Curried Tofu and Roasted Fennel

curry tofu fennel salad

Topped with Cashews, Dried Cranberries and Balsamic Glaze

close up image of curry fennel and tofu recipe on plate

Two main ingredients for this recipe are Fennel and Tofu

I love eating plant based and I love creating and sharing quick, easy, healthy and tasty plant-based recipes.

image of fennel

Fennel is a great staple to have in the kitchen. It is a good alternative to lettuce when you want a salad but are tired of always eating lettuce. Here is a fennel salad recipe I shared preciously on my blog. You can also cook fennel, stove top, which I did for this recipe, or you can grill it, or bake it.

For this recipe, I pan-fried the fennel


1/2 fennel bulb – cross section(obviously wash it first)
1/4 block of extra firm tofu, cubed (I prefer organic and non GMO)
Garlic or regular salt to taste
1 T Curry spice(I probably used more on my recipe because I really like curry)
1 T dried cranberries
1-2 Tbs olive oil
1 T lightly roasted cashew pieces

image of Nagoya organic tofu extra firm


  1. Halve the fennel bulb, cross section, then slice the half into thin slices, so they will cook quickly on the stove top
  2. Sprinkle on both sides the slices of fennel with curry spice and garlic salt(or salt if you prefer)
  3. Coat a non-stick pan with 1/2 of olive oil(about 1T),
  4. Heat the pan at around medium for about 1-2 minutes
  5. Place the fennel slices in the pan and let them cook for about 4 minutes on each side. The slices will become translucent, keep flipping and cooking until they start to brown some.
  6. While the fennel is cooking, cube the tofu, sprinkle the cubes with the remaining curry and salt.
  7. Toss the cubes in the pan once the fennel has a brown look to it
  8. Cook the tofu with the fennel. Keep turning the tofu until all sides are cooked
  9. Remove the fennel and tofu from the pan and put it on a dinner plate
  10. Toss in the dried cranberries and cashews. Cook them for another minute or so, tossing them to keep from burning.
  11. Remove the cranberries and cashes from the pan and top the fennel and tofu with them
  12. Drizzle your favorite balsamic vinegar or glaze on top
image of curried tofu and fennel recipe on plate for consumption

And voila you are ready to enjoy your delicious and nutritious, plant-based meal.

Let me know what you think or if you made any substitutions.

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