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Curried Vegetables and Tofu

Curried Vegetables and Tofu

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Makes 1 1/4 cups Servings


  • 1/4 onion, finely chopped
  • 1/4 cup frozen shelled edamame
  • 1/4 cup store-bought frozen mixed peas and carrots
  • 4 ounces firm tofu, drained (about 1/3 of a 12-oz. package)
  • 2 tablespoons (or more) no-salt or low-salt chicken or vegetable broth
  • 1 1/2 teaspoons curry powder

Recipe Preparation

  • Fill a large saucepan halfway with water and bring to a boil. Add onion and cook for 2 minutes. Stir in edamame and peas and carrots; cook until onions and edamame are tender, about 7 minutes. Strain vegetables through a fine mesh sieve and return to saucepan. Add tofu and 2 Tbsp. broth and season with curry powder. Cook over medium heat, breaking up tofu with a wooden spoon, until heated through, 3–4 minutes. Using an immersion blender, purée until smooth, adding more broth if needed. Refrigerate in an airtight container for up to 3 days.

Recipe by Teri Tsang Barrett,Photos by Ashley RodriguezReviews Section

    • 1 5.7-ounce box curried couscous mix
    • 1/2 cup currants
    • 3 tablespoons olive oil
    • 1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
    • 3 cups broccoli florets
    • 1 medium-size onion, chopped
    • 1 medium-size red bell pepper, coarsely chopped
    • 1/2 cup water
    • 3/4 cup chopped fresh cilantro, divided
    1. Following package directions, prepare curried couscous. Add currants while couscous steams.
    2. Heat olive oil in very large heavy skillet over medium heat. Add tofu in single layer and cook without stirring until just golden, about 4 minutes. Turn tofu over and cook 2 minutes longer. Transfer tofu to couscous. Add broccoli, onion, and bell pepper to skillet cook over medium-high heat 2 minutes without stirring. Continue to cook vegetables until crisp-tender, stirring constantly, about 4 minutes. Add 1/2 cup water increase heat to high and bring to boil, stirring to scrape up browned bits. Mix in 1/2 cup cilantro. Season vegetables to taste with salt and pepper. Mix couscous, vegetables, and cooking liquid in large serving bowl. Garnish with remaining 1/4 cup cilantro and serve.

    How to make this vegan keto sheet pan curried tofu and veggies dinner

    • Cut the tofu into small pieces and mix it with 2 tablespoons of olive oil and the spices.
    • Cut all the vegetables and place them in a baking pan, then add the tofu on top.
    • Bake in a preheated oven at 190°C for 10 minutes. Remove the pan from the oven, mix and bake for 10 more minutes. Cook it for longer if you want the tofu to become a bit crispier.
    • Before serving, add on top 1 tablespoon of olive oil, a pinch of black pepper, 1 tablespoon of chopped parsley and a few slices of fresh red and green chillies. Toppings are optional but they really improve the overall taste of the meal.

    • 300g/10½oz butternut squash, peeled weight, chopped into small cubes
    • 1–2 tbsp vegetable oil
    • 1 tsp medium curry powder
    • 1 garlic clove, grated
    • 2½cm/1in piece fresh root ginger, grated
    • 200g/7oz coconut milk, stirred or shaken so the solids and liquids combine
    • 30g/1oz vegan margarine (or butter, if not vegan)
    • 300g/10½oz firm tofu, chopped in 2½cm/1in cubes
    • 2 peppers, roughly chopped
    • 2 handfuls spring greens, spinach, frozen peas, broccoli or other green vegetables
    • salt and freshly ground black pepper

    Preheat the oven to 200C/180C Fan/Gas 6.

    Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise.

    In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste.

    Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt.

    Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve.

    Recipe Tips

    Double the ingredients if you need to serve four, it's really easy to do as this will use a whole tin of coconut milk instead of half.

    The best way to prepare tofu is to first soak it in salted, boiling water for half an hour before pressing in between sheets of kitchen paper and a heavy weight (I often place a cook book on top to speed up the pressing time). Pressing removes extra moisture from the tofu which helps it to keep it's shape when cooking, especially if it is in larger chunks. You don't have to do this, but it does taste better.

