Experience the wonderful combination of Tofu and Vegetable Coconut Curry that is Vegan Nirvana. In this dish, the tofu and vegetables seem to be dancing in the arms of spicy coconut mixture. Moreover, it is able to attract various kinds of people at the same time and also to set the standard for the creativity and possibilities of vegan cooking.
Things start with tofu turned to cubes so that it is pressed in order to absorb the hot and powerful curry flavor. In a large pot or skillet slowly saute diced onions and crushed garlic in coconut oil until fragrant. The use of a broad palette of colorful vegetables such as red, orange, and green peppers, as well as carrots and zucchini, will not only make the dish visually more appealing but also add more nutritional value to it.
Fill the pot with an incredible mix of curry powder, turmeric, cumin, and a pinch of red peppers, to provide it with a nice and spicy background taste. Mix Thai red curry paste and coconut milk together, let the saucy smells and tastes unite, becoming a smooth and attractive sauce.
Sprinkle the tofu into the curry but ensure is soaking in the gravy and reduces in size to your preferred consistency. Cook the curry lightly until the vegetables are soft preserving the color in such a way that when the curry is ready it becomes a unique and tasty dish.
Add some pickle to it by squirting some lemon juice over and let the garnishing be cilantro leaves on top just before serving. What makes this blend of different spices, coconut milk and tofu work is tofu having a unique texture that replaces the meat that vegans and non-vegans will equally enjoy.
Cook the Tofu and Vegetable Coconut Curry with either jasmine rice or quinoa as a side dish and dine on this vegan meal as it is healthy, delicious, and delish!
