Vegan curry with tofu:
- 1 block of firm tofu, sliced
- 2 bell peppers, sliced
- 1 large onion, chopped
- 2 cups mushrooms
- 2 tbsp peanut butter
- 1 cup almond milk
- 2 tbsp soy sauce
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp curry powder
- 1 tbsp brown sugar
- 2 tbsp corn starch
- coconut oil, salt
Direction:
1. Cook tofu with coconut oil, 5 min each side
2. sautee onion, bell pepper with coconut oil for 5-7 min and add mushrooms
3. in a small sauce pot, boil almond milk, peanut butter, brown sugar, soy sauce and the spices
4. boil for 1-2 min and add corn starch dissolved in some water
5. pour the sauce into the veggies and tofu
6. simmer for 5 min, add salt if necessary.
I’m a big fan of healthified, homemade curry dishes. I especially love adding spice to them because I’m addicted to zesty and spicy foods. 🙂 It seems like you’re doing well with eating a good variety, Coco! Do you find oats to be very good for milk flow/production, by the way?
how weird, that Anonymous was me, Ellie 😛
This looks phenomenal, thanks for sharing the recipe! I might try it with coconut milk 🙂
Tofu….it actually looks TASTY! It’s hard to make tofu look good to me, but you’re succeeded. This sounds awesome.
Delicious, Coco! I love a good stir fry. Your sauce sounds amazing…