Tofu Curry
Tofu Curry
Rating: (1 rated)
  • 1 block (1 lb/450 g) firm tofu, cut into cubes and blotted dry
  • 1 tbsp curry powder
  • 6 tbsp (90 ml) olive oil
  • 8 oz (225 g) white mushrooms, sliced
  • 2 red or yellow bell peppers, seeded and diced
  • 1 onion, thinly sliced
  • 2 cups (280 g) cherry tomatoes, halved
  • 1 tbsp (15 ml) tomato paste
  • 1 tbsp (15 ml) maple syrup
  • 1 tbsp (15 ml) lemon juice
  • 1/2 cup (20 g) chopped fresh cilantro
  • Preparation
  • In a bowl, combine the tofu and 2 tsp of the curry powder. Season with salt and pepper.
  • In a large non-stick skillet over medium-high heat, brown the tofu in half the oil. Set aside on a plate. Discard the oil and wipe the skillet clean.
  • In the same skillet, brown the mushrooms in the remaining oil. Add the bell peppers and onion and cook until the vegetables begin to brown. Season with salt and pepper.
  • Add the tomatoes and cook for 3 minutes or until softened. Add the tomato paste, maple syrup, lemon juice and the remaining curry powder. Cook for 1 minute, stirring constantly. Return the tofu to the skillet and add the cilantro. Stir to combine and adjust the seasoning. If desired, serve with rice vermicelli.
  • Description
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