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)!