Spiced just right and bursting with flavor, plus this comes together in around 30ish minutes! What more could ya want from a meal?
DO IT: . CURRY PASTE 1 medium yellow onion, quartered 1 shallot, halved 5 large cloves fresh garlic 2- 1inch pieces of fresh ginger 2 tbsp garam masala 2 tsp ground turmeric 2 tsp salt 1 tsp crushed red pepper 1 lemon zest & juice.
TOFU 1 tbsp coconut oil 2 cups sliced cremini mushrooms 1-15ox can of full fat coconut milk or cream 20 oz extra firm tofu, cubed (from two bricks) 1-6oz can tomato paste 1/2 cup vegan plain Greek yogurt 1/4 cup chopped basil, cilantro or green onion 3 cups cooked rice.
NOTES: To make the curry paste combine the onion, shallot, garlic, ginger, Garam masala, turmeric, salt, red pepper, lemon zest and juice in a blender. Blend until thick paste forms. To make the tofu & shrooms, in a large wide brim skillet, heat coconut oil over medium-high, once hot, add in the mushrooms.
Cook for 3 mins, toss & cook another 3 mins. Next add in 1/4-1/2 cup curry paste, (more if you want stronger flavor), coconut milk, tomato paste & mix well to combine. Then add in the tofu, bring to a boil, cover & lower to a simmer. Let cook for 15-20 minutes, stirring occasionally.
Then remove from the heat and stir in the yogurt. Taste and adjust any seasoning or add more curry paste if desired. Top with basil, cilantro or green onion. Serve with cooked rice & mixed greens on the side of desired.
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