-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Dish
- Allergens:soy,gluten
- Seasons:fall,winter
- Cuisines:
- Courses:dairyfree
Recipe Description
Deliciously comforting, this Tofu and Vegetable Curry combines a rich, thick sauce with the delicate flavors of Japanese cuisine. A perfect vegan dish for family celebrations.
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 onion, chopped
- 2 carrots, sliced
- 1 bell pepper, chopped
- 2 cups broccoli florets
- 2 tablespoons curry powder
- 1 tablespoon cornstarch
- 3 cups vegetable broth
- 1 tablespoon soy sauce
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the tofu cubes and fry until golden on all sides. Remove from the skillet and set aside.
- In the same skillet, heat the remaining oil. Add the onion, carrots, and bell pepper. Cook for about 3 minutes.
- Add the broccoli and cook for an additional 5 minutes, or until the vegetables are just tender.
- Sprinkle the vegetables with curry powder and cornstarch. Stir to coat evenly.
- Slowly stir in the vegetable broth, ensuring there are no lumps. Bring to a simmer.
- Serve warm with rice.
Similar recipes that you might like:
PICKED
Vegan Thai Green Papaya Salad
A refreshing and spicy salad, featuring shredded green papaya, carrots, cherry tomatoes, and a tangy lime dressing
PICKED
Almond Date Energy Balls
Indulge in the natural sweetness of dates and the crunchy texture of almonds with these nutritious energy balls.
PICKED
Spiced Pumpkin and Chickpea Salad
This vibrant Spiced Pumpkin and Chickpea Salad combines roasted pumpkin cubes with tender chickpeas, tossed in a medley of aromatic spices.
Leave a Reply
You must be logged in to post a comment.
Dairy-Free, Dinner, Fall, Japan, Lunch, Winter | No Comments » on Japanese Tofu and Vegetable Curry