Coconut Tofu Curry Recipe

Coconut Tofu Curry Prep Time: 25 minutes

Serves: 4

METHOD To Prepare Coconut Tofu Curry:

• Unpack Tofu and place in a sieve with a heavy plate on top. (allow the excess water to drain).

In the meantime:

• Add olive oil to a large pot/wok and place over medium heat.
• Add in garlic, sweet potato, broccoli, cauliflower. Saute for 10 minutes. (Stir frequently)
• Stir in the Turmeric, Curry powder, cinnamon, cumin, and sea salt.
• Add in the coconut milk. Stir well until smooth.
• Remove tofu from the sieve and cut into 1.5-inch cubes.
• Grill tofu cubes on a skillet until golden.
• Add to coconut milk mixture, reduce to low heat, and let simmer.
• Remove from heat and serve with a side of rice and lime cheek (optional).
• Garnish with cashews and cilantro.

Ingredients:

• 2 cloves of garlic, minced
• Olive Oil, 15g (1 tbspn)
• 1 head of broccoli, cut into small florets (2 cups)
• 1 medium Sweet Potato, cut into 1-inch cubes
• ½ head of cauliflower, cut into small florets (1 cup)
• Curry powder 30 grams (1 tbspn)
• Turmeric 2.5 grams (1/2 tspn)
• Cumin 2.5 grams (1/2 tspn)
• Cinnamon, ground 0.3 grams (1/8 tspn)
• Sea salt 2.5 (1/2 tspn)
• Coconut Milk 800ml (2 cans) (I like to use Earth’s finest Organic Coconut Cream)
• 1 pack of firm tofu (300g)
• Roasted cashews  and cilantro to garnish

Your Coconut Tofu Curry Recipe is ready 🙂

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