Tofu-Vegetable Curry

This curry is creamy, full of flavor and very versatile.   You can use any five cups of vegetables that your family prefer, even frozen peas and carrots work well. As long as you have some tofu, onion and ginger, you have a quick meal. The lovely aroma of Basmati brown rice is a beautiful compliment to this dish. So Enjoy!

My pan is large enough that I can sauté the tofu and the veggies together which save time.

I steam the veggies in the microwave at the same time. For this sauce I just used whatever veggies I had in my fridge: kale, zucchini and carrots.

It is quick and easy to blend the cream sauce and seasonings. You don’t want to add it to the pan until just when you are ready to eat, because it only needs to simmer for a a few minutes to thicken and heat through. I watch and stir it with my wooden spoon and as soon as it is ready I turn it off and cover with a lid while I dish up the rice or whatever grain I am using that day.

We usually dish it right out of the pan onto our plates.

Tofu-Vegetable Curry

Servings  –   6
Prep Time  – 20 minutes
Cook Time   – 15-20 minutes

Ingredients:

 

For Sauté:

  • 1/2 med. (3/4 c.) sweet onion, diced
  • 1-2 tbsp ginger, minced –this freezes nicely, mince the whole root & freeze
  • 1-2 cloves garlic
  • 1 pkg. (12-14 oz.) water-packed extra-firm tofu –rinsed and drained
  • 2 cups Broccoli and cauliflower florets *
  • 1 cup sliced carrots or butternut squash, 1/2″ cubes *

 

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 flour–amount depends on desired thickness
  • 1 tbsp lemon juice
  • 1 tbsp curry powder **–or more to taste
  • 2 tsp onion powder
  • 1/4 tsp each celery salt and garlic powder
  •  additional salt if needed

  • 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 dry nonstick pan on lower heat until cubes are firm and all moisture is absorbed.  Set aside.
  • Sauté onion, ginger and garlic in a little broth or water until onions are clear.
  • Steam broccoli, cauliflower and carrots or squash just until tender–do not overcook!
  • While vegetables are steaming, combine all but the last two sauce ingredients in blender and whiz until nuts are smooth and creamy.
  • Add remaining cup of water and coconut milk, blending just to mix.
  • Combine the sauté, steamed veggies, tofu, and sauce; simmer and stir just until thickened.
  • Serve over Basmati brown rice or grain of choice.

 


Notes:

Any leftover sauce can be frozen for a later date.

*These vegetables can be replaced with any vegetables of your choice: greens, peas, carrots, zucchini, etc.

**If you cannot tolerate the spiciness of curry powder, here is a mix that might work for you:  3/4 t. coriander and 1/2 t. each turmeric, cumin and Fenugreek.