ChooseFI Logo

Tofu & Summer Vegetable Curry

Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.

Tofu & Summer Vegetable Curry

Course: Recipe
Servings

4

servings
Active time

35

minutes
Total Time

35

minutes
Cost Per Meal/Person

$2.50

I found this recipe in the September 2019 issue of Bon Appetit magazine. Since we have recently discovered how much we love tofu, I tried this. It was fantastic!! I’ve made it twice in the past month.

Notes about this recipe:
• Instead of eggplant, I added extra zucchini.
• The curry paste I had was pretty spicy (made in Thailand), so I would cut back to¼ cup next time.
• We served this over rice.
• I didn’t make a side vegetable or anything with this since it is loaded with vegetables already.

Ingredients

  • 4 TBS virgin coconut oil or extra-virgin olive oil, divided

  • 1 14 oz package firm or extra-firm tofu, patted dry, cut into ½” cubes

  • Kosher salt

  • 2 medium onions, coarsely chopped

  • 1/3 cup red curry paste

  • 3 large zucchini, cut into ½” pieces

  • 8 oz green beans, trimmed, cut into 1″ pieces

  • 1 13.5 oz can unsweetened coconut milk

  • Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

  • 2 cups cooked rice

Directions

  • Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
  • Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer.
  • Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
  • Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.

Total Cost of Meal

  • Tofu= $1.80
    Coconut milk & curry paste = $3
    Onions, 3 large zucchini, green beans= $4
    Cilantro, peanuts, rice= $1.20
    Total: $10
Subscribe To The FI Weekly

Action, accountability, inspiration, and community. Join the movement. Get started on your Path to FI

Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.
More To Explore
You Might Be Interested in...
Share This Post