Creamy Tofu Tomato Curry
35 mins Serves 4-6 A healthy and easy tofu curry recipe that is loaded with warm flavors. This one-pot meal uses simple ingredients and is perfect for a weeknight dinner. #STARFineFoods Ingredients: STAR Original Olive Oil (mix to taste with soy sauce and ginger), divided 1, 14-ounce block extra firm tofu, pressed dry and cut into 1-inch cubes 1 yellow onion, chopped (about 2 cups) 1 Tbsp. minced fresh ginger 1 Tbsp. tomato paste 1 Tbsp. minced garlic 1 Tbsp. curry powder 1 bayleaf 1/2 tsp. kosher salt 1/2 tsp. ground cumin 1/2 tsp. ground coriander 1/4 tsp. cayenne pepper 1/4 tsp. ground cloves 1 can diced tomatoes with juices 3/4 cup low-fat plain Greek yogurt 1/4 cup water 2 cups frozen green peas, thawed Cooked brown rice, for serving Chopped fresh cilantro, for serving Instructions: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.
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.
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.
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.
Serve warm with brown rice and garnish with cilantro.
Ingredients
- STAR Original Olive Oil (mix to taste with soy sauce and ginger), divided
- 1, 14-ounce block extra firm tofu, pressed dry and cut into 1-inch cubes
- 1 yellow onion, chopped (about 2 cups)
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. tomato paste
- 1 Tbsp. minced garlic
- 1 Tbsp. curry powder
- 1 bayleaf
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 1 can diced tomatoes with juices
- 3/4 cup low-fat plain Greek yogurt
- 1/4 cup water
- 2 cups frozen green peas, thawed
- Cooked brown rice, for serving
- Chopped fresh cilantro, for serving
Instructions
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.
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.
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.
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.
Serve warm with brown rice and garnish with cilantro.
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.
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.
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.
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.
Serve warm with brown rice and garnish with cilantro.
Recipe developed by: http://www.wellplated.com
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves: 4-6
