Tofu-Vegetable Curry
Simple vegetable curry served over brown rice.
Servings Prep Time
6 20minutes
Cook Time
15-20minutes
Servings Prep Time
6 20minutes
Cook Time
15-20minutes
Ingredients
Saute:
Sauce:
Final Sauce Ingredients:
Instructions
Tofu and Vegetables:
  1. Saute onion, ginger and garlic in a little broth or water until onions are clear. Rinse and drain tofu and cut into small 1/2″ cubes and add to the saute with Chicken-like seasoning and onion powder. Continue simmering until tofu is firm and liquid absorbed.
  2. Simmer broccoli, cauliflower and carrots or squash in a covered saucepan just until tender–do not overcook!
Sauce:
  1. While vegetables are simmering, combine first sauce ingredients in blender and whiz until nuts are smooth and creamy.
  2. Add remaining cup of water and coconut milk, blending just to mix.
  3. Combine all ingredients together with sauce and simmer and stir until thickened.
  4. Serve over Basmati brown rice or grain of choice.
Recipe Notes

This sauce freezes well, making great “TV dinners” for a later date.

*These vegetables can be replaced with 2 cups frozen peas and carrots,  3 cups fresh spinach and 1 cup sliced zucchini.

**If you cannot do the spiciness of curry powder, replace it with 3/4 t. coriander and 1/2 t. each turmeric, cumin and Fenugreek.