Vegan Coconut Tofu Curry
If you are craving a curry dish but have never cooked indian before, this is the dish for you. The recipe is simple and the ingredients are easy to find. If you are a more experience with cooking curries or want to give this recipe a little more nutritional value, you can include seasonal local vegetables, which I have done (photo shown at the end of recipe) but for this recipe, I will keep it simple.
Serves 5
Ingredients:
2lbs extra firm tofu pressed and cubed*
salt and pepper to tasted
1T Grape Seed Oil
1/2T Vegetable Oil
2T curry
3 cloves garlic minced
1/2 large white onion thinly sliced
1 14oz can coconut milk
2 & 1/2 fresh tomatoes diced. Separate the 1/2 tomato
3T vegan sugar (I used Florida Crystals® Organic Cane Sugar)
1 8oz can tomato sauce
1 vegan bouillon cube (I used Rapunzel)
1/2T vegan butter (I used Soy Garden)+
2 whole dried red peppers+**
1/2 fresh lime quartered to serve+
If you are craving a curry dish but have never cooked indian before, this is the dish for you. The recipe is simple and the ingredients are easy to find. If you are a more experience with cooking curries or want to give this recipe a little more nutritional value, you can include seasonal local vegetables, which I have done (photo shown at the end of recipe) but for this recipe, I will keep it simple.
Serves 5
Ingredients:
2lbs extra firm tofu pressed and cubed*
salt and pepper to tasted
1T Grape Seed Oil
1/2T Vegetable Oil
2T curry
3 cloves garlic minced
1/2 large white onion thinly sliced
1 14oz can coconut milk
2 & 1/2 fresh tomatoes diced. Separate the 1/2 tomato
3T vegan sugar (I used Florida Crystals® Organic Cane Sugar)
1 8oz can tomato sauce
1 vegan bouillon cube (I used Rapunzel)
1/2T vegan butter (I used Soy Garden)+
2 whole dried red peppers+**
1/2 fresh lime quartered to serve+
