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.

Creamy Tofu Tomato Curry

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

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.

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.

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.

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.

5

Serve warm with brown rice and garnish with cilantro.

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.

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.

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.

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.

5

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

Related Recipes

Newsletter Sign-Up

Get tasty recipes, cooking tips and great offers from STAR.