Tofu Cauliflower Sweet Potato Green Curry Recipes

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VEGETARIAN TOFU CASHEW COCONUT CURRY



Vegetarian Tofu Cashew Coconut Curry image

Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut milk based curry dish in partnership with Nasoya Tofu!

Provided by Monique of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Grain Free     Vegan     Vegetarian

Time 45m

Number Of Ingredients 19

1 tablespoon virgin coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 jalapeño, diced
1 medium sweet potato, diced into 1 inch cubes
½ head of cauliflower, cut into small florets (about 2-3 cups)
1 bell yellow or orange pepper, diced
2 carrots, thinly diced or chopped
2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon cumin
⅛ teaspoon ground cinnamon
½ teaspoon salt
1 (15 oz) can lite coconut milk
1/2 cup tomato sauce
½ cup vegetarian broth
¼ cup roasted cashews, ground
1 package firm or extra firm Nasoya tofu, cubed
To garnish: Cilantro and extra cashews

Steps:

  • Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
  • Next stir in curry powder, turmeric, cumin, cinnamon and salt.
  • Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
  • Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 342 kcal, Carbohydrate 26.2 g, Protein 14.1 g, Fat 20.4 g, SaturatedFat 10.3 g, Fiber 6.8 g, Sugar 8.6 g

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)



Tofu Aloo Gobi (Cauliflower and Potato Curry) image

Provided by Nava Atlas

Categories     Potato     Sauté     Low Fat     Vegetarian     Low Cal     Dinner     Tofu     Cauliflower     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 6 Servings

Number Of Ingredients 14

2 tablespoons olive oil
2 garlic cloves, minced
2 large potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoons grated fresh or jarred ginger
1 teaspoon garam masala or good-quality curry powder, or more to taste.
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
8 ounces firm or extra-firm tofu, sliced, blotted dry, and cut into small dice
2 medium or 3 plum tomatoes, diced
1/2 cup frozen green peas
1/4 cup minced fresh cilantro, optional
Salt to taste

Steps:

  • 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
  • 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
  • 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
  • 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

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