Tofu Coconut Curry
A delicious and vibrant vegan curry that combines creamy coconut milk, hearty tofu, and fresh vegetables, perfect for a wholesome meal.
Ingredients
Main Ingredients
- 15 ounces extra firm tofu, pressed and cubed Ensure tofu is pressed for at least 30 minutes.
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 medium sweet potato, cubed
- 3 cups cauliflower florets
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 can (15 ounces) lite coconut milk
- 1 cup vegetable broth
- 2 tablespoons almond butter
- 1 tablespoon soy sauce Use gluten-free if necessary.
- 1 teaspoon salt
- Black pepper to taste
- 1 bell pepper thinly sliced
- 1 cup sliced sugar snap peas
Instructions
Tofu Preparation
- Heat a large skillet over medium heat and add the toasted sesame oil.
- Add the pressed and cubed tofu, sauté for about 15 minutes, flipping occasionally until golden-brown.
Vegetable Preparation
- In a separate skillet, melt the coconut oil over medium heat.
- Add minced garlic, cooking for about two minutes until fragrant.
- Incorporate the cubed sweet potato and cauliflower florets into the skillet and sauté for about five minutes.
Combine Ingredients
- Sprinkle the curry powder and turmeric over the veggies, stirring for a minute.
- Pour in the lite coconut milk and vegetable broth, followed by almond butter, soy sauce, salt, and black pepper. Mix well.
- Cook for an additional five minutes.
Final Cooking
- Add the sliced bell pepper and sugar snap peas, cooking for another ten minutes until sweet potatoes are tender.
- Remove from heat and let sit for a few minutes before serving.
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Notes
Serve hot over quinoa or rice. Garnish with fresh herbs for added flavor.