Smoky Tofu, Peanut Butter & Plantain Curry

4.67 from 6 votes

Smoky Tofu, Peanut Butter & Plantain Curry

Sweet plantains are simmered in rich and creamy peanut butter sauce and served with smoky tofu cubes to make this cozy curry. This one is loaded with flavor and can be on the table in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: African-Inspired, American

Servings:

Calories: 420kcal

Author: Alissa Saenz

Ingredients

For the Curry

1 tablespoon canola oil, or high heat oil of choice
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 teaspoons curry powder
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
1 cup vegetable broth
1 (14 ounce) can diced tomatoes
¼ cup tomato paste
¼ cup creamy natural peanut butter
2 ripe plantains, sliced (½ inch thick)
Salt to taste

For the Smoky Tofu

1 tablespoon soy sauce
1 teaspoon liquid smoke
1 teaspoon maple syrup
½ teaspoon ground cumin
1 tablespoon canola oil, or high heat oil of choice
1 (14 ounce) package extra firm tofu, optionally frozen and thawed, drained and pressed

For Serving

Cooked rice
Chopped peanuts
Fresh cilantro

Instructions

Begin by making the curry. Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion. Sauté for about 5 minutes, until soft and translucent.
Add the garlic, ginger, curry powder, cumin and cayenne pepper. Sauté until very fragrant, about 1 minute.
Stir in the broth, tomatoes, tomato paste and peanut butter. Raise the heat to high and bring the liquid to a boil. Stir in the plantains.
Lower the heat and allow the mixture to simmer for 15-20 minutes, until it's thick and the plantains are soft. You can add a bit of water if it gets too thick during simmering.
While the curry simmers, make the tofu. Stir the soy sauce, smoke, maple syrup and cumin together in a small bowl.
Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the tofu in an even layer.
Cook the tofu for about 10 minutes, flipping once or twice, until browned on multiple sides.
Add the sauce and flip a few times to coat the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated.
When the curry has finished simmering, remove the pot from heat and season it with salt to taste. Stir in the tofu.
Serve over rice and top with peanuts and cilantro.

Notes

Nutrition information does not include rice, cilantro or peanuts.

Nutrition