Try this wonderful vegan tofu curry as a delicious alternative to paneer. Packed with protein-rich tofu, vibrant vegetables, and aromatic spices, this curry is a wholesome and satisfying dish that will make you appreciate the goodness of plant-based cuisine.
Ingredients
- 1 block (1/2 a pound) of firm tofu
- 2 tablespoons coconut oil
- 1 onion
- 5 cloves garlic
- 1 tablespoon ginger
- 1 bell pepper
- 1 carrot
- 1 zucchini
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 tin of coconut milk
- 1 cup of vegetable broth
- Salt
- Black pepper
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan for serving
Instructions
- In a large skillet, heat coconut oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until fragrant. Add cubed tofu to the skillet and cook until golden brown on all sides.
- Stir in curry powder and ground turmeric, coating the tofu and vegetables evenly.
- Add sliced bell pepper, carrot, and zucchini to the skillet. Sauté for a few minutes until the vegetables are slightly tender. Pour in coconut milk and vegetable broth. Bring the mixture to a simmer.
- Season with salt and pepper to taste. Simmer for 15-20 minutes, allowing the flavors to meld. Garnish with fresh cilantro.
- Serve the curry over cooked rice or with naan for a complete and satisfying vegan meal.
