Dinner

As you know, i’m not the cooker (is that really a word?) in the household.

I’m very lucky that my other half does most of the cooking.  He’s much better at it than me and it comes naturally to him versus me needing to use recipes.

On Wednesday he told me that dinner that night was my responsibility and that we couldn’t have chicken (my default protein).  So I told him we’d have tofu. 🙂

I immediately pictured a tofu curry.  Work was busy so I didn’t have time to google a recipe until late in the day and when I did, I found this recipe on Minimalist Baker.  It wasn’t a tofu recipe per say but I felt I could work with it.

Here’s my version, which is actually quite similar to hers.  Her recipe also includes a recipe for coconut quinoa.  I have horrific luck with making quinoa so I skipped it and just made some farro to have with the curry.

Tofu Coconut Curry

Ingredients
  • 1 Tbsp coconut oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • 1/2 cup  broccoli florets
  • 3/4 of a small sweet potato cut into small pieces
  • 1 small diced tomato
  • 1/2 cup snow peas cut in half
  • 1 Tbsp curry powder
  • Pinch red pepper flakes
  • 2 14-ounce cans light coconut milk
  • 1 cup veggie stock
  • 1 block firm tofu (pressed)
  • Sea salt and black pepper to taste
  1. Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, sweet potato, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  2. Add curry powder, chili flakes, veggie stock, coconut milk, tofu, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  3. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  4. Taste and adjust seasonings as needed.

I found that I did need to add a decent amount of salt, but otherwise it was a pretty straight forward recipe.

I added the tofu.  I pressed a whole block but ended up using about half to three quarters of it.  Personal preference there.

I also went a little heavier on the veggies than the original recipe.

This was an easy recipe that ended up tasting quite well.  Give it a try!!

Do you like curries?  I didn’t for the longest time and then all of a sudden my tastes shifted.  I’m glad they did!

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