Hey Everyone,
Here is a nice summery curry. You can use whatever vegetables you have available (hopefully from your garden)! You can adjust the spices to your liking. The tofu comes out nice and crispy for a great crunch in your curry. Enjoy!
- For Tofu Coating
- 1 cake extra firm organic tofu, sliced ¼”
- 1 cup organic shredded coconut
- 1 cup ground organic corn flakes
- 1 cup Pecans
- ½ t. cardamom
- ½ t. turmeric
- ½ t. salt
- 1 egg, beaten
- For Curry
- 2 Tbs. Coconut Oil
- 1 Onion, slivers
- 5 Carrots, cut into angle chunks
- 1 broccoli, cut into floweret’s
- 1 can coconut milk
- 1 cup greens, chopped
- 2 Tbs. grated ginger
- 1 Tbs. chopped garlic
- 1 t. cumin
- 1 t. dried coriander
- ¼ t. ground cloves
- ¼ t. nutmeg
- ⅛ t. cayenne
- 1 t. turmeric
- 1 t. salt
- 1-2 Tbs chopped cilantro
- toasted almonds for garnish
- 1 TB chopped cilantro for garnish
- Pre-heat oven to 400*
- Lay out tofu chunks on a dry towel, cover with another towel, and press lightly to dry.
- Combine pecans, coconut, and corn flakes and pulse in a food processor until the consistency of course bread crumbs. Add cardamom, turmeric and salt. Using 2 pie plates, put ½ of crumb mixture in one pie plate, and the beaten egg in the other. Dip tofu in egg (or rice milk for vegans) and then in crumb mixture. Bread all four sides of the tofu with mixture.
- Lay tofu cubes out on a cookie sheet covered with oiled parchment paper. Spray the top of tofu cubes with olive oil, and bake at 400 degrees for 15 minutes, turn and bake another 10 minutes or until golden brown on all sides.
- Meanwhile, cover bottom of wok with coconut oil. When hot, sauté onions on medium heat for 5 minutes. Add carrots and cook for a few more minutes. Then, add ginger, garlic and spices and cook for another 5 minutes until fragrant. Add the broccoli and cook for 2 minutes, then add the greens and sauté for a few more minutes. Add the coconut milk. Add more spice if desired.
- Place Coconut Curry Vegetables on Platter and top with Crispy Encrusted Tofu. Garnish with chopped fresh cilantro and almonds.
Step-By-Step Instructions:
Lay out tofu chunks on a dry towel, cover with another towel, and press lightly to dry.Combine pecans, coconut, and corn flakes and pulse in a food processor until the consistency of course bread crumbs. Add cardamom, turmeric and salt. Using 2 pie plates, put ½ of crumb mixture in one pie plate, and the beaten egg in the other. Dip tofu in egg (or rice milk for vegans) and then in crumb mixture. Bread all four sides of the tofu with mixture.
Lay tofu cubes out on a cookie sheet covered with oiled parchment paper. Spray the top of tofu cubes with olive oil, and bake at 400 degrees for 15 minutes, turn and bake another 10 minutes or until golden brown on all sides.
Meanwhile, cover bottom of wok with coconut oil. When hot, sauté onions on medium heat for 5 minutes. Add carrots and cook for a few more minutes. Then, add ginger, garlic and spices and cook for another 5 minutes until fragrant. Add the broccoli and cook for 2 minutes, then add the greens and sauté for a few more minutes. Add the coconut milk. Add more spice if desired.
Place Coconut Curry Vegetables on Platter and top with Crispy Encrusted Tofu. Garnish with chopped fresh cilantro and almonds.
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