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Tofu and Veggies Coconut Curry
- Serves 6
- 40 Minutes
- Main Dish
- Vegan
- 288 Calories
Tofu Veggie Coconut Curry Overview
Have you ever craved for some exotic meal, that uses the easily accessible ingredients and is simple to make? Got a pack of tofu but not feeling like a tofu scramble? Are you looking for a way to increase your veggie intake but not feeling like a salad? I’ve got you covered! This Tofu and Veggies Coconut Curry may be just the perfect recipe for you!
It’s so simple to make, but so delicious and comforting at the same time that it became one of my favorite meals. I love the combination of the softness of the tofu and the crunchiness of broccoli. Coconut milk adds creaminess to this dish, and sesame seeds finish this up with the roasted flavor.
The beauty of this recipe is that you can add in most of the veggies and legumes you may have at hand. Consider adding sliced fresh bell peppers, cooked beans, or chickpeas, spinach or leek. Additionally, you can top the whole thing with crushed peanuts too. Just keep in mind to add in some quality protein sources (like legumes as mentioned earlier), especially if you prefer to leave tofu out of your plate. This will make your meal more fulfilling and will keep hunger at bay for a longer time.
Enjoy this delicious and nutritious Tofu and Veggies Coconut Curry over a garnish of choice (rice or noodles would fit exceptionally well) and topped with roasted sesame seeds and sliced green onions. Bon appetit!
How to Serve Tofu Veggie Coconut Curry
Enjoy this delicious and nutritious Tofu Veggie Coconut Curry over a garnish of choice (rice or noodles would fit exceptionally well) or on it’s own. Some roasted sesame seeds and sliced green onions would make a great topping to this meal.
Tofu Veggie Coconut Curry
Have you ever craved for a creamy exotic meal from easily accessible ingredients? This Tofu Veggie Coconut Curry may be just for you!
Servings: 6
Calories: 288kcal
Equipment
- Sauté Pan/Wok/Other Deep Cooking Pan
Ingredients
- 1 tbsp olive oil
- 1 onion sliced to half moons
- 3 cloves of garlic minced
- 1 carrot sliced to thin rounds
- 20 g fresh ginger peeled and grated
- 200 g tofu chopped to cubes
- 1 broccoli head separated to florets
- 250 g champignons
- 200 g green peas fresh or frozen
- 1 can coconut milk
- 1/2 - 1 cup vegetable stock to desired consistency
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tsp curry powder
- 1 tsp garam masala
Instructions
- Heat up olive oil in a pan over medium heat. Add in onions and sliced carrot, cook for 5 minutes and then add minced garlic, ginger, and spices (excluding salt and pepper). Saute for another 5 minutes.
- Cut mushrooms to quarters (or to more pieces if you have got giant ones), add them to the pan and sprinkle with salt and pepper. Let simmer for 5 minutes.
- Add green peas, broccoli florets and cook for 10 more minutes.
- Next, shake a closed can of coconut milk so the fat and water parts are combined. Pour the can of coconut milk as well as the vegetable stock to the pot. Add 1/2 cup of stock in case you like it more creamy or 1 cup if you prefer it more liquidy.
- Add tofu cubes. Let simmer for approximately 15 minutes until broccoli and mushrooms cooked to your liking.
- Serve on its own or over a portion garnish of choice (goes especially well with noodles and rice).
Nutrition Facts:
Nutrition Facts for a bowl of the curry without garnish:
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