Best 3 Zucchini Tofu Curry Recipes
**Explore a symphony of flavors with our delectable Zucchini Tofu Curry, a culinary journey that promises a harmonious blend of textures and tastes. This vegan-friendly dish captivates the senses with its creamy coconut milk sauce, succulent zucchini, and tender tofu, all infused with an aromatic blend of spices. Immerse yourself in the vibrant flavors of ginger, garlic, cumin, and turmeric, perfectly balanced by the sweetness of zucchini and the umami richness of tofu. Accompany this delightful curry with fragrant basmati rice or warm, fluffy naan bread to complete your culinary adventure.
**Zucchini Tofu Curry:** Delight in a symphony of textures and flavors with our classic Zucchini Tofu Curry, featuring a creamy coconut milk sauce, succulent zucchini, tender tofu, and an aromatic blend of spices.
**Zucchini and Tofu Stir-Fry:** Experience a quick and easy weeknight dinner with this Zucchini and Tofu Stir-Fry. Tender zucchini, flavorful tofu, and a zesty sauce come together in a vibrant and satisfying dish that's ready in just 30 minutes.
**Zucchini and Tofu Salad:** Refresh and revitalize with our Zucchini and Tofu Salad, a symphony of crisp zucchini, tender tofu, tangy dressing, and a sprinkle of toasted nuts. This light and flavorful salad is perfect for a healthy lunch or a vibrant side dish.
**Zucchini and Tofu Soup:** Indulge in the comforting warmth of our Zucchini and Tofu Soup, a creamy and flavorful blend of zucchini, tofu, aromatic spices, and a touch of coconut milk. This nourishing soup is sure to soothe the soul on a chilly day.
**Zucchini and Tofu Pad Thai:** Embark on a culinary journey to Thailand with our Zucchini and Tofu Pad Thai. This popular noodle dish features tender zucchini, flavorful tofu, and a tangy tamarind sauce, all tossed with rice noodles and topped with crushed peanuts and bean sprouts.
**Zucchini and Tofu Curry with Chickpeas:** Elevate your curry experience with our Zucchini and Tofu Curry with Chickpeas, a hearty and protein-packed dish. Succulent zucchini, tender tofu, and chickpeas simmer in a creamy coconut milk sauce infused with aromatic spices, creating a flavorful and satisfying meal.
ZUCCHINI TOFU CURRY
This is a fast dish to make and tastes great! My family loves it so much that I double the tofu. There is no prep time because as soon as I put my side on the stove I start cubing and chopping whatever needs to go in the wok, in the order it is listed. Add more heat if you like, I can't because I'm the only one who likes it hot!
Provided by catalina602
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain and dice tofu.
- Add tofu to hot oil in wok and saute, drain excess liquid and continue to saute to desired crispiness.
- Add chopped onion and garlic. Saute until soft.
- Add coconut milk and spices.
- Cut zucchini into bite size pieces and add to wok.
- Let everything cook for 7-10 minutes more, depending on desired doness of zucchini and thickness of sauce.
- I like serving millet as a side which takes 20 minutes to cook, so I time it with the curry to make sure everything is done at the same time!
YELLOW SQUASH AND TOFU STIR FRY
A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.
Provided by malevolentglitter
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
- Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
- Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 27.6 g, Fat 10.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 1186.7 mg, Sugar 19.7 g
VEGETABLE TOFU CURRY
This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.
Provided by Genevieve Ko
Categories dinner, curries, vegetables, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
- Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
- Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
- Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.
Tips:
- Choose firm or extra-firm tofu: This will help the tofu hold its shape when cooking.
- Press the tofu before cooking: This will help remove excess water and make the tofu more flavorful.
- Use a variety of vegetables: This will add flavor, texture, and nutrients to the curry.
- Don't be afraid to experiment with different spices: Curry is a versatile dish that can be customized to your own taste.
- Serve with rice or naan bread: These are traditional accompaniments to curry that will help soak up the delicious sauce.
Conclusion:
Zucchini tofu curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be customized to your own taste. With its combination of protein, vegetables, and spices, this curry is a flavorful and nutritious dish that is sure to please everyone at the table.
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