    What to Serve with Red Curry

    Now if you're wondering what pairs well with red curry, I have a few thoughts. First, I personally think that the first time you make this, you should keep it traditional. Then have some fun with the other options!

    Ideas for what to serve with red curry:

    • White rice
    • Brown rice
    • Forbidden rice
    • Quinoa
    • Ramen noodles (I like these gluten-free ramen noodles)
    • Wide rice noodles (like the ones used for Pad Thai)

    Other Dishes

    I also made the Blanched Baby Spinach with Sesame Sauce, Spring Fried Rice with Asparagus and Cilantro, Mushu Vegetable “Burritos,” and Warming Vegetable Pho.

    The Blanched Baby Spinach with Sesame Sauce was so easy to make and so flavorful. It can even be made a day ahead of time for easy serving. The spinach and shredded carrots are blanched just long enough to cook briefly, then rinsed and squeezed of excess moisture. The vegetables are then tossed in a lightly seasoned soy sesame sauce.

    The Spring Fried Rice with Asparagus and Cilantro is perfect for a weeknight meal. Pieces of asparagus, garlic, shallots, and chilies are tossed with cooked white rice and seasoned with cilantro and soy sauce.

    The Mushu Vegetable “Burritos” are filled with eggs, mushrooms, cabbage, carrots, bean sprouts, and green onions. Instead of the traditional pancake, premade tortillas are used for the base for easy weeknight preparation. The burritos are seasoned with hoisin sauce and chili paste that can be brushed on using homemade green onion brushes (loved this touch).

    I made the Warming Vegetable Pho while my mom was visiting. It was one of the more time-consuming recipes, but so incredibly flavorful and a huge hit. Homemade mushroom (which I used) or vegetable stock is the base of the rice noodle soup and spiced with cinnamon, ginger, onion, star anise, clove, coriander, and a little brown sugar. Patricia includes a list of suggested toppings and garnishes. I used a variety of herbs, broiled tofu, and broiled shiitake mushrooms.

    Farm to Table Asian Secrets is a great pick for those wanting to try Asian flavors in lightened vegetarian meals. Many are also vegan and/or gluten free. Instead of just swapping meat for tofu (though tofu is an ingredient in a handful of recipes), Patricia focuses on maximizing the flavors of the vegetables to make them the star. With the exception of a few, the dishes are perfect for weeknight cooking and can be prepared in 45 minutes or less.

    The recipes have generally been adapted to feature ingredients that are available in larger American supermarkets. A few may be more difficult to find such as miso, Korean red pepper powder, kombu, daikon, baby bok choy, hoisin sauce, Thai chilies, chive blossoms, jicama, lemongrass, tamarind, sticky rice, and bánh pho.

    How do you make this tasty and easy tofu recipe?

    (Full ingredient amounts and instructions available in the recipe card down below)

    In a large sauté pan or skillet (I used a 12-inch skillet) at medium-high heat, add vegetable oil, then sauté the onions and peppers with salt and pepper, until the onions start to brown.

    Stir in the garlic, ginger, curry powder, turmeric, and cumin until fragrant, around one or two minutes.

    Reduce to low heat. Stir in the coconut milk, crushed tomatoes, and tomato paste until uniform. Add the tofu and toss to coat with the sauce.

    Bring the curry to a boil before reducing to a simmer. Cook uncovered for 5 minutes. Then stir in the spinach, lime zest, and lime juice, until the spinach wilts.

    Taste for additional salt and pepper and top with fresh cilantro. Scoop over bowls of rice and enjoy!

    How to make vegan tofu korma:

    The key to any good korma is a flavourful korma paste. This is made up of red onion, garlic, ginger, tomato paste, cumin seeds, coriander seeds, garam masala, turmeric, ground cumin, ground cardamom, cinnamon and chilli.

    First the cumin seeds and coriander seeds get toasted in a dry frying pan until fragrant and golden brown and then these are whizzed up with the remaining ingredients in a blender. It will be a gorgeous orange/red colour and smell amazing.

    Once the paste is made it then gets cooked with cashew cream and coconut milk. Typically korma paste is cooked with dairy yoghurt and cream but you don&rsquot need them to make a deliciously creamy sauce!

