I’m back today with a vegan recipe!
Since starting my plant based diet a few days ago (I am teetering on the edge of Vegan but feel it’s a big commitment so I’m on a Vegan trial!), I’ve discovered lots of tasty recipes I can make without using meat or dairy. I’ve also discovered lots of foods that I would never normally consider before, namely TOFU!
I first tried tofu about a week ago when my friend made me a similar dish and I fell in love with it (but I’m sure her exceedingly good culinary skills had something to do with it haha).
When I started out making this, I didn’t realise how much water is in tofu and how much you need to work on it before you can even cook it! This was definitely a shock to me, as the more I dabbed at it with kitchen roll them more water came out!
Tip if you’ve not had tofu before. Be prepared to have lots of paper towels to absorb all of the liquid, and something heavy to press out the excess. This makes sure it’s nice and firm and will form a crispier texture when frying 🙂
I’m sure you can cook it while it’s still all liquidy but I’ll give that a miss haha.
Disclaimer: If I’m being absolutely honest, this wasn’t meant to turn out like this. I intended to make a sticky sauce for the tofu like this but I didn’t have the patience to squeeze my tofu enough so it wouldn’t go crispy. I improvised and turned it into a coconut curry type dish!!
Jen’s Vegan Tofu Medley Curry – that’s what we’re calling it because it was an entirely made up concoction, but it tasted good
You will need (to make 2 portions):
- 1 packet of tofu (extra firm, I believe is the right one)
- 2 courgettes
- 1 red pepper
- 1 can coconut milk
- 1 can chopped tomatoes
- 2 cloves of garlic
- 1 chilli or a teaspoon of chilli flakes
- 1 thumb size of grated ginger
- A bunch of fresh coriander
How to make:
- Chop up the tofu and make sure all water has been drained as per above
- While the tofu is draining, chop up the courgettes, pepper, garlic and ginger
- Add the tofu to a pan and heat until brown and crispy
- Add the garlic, ginger and chilli and heat through for 2 minutes
- Add the courgettes and pepper and cook for another 2 minutes
- Add the can of coconut milk and chopped tomatoes
- Let the mixture simmer for about 30-40 minutes on a low heat
- When the sauce has thickened up and everything’s cooked, take out of the pan, serve up and add fresh coriander
- Serve with rice and there you have it!
Let me know if you make it and send me a picture if you do! 🙂
If you’d like a FREE copy of my 50 Healthy Snack Ideas Guide simply click the picture below