Name: Aromatic Italian Tofu Curry alla Toscana with Creamy Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 oz (400g) firm tofu, pressed and cubed; 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 zucchini, diced; 1 (14 oz) can diced tomatoes; 1/2 cup coconut milk; 1/4 cup vegetable broth; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp dried thyme; 1/2 tsp crushed red pepper flakes; 1 tsp curry powder; 1/2 tsp salt; 1/4 tsp black pepper; Fresh basil or parsley, chopped (for garnish)

From craving to table

Instructions

1
Heat the olive oil in a large skillet or pot over medium heat.
2
Add the cubed tofu and sauté for 5-6 minutes, until golden on all sides. Remove and set aside.
3
In the same skillet, add onions and cook for 2-3 minutes until softened.
4
Add garlic, red bell pepper, and zucchini. Sauté for another 4-5 minutes.
5
Stir in the tomato paste, oregano, basil, thyme, red pepper flakes, and curry powder. Cook for 1 minute until fragrant.
6
Add diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
7
Return the tofu to the skillet. Season with salt and black pepper.
8
Simmer uncovered for 15-20 minutes, stirring occasionally, until vegetables are tender and sauce has thickened.
9
Taste and adjust seasoning if needed. Garnish with fresh basil or parsley before serving.
10
Serve hot with rice or crusty bread.

Aromatic Italian Tofu Curry alla Toscana with Creamy Coconut Milk

Instructions

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