Close
Photo:Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Active Time:30 minsTotal Time:40 minsServings:4 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:4 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4 servings
Servings:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
1(14-ounce) packageextra-firm tofu, drained, pressed and patted dry
3tablespoonscanola oil, divided
2tablespoonscornstarch
1 1/2teaspoonsgaram masala, divided
1teaspoonsalt, divided
1cupchoppedyellow onion
1mediumjalapeño pepper, stemmed and finely chopped
1(1 1/2-inch) piecefresh ginger, peeled and finely chopped
4clovesgarlic, finely chopped
1tablespoonMadrascurry powder
1(15-ounce) canno-salt-added crushed tomatoes
1cupwell-stirredcanned coconut milk
1/2cupwater
1(10-ounce) packagefrozen peas
2cupshot cooked brown basmati rice
Fresh cilantro leaves and tender stemsfor garnish (optional)
Directions
Preheat oven to 400°F. Using your hands, crumble tofu into bite-size pieces onto a rimmed baking sheet. Gently toss the crumbled tofu with 2 tablespoons oil, cornstarch, 1 teaspoon garam masala and 1/2 teaspoon salt until evenly coated. Bake, stirring once halfway, until lightly golden with crispy edges, about 30 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a medium Dutch oven over medium heat. Add onion, jalapeño, ginger and garlic; cook, stirring often, until softened, about 5 minutes. Stir in curry powder and the remaining 1/2 teaspoon each garam masala and salt. Cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and coconut milk. Bring to a simmer over medium heat; simmer until flavors meld, about 5 minutes.
Ladle the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and creamy, about 1 minute. (Use caution when blending hot liquids.) Return the pureed mixture to the pot.(Alternatively, use an immersion blender to puree the mixture in the pot until smooth, about 2 minutes.)
Add the baked tofu, water, peas and spinach. Cook over medium heat, stirring occasionally, until the peas are tender and the spinach is wilted, 3 to 5 minutes.
Divide rice among 4 bowls; top with the curry. Garnish with cilantro, if desired.
Frequently Asked QuestionsBasmati rice is an aromatic rice that will flood your kitchen with its amazing nutty scent as it cooks. Brown basmati rice is a whole grain and hasn’t beenprocessed like white ricehas been, which removes the nutritious outer layers from the rice kernel. Andas a whole grain, brown basmati rice is full of nutrients, including antioxidants, fiber and plant-based protein.There’s a reason peas are a staple vegetable—even if your primary experience as a child with them was as a pile of mushy canned peas.In 1 cup of peas, you’ll get almost a whole day’s worth of vitamin C and a nice protein and fiber boost—along with other vitamins and minerals like iron, zinc and B vitamins.This recipe has a lot of ingredients! However, none of them contain gluten, so yes, this recipe is gluten-free.Baking the tofu first helps it to hold its shape when added to the curry. The garam masala adds a layer of flavor, and the cornstarch crisps it up, giving the tofu some texture.If you want to dial down the spice level of the curry, swap out the Madras curry powder for regular curry powder. Madras curry powder is spicier due to the dried hot peppers that are typically added to the blend.Yes, you can! Cool it completely and refrigerate in an airtight container for up to 3 days.We recommend usingextra-firm tofu, which holds its shape and structure when simmered. Soft tofu and silken tofu are less sturdy and will fall apart in the curry, so it’s best to use their creamier texture in smoothies and desserts.
Frequently Asked Questions
Basmati rice is an aromatic rice that will flood your kitchen with its amazing nutty scent as it cooks. Brown basmati rice is a whole grain and hasn’t beenprocessed like white ricehas been, which removes the nutritious outer layers from the rice kernel. Andas a whole grain, brown basmati rice is full of nutrients, including antioxidants, fiber and plant-based protein.
There’s a reason peas are a staple vegetable—even if your primary experience as a child with them was as a pile of mushy canned peas.In 1 cup of peas, you’ll get almost a whole day’s worth of vitamin C and a nice protein and fiber boost—along with other vitamins and minerals like iron, zinc and B vitamins.
This recipe has a lot of ingredients! However, none of them contain gluten, so yes, this recipe is gluten-free.
Baking the tofu first helps it to hold its shape when added to the curry. The garam masala adds a layer of flavor, and the cornstarch crisps it up, giving the tofu some texture.
If you want to dial down the spice level of the curry, swap out the Madras curry powder for regular curry powder. Madras curry powder is spicier due to the dried hot peppers that are typically added to the blend.
Yes, you can! Cool it completely and refrigerate in an airtight container for up to 3 days.
We recommend usingextra-firm tofu, which holds its shape and structure when simmered. Soft tofu and silken tofu are less sturdy and will fall apart in the curry, so it’s best to use their creamier texture in smoothies and desserts.
EatingWell.com, October 2023
Rate ItPrint
Nutrition Facts(per serving)548Calories29gFat58gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
