Low Carb Tofu and Veggie Coconut Curry

You will love this Keto tofu curry made using simple ingredients. Garlic, ginger, and mushrooms are sauteed together until browned. Then vegetable broth is added along with coconut milk and Thai red curry paste. A little bit of carrot, cauliflower florets and snap peas are added for flavor, color and texture. The tofu is added right at the end until it is heated through. This Keto recipe bakes the tofu so it will stand up in the curry without breaking down. We think you will love the texture of it!

Why does this recipe use two kinds of curry?

I love the flavor profile of both the Thai red curry and Madras curry powder. They seem to complement each other well and add two different kinds of heat to the dish. However, if you only have one of the curries, simply add more of the one to taste.

What is the best tofu to use?

Any Keto or low carb diet must contain plenty of protein; since tofu is light in protein, opt for firm tofu or even super firm tofu (with 15 g of protein per serving). Firm tofu also holds together in the curry without breaking down. We baked the tofu for this recipe, which prevents the tofu from soaking too much liquid and breaking apart in the curry. The tofu is also seasoned in this baking process, making it much more delicious in the curry later on.

Is this dish gluten-free?

Be sure to read the label on the curries, but most curry paste/powders are gluten-free as well as tofu.

Serving suggestions

Our recipe for plain cauliflower rice would pair perfectly with this tofu curry:

https://www.carbmanager.com/recipe-detail/ug:9bfcc61a-9ac3-c122-f2e4-bfaa142c0d6f/cauliflower-rice

Net Carbs

13.3 g
Fiber

3.3 g
Total Carbs

17.2 g
Protein

17.3 g
Fats

24.2 g

347 cals

Quantity

Serving Size

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Tofu, raw (not silken), cooked, extra firm

14 oz
Avocado oil

1.5 tbsp
Coarse Kosher Salt

0.5 tsp
Garlic

2 clove
Ginger

2 tsp, sliced
White onion

0.25 large
Mushrooms

6 oz
Coarse Kosher Salt

0.5 tsp
Carrots

4 oz
Vegetable broth, bouillon or consomme

2 cup
Canned Coconut Milk

13.67 fl oz
Thai Red Curry Paste

2 tbsp
Madras Curry Powder

1 tbsp
Snap peas

1 cup
Cauliflower

5.5 oz
Coriander leaf, fresh

4 tbsp

Step 1

Preheat an oven to 400 F. Cut the tofu into 1” cubes. Toss the tofu in a bowl along with 1 ½ tbsp of avocado oil and ½ tsp kosher salt. There will be some liquid at the bottom of the bowl, but that is fine.
Step 2

Place the tofu on a parchment-lined baking sheet and bake for 30 minutes, tossing halfway through. Use a convection fan if possible. Remove the tofu from the oven and set it aside while you prepare the rest of the dish. The tofu should be nicely browned all over.
Step 3

Add avocado oil to a hot stockpot that has been preheated over medium-high heat. Add in the minced ginger and minced garlic with thickly sliced onion.
Step 4

Then add both curries. Saute for 30 seconds to 1 minute to develop the flavors. Then add the mushrooms and cook until the pan is dry but not burning. Add the smallest amount of the broth, just enough to deglaze the pan and keep the pan from burning. Continue to brown the mushrooms for 2-3 minutes. Add ¼ tsp kosher salt to the mushrooms.
Step 5

Add in the carrots and cook for one minute. Then add in the broth and coconut milk. Cover and bring to a simmer and cook for 2-3 minutes.
Step 6

Add the cauliflower, snap peas, and tofu. Cook until the veggies are still crunchy but softened and the tofu is heated through. Taste and adjust adding more salt or curry powder, if desired.