Curry In A Hurry With Coconut Tofu

by Dani Stevens

This is a meal you can prepare under 30 minutes with whatever pantry and produce staples you have left over the weekend. Last night I mixed up the below and it was a hit!

Curry In A Hurry With Coconut Tofu



Ingredients 

Olive oil 

Vermicelli noodles (soaked in boiling hot water) 

Bunch of bok choy and spinach

1 chopped onion  

3-4 celery sticks sliced  

2-3 crushed garlic  

2-3 sliced carrots  

2 fresh corn kernels 

10 mushrooms sliced 

1-2 cubes of vegetable or vegan chicken  stock    

1-2 litres of water  

Infused Coconut Tofu  

1 block of tofu 

1 can coconut milk

1tbs curry powder

1tsp kaffir leaves

1tbs vegan fish sauce  

Salt and pepper to taste  

Method  

Drizzle olive oil in a pre heated deep pot, sauté onions, garlic, celery and carrots until golden brown. Add corn, bok choy, spinach and 4 cups of water and stock. Allow to simmer while you infuse the tofu.

In a small pre-heated frypan, add curry powder and allow heat to infuse then splash coconut milk, add kaffir leaves and vegan fish sauce. Add cubed tofu pieces to absorb these divine flavours and simmer for 5-10 minutes. 

Pour coconut tofu into big pot, simmer together for a further 10 minutes and serve on a bed of vermicelli noodles.

Enjoy! 

Please tag me #ds365vegan over on Instagram , Facebook and Twitter or Pinterest  under my Vegan Recipes. I love seeing your plant based recipes as I keep experimenting and exploring something new everyday! 

Happy Monday!

What's on for this week? 

xxDani

365 Lifestyle Motivator  

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