Summer Tofu Curry (Edit recipe)

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This light and vibrant curry is the perfect way to enjoy comfort food without the heaviness. Packed with seasonal veggies, crispy tofu, and a creamy coconut curry sauce, it’s fresh enough for summer but still cozy enough to hit the spot.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 3

Ingredients

2 cups Tofu
1 Tbsp Olive Oil
2 whole Zucchini, chopped
1 whole Red Bell Pepper
1 whole Yellow Bell Pepper
1 clove Garlic
1 Tbsp Ginger Root
1 Tbsp Curry Powder
1 cup Coconut Milk
1 Tbsp Lime Juice
1 pinch Salt and Pepper
2 - 3 cups Hearts of Palm Rice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pan, heat oil over medium heat. Add tofu cubes and cook until golden on all sides, about 8–10 minutes. Set aside.
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and curry powder for 1 minute. Add tomatoes, zucchini, and bell pepper. Cook until slightly softened, about 4–5 minutes.
Stir in coconut milk, broth, lime juice, and a pinch of salt and pepper. Simmer for 5–7 minutes, allowing flavors to blend.
Toss in cooked tofu. Stir until everything is heated through.
Adjust seasoning as needed. Serve over hearts of palm rice or quinoa and top with fresh herbs and a squeeze of lime.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	407
Fat:	26 g
Carbohydrates:	23 g
Protein:	21 g
Cholesterol:	0 g
Sodium:	262 mg
Fiber:	9 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.