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Lunch recipe · from the recipe book

Golden Tofu, Edamame and Cauliflower Coconut Curry

Crisp-edged tofu and sweet edamame simmer with cauliflower and spinach in a turmeric-ginger coconut sauce, served over fluffy quinoa.

Golden Tofu, Edamame and Cauliflower Coconut Curry

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozen
  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • 1½ tbsp20 gCanola oildivided
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • 2 tbsp30 gTomato paste
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1 cup240 gVegetable broth
  • ½ medium head300 gCauliflowercut into small florets
  • 2 medium120 gCarrotsthinly sliced
  • 3 cups loosely packed90 gBaby spinach
  • 1 tbsp15 gLow-sodium soy sauce
  • 2 tbsp30 gLime juice
  • ¼ tsp2 gSalt
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: press and cube the tofu, dice the onion, mince the garlic, grate the ginger, cut the cauliflower and slice the carrot.
  2. In a large pot, bring the quinoa and the water to a boil, cover, simmer on low for 15 minutes, then move the quinoa to a bowl, cover it and keep warm; wipe out the pot.
  3. Heat half the canola oil in the pot over medium-high heat. Brown the tofu for 8 minutes, turning, until golden on most sides, then set the tofu aside on a plate.
  4. Add the remaining half of the canola oil and the onion; cook 5 minutes until soft. Stir in the garlic and ginger for 1 minute.
  5. Stir in the curry powder, turmeric, cumin and tomato paste and cook 1 minute until fragrant and darkened.
  6. Pour in the coconut milk and vegetable broth, scraping the bottom. Add the cauliflower and carrot, bring to a simmer and cook, partly covered, 10 minutes until tender.
  7. Stir in the edamame and the browned tofu and simmer 4 minutes until the edamame is hot.
  8. Stir in the spinach until wilted, then season with the soy sauce, lime juice and salt.
  9. Spoon the curry over the quinoa and scatter the cilantro on top.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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