Prep Time Cook Time Serves
20 min 15 min 4

Banana and Pineapple Tofu Curry

Course/Meal: Meatless Main Courses
Main Ingredient: Tofu
Cook Time: 15 minutes
Prep Time: 20 minutes
Makes: 4 servings

Fruit is used frequently to help reduce heat in many curries. Bananas are perfect in many savoury dishes to add a hint of sweetness to balance out flavours. Serve over basmati rice.


2 tsp (10 mL) canola oil
1 pkg (350 g) extra firm tofu, chopped
1/2 tsp (2 mL) pepper
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
1 tbsp (15 mL) mild curry paste or powder
1 1/2 cups (375 mL) sodium reduced vegetable broth
1 bay leaf
1 banana, chopped
1 cup (250 mL) chopped fresh or canned pineapple
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) water
Fresh coriander leaves (optional)

Nutrition Facts
Per 1 serving
Calories 192
Fat 8 g    
Saturated 1 g
+ Trans g
Cholesterol mg
Sodium 332 mg    
Potassium mg    
Carbohydrate 22 g    
Fibre 2 g    
Sugars g
Protein 11 g
Vitamin A    
Vitamin C    


1. In large non-stick skillet heat oil over medium high heat. Add tofu and sprinkle with pepper; cook, stirring for 5 minutes or until golden. Remove to plate. Add onion, red pepper and garlic to skillet and cook, stirring for 3 minutes or until softened. Add curry paste and cook, stirring for 1 minute. Add stock and bay leaf and bring to boil.

2. Add banana, pineapple and reserved tofu to skillet and simmer for 5 minutes.

3. In small bowl, whisk together cornstarch and water. Add to skillet and stir to combine. Simmer for 1 minute or until thickened slightly. Sprinkle with coriander leaves if desired before serving. Remove bay leaf before serving.