Yellow Vegetable & Tofu Curry (Vegan)

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• Step 1

  INGREDIENTS:
  - 1/2 block (8 oz) of extra firm tofu, pressed
  - 1 tbsp vegan butter
  - 1/2 white onion
  - 2 cups baby bella mushrooms
  - 1/2 red bell pepper
  - 1/3 head of cauliflower
  - 30 oz of light coconut milk
  - 2-3 tbsp curry powder
  - 1 tsp ginger powder
  - 1 tsp turmeric
  - 1 tsp garlic powder
  - 1 tsp ground coriander
  - 1 tsp fresh lemon juice
  - Cilantro for topping
  - Sriracha for topping
  - White rice, cooked

• Step 2

  PREPARATION:
  - Start with the tofu. First, press your tofu to remove as much liquid as possible. Wrap in a kitchen towel, then place a weight on top (like a dinner plate). Let it sit for about 5 minutes.
  - Meanwhile, prep your veggies by chopping everything into bite-size pieces.

• Step 3

  COOK:
  - Heat a large sauce pan on medium heat.
  - Add the onion and vegan butter to the hot pan.
  - Cook for 3-4 minutes to soften the onion.
  - Add in the rest of your veggies: mushrooms, pepper, cauliflower.
  - cook for 4-5 minutes or until the cauliflower begins to soften.
  - Add in the coconut milk and spices, and bring to a low boil.

• Step 4

  SIMMER:
  - As soon as it reaches a low boil, reduce the heat, then cover and simmer (stirring occasionally) for about 10-15 minutes or until the cauliflower is very soft.
  - Remove from heat and let it cool for a few minutes.
  - Taste and add any additional spices if needed.

• Step 5

  SERVE:
  - Serve over a bed of white rice and top with some fresh cilantro. Top with some sriracha if you'd like to add some spice.

• Step 6

  TIPS & TRICKS:
  - Store in an air-tight container in the fridge for up to 7 days.
  - I'd recommend storing the rice and curry separately as the rice will absorb the liquid in the curry.
  - The curry will tend to thicken as it sits in the fridge. Add a splash of coconut milk when you re-heat it to get it back to a thinner consistency if desired.

• Step 7

  NUTRITION:
  Curry without rice:
  - Servings: 5
  - Calories: 304
  - Total Fat: 24g
  - Carbs: 63g
  - Protein: 8g

  With 1 cup of white rice per serving:
  - Servings: 5
  - Calories: 509
  - Total Fat: 24g
  - Carbs: 108g
  - Protein: 12g

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