Curry-Spiced Tofu with Green Peas and Carrots

Golden cubes of firm tofu simmered with sweet green peas and tender carrots in a fragrant curry sauce seasoned with ground cumin and turmeric.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Easy
• Cost: $1.66/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Halal
• Kosher
• Low-Fat
• Low-Calorie
• Low-Carb

Tags

• sauté
• healthy
• budget-friendly

Ingredients

• 28 ounce firm tofu (drained, pressed, and cubed)
• 2 tablespoon avocado oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon salt
• 1 pound frozen green peas
• 1 pound carrots (peeled and sliced thin)
• 1.5 cup low-sodium vegetable broth

Instructions

1. Heat avocado oil in a large skillet over medium-high heat. Add the cubed tofu and sear for 7 to 8 minutes, turning occasionally until golden on all sides.
2. Add the curry powder, ground cumin, ground turmeric, and salt to the skillet, stirring for 30 seconds until fragrant.
3. Stir in sliced carrots and 1 1/2 cups of low-sodium vegetable broth. Cover and simmer over medium heat for 6 minutes until carrots are tender.
4. Stir in the frozen green peas and simmer uncovered for 3 to 4 minutes until the peas are heated through and the sauce slightly thickens.
5. Ladle the spiced tofu, carrots, and peas into bowls and serve warm.

Notes

Pressing the tofu with paper towels before cubing ensures crisp browning.

Nutrition (per serving)

• Calories: 264
• Protein: 16.6 g
• Carbohydrates: 23.2 g
• Fat: 10.7 g
• Fiber: 7.7 g
• Sodium: 295 mg
• Saturated Fat: 1.5 g
• Sugar: 7.8 g