Vegan Curry Stew with Tofu and Mushrooms
You can’t Live a Full Life on an Empty Stomach.
Back to work, school, uni, and ordinary life again. That also means that it’s time to get back to food routines and not “go and live bananas” when it comes to food routines (like eating in the middle of the night what ever the * you find in your fridge. #Beentheredonethat). I’m one of those control freaks who actually loves routines, having things scheduled, fixed and all organized, and that is regarding food too. I’m excited about getting back on track with food prepping and food scheduling, because one thing many people tend to struggle with when “real life” is back, is all of this - food preparations, food scheduling, food shopping and food cooking. That is also why I today want to give you a very simple but yet so delicious recipe to try out. It’s a curry stew full of flavor and colors, so suiting for this autumn season. It gets its protein from tofu and it is so so good!
Are you one of those who really don’t like the texture of tofu?
I feel you. I really get what you mean, because it took me a very long time to get used to tofu too. Tofu is a great protein source in vegan dishes though, and today I will share my secret on how I learned eating tofu. Basically… cut it into small cubes or pieces and have it in stews with lots of other ingredients!
Yes, that is exactly what I’m doing in this recipe and that is the reason why I wanted to bring this up. Because, when cutting the tofu into small pieces, having it in a stew with lots of other ingredients with similar texture (such as the mushrooms) you don’t even notice the tofu when eating the stew. I honestly love this curry stew so much and I hope you will taste and love It too! It is preferably served with rice but bulgur works too.
THIS RECIPE IS:
Vegan
Gluten Free
Nut Free
Full of flavor
Full of color
Satisfying
Great lunch box food
Simple to make
Rather cheap
Great for both families with kids, students and people who don’t like cooking
Curry Stew with Tofu and Mushrooms
approx 2 servings
INGREDIENTS:
1/2 onion
1/2 red bell pepper
3 medium sized mushrooms
2 tbsp cooking fat
250 g tofu
3 tbsp corn
250-300 ml plantbased cooking cream
1 tbsp soy sauce
1,5 tbsp curry powder
1 tsp paprika powder
Salt and black pepper
+ Cilantro, parsley or possible fresh basil for garnishing
HOW TO MAKE:
Finely chop the onion, slice the pepper and mushrooms and cut the tofu into small cubes. Heat a pan with cooking fat and fry them all in the pan until soft.
Add the corn, the plantbased cooking cream, soy and all the spices. Combine and let it simmer for a few minutes.
Taste and see if more salt och pepper is needed.
Garnish with optional herb and serve with rice or bulgur.