Curried Vegetables with Tofu Recipe

Name: Curried Vegetables with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp (10 ml) vegetable oil; 1 sweet onion (such as Vidalia), coarsely chopped; 1 red bell pepper, cut into 1- by 1/2-inch (2.5 by 1 cm) strips; 2 tsp (10 ml) curry powder; 1/2 tsp (2 ml) ground ginger; 2 cups (500 ml) broccoli florets; 2 cups (500 ml) cauliflower florets; 1 cup (250 ml) vegetable stock; 2 or 3 carrots, cut into 1/4-inch (0.5 cm) thick slices (1 cup/250 ml); 1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed, or 1 cup (250 ml) dried chickpeas, soaked, cooked and drained (see Legumes); 10 oz (300g) firm tofu, cubed (1 inch/2.5 cm) or fried bean curd (see Tips); 1/2 cup (125 ml) vanilla-flavor soy milk; 3 tbsp (45 ml) unsweetened shredded coconut; 2 tsp (10 ml) granulated natural cane sugar; Salt and freshly ground black pepper

Servings: persons

2 tsp (10 ml) vegetable oil
1 sweet onion (such as Vidalia), coarsely chopped
1 red bell pepper, cut into 1- by 1/2-inch (2.5 by 1 cm) strips
2 tsp (10 ml) curry powder
1/2 tsp (2 ml) ground ginger
2 cups (500 ml) broccoli florets
2 cups (500 ml) cauliflower florets
1 cup (250 ml) vegetable stock
2 or 3 carrots, cut into 1/4-inch (0.5 cm) thick slices (1 cup/250 ml)
1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed, or 1 cup (250 ml) dried chickpeas, soaked, cooked and drained (see Legumes)
10 oz (300g) firm tofu, cubed (1 inch/2.5 cm) or fried bean curd (see Tips)
1/2 cup (125 ml) vanilla-flavor soy milk
3 tbsp (45 ml) unsweetened shredded coconut
2 tsp (10 ml) granulated natural cane sugar
Salt and freshly ground black pepper

1
In a large nonstick skillet, heat oil over medium heat for 30 seconds.
2
Add onion and cook, stirring, for 3 minutes or until softened.
3
Add red pepper, curry powder and ginger and cook, stirring, for 1 minute.
4
Add broccoli, cauliflower, vegetable stock and carrots and cook, stirring, for 4 to 5 minutes or until heated through.
5
Reduce heat to low, cover and simmer for 10 minutes or until vegetables are soft.
6
Stir in chickpeas and tofu.
7
Increase heat to medium and cook until the mixture begins to bubble.
8
Reduce heat to low, cover and simmer for 10 minutes or until flavors are blended.
9
Stir in soy milk, coconut, sugar and salt and pepper to taste.
10
Simmer, uncovered, for 5 minutes.
11
Variations:
12
For a slightly deeper flavor, add 1/2 tsp (2 mL) turmeric along with the ginger.
13
If you like a bit of heat, add 3 or 4 drops of hot sesame oil.
14
Sprinkle the tops of each portion with 2 tbsp (25 mL) finely chopped peanuts.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tsp (10 ml) vegetable oil, 1 sweet onion (such as Vidalia), coarsely chopped, 1 red bell pepper, cut into 1- by 1/2-inch (2.5 by 1 cm) strips, 2 tsp (10 ml) curry powder, and more.

Yes, Curried Vegetables with Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetables with Tofu

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