Tofu-Vegetable Curry

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This curry is creamy, full of flavor and very versatile.   You can use any 3-4 cups of vegetables your family prefer, even frozen peas and carrots work well and make an easy meal. Just be sure you have a base of tofu, onion and ginger. The lovely aroma and flavor of Basmati brown rice is a beautiful compliment to this dish. Enjoy!

 

Saute and steam the veggies.

 

You can also use whatever veggies you find in your fridge.  Here we used kale, zucchini, peas and carrots.

The cream sauce and seasonings blend up quickly.  Don’t cook it with the veggies until you are ready to eat.  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 off the heat and cover it 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.

 

 

 

 

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Tofu-Vegetable Curry

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.