Clean Eating Zingy Tofu Curry

Clean Eating Zingy Tofu Curry

I am a meat eater, very much so in fact.

I was asked to come up with recipes using tofu, but I have to hold my hands up here and admit that I have never eaten tofu, let alone cook with it.  From doing my research it seems like it's a tricky one to cook to get the texture just right and I have to admit that I wasn't really looking forward to eating what I had cooked haha!  A sentiment echoed by the boyfriend....every time I told him I was going to come up with a tofu curry recipe he almost literally turned his nose up!

So I am really happy to report that it was a success!  I made it for our dinner last night, and I was really pleasantly surprised at how much I liked it.  The texture was lovely and crispy, the taste was on point and it went really well with the other flavours I combined it with.

Clean Eating Zingy Tofu Curry

Now, I can't claim credit for the reipe and method to making the tofu crispy - after all this was the first time I had ever cooked it.  I actually got the method from the Minimalist Baker and I have to say it worked really well.  I coated my cubed tofu pieces in Thai 7 spice seasoning before frying and then baking.  I also used the extra firm tofu as recommended.  I got Tofoo Co. tofu from my local Tescos and as a first time taste experience I thought it was nice.

The zingy curry sauce recipe needs coconut cream to give it that Thai flavour, and I used the Tescos version, but if you can't find that, then pop a can of coconut milk in the fridge the day before you make this recipe, open carefully then spoon out the separated cream from the water and use that.

Clean Eating Zingy Tofu Curry

This is a firey thai inspired curry sauce, so if you're not a fan of hot chilli heat, cut down the amount of chilli flakes you use - or leave them out altogether.  I like it hot, so I went for the full amount.

If you are on my 3 Month Clean Eating Challenge, you can spiralise a courgette to have with the curry (as I did last night), but if not (or if you are having eariler in the day) then it will be really lovely with wholewheat noodles or wholegrain rice.

Be brave, even if you are a carnivore and try this crispy tofu.  But if that really doesn't float your boat, replace with prawns or chicken instead - both would be really delicious.

Clean Eating Zingy Tofu Curry

Prep: 15 mins / Cook: 20 mins / Total: 35 mins


Hot and zingy Thai inspired clean eating tofu curry. Fresh flavours and crispy tofu - can you handle the heat?


Author: None
Recipe Type: Meals / Serves: 2

Print
X

BigOven

BigOven API here

Clean Eating Zingy Tofu Curry

Ingredients

  • 1 block of extra firm tofu
  • 1 large or 2 small courgettes (spiralised)
  • 1 large ripe avocado
  • 1 tin coconut cream
  • 1 whole lime (juiced)
  • 2 garlic cloves (minced)
  • 1 - 1/2 tbsp chilli flakes (optional)
  • 10ml coconut oil
  • 1 red pepper (finely sliced)
  • 1/4 cup fresh corriander and more to garnish
  • Salt and pepper to taste

Instructions

  1. Prepare and cook tofu as per the link mentioned above
  2. When the tofu is in the oven, heat coconut oil in a frying pan and add the finely sliced red pepper
  3. While pepper is cooking, put the avocado, coconut cream, lime juice, chilli flakes, corriander and salt and pepper into a food processor and blend until smooth
  4. Add minced garlic to the red peppers in the frying pan and cook for another couple of minutes
  5. Add curry mixture to the frying pan with the peppers and garlic and heat through
  6. Add spiralised courgette to the pan and mix well, coating the courgette well with all curry sauce
  7. Remove tofu from the oven once baked
  8. Serve the creamy curry and courgetti in a bowl, place crispy tofu on top and sprinkle with more fresh corriander
More More