Tofu CurryPosted by FJ Leto on November 8, 2021
1 tablespoon coconut oil (for water saute)
1 small onion, thinly sliced lengthwise
2 garlic cloves, minced
1 ½ inch knob fresh ginger, peeled and minced
1 large sweet potato diced (peeled if desired but not necessary)
1 large red bell pepper, seeds removed & thinly sliced
1 – 2 cups mushrooms, sliced (shiitake or cremini preferably)
2 tablespoon curry powder
2 teaspoons turmeric
1 block firm or extra firm tofu, cubed
1 can (14 oz.) full fat coconut milk
1 can (14 oz.) low fat coconut milk
2 cups vegetable broth (or 1 28oz can of crushed tomatoes for a different flavor)
Crushed red or cayenne pepper for desired spiciness level
Salt and pepper to taste
Heat the coconut oil over medium heat in a large pot (large enough to hold all ingredients)
Add onion, and cook until softened, about 5 minutes.
Add in garlic, ginger, sweet potato, bell peppers, and mushrooms, cook for another 2 – 3 minutes.
Add curry powder and turmeric, cook for 1 minute or until fragrant.
Add in the coconut milk, remaining liquids, and tofu, stir gently.
Bring to a boil, reduce heat, cover and simmer for 15 – 20 minutes.
Serve alone or over your favorite rice!