Ingredients
- 1 pound extra firm tofu (cut into 1-inch cubes)
- 2 tablespoon2 olive oil (divided)
- 4 teaspoons curry powder (divided )
- 1 onions (peeled and thinly sliced)
- 1 red pepper (seeded nd thinly sliced)
- 1 tsp garam masala
- 14 oz (approx) can coconut milk (light coconut milk works well )
- 14 oz can of whole or chopped tomatoes
- Tabasco or red pepper flakes (optional)
- 1 mango, peeled, pitted, and thinly sliced
- salt
- pepper
Instructions
- Heat oven to 425°, and line a sheet pan with parchment paper
- In a medium-sized bowl, whisk together 1 tablespoon olive oil, cornstarch, and curry powder. Sprinkle with salt and pepper. Add the tofu to the cornstarch mixture, and gently toss until tofu is evenly coated. Place the tofu onto the sheet pan, and bake until it’s golden brown, approximately 25 minutes. Turn the tofu over every 10 minutes while it’s baking
- While the tofu is cooking: In a medium-sized stockpot, over a medium heat, add 1 tablespoon of olive oil, and then the onion and red pepper.  Sprinkle with salt and pepper. Sautee for 5-10 minutes, or until the vegetables are browned and softened.  The longer they cook, the softer and sweeter they’ll be
- Add 2 teaspoons of curry powder and the garam masala to the vegetables. Turn the heat to medium-high, stir for 30 seconds or until the spices become fragrant
- Add the coconut milk and tomatoes, and bring to a simmer.  Add the mango, and simmer for 5-10 minutes, or until it starts to thickenÂ
- Taste the sauce, and adjust the flavor, if needed, with curry powder, Tabasco, and salt and pepper
Nutrition Facts
Curried Tofu
Serving Size
6 g
Amount per Serving
Calories
235
% Daily Value*
Fat
17
g
26
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
146
mg
6
%
Potassium
603
mg
17
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
9
g
18
%
Vitamin A
1150
IU
23
%
Vitamin C
46
mg
56
%
Calcium
74
mg
7
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.