Creamy Coconut Tofu Broccoli Curry
- 32 min
- β β¬3.11
- 2 servings
- Easy
baby spinach, firm tofu, and broccoli: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
Prepare
Pat firm tofu dry and cut into 2 cm cubes
Pat firm tofu dry and cut into 2 cm cubes. Cut broccoli into 2 cm florets, dice the peeled stalk into 1 cm pieces and finely grate fresh ginger.
Cook
Bring white rice and two thirds of the listed
Bring white rice and two thirds of the listed tap water to the boil in a small saucepan.
Cover and cook over low heat for 12β15 minutes
Cover and cook over low heat for 12β15 minutes, then rest off the heat for 5 minutes; reserve the remaining tap water for the curry.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry firm tofu, broccoli, fresh ginger, mild curry powder for 6 minutes, until piping hot and browned on several sides.
Stir in coconut milk
Stir in coconut milk, canned peeled tomatoes and the remaining tap water. Simmer gently, uncovered.
Finish
Stir in coconut milk continue
For 12β15 minutes until the broccoli breaks easily with a fork; fold in baby spinach for the final 2 minutes.
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