Curry Tofu and Tempe

Diet Tags


Gluten-Free, Dairy-Free, Vegetarian, Vegan, Pescatarian

Embrace a mindful approach to your dietary choices with the delectable and nutritious curry tofu and tempe.

In a world where processed meats can contribute to acidity in the body due to preservatives, additives, and unhealthy fats, this plant-based recipe emerges as a refreshing alternative.

Combining tofu and tempe satisfies your protein needs and brings a burst of flavor and wholesome goodness to your plate.

Join us on a culinary journey that aligns with various dietary preferences while offering a delightful fusion of spices.

Recipe Benefits

  • Tofu and tempe are plant-based protein sources that offer a healthier and more alkaline alternative to processed meats.
  • These proteins contain essential amino acids that are good for us and don’t have the adverse effects of processed meats.
  • To enhance the flavor and bring potential health benefits to the dish, spices like turmeric, cinnamon, ginger, and kaffir lime leaves are added.
  • Turmeric, in particular, is known for its anti-inflammatory properties, which make this curry a healthy option.
  • Choosing plant-based alternatives is a wise choice for a balanced and healthy diet.

Ingredients

Ingredients for 1 serving:

  • tofu 50 grams
  • tempe 50 grams
  • garlic 3 cloves
  • shallots 2 cloves
  • turmeric 1 tsp
  • kaffir lime leaves 3 pieces
  • cinnamon 1/2 tsp
  • ginger 1/2 tsp
  • cloves 1/2 tsp
  • pepper to taste
  • salt to taste

Instructions

  1. Grind the garlic, shallots, and turmeric. Sauté the mixture with a bit of oil until it is half-cooked.
  2. Add cinnamon, lime leaves, ginger, and cloves to the mix.
  3. Cook all the spices until fully cooked, and add a little water.
  4. Add the fried tofu and tempe, then sprinkle a little salt and pepper.
  5. Cook until all the ingredients are absorbed and fully cooked.

Nutritional Information

Per serving:


  • Calories: 202.2 kcal
  • Protein: 15.8 g
  • Fat: 7.9 g
  • Carbohydrates: 21.6 g
  • Fiber: 6.1 g

Based on Nutrisurvey

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