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Curry Braised Tofu

Active Time: 25 minutes
Total Time: 30 minutes
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Why we love it:

I love curry of all types, and there are countless types. This version is quite simple and quick, but it’s flavorful and a great way to infuse some flavor and color into crispy tofu squares. Serve with a side salad or roasted vegetable - or check the substitutions list on how to add veggies to the soup itself.


  • 2 packages Firm Tofu
  • 1 teaspoon Cornstarch
  • 1 teaspoon Garam Masala
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Fresh Ginger
  • 4 cloves Garlic
  • 2 teaspoons Kosher Salt (divided)
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 12 teaspoon White Sugar
  • 1 15-ounce can Coconut Milk
  • 4 cups Vegetable Stock (divided)
  • 2 cups Couscous
  • 12 bunch Cilantro
  • 4 cups Spring Mix Salad Greens
  • 1 Tablespoon Salad Dressing

Cooking Instructions

  • 2. TOFU

    Drain and dice the tofu into 1” cubes. Pat it dry and toss with cornstarch and garam masala. Spread out on a baking sheet and drizzle with just a smidge of the oil (no measurement, just a little drizzle) and place in the oven. Bake for 5 minutes, then flip the pieces and bake for 5 more or until the pieces are crispy and lightly browned.

  • 3. BROTH

    Mince the ginger and garlic. Add the oil to a pot with tall sides and sauté over medium-low heat until fragrant, about 3 minutes. Then add the turmeric, cumin, sugar and the can of coconut milk. Bring to a gentle simmer.


    Bring ½ of the stock to a boil in a small pot with a lid. As soon as it’s boiling, turn off the heat, stir in ½ teaspoon of salt, and all of the couscous. Stir well, then cover and set aside for 6 minutes. After time has passed, use a folk to “fluff” up the grains.

    Meanwhile, add the other ½ of the stock to the pot with the coconut milk in it.

  • 5. SIMMER

    When the tofu has roasted, transfer them to the stock. Simmer for 3-5 minutes to infuse with flavor.

  • 6. SERVING

    Serve couscous topped with broth and tofu. Garnish with lots of cilantro. Toss salad greens with dressing and serve as a side salad. To add a vegetable, stir in baby spinach or roast a side of broccoli or asparagus.

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  • TOFU:
    sautéed mushrooms, peeled and diced potatoes, cauliflower florets or yams. A medley of veggies roasted, then simmered in the broth would be great as well
    this would be great with frozen peas or snap peas added to the broth, or slices of asparagus, segments of green beans, red bell pepper, or some baby spinach at the end
    basil is nice

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • If they won’t go for the broth, serve the tofu (or veggies) on the side.
  • Swap to rice instead of couscous if that’s an easier sell

Prep Ahead & Use It Up

  1. Steam the couscous
  2. Bake/crisp the tofu ahead
  3. Make the broth. You could add the tofu and let it absorb the broth, or keep them separate and add it right before eating so it stays crisp. Both taste great!
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