Vegan Tofu Curry With Hidden Vegetables
Welcome back to Sneaky Veggies, a series for anyone who wants to include more vegetables in their diet. This vegan tofu curry with hidden vegetables will forever change your life!
If you’re trying to incorporate more vegetables in your weekly menu, you’ve come to the right place. As much as we all understand the benefits of having a variety of plants in our diet, sometimes it’s hard to actually follow through with it. My goal is to help you eat more plants, even if it means sneaking veggies into your meals.
This vegan tofu curry with hidden vegetables will honestly blow your mind. Not only is it delicious, you would never guess it features SEVEN different vegetables!
Why You’ll Love This Recipe
- An obvious benefit of hidden vegetables is that you can still have your nutritional needs met without dealing with the different textures. Perfect for picky eaters!
- As well as having a hefty dose of fiber, this vegan tofu curry with hidden vegetables features great sources of protein and plant-based fat.
- Did you know that curry can stimulate your digestive system? The combination of fiber and warming spices is great for your gut!
- When the weather turns cold, nothing beats a bowl of delicious curry!
- One of the best things about this vegan tofu curry with hidden vegetables is that it can be served in a variety of ways. You can enjoy it as it comes, or complement it with rice, naan, or potatoes.
How to Make This Recipe
First, preheat the oven to 400F and line a baking sheet with parchment or a silicone sheet. Tear the tofu into chunks and spread it across the baking sheet. Sprinkle your tofu chunks with salt and pepper, and bake for 25 minutes. The tofu should be slightly crispy on the outside and soft on the inside.
Heat a large pan over medium heat. Add onion, garlic, curry powder, turmeric and cumin. Take a few minutes to sauté the veggies until the onions become translucent.
Next, add zucchini, tomato, cauliflower, carrot, and bell pepper to the pan. Mix well and sauté for a few minutes until the vegetables have softened slightly. Add vegetable broth and bring everything to a boil. Cover the pan and let it simmer for about 10 minutes until the vegetables are softened.
Pour the mixture into a high speed blender, and blend until you have a smooth curry sauce. Transfer the mixture back into the pan, and add the coconut milk, sweetener and the garam masala spice. Stir your mixture and add the cooked tofu to the sauce. Serve over rice and enjoy immediately.
Hack It!
- While rice and curry are a classic pairing, you can enjoy this vegan tofu curry with hidden vegetables with potatoes, naan, or even poppadoms instead.
- If you prefer a curry that packs more heat, add some chilli powder to your sauce! Alternatively, you can serve the curry topped with chilli flakes.
- If you want a more starchy sauce, why not add some sweet potato or butternut squash?
- For a soy-free version of this recipe, you can pair the curry sauce with chickpeas, cooked red lentils, or seitan.
Other Recipes You’ll Love
- Creamy Vegan Cauliflower Curry
- Thai Curry Fried Rice
- Hidden Veggie Mac and Cheese
- Roasted Vegetable Curry
- Sweet Potato Cinnamon Rolls
If you enjoyed this recipe, you will certainly love the PlantYou Cookbook! This book has 140+ delicious plant-based recipes, all designed to be suitable for beginners, affordable, and allergy friendly. If you’ve always wanted to up your cooking game, this cookbook is a must!
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The Recipe: Vegan Tofu Curry with Hidden Vegetables
Ingredients
- 1 block extra firm tofu, torn into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp salt
- ¼ tsp turmeric
- ¼ tsp cumin
- 1 zucchini, chopped
- 2 tomatoes, chopped
- 1 head small cauliflower, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1 ½ cup vegetable broth
- 1 can coconut milk, 250 ml
- 1 tbsp coconut sugar, use brown sugar or maple syrup if preferred
- 2 tbsp garam masala
Equipment
- chopping board
- knife
- frying pan
- Parchment Paper
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper. Add the torn tofu onto the baking sheet with salt and pepper, and bake for 25 minutes, until slightly crispy.
- In a large pan over medium heat, add the onion and garlic, salt, curry powder, turmeric and cumin. Sauté until the onions are translucent, approximately 3 minutes.
- Add the zucchini, tomato, cauliflower, carrot, bell pepper to the pan. Sauté for 5 minutes until the vegetables have softened slightly, and then add the vegetable broth. Bring to a boil, then simmer covered for 10 minutes until the vegetables are cooked through. Transfer the mixture to a high speed blender, and combine until smooth.
- Pour the mixture back into the pan, and add the coconut milk, sugar and garam masala. Stir and adjust salt as needed. Transfer the cooked tofu to the sauce. Enjoy immediately over rice or with naan.
Incredibly delicious and an amazing way to sneak in veggies for people who don‘t like them