Tofu Curry Rice Bowl in 10 Minutes
Recipe Overview
Overview
This Tofu Curry Rice Bowl is a delightful and nutritious dish that comes together in just 10 minutes, making it perfect for busy weeknights. The star of the show is the firm tofu, which is cubed and sautéed until golden, allowing it to absorb the rich flavors of the spices and tamari. The addition of ginger and garlic infuses the dish with warmth and depth, while the vibrant colors of the vegetables make it visually appealing.
The use of coconut milk not only adds a creamy texture but also balances the spices beautifully. The curry powder and turmeric provide a lovely warmth, while the optional pinch of cinnamon adds an aromatic touch. This dish is not just quick to prepare; it’s also packed with protein and fiber, thanks to the tofu and the addition of greens like kale or spinach.
Serving this curry over pre-cooked rice makes it a complete meal that is both satisfying and healthy. The recipe is versatile, allowing for substitutions based on what you have on hand, such as using spinach instead of kale or adding other vegetables. It’s a fantastic way to enjoy a plant-based meal that doesn’t compromise on flavor or nutrition.
Recipe Details
Steps & Tips
Heat a tablespoon of oil in a smoking pan.
Cube approximately 200g of firm tofu into small pieces.
Tip: Chop tofu into smaller cubes to increase surface area for flavor absorption.
Dice half a thumb-sized piece of ginger finely.
Add the diced ginger to the pan with the tofu.
Add half a teaspoon of ground turmeric to the pan.
Tip: Add turmeric to enhance the color of the dish.
Add two tablespoons of tamari to the pan.
Transfer the cooked tofu to a bowl.
Tip: Deglaze the pan with water to incorporate stuck flavors.
Add four tablespoons of water to the pan to deglaze.
Dice a red onion finely.
Add diced onion, garlic, ginger, and chili to the pan.
Tip: Add garlic last to prevent it from burning and becoming bitter.
Add two cloves of roughly chopped garlic to the pan.
Add one teaspoon of cumin seeds to the pan.
Add two tablespoons of medium curry powder to the pan.
Tip: Add a pinch of ground cinnamon for an aromatic note.
Add one tin of coconut milk to the pan.
Fill the coconut milk can with water and add it to the pan.
Add one bag of baby kale to the pan.
Tip: Use lemon juice to help with iron absorption from greens.
Add the cooked tofu back into the pan.
Tip: Season the dish as you go for balanced flavors.
Season the dish with salt and tamari.
Serve the curry with pre-cooked rice.
Garnish with some sauerkraut for color.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tamari is a gluten-free soy sauce alternative that adds depth to dishes.
- •Tofu is a great source of plant-based protein and contains phytoestrogens.
- •Coconut milk adds creaminess and richness to curries while balancing flavors.
- •Cooking tofu until golden enhances its flavor and texture.
- •Adding greens like kale or spinach boosts the nutrient density of the dish.
