Vegetable Tofu Curry

I haven’t got much to say on this one. No quirky story. No tale behind the recipe.

Just that tofu is clearly growing on me. This curry would definitely be superb without it, but it just wan’t be the same. I found an organic, non-GMO, sprouted tofu from Nasoya for a whopping $2 and it’s my new obsession. I feel SO much better eating it than I do with other soy items. Overall, this is pretty simple to make, and doesn’t require much labor. Which are always, ALWAYS my favorite type of dishes. It’s super hearty and it makes a huge batch, so you can easily have it for leftovers all week!

1 package organic, sprouted tofu, pressed and cubed

1 lb potatoes, cubed

1 lb sweet potatoes, cubed

1/2 head cauliflower (or a whole one if it’s small)

3 carrots, chopped

1 cup frozen peas

2 cups diced tomatoes  (preferably from a can, with juice)

2 cups vegetable broth

1 cup coconut milk

1 large yellow onion, chopped

5 cloves garlic, minced

2 inch piece ginger, minced

1 tbsp tomato paste

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp all purpose seasoning

1 tsp sea salt (more to taste)

1/2 tsp turmeric

1/2 tsp paprika

Olive oil and crushed red pepper

• Cook olive oil and red pepper in a large saucepan over medium heat
• Add onions and cook for about 10 minutes
• Add garlic and ginger and cook for 2 more minutes
• Add tomato paste and cook for another minute
• Add tomatoes, vegetable broth, curry powder, cumin, coriander, all purpose seasoning, salt, turmeric and paprika
• Bring to a boil, then reduce to a simmer for 10 minutes
• Add the potatoes, sweet potatoes, cauliflower, carrots, peas, tofu and coconut milk
• Bring back to a boil, stirring frequently until it reaches a boil
• Reduce to a simmer, cover, and cook for 30 minutes, stirring a few times throughout
• Serve over rice with fresh cilantro