Tofu Curry with Peas

Tofu Curry with Peas
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.5
  • Total Fat: 16.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 185.8 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 12.9 g

View full nutritional breakdown of Tofu Curry with Peas calories by ingredient
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This is awesome! You can add a chili like a serrano if you want to kick up the heat a bit. This is awesome! You can add a chili like a serrano if you want to kick up the heat a bit.
Number of Servings: 6


    2 Tbsp all-purpose flour
    1# extra firm tofu, cut into 3/4 inch pieces
    5 Tbsp olive oil, divided
    1 large onion, chopped
    1 tsp cumin seeds
    2 Tbsp fresh ginger, minced
    3 garlic cloves, minced
    2 tsp ground corriander
    1 28oz can crushed tomatoes with added puree
    1/2 cup water
    1 tsp tumeric
    1 1/2 cup peas (fresh or frozen-thawed)
    1 tsp garam masala
    1/3 cup chopped cilantro


1. Place flour in a medium bowl or gallon-size freezer bag. Add tofu and coat well.
2. Heat 2 Tbsp olive oil in a heavy non-stick skillet over med-high heat. Shake excess flour off tofu, add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer tofu to a plate.
3. Place onion in a food processor and pulse until finely chopped but not watery.
4. Heat remaining olive oil in skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until begining to brown, stirring often, about 10 minutes.
5. Add ginger, garlic and corriander, stir for 1 minute.
6. Add tomatoes, water and tumeric. Bring to a simmer, then reduce heat to medium-low. Cover and simmer until mixture thickens slightly, about 15 minutes.
7. Add peas and tofu, folding gently to incorporate. Cook over medium-low heat until peas are tender and tofu is heated through, stirring occasionally, about 5 minutes.
8. Fold in garam masala and cilantro. Serve over basmati rice.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user SPARTANBABE.

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