Tofu Steaks with Lemon Zucchini Curry


Apparently I’m going through a curry phase. Half of a zucchini has been sitting in my fridge the past few days and I finally figured out a way to use it up. I always have carrots, onion, tofu, garlic and lemon on hand so the rest was easy. I have been wanting to make tofu steaks for quite some time but I’m never patient enough to let them marinate. So this time I made them without marinating at all and they turned out delicious. I simply added some of the cooking juices from the curry to the skillet containing the tofu. I’ll certainly be making more curry again soon!


  • 1 Tbsp vegetable oil
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1/2 Tbsp coriander
  • 1/2 Tbsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp curry powder
  • 1/2 block extra firm tofu
  • 1/2 zucchini, chopped
  • 1 cup carrots, chopped
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/2 lemon, juiced


1. Heat oil over medium heat in a skillet. Add onion and saute for 5 minutes.

2. Add garlic, coriander, cumin, cinnamon, turmeric, paprika and curry powder. Cook an additional 5 minutes.

3. Add zucchini, carrots and water to the pan. Simmer 10 minutes.

4. Cut the tofu into two thin steaks. Drain and press the water out of the tofu. Lightly spray a large skillet with cooking oil. Cook and flip the tofu like pancakes until lightly browned. Use a spatula covered in the cooking juices from the zucchini mixture to infuse the flavoring.

5. Sprinkle salt and lemon over both the tofu steaks and the curry.

6. Set the tofu on a small dish and cover with the zucchini curry.


Leftovers for tomorrow!



9 thoughts on “Tofu Steaks with Lemon Zucchini Curry

  1. I find that using a press like the EZ Tofu Press on Firm and Extra firm Tofu gets the water out easier and makes the tofu cook better as well as provide better texture. They are available online for about $19.99.

  2. Pingback: Chili Bean Curry | V is for Vegetables

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