This Tofu Curry with Coconut Jasmine Rice combines nutrition and flavor in a super satisfying meal that reminds me of home. After researching various curry recipes, I developed this version using essential spices and adding my own twist. The dish features tofu as the main protein, but it works well with a light white fish (cod, halibut) or grilled chicken too.
I typically use whatever vegetables I have on hand, making it a versatile option for using up ingredients. The creamy coconut milk ties everything together, creating a rich curry that pairs perfectly with coconut jasmine rice.
This recipe offers a balance of protein, vegetables, and complex carbohydrates, proving that a nutritious meal can also be delicious and filling. It’s become a regular in my meal rotation due to its flavor and simplicity. Especially for someone always on the go, simple and nutritious meals are always at the top of my list. Give it a go!
Ingredients:
For the Tofu Curry:
- 1 box extra firm tofu
- 1 can coconut milk
- 1/4 cup water
- 1 red bell pepper, thinly sliced
- 1 large onion, thinly sliced or diced
- 7 garlic cloves, minced
- 2 handfuls of fresh spinach
- Cilantro, for garnish
- 2 tablespoons avocado oil
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon Umami flavoring
- salt and pepper, to taste
For the Coconut Jasmine Rice:
- 2 cups Jasmine rice
- 1 can coconut milk
- a pinch of salt
Directions:
- Prepare the Coconut Jasmine Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rice, coconut milk, and salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and the liquid is absorbed (about 15 minutes). I love and use my Zojirushi rice cooker but it does take 60 minutes.
- Fluff the rice with a fork and set aside.
- Cook the Tofu Curry:
- Wrap the block of tofu in a towel, press and squeeze until excess water is removed. Then break the tofu block into small pieces creating a scrambled texture.
- In a large pan, heat avocado oil over medium heat. Add the tofu and cook until slightly golden. Remove the tofu and set aside.
- In the same pan, sauté the onions until they’re soft and translucent. Add the red bell peppers and cook until they start to soften. Add tofu back into the pan.
- Pour in the coconut milk, add all spices and bring the mixture to a simmer.
- Add fresh spinach. Stir gently until the spinach wilts and everything is well combined.
- Let the curry simmer for a few more minutes until it’s heated through and flavors are well integrated.
- Assemble the Dish:
- Serve the tofu curry over a bed of coconut jasmine rice.
- Garnish with fresh cilantro for a burst of freshness.
