Tofu-Vegetable Curry

Author: Heather Leno
Servings  –   6 Prep Time  – 20 minutes Cook Time   – 15-20 minutes
Ingredients:

 

For Sauté:

  • 1 pkg. (12-14 oz.) water-packed extra-firm tofu –rinse and drain.
  • water as needed to saute veggies.
  • 1/2 med. (3/4 c.) sweet onion, diced
  • 1-2 tbsp ginger, minced —this freezes nicely, peel and mince the whole root & freeze
  • 2 cloves garlic
  • 1 generous cup each broccoli and cauliflower florets *
  • 1 cup sliced carrots *

 

For Sauce:

  • 1 cup hot water
  • 2/3 cup raw cashews
  • 2 tbsp McKay’s Vegan Chicken-Style Seas–to make your own, Chick-Like Seasoning
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp curry powder **–or more to taste
  • 1 tbsp lemon juice
  • 2 tsp onion powder
  •  1/2 tsp salt as needed
  • 1/4 tsp each celery salt and garlic powder

  • 1 cup water
  • 1/2 cup full-fat canned coconut milk

 

 
Instructions:

 

  • Rinse and drain tofu and cut into small 1/2″ cubes.  Sauté in a large dry non-stick pan on lower heat until cubes are firm and all moisture is absorbed.  Remove tofu and set aside.
  • In the same non-stick pan saute onions, ginger, and garlic until the onions are clear, using small amounts of water as needed. Add the broccoli, cauliflower and carrots to the onions with a small amount of water, cover and steam just until veggies are done to your liking and water is absorbed.
  • In blender jar, combine all the sauce ingredients except the last cup of water and coconut milk. Blend until nuts are smooth and creamy.
  • Add remaining cup of water and coconut milk, blending just to mix.
  • Add the tofu and sauce to the steamed veggies; simmer and stir just until thickened.
  • Serve over Basmati brown rice or grain of choice.

 
Notes:

*These vegetables can be replaced with any vegetables of your choice: greens, peas, zucchini, cubed and previously cooked winter squash, etc.  For less prep add frozen vegetables.

**If you cannot tolerate the spiciness of curry powder, here is a mix that might work for you:  1 1/2 t. coriander and 1 t. each turmeric, cumin and Fenugreek.