Trouble With Toast

Recipe: Curried Tofu | July 21, 2009

As Jason and I drove home from our recent Florida vacation, we talked frequently about how we were going to get back to healthy eating.  After all, our diet while in the Sunshine State consisted largely of fried seafood, bacon, and beer.  Not exactly Weight Watchers material there.

So, this was the first recipe I threw together when I got home.  Curry of any kind is good health food, as it packs a great flavor punch while also packing in some nutrition.  This vegetarian version gives you some quality protein (and, thus, a longer-lasting full feeling) with the tofu, but it also sneaks in some veggies (and you could certainly add more).  The sweetness of the pineapple tames the curry powder and red pepper flakes, and of course it plays well with the coconut milk.

Tips: 1) Make sure you really drain the tofu well.  Tofu is delicious when seared over high heat, as it browns and caramelizes beautifully and develops a much less offensive texture.  If it is wet, you’ll end up with a mushy mess.  2) Don’t forget the basil.  I did, and I was super pissed, as it would have been a killer flavor addition.  3) Make double the sauce.  There just wasn’t enough to soak into the rice I served with the dish, so next time I’ll use the whole can of coconut milk and a little extra curry powder.


  • 2  teaspoons  vegetable oil
  • 1  (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
  • 1/2  teaspoon  salt
  • 1/2  cup  light coconut milk
  • 1  teaspoon  curry powder
  • 1  cup  precut matchstick-cut carrots
  • 1/4  teaspoon  crushed red pepper
  • 1  (15 1/4-ounce) can pineapple chunks in juice, drained
  • 1  medium red bell pepper, thinly sliced
  • 1/2  cup  chopped fresh basil

Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm.

Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly. Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally. Stir in tofu. Sprinkle with basil.

Curried tofu


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