MENU
JOIN
Mixed Veggies and Rice Mixed Veggies and Rice
Crispy Tofu with Black Pepper Sauce Crispy Tofu with Black Pepper Sauce
Tofu Stir-Fry with Brussels Sprouts Tofu Stir-Fry with Brussels Sprouts
Tofu Chow Mein Tofu Chow Mein
Curried Rice Pilaf Curried Rice Pilaf
Mighty Nice Curried Chicken with Rice Mighty Nice Curried Chicken with Rice
Cauliflower & Tofu Curry Cauliflower & Tofu Curry
Asian Tofu Noodle Soup Asian Tofu Noodle Soup
Madras Curried Eggs with Rice Madras Curried Eggs with Rice
Asparagus Tofu Stir-Fry Asparagus Tofu Stir-Fry
Tofu & Veggie Buddha Bowl With Miso Dressing Tofu & Veggie Buddha Bowl With Miso Dressing
Curried Rice & Noodles Curried Rice & Noodles
Vegetable Curried Rice Vegetable Curried Rice
Beef Curry with Rice Beef Curry with Rice
Tofu Salad Tofu Salad
Curry Scallops and Rice Curry Scallops and Rice
Curried Chicken Rice Soup Curried Chicken Rice Soup
Saucy Vegetable Tofu Saucy Vegetable Tofu

Curried Tofu with Rice

4.7 | 15 Reviews
Total Time:Prep: 15 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Crystal Jo Bruns

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 24, 2023

Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you’re wondering: what is tofu? We’ve got the answers.) —Crystal Bruns, Iliff, Colorado

TEST KITCHEN APPROVED

Curried Tofu with Rice

4.7 | 15 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:20 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. Sprinkle tofu with seasoned salt. In a large nonstick skillet, 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.

Nutrition Facts

1/2 cup curry with 1/2 cup rice: 240 calories, 11g fat (3g saturated fat), 0 cholesterol, 540mg sodium, 27g carbohydrate (2g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.
Loading Popular in the Community
Loading Reviews