Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Garlic tofu with quinoa curry
Hearty vegetarian meal featuring garlic-crusted tofu and coconut quinoa

Garlic Tofu with Quinoa Curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Tofu seems tasteless to many, but it's just a 'canvas' waiting for flavours. In this recipe, we fry it first to get a crust, then finish cooking in a rich, coconut-curry sauce. Quinoa (the 'grain of the Incas'), rich in protein, complements the creamy ragout perfectly as a fluffy side.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan
  • Saucepan for quinoa
  • Kitchen paper (for pressing tofu)

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Rinse quinoa in hot water, then cook in double amount of salted water for approx. 15 mins until little 'tails' (germs) appear.

Tip: Quinoa is good when fluffy, not mushy.
2 ✓

Blot tofu with kitchen paper, cut into cubes. Fry in hot oil on all sides until golden brown, then remove.

Tip: Removing moisture is important, otherwise tofu just steams and won't have a crispy crust.
3 ✓

Throw chopped garlic and ginger into the pan. Fry until fragrant, then add curry powder.

Tip: Heating spices in oil ('blooming') is essential to release flavours.
4 ✓

Pour in coconut milk, add soy sauce, and boil down until slightly thicker.

Tip: Coconut milk fat content gives body to the sauce.
5 ✓

Return tofu, toss to coat in sauce. Mix in cooked quinoa (or serve alongside).

Tip: Tofu's porous structure absorbs curry flavour.
6 ✓

Serve sprinkled with sesame seeds and coriander.

Tip: Toasted sesame seeds add crunchy texture to the creamy dish.

Recipe FAQ

Why did the tofu fall apart?
You chose tofu that was too soft. You need firm tofu for this recipe, and turn it gently.
Quinoa turned out bitter.
You didn't wash it enough. Quinoa grains have a natural bitter coating (saponin) which must be rinsed off with hot water before cooking.

Ingredients

  • 300 g Firm tofu (cubed)
  • 200 g Quinoa
  • 400 ml Coconut milk (tinned)
  • 3 cloves Garlic
  • 2 tsp Curry powder (yellow)
  • 10 g Fresh ginger
  • 20 ml Olive oil
  • 15 ml Soy sauce
  • 10 g Fresh coriander
  • 10 g Toasted sesame seeds
  • 1 tsp Salt
  • 1 tsp Pepper