • 1 teaspoon tomato paste or use ketchup
  • 1/2 teaspoon of sugar or maple syrup
  • 15 ounce can of coconut milk
  • 2 cups of veggies such as zucchini, (carrots, pepper, peas.)
  • cilantro and lime juice for garnish
PREP
15M
SODIUM
719MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.