Tofu Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Thai-inspired tofu curry with crispy baked tofu, coconut milk, spinach, and warm spices ready in just 20 minutes. Aromatic, creamy, and satisfying for a quick vegan meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 14 ounces extra-firm tofu (pressed and cut into ¾-inch cubes)
- 2 teaspoons olive oil (plus more as needed)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt (to taste)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons vegan Thai red curry paste
- 1/2 teaspoon turmeric
- 1 1/3 cups unsweetened coconut milk
- 1 15-ounce can diced tomatoes ( drained)
- Juice of 1 lime
- 2 teaspoons tamari
- 1 1/2 teaspoons maple syrup
- 2 1/2 cups baby spinach (lightly packed)
- Freshly ground black pepper (to taste)
- Fresh cilantro leaves (chopped (for garnish))
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
- 1191mg
- 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
- 1905mg
- Calcium
- 576mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.