Vegetarian Tofu Cashew Coconut Curry Recipes

TOFU CASHEW CURRY

Steps:

• For the cashew sauce: Add the soaked, rinsed & drained cashews, lemon juice, salt, water, and red curry paste into your blender. Blend until smooth.
• For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour, curry powder, and salt in a bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.
• In the large pan over medium to high heat, cook the cubed onion until soft, then remove it from the pan and set aside.
• Then add the broccoli and carrot slices into the pan, add about 1/4 cup of water and let the veggies cook until tender.
• Now it's time to combine everything. Add the onions back into the pan to the broccoli and carrots. Reduce the heat and pour in the cashew sauce, if it thickens up too much you can always add more water to thin it out. Heat it up until everything is warm. Add salt to taste and the lastly, the crispy tofu.
• Serve the Tofu Cashew Curry with basmati rice and enjoy!

EASY VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

VEGETARIAN COCONUT CURRY WITH TOFU

Steps:

• Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
• Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
• Discard wet paper towels and cube tofu. Place on the prepared baking tray.
• Bake in the preheated oven until adequately dry, about 20 minutes.
• While the tofu is baking, drain pineapple chunks, reserving juice.
• Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
• Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
• Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
• Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.