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Green beans tofu curry

Being a foodie, the taste appeal of any dish is a huge deal for me. But of course, I don’t entirely ignore the health benefit of anything now. A few years back, it was a different story! I would probably have been the first person to be amused by the fact that something healthy can be tasty or vice versa :). Anyways, you would have to try out some of your favorite recipes from my blog to believe me now 😛

I am of the opinion that there is no magic food to being fit or healthy. My motto is give every veggie or fruit a chance :). Same goes for any grain. Anything in moderation is perfect! I think “portion control” is what it is called technically :). So when you blissfully eat one of your most favorite snacks, just out of the corner of your eye try to look at the number of servings and portion size mentioned :D. Anyway going by the number of broccoli recipes coming up on my blog, I think I should stop being partial to it for a while and give other veggies a fair chance!


  1. 500 grams green beans
  2. 1 medium sized onion
  3. 1 medium sized tomato (I used Roma variety – you can use any tomato of your choice)
  4. 4 ounces extra firm cubed tofu
  5. 1 tsp salt (or to taste)
  6. 1 tsp curry powder of choice (I used a south Indian curry powder – you can use a mix of red chili powder (3/4 tsp), cumin powder (1/2 tsp) and coriander powder (1/2 tsp))
  7. 1/2 tsp cumin seeds (jeera)
  8. 1 tsp oil
Preparation Time:  10 min                   
Cooking Time: 15 min
Servings: 3


  1. Chop the green beans into about bite sized pieces. Chop the onions and tomatoes into medium sized pieces. Basically you want all the veggies to be proportional to the tofu pieces.
  2. Take a medium sized non stick sauce pan and add 1/2 tsp oil. Once it is hot add the tofu pieces. Saute for about 5 minutes. Gently toss and mix the tofu so that all the pieces brown a little on all sides. I do this because I don’t want the tofu to be too squishy when mixed in the curry. Once the tofu is done, take it out onto a plate.
  3. In the same pan, heat another 1/2 tsp of oil and add cumin seeds to it. Once the cumin seeds turn golden brown in color, add the chopped onions. Sprinkle a little salt as this helps cook the onions quickly. Once the onions turn a light brown color, add the chopped tomatoes and green beans. Sprinkle some water and let it cook. Keep stirring in between and sprinkle more water as required to prevent the bottom of the pan from getting burnt.
  4. When the beans are almost done, add in salt to taste and the curry powder. Make sure that all the water has evaporated. Add in the stir fried tofu and cook for a few more minutes for the tofu to get the flavor. Serve hot! You can garnish.

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