Light summer tofu curry with onion and coriander served in a bowl

Tofu curry

Name: Tofu curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1tbsp rapeseed oil; tofu cut into 2cm cubes; 2 red onions thinly sliced; 1½ tsp ginger and garlic paste; 1½ tsp ground turmeric; 400ml light coconut milk; 2 limes 1 juiced, 1 cut into wedges to serve; 160g baby spinach; 10g coriander most roughly chopped, reserve a few whole leaves to serve; 4 wholemeal chapatis to serve

Nadine Brown

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.8 out of 5.12 ratingsRate

loading...

Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.

Egg-free

Gluten-free

High-protein

Low carb

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Turkey, strawberry & avocado salad

A star rating of 4 out of 5.5 ratings

Mexican street corn soup

A star rating of 4.4 out of 5.9 ratings

Black bean, tofu & avocado rice bowl

A star rating of 4.3 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

1tbsp rapeseed oil
tofu

cut into 2cm cubes
2 red onions

thinly sliced
1½ tsp ginger and garlic paste
1½ tsp ground turmeric
400ml light coconut milk
2 limes

1 juiced, 1 cut into wedges to serve
160g baby spinach
10g coriander

most roughly chopped, reserve a few whole leaves to serve
4 wholemeal chapatis

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal318
fat21g
saturates8g
carbs8g

low
sugars5g
fibre4g
protein22g

high
salt0.2g

Method

step 1

Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
step 2

Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
step 3

Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
step 4

Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.

Recipe from Good Food magazine, June 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now