This afternoon, we have Brittany Mullins from Eating Bird Food, whom we featured this morning, sharing her recipe for curried vegetables and tofu. We love this simple, easy way to prepare organic food.
Mullins says:
“If you're like me, you're probably always on the look out for healthy meals that don't require a lot of preparation and can easily be put together on a weeknight.
Well, you're in luck because today I'd like to share with you a simple vegan recipe you can make in less than 30 minutes and tastes incredibly delicious. All you'll need is a block of pressed tofu, fresh or frozen veggies (I used 365 Everyday Value Organic Frozen Vegetables from Whole Foods Market), coconut milk and some spices."
Everyday Curried Tofu and Vegetables (vegan) from Eating Bird Food
Ingredients
1 medium yellow onion, chopped
3 cloves garlic
1 tbsp fresh ginger, minced
1 tbsp Earth Balance® Buttery Spread
1/2 tsp turmeric
1/2 tsp coriander
1/2 cumin
1 1/2 tsp curry powder
4 cups organic vegetables (broccoli, cauliflower, carrots, zucchini, squash, green beans, red peppers, carrots) OR 365 Everyday Value Organic Frozen Vegetables
1 cup light coconut milk
1/2 block plain extra-firm tofu, pressed and cut into small squares
1/2 tsp sea salt, or to taste
Sprinkle of cayenne pepper, or to taste
Ground pepper, to taste
Directions
1. In a large skillet, melt the buttery spread and add the onion, garlic, ginger along with the spices. Allow to cook for a few minutes, stirring frequently, until onions soften and the mixture becomes fragrant.
2. Add the vegetables and the coconut milk and cook until veggies are tender, about 10-12 minutes. Be sure to stir the mixture occasionally.
3. Add tofu, stir to combine and cook for 1-2 minutes more, just to warm the tofu.
4. Season generously with sea salt and ground pepper. And, if you like a little spice, add some cayenne pepper as well.
5. Serve over brown rice, quinoa or other whole grain if desired.
Thanks for sharing, Brittany!
- Categories: Recipes , Organic Foods , Earth Balance
