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Dinner recipe · from the recipe book

Tofu Edamame Tikka-Style Tomato Curry

Golden seared tofu cubes and sweet edamame simmer with peppers, zucchini and peas in a tangy, gently spiced tomato sauce, finished with creamy yogurt and served over brown rice.

Tofu Edamame Tikka-Style Tomato Curry

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozen
  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 3 cups720 gWater
  • 2 tbsp25 gCanola oil
  • 1 tbsp10 gCornstarch
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1 cup chopped150 gRed bell peppercut into 1-inch pieces
  • 1 medium200 gZucchinicut into half-moons
  • ¾ cup100 gGreen peas, frozen
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Start the rice first: bring 480 g of the water and the brown rice to a boil in a saucepan, cover, and simmer on low for 40 to 45 minutes until tender; rest covered off the heat.
  2. While the rice cooks, toss the tofu cubes with the cornstarch.
  3. Heat half the canola oil in a large skillet over medium-high heat. Sear the tofu, turning, until golden on most sides, about 8 minutes; move it to a plate.
  4. Add the remaining half of the canola oil to the skillet and cook the onion over medium heat until soft and golden, about 6 minutes.
  5. Stir in the garlic and ginger for 1 minute, then the curry powder, cumin and paprika for 30 seconds until fragrant.
  6. Stir in the tomato paste for 1 minute, then add the canned tomatoes, the remaining 240 g of water and the salt; bring to a simmer.
  7. Add the bell pepper and zucchini, cover, and simmer for 8 minutes until just tender.
  8. Stir in the edamame, peas and seared tofu and simmer uncovered for 5 minutes until the sauce thickens and the edamame is hot.
  9. Take the skillet off the heat and stir in the Greek yogurt and lemon juice until creamy.
  10. Spoon the curry over the brown rice and scatter the cilantro on top.

Contains: Milk, Soy.

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

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