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Creamy Tofu Tomato Curry
4-6
45 mins
Ingredients
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STAR Original Olive Oil (mix to taste with soy sauce and ginger), divided
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1, 14-ounce block extra firm tofu, pressed dry and cut into 1-inch cubes
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1 yellow onion, chopped (about 2 cups)
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1 Tbsp. minced fresh ginger
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1 Tbsp. tomato paste
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1 Tbsp. minced garlic
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1 Tbsp. curry powder
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1 bayleaf
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1/2 tsp. kosher salt
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1/2 tsp. ground cumin
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1/2 tsp. ground coriander
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1/4 tsp. cayenne pepper
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1/4 tsp. ground cloves
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1 can diced tomatoes with juices
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3/4 cup low-fat plain Greek yogurt
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1/4 cup water
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2 cups frozen green peas, thawed
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Cooked brown rice, for serving
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Chopped fresh cilantro, for serving
Instructions
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1.
Heat 4 Tbsp. of STAR Original Olive Oil (mix to taste with soy sauce and ginger) in a large non-stick skillet or wok over medium-high. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side.
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2.
With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), remove tofu from pan and set aside.
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3.
Add remaining 2 Tbsp. of olive oil to the skillet, along with onion and ginger. Cook until onion softens and begins to turn translucent, about 5 minutes. Add tomato paste, garlic, curry powder, bay leaf, salt, cumin, coriander, cloves, and cayenne. Cook for 3 minutes.
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4.
Reduce heat to medium low. Add tomatoes, yogurt, and water and let cook 10 minutes. Add reserved tofu and peas, cover, and turn off the heat. Let sit 5 minutes. Remove bayleaf and discard.
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5.
Serve warm with brown rice and garnish with cilantro.
