Indian-Seasoned Tofu with Tomatoes
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
  • 8ounces extra-firm tofudrained
  • 1/8teaspoon salt
  • 2teaspoons curry powderdivided
  • 1/4cup sliced almonds
  • 1 1/2tablespoons vegetable oildivided
  • 2teaspoons minced garlic
  • 1tablespoon minced fresh ginger
  • 114.5-ounce can low-sodium chopped tomatoesdrained
  • 1 1/4cups frozen peas
  • 1/2cup packed cilantro leaves
  1. Cut tofu horizontally into two ¾-inch-thick slabs. Press each slab between towels to remove moisture. Sprinkle salt on top and bottom of each slab, then rub in 1 teaspoon curry powder. Cut tofu into ¾-inch chunks.
  2. Pour almonds into a wide skillet over medium-low heat. Stir constantly until almonds are golden brown, about 5 minutes. Pour out onto a plate. Turn heat to medium; add 1 tablespoon oil and tofu. Carefully turning tofu with a spatula, cook until pale golden, 5 minutes. Remove to a plate with a slotted spoon. Cover to keep warm.
  3. Add remaining ½ tablespoon oil to pan, followed by garlic and ginger. Lightly brown garlic, then add tomatoes and remaining 1 teaspoon curry powder. Stir and cook 3-4 minutes, until tomatoes lose most of their moisture. Stir in peas, cover, and cook until peas are almost tender, about 3 minutes. Add a tablespoon of water if pan becomes dry.
  4. Scatter tofu over tomato-pea mixture, cover, and heat through, about 2 minutes. Carefully stir in cilantro. Garnish with almonds and serve.
Recipe Notes
Nutrition Facts
Indian-Seasoned Tofu with Tomatoes
Amount Per Serving
Calories 212
% Daily Value*
Sodium 140mg 6%
Total Carbohydrates 15g 5%
Dietary Fiber 4g 16%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 212 cal, 51% fat cal, 12g fat, 2g sat fat, 0mg chol, 12g protein, 15g carb, 4g fiber, 140mg sodium