Tofu Curry – A One Pan Wonder from India
1 pound extra firm tofu, cut into 3/4 inch cubes
2 bunches of scallions (green onion) – save 1/2 bunch for garnish
1 onion – chopped
3 cups vegetables (choose any vegetable)… suggestions: spinach / kale / bok choy / cabbage / zucchini, yellow pepper – chopped
2 medium tomatoes
1 (14 ounce) can light coconut milk
1 TBSP Bragg Liquid Aminos (yeast free substitute for soy sauce)
1/2 bunch cilantro chopped
1 tablespoon teaspoons curry powder
1/3 cup minced fresh ginger or 1 TBSP fresh grated ginger
1 teaspoon chile paste (for mild spicy sauce – add more if desired)
cilantro and scallion as garnish
Directions
1) In a wok (works best) over medium heat, saute tofu in 1 tps oil or coconut oil until lightly brown, add in all vegetables (except tomatoes) and stir fry until wilted. Set aside.
2) Use the same pan to make curry sauce: lightly saute fresh ginger (if using dry ginger, just add to coconut milk). Mix in coconut milk, tomato, Bragg Liquid Aminos, curry powder and cilantro. Bring to light boil. Then add cooked tofu and vegetables.
3) Garnish with cilantro and scallion. Optional: Serve over 1/2 cup basmati or brown rice.
Preparation and Cooking Time
20 minutes excluding cooking time of brown rice (optional). If you are in a rush 1) cook brown rice in advance 2) use buckwheat or rice noodles instead of brown rice because of quicker cooking time of ~15 minutes.
