Easy Pumpkin Tofu Curry with Coconut Milk
A creamy, fragrant vegan curry with pumpkin purée, coconut milk, tofu, sweet potato, broccoli, and cauliflower. It is cozy, nourishing, and well suited for weeknight meal prep.
Asian · DinnerPlan this recipe
Creamy Garam Masala Tofu Bake
A creamy, spiced tofu bake in tomato sauce inspired by butter chicken, made with garam masala paste, yogurt, and light cooking cream. Note: the nutritonal values dont include rice or bread.
2
Servings
15 min
Cook time
293
Calories
24 g
Protein
Ingredients
12 itemsServings
- pressed dry
200 g Extra firm tofu - canned
400 g Crushed Tomatoes - chopped
½ pcs Red onion - minced
1 cloves Garlic - plain
2 tbsp Yogurt 
250 ml Light cooking cream
1 tbsp Soy Sauce
1 tbsp Garam masala paste- to taste
Curry powder - hot, to taste
Paprika powder - optional side
Rice - optional side
Bread
Required equipment
- Stovetop
- Oven
Instructions
14 stepsTemperature
- 1
Preheat the oven to 355 °F fan.
- 2
If you want to serve it with
Rice: Prepare it according to the package instructions. Otherwise use Bread as side. - 3
Pat
200 g Extra firm tofu dry and press out excess moisture. - 4
Break the
Extra firm tofu into rough bite-sized pieces. - 5
Mix
1 tbsp Soy Sauce, 1 tbsp Garam masala paste, 2 tbsp Yogurt, Curry powder, and Paprika powder in a bowl. - 6
Add the
Extra firm tofu pieces to the marinade and coat well. - 7
Let the
Extra firm tofu marinate briefly. - 8
Chop
½ pcs Red onion and mince 1 cloves Garlic. - 9
Sauté the
Red onion in a pan until softened. - 10
Add the
Garlic and marinated Extra firm tofu to the pan and sear briefly. - 11
Stir in
400 g Crushed Tomatoes and 250 ml Light cooking cream. - 12
Transfer everything to a baking dish.
- 13
Bake at 355 °F fan for 40 minutes.
- 14
Put the food in a meal prep container with
Rice or Bread
Nutrition per servingCalculated from the ingredients used at 2 servings.
293
Kcal
24 g
Protein
13 g
Carbohydrates
15 g
Fat
Recipe details
Published
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