Tofu Eggplant And Cauliflower Curry Recipe

Recipe By Slurrp

This tofu, eggplant, and cauliflower curry is a flavorful and nutritious dish that combines the creaminess of tofu with the earthy flavors of eggplant and cauliflower. The curry sauce is made with a blend of aromatic spices, coconut milk, and tomato, creating a rich and satisfying sauce. This vegan curry is perfect for a weeknight dinner and can be served with rice or naan bread for a complete meal.

4.6
26 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Tofu Eggplant And Cauliflower Curry
plan
Bookmark

ingredients serve

Ingredients for Tofu Eggplant And Cauliflower Curry Recipe

  • 1/4 Block Of Tofu, Drained And Pressed
  • 1/2 tablespoon Oil, Divided
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 inch Ginger, Grated
  • 1/4 Small Eggplant, Diced
  • 1/4 Small Cauliflower, Cut Into Florets
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Coriander
  • 1/4 can Coconut Milk
  • 1/4 can Diced Tomatoes
  • As required Salt And Pepper, To Taste
  • as needed Steamed Rice Or Naan Bread, For Serving
  • as per your need Fresh Cilantro Or Chopped Green Onions, For Garnish

Directions: Tofu Eggplant And Cauliflower Curry Recipe

Cooking Directions

  • STEP 1.Start by preparing the tofu. Drain and press the tofu to remove excess moisture, then cut it into cubes.
  • STEP 2.Heat some oil in a large pan or wok over medium heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
  • STEP 3.In the same pan, add more oil if needed and sauté the onion, garlic, and ginger until they are fragrant and softened. Add the eggplant and cauliflower and cook for a few minutes until they start to soften.
  • STEP 4.Next, add the curry powder, turmeric, cumin, and coriander to the pan and stir well to coat the vegetables. Cook for another minute to toast the spices.
  • STEP 5.Pour in the coconut milk and diced tomatoes, and season with salt and pepper. Stir everything together and bring the mixture to a simmer. Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the vegetables are tender.
  • STEP 6.Once the vegetables are cooked, return the tofu to the pan and stir gently to combine. Cook for another 5 minutes to heat the tofu through.
  • STEP 7.Serve the tofu, eggplant, and cauliflower curry hot with steamed rice or naan bread. Garnish with fresh cilantro or chopped green onions, if desired.

Cooking Tips

  • Pressing the tofu before cooking helps to remove excess moisture and allows it to crisp up better.
  • Feel free to adjust the spice level of the curry by adding more or less curry powder and chili flakes.
  • For a creamier curry, you can add a splash of coconut cream or cashew cream towards the end of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve the curry hot with steamed rice or naan bread.
  • Garnish with fresh cilantro or chopped green onions, if desired.
Nutrition
value
856
calories per serving
54 g Fat35 g Protein56 g Carbs43 g FiberOther

Current Totals

  • Fat
    54g
  • Protein
    35g
  • Carbs
    56g
  • Fiber
    43g

MacroNutrients

  • Carbs
    56g
  • Protein
    35g
  • Fiber
    43g

Fats

  • Fat
    54g

Vitamins & Minerals

  • Calcium
    366mg
  • Iron
    12mg
  • Vitamin A
    629mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    308mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    42mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    242mg
  • Manganese
    6mg
  • Phosphorus
    397mg
  • Selenium
    43mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp