Vegetarian Tofu Cashew Coconut Curry Recipes

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TOFU CASHEW CURRY



Tofu Cashew Curry image

This Tofu Cashew Curry is the perfect veggie-packed comfort food! We are using cashews for the base of the creamy sauce and adding lots of broccoli, tofu, and carrots.

Provided by Elephantastic Vegan

Categories     Main Course

Time 50m

Number Of Ingredients 15

1 cup cashews (soaked overnight, then rinsed and drained)
3 teaspoons lemon juice
1/2 teaspoon salt
1 cup water
2 teaspoons red curry paste
8 oz firm tofu
1/4 cup all-purpose flour (or cornstarch for a gf variation)
1/2 teaspoon salt
1 teaspoon curry powder
2 teaspoons plant-based oil
1 white onion (cubed)
3 cups broccoli florets
1 carrot (sliced)
1/4 cup water
salt to taste

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!

Nutrition Facts : Calories 636 kcal, Carbohydrate 53 g, Protein 28 g, Fat 39 g, SaturatedFat 6 g, Sodium 1250 mg, Fiber 9 g, Sugar 11 g, ServingSize 1 serving

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

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 www.ambitiouskitchen.com

Time 45m

Yield 1

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
? 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:

  • For complete instructions, visit the original site at http://www.ambitiouskitchen.com/2017/06/vegetarian-tofu-cashew-coconut-curry/

Nutrition Facts : ServingSize serving, Sugar 6 g, Sodium 661 mg, Cholesterol 5 mg, SaturatedFat 6 g, Calories 254 kcal, Carbohydrate 29 g, Protein 12 mg, Fat 12 g

COCONUT CURRY TOFU



Coconut Curry Tofu image

My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.

Provided by KATHYCOLLINS

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 14

2 bunches green onions
1 (14 ounce) can light coconut milk
¼ cup soy sauce, divided
½ teaspoon brown sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
¼ cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Steps:

  • Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
  • In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
  • Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g

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