Zucchini Tofu Curry Recipe

Name: Zucchini Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 2 (12 ounce) extra firm tofu, cubed; 1 small onion, chopped; 1 garlic clove, chopped; 13 -14 ounces coconut milk, canned; 1 large zucchini, cubed; 1 -2 teaspoon curry powder; 1 dash curry powder, hot (more if you like heat); 1 dash cumin; 1 dash nutmeg

Servings: persons

1 tablespoon oil
2 (12 ounce) extra firm tofu, cubed
1 small onion, chopped
1 garlic clove, chopped
13 -14 ounces coconut milk, canned
1 large zucchini, cubed
1 -2 teaspoon curry powder
1 dash curry powder, hot (more if you like heat)
1 dash cumin
1 dash nutmeg

1
Drain and dice tofu.
2
Add tofu to hot oil in wok and saute, drain excess liquid and continue to saute to desired crispiness.
3
Add chopped onion and garlic. Saute until soft.
4
Add coconut milk and spices.
5
Cut zucchini into bite size pieces and add to wok.
6
Let everything cook for 7-10 minutes more, depending on desired doness of zucchini and thickness of sauce.
7
I like serving millet as a side which takes 20 minutes to cook, so I time it with the curry to make sure everything is done at the same time!

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon oil, 2 (12 ounce) extra firm tofu, cubed, 1 small onion, chopped, 1 garlic clove, chopped, and more.

Yes, Zucchini Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Tofu Curry

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