no Sweat Vegan
TOFU CURRY (EASY + VEGAN)
Why you will love this recipe
– Simple & Delicious – Quick & Easy – Vegan/Vegetarian – Dairy-free
Prep Time 10 Min
Total Time: 40 Min
– Super Firm Tofu – Nutritional Yeast – Curry Powder
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Preheat the oven. Add the tofu paste ingredients to a large bowl and mix to form a paste.
Drain the tofu and tear it into chunks over the bowl. Gently fold the tofu into the paste until all of the tofu chunks are coated.
Transfer the tofu to a lined baking sheet and bake for 30 minutes. While the tofu is in the oven, prep your veggies.
When the tofu is crispy, remove it from the oven and set aside.
Add the diced onion to a skillet and cook over medium heat for about 3 minutes. Add the garlic and ginger—Cook for 1 minute longer.
Add all of the spices to the onions. Mix and cook for 1 to 2 minutes.
Then add the tomatoes and veggie broth. Mix to combine.
Next, add the coconut milk. Mix to combine. Cook for 10 to 15 minutes, or until the tofu is done.
When the tofu is done, add it and the frozen vegetables to the curry. Mix to combine. Cook for another 1 to 2 minutes.
Remove the curry from the heat. Add the nutmeg and lemon juice. Mix to combine.
Garnish with cilantro and serve with a side of rice or naan. For the full recipe and instructions tap below!
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