Tofu Yam Curry Recipes

VEGAN TOFU AND SWEET POTATO CURRY

Steps:

• Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
• Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

TOFU YAM CURRY

Steps:

• Mix oil, lemon juice, worcestershire sauce, and curry powder in small bowl. Brush tofu cubes with marinade and place in a container with a lid. Refrigerate for about one hour.
• Preheat Oven to 350 degrees F.
• Peel and cut yam into 1/2 inch cubes and place on a cooking sheet covered with tinfoil. Sprinkle with 1 tablespoon vegetable oil, and 1 tablespoon curry powder. Bake in oven for 20min, or until tender.
• Sautee onions in butter and 1 teaspoon curry powder. Add marinated tofu and fry about 5min.
• Then add yams and fry another 5min. Add coconut milk and cornstarch, and let simmer about 10min.
• Sprinkle 1 tablespoon curry powder and stir in right before serving.
• Eat with couscous or rice.

EASY VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

TOFU CURRY

Steps:

• Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
• Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
• Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
• Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.

SPICY YAM CURRY

Steps:

• Heat mustard oil or ghee in a large saucepan and add cumin seed.
• Cook 30 seconds or until fragrant, but do not burn.
• Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
• Stir in diced yam, diced tomatoes, salt, and curry powder.
• Mix tamarind paste with warm water and add to pan.
• Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
• Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
• Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).