Mixed Vegetable Tomato Curry with Tofu Recipe
Mixed vegetable tomato curry with tofu recipe features a flavorful Indian-spiced curry paste, creamy sauce with no coconut milk, and crispy oil-free tofu.
Servings: 6
Calories: 200kcal
Ingredients
Ingredients for Crispy Tofu
- 14 ounces. tofu firm or extra-firm
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce or tamari
- ½ teaspoon maple syrup
- 1 tablespoon cornstarch
Ingredients for Mixed Vegetable Tomato Curry
- 1 large red onion dice ½ a cup and slice the rest
- 2 cloves garlic minced or pressed
- 1 tablespoon ginger minced or grated
- 1-3 medium red chilies
- 1 tablespoon maple syrup or 1 pitted date
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- 1 ½ cups cannellini beans or other white beans, 15-ounce/400 gram can, rinsed and drained
- 1 can tomatoes 15 ounces/400 grams
- 1 ½ cups vegetable broth
- 3 cups cauliflower florets 1 small head, cut into small bite-sized pieces
- 1 medium zucchini courgette, diced or cut into half moons
- 1 ½ cups green beans fresh or frozen, cut into bite-sized pieces
- 1 cup frozen green peas
- 1 cup fresh cilantro chopped
Instructions
How to make crispy tofu
- Press firm or extra firm tofu in a tofu press, or wrap it in paper towels, place it between something flat, and weigh the top down.
- Cube the tofu and place it in a bowl. Toss the cubes with 1 tablespoon of soy sauce (or Tamari) and 1 tablespoon of lemon juice (or lime juice).
- Preheat the oven to 425 F (220 C). Toss the tofu with 1 tablespoon of cornstarch and place it on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway through.
- To air fry, Preheat the air fry to 375 F (190 C). Air fry the tofu for 10-12 minutes. Toss the tofu after 7 minutes.
How to make mixed vegetable tomato curry
- Dice a quarter of the red onion (½ cup) to make the curry paste. Slice the rest and set aside.
- Place the diced red onion (½ cup), garlic, ginger, red chilies, maple syrup, lemon juice, curry powder, garam masala, turmeric, and salt in a blender or spice grinder. Blend into a smooth paste. Remove from the blender if used for tomato puree. Add a little water if the curry paste is too dry.
- Combine the white beans, tomatoes, and vegetable broth in a blender or food processor.
- Heat a Dutch oven or heavy-bottomed pot over medium heat. Cook the onions first. Stir them for 2-3 minutes until they start to soften.
- Stir in the fresh vegetables: cauliflower, zucchini, and green beans. Cook the vegetables for another 3-4 minutes, then mix in the curry paste.
- Add the tomato puree. Mix well. Adjust the heat so the curry is simmering. Cover and simmer for 15 minutes until the cauliflower is tender.
- Stir the ingredients, then add the frozen peas (and other frozen vegetables if using), chopped cilantro, and tofu. Continue simmering for another 5 minutes.
- Taste and adjust the spices or add more lemon juice if desired.
Video
Notes
- Use a variety of different vegetables, including frozen mixed veggies. It's a great way to use leftover vegetables, too.
- When it comes to the vegetables, add the fresh tomatoes with the tomato puree and simmer for 15 minutes. Add the frozen at the end of cooking with the frozen peas.
- Store leftover tomato and vegetable curry in an airtight container, separately from rice. Reheat in the microwave or on the stove on low heat with a little water added to keep it from scorching. I recommend reheating rice in a steamer basket.
- The Indian curry paste can be made several days ahead. You can freeze it for 3 months. This is great for making a double batch.
Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1079mg | Potassium: 654mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1422IU | Vitamin C: 59mg | Calcium: 187mg | Iron: 4mg