    To make the cashew cream blend cashews and water in a high speed blender until creamy.

    If you don&rsquot have a high speed blender you&rsquoll need to soak the cashews in hot water for half an hour so they soften.

    Tofu is a great ingredient in dishes like curry as it takes on flavour really well. You want to use a firm or extra firm tofu for this recipe, you don&rsquot want it falling apart.

    If you can&rsquot find any, make sure you get as much water out of it as you can before cooking.

    To make the tofu look more like chicken I like to break it up with my hands instead of cutting it. Fry it in some vegetable or coconut oil until slightly crispy and turning golden. Place aside whilst you prepare the korma sauce.

    In the same frying pan, place the korma paste along with coconut milk, cashew cream and vegetable stock.

    Bring to a gentle simmer and leave it for about 10 minutes until its thickened and is nice and creamy.

    Whilst the sauce is simmering, toast the cashews in a dry frying pan until turning brown. Be careful not to burn them, toss them frequently until browned.

    Add the tofu back into the sauce to warm through. Add the juice of half a lemon, taste the sauce and season with salt and pepper.

    Top with the toasted cashews and some chopped fresh coriander and it&rsquos ready to serve! I love serving this vegan tofu korma curry with rice, onion bhajis and garlic naan.

    For more curry recipes you may enjoy these!

    As always if you make this vegan tofu korma curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

    Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!



    • 1 1/2 cup pasta water
    • 1 cup mixed vegetables, frozen
    • 1/2 cup plain water
    • 2 tablespoons coconut powder
    • 1 1/2 tablespoons curry powder
    • 1 tablespoon onion, minced
    • 1/2 tablespoon garlic, minced
    • 100 grams firm tofu, cubed
    • 300 grams spaghetti pasta, cooked
    • pepper
    • pepper

    ingredients for spaghetti with curried tofu and mixed vegetables

    September 2nd, 2010 by joann

    Sauté tofu in cast-iron skillet over medium heat in 1 tablespoon safflower oil until golden, turning often, about 10 minutes. Drain on paper towels. Set aside. In large saucepan or soup pot, sauté onion, garlic and ginger in remaining tablespoon safflower oil over medium-low heat until soft, about 4 minutes. Add tofu, sesame oil, tamari [&hellip]



    • 2 lbs. Chinese style extra-firm tofu
    • 2 Tbs. safflower oil, divided
    • 1 Spanish or yellow onion, finely chopped
    • 2 tsp. minced fresh garlic
    • 4 Tbs. minced fresh ginger
    • 1 tsp. sesame oil
    • Tamari to taste
    • 2 Tbs. curry powder, divided
    • 2 Tbs. garlic powder, divided
    • 2 sprigs fresh thyme
    • 4 carrots, cut in diagonal slices
    • 1/4 head green cabbage, shredded
    • 1 cup coconut milk
    • 1 cup julienned green bell pepper
    • 1 cup julienned red bell pepper
    • 3 cups broccoli florets
    • 4 scallions, sliced


    Sauté tofu in cast-iron skillet over medium heat in 1 tablespoon safflower oil until golden, turning often, about 10 minutes. Drain on paper towels. Set aside.

    In large saucepan or soup pot, sauté onion, garlic and ginger in remaining tablespoon safflower oil over medium-low heat until soft, about 4 minutes. Add tofu, sesame oil, tamari to taste, 1 tablespoon curry powder, 1 tablespoon dried thyme, 1 tablespoon garlic powder, fresh thyme, carrots, cabbage and coconut milk. Cover pot let simmer for 5 minutes.

    Stir in green and red peppers, broccoli florets, remaining tablespoon curry powder, remaining tablespoon dried thyme and remaining tablespoon garlic powder. Cover skillet let vegetables simmer 5 minutes. Add scallions and remove sprigs of thyme. Serve, if desired, over rice with fried plantains on side sprinkled with thinly sliced scallions.

    VARIATION: Instead of frying, tofu can be lightly brushed with oil and baked on a lightly oiled cookie sheet in a 350-degree oven for 15 minutes.