Vegan Yummy Tofu Curry
Ingredients
- 1-12oz block extra firm tofu
- neutral oil
- arrow root starch
- pinch of salt
- 1 finely diced onion
- 1 tsp cumin seeds
- 3 minced garlic cloves
- 1 inch finely grated ginger
- 1 finely diced Serrano pepper
- 1 tbsp Garam Masala
- 2 tbsp paprika
- 1 tsp coriander
- 3/4 tsp salt
- 1/2 tsp cayenne
- 1/2 tsp turmeric
- 6 tbsp tomato paste
- 1-14oz can diced tomatoes (drained)
- 1 can full-fat coconut milk
- 1 tsp coconut sugar
- 2 tbsp white wine vinegar
- fresh lemon juice
Preparation
Press 1-12oz block extra firm tofu between paper towels to remove excess moisture.
Cut into 3/4 inch cubes.
Evenly coat tofu cubes in neutral oil and arrow root starch and pinch of salt.
Toss and spread in even layer on parchment-lined baking sheet.
Bake at 400F until golden (about 25 minutes), tossing halfway.
Sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent.
Add 1 tsp cumin seeds and sauté another minute.
Add 3 minced garlic cloves, 1 inch finely grated ginger, 1 finely diced Serrano pepper and cook another minute.
Mix in 1 tbsp Garam Masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, 1/2 tsp turmeric. Cook another 30 seconds until fragrant.
Add 6 tbsp tomato paste and cook another couple of minutes.
Add 1-14oz can diced tomatoes (drained) and cook another 5 minutes constantly stirring.
Add 1 can full-fat coconut milk, 1 tsp coconut sugar and 2 tbsp white wine vinegar.
Simmer at least 30 minutes or longer until desired consistency.
Mix in baked tofu and add fresh lemon juice and salt to taste.
