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Festive Curry Tofu

What you need: 

14 oz. extra-firm tofu, water packed, pressed, cut into cubes
1 medium onion, chopped
1 small green pepper, cut into strips
1 clove garlic, minced
2 teaspoons curry powder
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground cloves
1 16oz. can tomatoes, cut up
1/4 cup dried currants or raisins
1/2 teaspoon salt
hot cooked brown rice

What you do: 

Spray pan with Pam. Heat pan over high heat. Stir-fry onion, green pepper and garlic for 3-5 minutes or till onions are tender. Add curry, thyme, and cloves and stir-fry for 2 minutes longer. Stir in undrained tomatoes, currants or raisins, and salt. Add tofu, spooning mixture over the tofu. Add a 1/2 cup of water then bring to a boil. Reduce to a simmer and cover for 35-40 minutes. Uncover and boil for 5-10 minutes, until sauce is thick. Serve over rice.

Preparation Time: 
1 hour
Cooking Time: 
4 to 6
Recipe Category: 


This recipe was pretty tasty.  I was a little unsure at first about mixing curry flavor and tomato flavor but it worked out well.  I used green beans instead of green peppers because that is what I had on hand.  I would make this again.  Thanks for giving me new flavors to combine that I wouldn't have before. 


I'm sorry, but I did not care for it. I found it to be very bland, even though I added a ton more curry and garlic, as well as garam masala. I subbed broccoli for the green peppers, but otherwise kept it the same. We ate it the first night and had leftovers, but the leftovers just sat in the fridge uneaten, so we eventually threw it away. We won't be making it again, it just doesn't make the cut.


Very yummy and spicy and flavorful.  I didn't have canned tomatoes so I chopped up 1 1/2 fresh tomatoes and added a bit of tomato pasta sauce and it worked as a good alternative.  I also threw in a bit of cumin 'cause it's my favorite spice.  I'm usually not a huge tofu fan, but this made it really tasty and enjoyable to eat.  And it was very filling.  Thanks for the good recipe! 

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