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Curried Tofu with Rice Recipe
Curried Tofu with Rice Recipe photo by Taste of Home

Curried Tofu with Rice Recipe

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5 11
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Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. —Crystal Bruns, Iliff, Colorado
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 1 package (12.3 ounces) extra-firm tofu, drained and cubed
  • 1 teaspoon seasoned salt
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup light coconut milk
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked brown rice

Nutritional Facts

1/2 cup tofu mixture with 1/2 cup rice equals 240 calories, 11 g fat (3 g saturated fat), 0 cholesterol, 540 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.

Directions

  1. Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm.
  2. In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice. Yield: 4 servings.
Originally published as Curried Tofu with Rice in Healthy Cooking February/March 2011, p61

Nutritional Facts

1/2 cup tofu mixture with 1/2 cup rice equals 240 calories, 11 g fat (3 g saturated fat), 0 cholesterol, 540 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.

Reviews for Curried Tofu with Rice

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 14, 2015

"This was very good!! I left the tofu/vegetables in when adding the coconut milk for flavor (I used almond milk). I also doubled the seasoning/curry powder/garlic. Instead of salt I used garlic salt seasoning. I mixed part rice/part couscous for variety. I also definitely had more than one serving..."

MY REVIEW
Reviewed Dec. 30, 2013

"Love this recipe! I added a few mushrooms, chick peas, a little siracha and ate it w brown basmati rice. It was delicious. I can't wait to have it again!"

MY REVIEW
Reviewed Jun. 24, 2013

"Overall it was good. Thanks."

MY REVIEW
Reviewed Apr. 28, 2013

"Awesome dish, I did increase the curry paste to taste."

MY REVIEW
Reviewed Jan. 12, 2012

"Love this recipe, has become a staple. I usually add a can of chickpeas and cut the rice in half to add more protein & they go great with the curry flavor. I've never cooked with coconut milk prior to this, so was concerned, but it is sooooo good!"

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