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Tofu Curry

Tofu Curry Recipe

  • 1 small yellow or red onion, peeled and quartered
  • 1 (2-inch [5-cm]) piece ginger root, peeled and coarsely chopped
  • 5 cloves garlic, peeled and trimmed
  • 1 medium tomato, quartered
  • 2-3 green Thai, serrano, or cayenne chiles, stems removed, halved
  • ½ cup (19 mL) plain, unsweetened soy yogurt
  • 1 heaping teaspoon coarse sea salt
  • 2 teaspoons garam masala
  • 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed in your hand to release their flavor
  • 1 teaspoon red chile powder or cayenne
  • 2 tablespoons oil
  • ½ teaspoon asafetida (hing) (see Notes)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 (2-inch [5-cm]) cinnamon stick
  • 2 green cardamom pods (lightly crushed)
  • 2 whole cloves
  • ½ cup (119 mL) water
  • 1 (14-ounce [397-g]) package extra-firm organic tofu, baked and cubed (see Notes)
  • 2 tablespoons chopped fresh cilantro, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 162kcal (8%)
Total Fat 12g (18%)
Saturated Fat 6g (31%)
Cholesterol 0mg (0%)
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 2g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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