Creamy Tofu and Avocado Curry

Creamy Tofu and Avocado Curry
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What Started it all:
Tofu, Avocado, coconut milk, wok


  • 1 block of firm tofu, cubed
  • 2 ripe avocados, diced
  • 1 can of coconut milk
  • 1 tablespoon of vegetable oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan for serving


  1. Heat the vegetable oil in a wok over medium heat.
  2. Add the diced onion and minced garlic, and sauté until softened.
  3. Stir in the curry powder and cook for another minute to release its flavors.
  4. Add the cubed tofu to the wok and cook until lightly browned on all sides.
  5. Pour in the coconut milk and bring the mixture to a gentle simmer.
  6. Gently fold in the diced avocado, being careful not to break it up too much.
  7. Season the curry with salt and pepper to taste.
  8. Allow the curry to simmer for 5-7 minutes to let the flavors meld together.
  9. Serve the creamy tofu and avocado curry over cooked rice or with naan, and garnish with fresh cilantro.

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