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Tofu Vegetable Curry

Healthy.Eater's picture
  Vegetable oil 3 Tablespoon
  Finely chopped onions 2 Cup (32 tbs)
  Red bell pepper 1 , finely chopped
  Curry powder 6 Tablespoon
  Chopped garlic 2 Tablespoon
  Chopped fresh ginger 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Firm tofu 15 Ounce, cut into 1/2-inch cubes
  Finely chopped potatoes 4 Cup (64 tbs)
  Frozen mixed vegetables 10 Ounce (1 Package, Such As Cascadian Farms "California Blend," A Mix Of Carrots, Broccoli, And Cauliflower)
  Fresh thyme sprig 4
  Chopped scallions 3⁄4 Cup (12 tbs)
  Vegetable broth 14 Ounce, such as pacific organic, or more as needed

1. Heat the oil in a large soup pot over high heat. Add the onions and cook, stirring frequently, until golden. Add the bell pepper and cook for 2 minutes more.
2. Add the curry powder and stir until combined. Add the garlic, ginger, salt, and pepper to the mixture.
3. Add the tofu, potatoes, vegetables, thyme, and scallions, and stir until coated. Add enough vegetable broth to cover, and bring to a simmer.
4. Simmer for 35 minutes. Add salt and pepper to taste, and cook for 5 minutes more, or until most of the liquid has evaporated.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1918 Calories from Fat 692

% Daily Value*

Total Fat 80 g122.3%

Saturated Fat 11.3 g56.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1387.9 mg57.8%

Total Carbohydrates 265 g88.4%

Dietary Fiber 68.4 g273.5%

Sugars 25.9 g

Protein 79 g157.9%

Vitamin A 407.8% Vitamin C 627.9%

Calcium 159.5% Iron 244.2%

*Based on a 2000 Calorie diet

Tofu Vegetable Curry Recipe