VEGAN TOFU AND SWEET POTATO CURRY
This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.
Provided by Éric Jouan
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
- Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 43.8 g, Fat 7.1 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 376.5 mg, Sugar 13.1 g
VEGAN SWEET POTATO AND TOFU SOUP
I was experimenting in my kitchen and came up with a delicious and easy-to-make recipe for vegan tofu soup with sweet potatoes.
Provided by Val N.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
- Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 21.2 g, Fat 24.7 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 4.2 g, Sodium 422.7 mg, Sugar 4.2 g
SHEET-PAN CRISP TOFU AND SWEET POTATOES
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
- In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
- On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
- Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
- Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
- To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams
SWEET POTATO, TOFU, GINGER AND CURRY SOUP (VEGAN)
Hearty and healthy soup with all fresh and organic ingredients. Easy to make and full of goodness! enjoy!
Provided by dorika 2
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in boiling water.
- Steam the carrots till medium hard.
- Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
- add chopped Pepper and steamed carrots.
- when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
- Add the tofu. stir well.
- Now Ground all of them together till you get a smooth texture.
- add salt and pepper to taste.
- Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
- serve with fresh coriander and sour cream. great for home freezing.
Nutrition Facts : Calories 161.3, Fat 6.3, SaturatedFat 1, Sodium 59.8, Carbohydrate 22.3, Fiber 4.5, Sugar 5.3, Protein 6.2
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