Masala Curry Bowl with Tofu

Weeknights are for eating healthy, comforting food. This curried tofu bowl is just full of flavor but not too much fuss. I know it’s a long list of ingredients, but it’s very easy. And I love a recipe I can put together and walk away from. This recipe was facilitated by my sweet aunt and uncle, who always bring us tons of curries and interesting spices, including this fantastically-packaged Masala curry:

Masala Curry Bowl with Tofu

You will need:
  • 14 ounces extra-firm tofu, drained
  • 1 tbsp. Masala curry powder
  • Juice of one lime
  • 2 tsp. dried ginger
  • 2 tsp. red wine vinegar
  • 2 tsp. oil (coconut or olive)
  • 1 tbsp. coconut oil 
  • 1/2 cup white onion, in large slices
  • 1/2 shallot, diced finely
  • 2 tsp. minced fresh garlic
  • 1 1/2 cups broccoli, chopped into bite-sized chunks
  • 1 1/2 cups sugar snap peas
  • 2 tbsp. Masala curry powder
  • 1 tsp. each salt, pepper, and turmeric
  • 2 tsp. minced fresh ginger
  • 1/2 tsp. each dried parsley and dried coriander. 
  • 1 tbsp. Sriracha
  • 3/4 cup coconut milk (or more, to taste)
  • 1 cup chopped fresh pineapple
  • 1 tbsp. soy sauce
  • Create a quick marinade for the tofu by whisking together 1 tbsp. curry powder, lime juice, dried ginger, red wine vinegar, and oil. 
  • Cut the tofu into cubes and place in a medium sized bowl, then pour the marinade over the tofu and set aside while you are cooking. 
  • In a large pan or wok on low-medium heat, add the coconut oil, shallot, onion, and garlic. 
  • Cook for three minutes or so, then add the broccoli and sugar snap peas, curry powder, spices and fresh ginger and stir. 
  • Cook for five minutes, stirring occasionally, then add the rest of the ingredients, including the tofu (I stirred in the marinade too). 
  • Reduce heat to low and let simmer for 20 minutes. 
  • Serve hot on rice or quinoa, or just eat it out of the bowl (that’s what I did)!

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