Servings: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
- 1 block of Firm tofu, drained and cut into small cubes
- 1 small head of Cauliflower, cut into small florets
- 1 small Onion, chopped
- 3 Garlic cloves, minced
- 1 tablespoon of Fresh ginger, minced
- 1 tablespoon of Olive oil
- 1 can of Coconut milk
- 1 tablespoon of Curry powder
- 1 teaspoon of Ground turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and fresh ginger to the skillet and cook for another 1-2 minutes.
- Add the cubed tofu and cauliflower florets to the skillet—season with curry powder, ground turmeric, salt, and pepper. Stir to combine.
- Pour the can of coconut milk over the tofu and cauliflower mixture. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the cauliflower is tender and the sauce has thickened.
- Garnish with fresh cilantro, if desired. Serve low-carb tofu and cauliflower curry hot over rice or with naan bread. Enjoy!
Nutrition Facts
Serving Size: 1/4 of the recipe
Calories: 250 kcal
Total Fat: 20g
Saturated Fat: 14g
Sodium: 20mg
Total Carbohydrates: 12g
Dietary Fiber: 4g
Sugars: 4gProtein: 11g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tofu and Cauliflower Curry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
