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Grilled tofu and quinoa curry with tahini served
Nutritious quinoa curry served with tahini and grilled tofu

Grilled tofu and quinoa curry with tahini

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Tahini (sesame paste) is not a traditional curry ingredient, but in this recipe, it works as a brilliant thickener, adding nutty depth to the coconut milk sauce. The fluffiness of the quinoa and the crispness of the tofu complete this bowl, which is both warming and refreshing.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 510 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Two saucepans/frying pans: One for quinoa, one for curry and tofu.
  • Sieve.
  • Whisk: To remove lumps from the sauce.

Allergen Information

⚠️ Sesame
⚠️ Soya

Instructions

1 ✓

Rinse the quinoa thoroughly in hot water, then cook in 300 ml salted water until tender (approx. 15 minutes).

Tip: Rinsing removes the saponin so it won't be bitter.
2 ✓

Slice the tofu and pat dry. In a frying pan, fry on both sides in one tablespoon of coconut oil until browned, then remove.

Tip: Coconut oil has high heat resistance, ideal for frying, and its flavour matches the curry.
3 ✓

Add the other spoon of oil to the pan, sprinkle in the curry powder, and fry for half a minute until fragrant.

Tip: "Blooming" the spices is essential for full flavour.
4 ✓

Pour in the coconut milk, bring to a boil, then reduce the heat. Stir in the tahini, lime juice, salt, and pepper. Simmer for 2-3 minutes.

Tip: If the tahini remains lumpy, use a small hand whisk.
5 ✓

To serve, spoon the sauce over the quinoa, place the crispy tofu on top, and sprinkle with coriander.

Tip: This way the tofu stays crispy and doesn't get soggy in the sauce.

Recipe FAQ

The curry became too thick.
Both the tahini and the starch-rich quinoa thicken it. Feel free to add a little water or vegetable stock until you reach the desired consistency.
The coconut milk curdled.
Do not boil it too vigorously! The coconut milk emulsion is sensitive to sudden heat. Simmer over low heat.

Ingredients

  • 150 g quinoa
  • 300 ml water
  • 200 g tofu
  • 2 tbsp coconut oil
  • 200 ml coconut milk
  • 1 tbsp curry powder
  • 2 tbsp tahini paste
  • 1 pc lime juice
  • 1 pinch salt
  • 10 tsp ground black pepper
  • 10 g fresh coriander