Low Carb Madras Tofu Curry
How to Make It
Step 1
Preheat an oven to 400 F. Cut the tofu into 1” cubes. Toss the tofu in a bowl along with 1 ½ tbsp of avocado oil and ½ tsp kosher salt. There will be some liquid at the bottom of the bowl, but that is fine.
Step 2
Place the tofu on a parchment-lined baking sheet and bake for 30 minutes, tossing halfway through. Remove the tofu from the oven and set it aside while you prepare the rest of the dish.
Step 3
Place a stockpot over medium-high heat and heat it until hot. Add in the remaining oil and swirl the pan. Add in minced garlic and ginger, as well as thickly sliced red onion. Saute for 30 seconds. Then add in the curry powder and saute for another 30 seconds to one minute.
Step 4
Add in the coconut milk and stir well, using a spoon to scrape the bottom of the pan and remove any browned bits from the pan. Add in the broth as well. Allow this mixture to simmer for 10 minutes on low heat.
Step 5
Add in the green beans first and allow them to cook for 1-2 minutes at a simmer. Then add in the eggplant and zucchini and cook until softened but not mushy. Taste the soup and add salt as desired.
Step 6
Add the baked tofu into the curry. Cook until the tofu is heated through, about 1-2 minutes at a simmer. Divide the bowl and top with chopped cilantro and serve.
Ingredients
- Tofu, raw (not silken), cooked, extra firm – 16 oz
- Avocado oil – 1.5 tbsp
- Coarse Kosher Salt – 0.5 tsp
- Avocado oil – 1.5 tbsp
- Garlic – 2 clove
- Ginger – 2 tsp, sliced
- Red onion – 0.25 large
- Madras Curry Powder – 2 tbsp
- Canned coconut milk – 13.67 fl oz
- Vegetable broth, bouillon or consomme – 1 cup
- Green beans (string beans), raw – 0.75 cup
- Zucchini, raw – 5.5 oz
- Eggplant, raw – 6 oz
- Coarse Kosher Salt – 0.5 tsp
- Cilantro – 4 tbsp