TOFU CASHEW CURRY
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
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
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
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
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
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
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
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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