Tofu Curry with Fruit

2 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 25 min
380 calories/serving
  • Can be done in advance
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly
  • Bone-healthy


1/2 onions, finely chopped 100 g
2 cloves garlic, minced
1 apples, peeled then cut into quarters 180 g
4 slices canned pineapple, cut into bite-size pieces 150 g
2 bananas, small, cut into bite-size pieces 300 g
300 g watermelon, cut into bite-size pieces
2 tbsp curry powder 18 g
1 cup vegetable broth 250 mL
460 g firm regular tofu, cut into 1,5 cm cubes 2 1/4 cups
3 tbsp canola oil 45 mL
1/3 cup unsweetened coconut milk 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Finely chop the onion and mince the garlic. Peel the apple, cut it into quarters, remove the core, then grate the flesh. Cut the pineapple slices, banana, and watermelon into bite-size pieces. Set the fruit and the juice of the pineapple can aside.
  2. Heat half of the oil in a pan over medium heat. Add the onion and garlic, then sauté 3-4 min until they become translucent. Add the apple and cook 3-4 min until it starts to soften. Add the curry powder and sauté 1 min with stirring. Stir in the broth, and 3-4 tablespoons of the pineapple juice. Cover and simmer 12-15 min with occasional stirring.
  3. Cut the tofu into 1,5 cm cubes and gently press between paper towels to remove excess moisture. Heat the remaining oil in another large, heavy skillet over medium heat. Add the tofu cubes in single layer and cook with some stirring until just golden, about 4-5 minutes. Transfer the tofu to the curry mixture. Pour the coconut milk into the tofu and curry pan, bring to a boil, then season with salt and pepper. Keep the pan warm over very low heat.
  4. Add the banana and pineapple pieces (not the watermelon)to the skillet used to sauté the tofu cubes. Sauté 2-3 min. adding a few drops of oil if necessary.
  5. Serve the tofu curry with the fruits, adding the watermelon pieces on top.

Nutrition Facts Table

per 1 serving (380g)


% Daily Value




21 g

33 %

Saturated 6.2 g
+ Trans 0.2 g

32 %


0 mg


60 mg

3 %


34 g

11 %


4 g

16 %


20 g


18 g

Vitamin A

18 %

Vitamin C

26 %


20 %


28 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving


This recipe is :
Low  :
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C
Good source of  :
Calcium, Copper, Fibre, Folacin, Niacin, Phosphorus, Vitamin A, Vitamin B6, Vitamin E, Vitamin K, Zinc
Excellent source of  :
Iron, Magnesium, Manganese, Potassium, Selenium
Free  :
Added Sugar
Diet-related health claims  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 1 ½
Vegetables ½
Meat and Alternatives 2
Fats 4

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again