Whether you’re vegetarian or not, this tofu and broccoli curry is for you.

I’m not sure why tofu and broccoli get a bad rap for being boring — they’re both so delicious and versatile (which is why I have recipes like this chopped broccoli salad).

This curry is simple enough that the subtle taste of the crispy, chewy tofu and tender broccoli shines through, yet they are both infused with the delicate flavor of the coconut curry sauce.

This is the perfect recipe for when you want a healthy, protein-rich meal without a lot of fuss.

If you’re vegan or lactose-free, you can simply replace the butter with a dash more oil. If you’re gluten-free simply swap out the flour for a gluten-free alternative. Everyone can enjoy this tofu and broccoli curry!

How to Make this Tofu & Broccoli Curry

You’re going to start by frying the tofu so that it gets gorgeously golden and crispy. 

It helps to coat the tofu with flour so that you get a bit of a ‘crust’ outside. In a bowl, stir together the tofu, flour, salt, and pepper so that the tofu is well-coated. 

Add the tofu to a medium-sized pot with hot olive oil and fry for about 15 minutes. Then, remove the tofu from the oil and set aside in a bowl.

Time for more grease! Yummmmmy. Add the remaining oil and butter to the pot, then add the onion and garlic. Sauté for about 10 minutes, or until soft and fragrant. 

Next, it’s time to turn this into a curry, so stir in the curry powder, allowing it to toast briefly, then stir in the tomato paste. Next, add the broccoli and sauté it for about 5 minutes before stirring in the cherry tomatoes, tofu, and coconut cream.

Turn the heat down low and add ½ a cup of the boiling water. Allow the curry to simmer for about 30 minutes, or until the broccoli is tender. Yep, that’s it. This curry is that easy.

Depending on how thick you want your curry and how much steam escapes, you may choose to add more water. I used a total of 1 cup. Of course, you can also add more salt and pepper, depending on your personal preferences.

Serve hot with rice, rotis, or another starch of your choice. This curry also works really well with salty, crunchy roasted peanuts or cashews.

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Tofu & Broccoli Curry

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Dinner

By Lisha Lovely – Serves: 3-4

Prep Time: 5 minutes – Cooking Time: 1 hour – Total Time: 1 hour 5 minutes

A healthy, protein-rich plant-based curry that can be easily adapted to be vegan, lactose-free, and gluten-free. This yummy curry is perfect for everyone!

Ingredients

• 3T olive oil
• 350g firm tofu, cubed
• 2T flour*
• ½ tsp pepper
• ½ tsp salt
• 1 tsp butter*
• 2 small onions, finely chopped
• 1 garlic clove, minced
• 1½T curry powder
• 1T tomato paste
• 1 small head broccoli, florets separated and stem chopped
• ½ cup cherry tomatoes (optional)
• ½ cup coconut cream
• ½ - 1 cup boiling water

Instructions

1

Heat up 2 tablespoons of the olive oil in a medium-sized pot over medium-high heat. In a bowl, stir together the tofu, flour, salt, and pepper so that the tofu is well-coated. Add the tofu to the hot oil and fry for about 15 minutes, or until golden and crispy. Remove the tofu from the oil and set aside.

2

Add the remaining oil and butter to the pot, then add the onion and garlic. Sauté for about 10 minutes, or until soft and fragrant. Stir in the curry powder, allowing it to toast briefly, then stir in the tomato paste. Add the broccoli and sauté for about 5 minutes before stirring in the cherry tomatoes, tofu, and coconut cream.

3

Turn the heat down low and add ½ a cup of the boiling water. Allow the curry to simmer for about 30 minutes, or until the broccoli is tender. Depending on how thick you want your curry and how much steam escapes, you may choose to add more water later on. I used a total of 1 cup. Also add more salt and pepper, depending on your personal preferences.

Notes

If you’re vegan or lactose-free, you can simply replace the butter with a dash more oil. If you’re gluten-free simply swap out the flour for a gluten-free alternative. Everyone can enjoy this tofu and broccoli curry!