Articles & Recipes

Curried Vegetables with Tofu (vegan)

January 2, 2019

If you’re looking for a healthy and flavorful comfort food meal for family and friends, serve this dish over hot fluffy jasmine or basmati rice.

Ingredients Makes 4 to 6 servings

2 tsp vegetable oil 10 mL
1 sweet onion (such as Vidalia), coarsely chopped 1
1 red bell pepper, cut into 1- by 1⁄2-inch (2.5 by 1 cm) strips 1
2 tsp curry powder 10 mL
1⁄2 tsp ground ginger 2 mL
2 cups broccoli florets 500 mL
2 cups cauliflower florets 500 mL
1 cup vegetable stock 250 mL
2 or 3 carrots, cut into 1⁄4-inch (0.5 cm) thick slices (1 cup/250 mL) 2 or 3
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed, or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained 1
10 oz firm tofu, cubed (1 inch/2.5 cm) or fried bean curd (see Tips) 300 g
1⁄2 cup vanilla-flavor soy milk 125 mL
3 tbsp unsweetened shredded coconut 45 mL
2 tsp granulated natural cane sugar 10 mL
Salt and freshly ground black pepper

Instructions

  1. In a large nonstick skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add red pepper, curry powder and ginger and cook, stirring, for 1 minute. Add broccoli, cauliflower, vegetable stock and carrots and cook, stirring, for 4 to 5 minutes or until heated through. Reduce heat to low, cover and simmer for 10 minutes or until vegetables are soft.
  2. Stir in chickpeas and tofu. Increase heat to medium and cook until the mixture begins to bubble. Reduce heat to low, cover and simmer for 10 minutes or until flavors are blended.
  3. Stir in soy milk, coconut, sugar and salt and pepper to taste. Simmer, uncovered, for 5 minutes.
Fried bean curd can be found in natural food stores or Asian markets. It comes prepackaged in cubes or triangles. Because of its light and airy consistency, it absorbs flavors very nicely. Because can sizes vary, we provide a range of amounts for beans in our recipes. If you’re using 19-oz (540 mL) cans, add a bit of curry powder to taste.

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