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    Home ยป Spicy recipes

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    Child friendly curry with tofu

    Jump to Recipe

    This vegetarian no-chicken, child friendly curry with tofu is, quite frankly, delicious. It's a fruity curry that's mild enough for kids of any age and tasty too.

    Overhead shot of No-chicken, tofu-lickin' curry served on a black bowl

    This recipe feeds four children or two adults, but I can't take all the credit -  Fiona of Childcare is Fun sent in her chicken version, and I adapted it to this vegetarian version which we love so much we eat at least once a month.

    Here's how to make it.

    Ingredients

    • 1 tbsp vegetable oil (canola oil)
    • 396 g (13.97 oz) firm tofu
    • 40 g (1.41 oz) sultanas
    • 2 apples peeled and diced
    • 1 potato peeled and diced
    • 2 carrots peeled and diced
    • 1 onion peeled and diced
    • 3 tsp mild curry powder or more if your prefer it spicier
    • 1 tbsp plain white flour (all purpose flour)
    • 1 pint (2⅓ cups) vegetable stock vegan if required

    Equipment

    Instructions

    Drain the tofu, then place on some kitchen towel and press gently to remove excess water.

    Overhead shot of tofu placed on some kitchen towel on a wooden board

    Cut the tofu into two slabs, then cut each into 16 squares. Pat dry again if necessary.

    Overhead shot of sliced tofu placed on some kitchen towel on a wooden board

    Heat the oil in a large pan and carefully add the tofu. It may spit, so if you're cooking with gas you might want to turn the flame off for a moment.

    Overhead shot of sliced tofu in a large pan on a wooden board

    Fry on high for approximately 8 minutes until lightly browned on all sides.

    Overhead shot of fried tofu in a large white pan on a wooden board

    Add the sultanas, onion, carrots, apple, potato, curry powder and flour to the pan.

    Overhead shot of sultanas, onion, carrots, apple, potato, curry powder and flour in a large white pan

    Give everything a quick mix to blend.

    Overhead shot of vegetables in a large white pan

    Now add the stock.

    Overhead shot of vegetables with stock in a large white pan

    Put back on the heat and leave to simmer gently for 45 minutes, stirring occasionally (add a little extra water half way if necessary). Serve with boiled or pilau rice and/or naan bread.

    Overhead shot of tofu curry served on a black bowl with a mummy too logo in the lower-right corner

    And there you have it! A really sweet, flavourful curry with plenty of vitamins and protein.

    Print this kid-friendly tofu curry recipe

    If you'd like to print this recipe to try later, just click the PRINT button on the recipe card below.

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    5 from 5 votes

    Child Friendly Curry with Tofu Recipe

    This no-chicken, tofu-lickin' curry is, quite frankly, delicious. It's a fruity curry that's mild enough for kids of any age and tasty enough for grown ups. It's a really flavourful dish with plenty of vitamins and protein.
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time55 minutes mins
    Course: Spicy mains
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Servings: 4 plates
    Author: Emily Leary

    Ingredients

    • 1 tbsp vegetable oil (canola oil)
    • 396 g (13.97 oz) firm tofu
    • 40 g (1.41 oz) sultanas
    • 2 apples peeled and diced
    • 1 potato peeled and diced
    • 2 carrots peeled and diced
    • 1 onion peeled and diced
    • 3 tsp mild curry powder or more if your prefer it spicier
    • 1 tbsp plain white flour (all purpose flour)
    • 1 pint (2⅓ cups) vegetable stock vegan if required

    Instructions

    • Drain the tofu, then place on some kitchen towel and press gently to remove excess water. Cut the tofu into two slabs, then cut each into 16 squares. Pat dry again if necessary.
    • Heat the oil in a large pan and carefully add the tofu. It may spit so if you're cooking with gas, you might want to turn the flame off for a moment. Fry on high for approximately 8 minutes until lightly browned on all sides.
    • Add the sultanas, onion, carrots, apple, potato, curry powder and flour to the pan.  Give everything a quick mix to blend, then add the stock.
    • Put back on the heat and leave to simmer gently for 45 minutes, stirring occasionally (add a little extra water half way if necessary). Serve with boiled or pilau rice and/or naan bread.

    Video

    Nutrition

    Calories: 241kcal | Carbohydrates: 38g | Protein: 9g | Fat: 6g | Sodium: 539mg | Potassium: 744mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5410IU | Vitamin C: 14.4mg | Calcium: 82mg | Iron: 3.7mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this kids' tofu curry

    Overhead shot of tofu curry on a black plate with some white text describing the image for Pinterest.
    Three process images of the vegetarian tofu curry for kids with some text at the top of the page describing the image for Pinterest.
    Close up overhead shot of a plate of tofu curry with some text at the top of the page describing the image for Pinterest.
    Overhead shot of the tofu curry for kids on a black plate with some bread on the side. At the top of the image there's some text describing the image for Pinterest.
    Overhead shot of the tofu curry for kids on a black plate with a fork on the side. The plate is surrounded by some additional ingredients required for the recipe.
    Overhead shot of the tofu curry for kids on a black plate with a fork on the side. The plate is surrounded by some additional ingredients required for the recipe. At the top of the image there's some text describing the image for Pinterest.

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      5 from 5 votes (3 ratings without comment)

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    1. Amanda says

      February 08, 2018 at 11:12 pm

      This recipe just sounds divine! I love tofu and think it makes such a good meat substitute. This would make a lovely midweek dinner!

      Reply
      • Emily Leary says

        February 09, 2018 at 3:49 pm

        Thank you! You're right, this recipe is perfect recipe for midweek and a really tasty way to use tofu in your meals. Let me know if you try.

        Reply
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