nepali

Spiced Tomato Peanut Curry with Tofu and Rice

This simmered dish pairs basmati rice, dry with firm tofu, cubed, tomato, chopped and peanut butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegan Vegetarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

73 g Carbohydrates

30 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

62g basmati rice, dry 226 kcal
181g firm tofu, cubed 138 kcal
181g tomato, chopped 33 kcal
66g onion, finely chopped 26 kcal
5g garlic, minced 7 kcal
23g peanut butter 135 kcal
8g vegetable oil 71 kcal
0.82 tsp (2g) ground cumin 8 kcal
0.41 tsp (1g) ground turmeric 2 kcal
8g lemon juice 2 kcal
0.41 tsp (1g) dried red chili flakes 0 kcal
0.41 tsp (1g) salt 0 kcal

Cooking instructions

firm tofu
Press tofu briefly to remove excess water, then cube it.
oniongarlicvegetable oil
Heat oil in a saucepan; saute onion and garlic until soft.
tomatoground cuminground turmericsalt
Add tomatoes, turmeric, cumin, and salt; cook until tomatoes break down into a thick sauce.
peanut butter
Stir in peanut butter and a splash of water to make a smooth curry.
firm tofulemon juicedried red chili flakes
Add tofu and simmer 6-8 minutes so it absorbs the sauce; finish with lemon juice and chili to taste.
basmati ricefirm tofutomatopeanut butter
Cook rice separately and serve tofu peanut tomato curry over rice.