crispy tofu curry

ingredients

1/3 block extra firm tofu

1/2 large cooking onion

1 small sweet potato

1 small head broccoli

4 cloves garlic

1.5” fresh ginger

2 cups veggie stock

2 tbsp red curry paste

2 - 3 tbsp olive oil

1 tbsp nutritional yeast

1/3 tsp black pepper

1 tsp turmeric

Chilli flakes to taste

1 tbsp chickpea flour

Salt to taste ( don’t be shy )

step by step

1. Chop all veggies into bite size pieces, finely chop onion.

2. Rip tofu into bite sized pieces and place in a bowl. Cover with nutritional yeast, black pepper, chilli flakes, turmeric, chickpea flour, good pinch of salt and 1 tbsp olive oil.

3. Heat a pot on medium heat, add a touch of olive oil and fry tofu until golden brown then set aside.

4. Add a touch more olive oil to the pot, add onion then micro-plane in ( or finely chop ) ginger and garlic.

5. Sauté until onion is translucent and slightly browned.

6. Add veggie stock and curry paste and mix thoroughly, then add sweet potato and broccoli, lighting simmer until tender.

7. Once everything is cooked toss the tofu back in to warm it up then serve with rice, topping with cilantro and sesame seeds ( optional )

8. Enjoy a curry that is ‘soy‘ good, it’ll take you from foodie to tofu-die!

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Check out the full tutorial of this recipe in my