Let’s get down to the point, I love, and I mean LOVE, a good curry and I like tofu, so when combined in a Corry Tofu its taste bud heaven. I lived in India and Bangladesh for a period of six years so I had my fair share of curries, but it was interesting to try and combine it with a vegan diet. You could go for a (vegan) cream solution but in this case, I used coconut milk as the liquid. Coconut milk can be a bit aggressive and take over the entire taste range of the dish but when it comes to this type of south Asia dish it combines great with all the spices.
I serve this with bulgur on the side, but you can go ahead and use rice, quinoa or whatever floats your boat but I recommend something that can absorb some liquid because it’s just so darn good!
- Bulgur for two persons
- 300 g silken tofu firm
- 1 onion
- 3 garlic cloves
- 1 red pepper
- 1 can coconut milk
- 2 cm (1 inch) ginger fresh
- 2 tsp curry paste
- 1 tsp turmeric
- 1/2 lime (the juice)
- 1 tbsp curry powder
- 1 handfuld coriander fresh
- 2 tbsp olive oil extra virgin
- Salt
- Pepper
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Mince the ginger, onion, pepper and garlic.
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Start cooking the bulgur according to the instructions on the box.
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Put the tofu block in a colander and let it run off a bit.
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Heat up a skillet and grease with olive oil. When hot, add the ginger, onion, pepper and garlic and fry until soft.
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Heat up a skillet and grease with olive oil. When hot, add the ginger, onion, pepper and garlic and fry until soft.
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Add the turmeric, curry powder and red curry paste to the skillet with the onions and mix it all well together.
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Pour in the coconut milk and bring to a boil. Add the lime juice, lower the heat and let simmer. Taste with salt and pepper.
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When the tofu is ready, transfer it to the coconut sauce and let it soak for a minute or two.
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Add some bulgur and some curry to a bowl and sprinkle some coriander leaves on top.
Enjoy!