Name: Coconut Tofu Curry with Cooling Spices
Cook time: 35 min
Total time: 35 min
Yield: Not specified
Ingredients: 1 block firm tofu, pressed and cubed; 1 can (13.5 oz) coconut milk; 1 tbsp coconut oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1/2 tsp ground coriander; 1/4 tsp ground cumin; 1/4 tsp turmeric powder; Pinch of fennel seeds; Pinch of cardamom powder; Salt and black pepper to taste; Fresh cilantro, chopped for garnish; Cooked basmati rice, for serving

Coconut Tofu Curry with Cooling Spices

A light and flavorful tofu curry featuring cooling spices and creamy coconut milk, designed to balance Pitta and Kapha doshas.

Author: Catalina Fernandez

Vegan

Gluten-Free

Suitable Body Types

Cooking Times

Cooking Time: 35 minutes

Total Time: 35 minutes

Ingredients

1 block firm tofu, pressed and cubed
1 can (13.5 oz) coconut milk
1 tbsp coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp turmeric powder
Pinch of fennel seeds
Pinch of cardamom powder
Salt and black pepper to taste
Fresh cilantro, chopped for garnish
Cooked basmati rice, for serving

Nutritional Value

Calories: 380 kcal
Protein: 18g
Carbohydrates: 20g
Fat: 25g
Fiber: 4g

Instructions

Press the tofu for at least 30 minutes to remove excess water. Cut into cubes.
Heat coconut oil in a pan over medium heat. Add the tofu cubes and pan-fry until lightly golden. Remove from pan and set aside.
In the same pan, add the chopped onion and sauté until translucent.
Add the minced garlic and grated ginger and sauté for another minute until fragrant.
Add the ground coriander, cumin, turmeric, fennel seeds, and cardamom powder. Sauté for 30 seconds, stirring constantly.
Pour in the coconut milk and bring to a simmer.
Add the pan-fried tofu cubes to the coconut milk mixture. Season with salt and pepper.
Simmer for 10-15 minutes, allowing the flavors to meld.
Garnish with fresh cilantro.
Serve hot with cooked basmati rice.