TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
TOFU, BUTTERNUT & MANGO CURRY
Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.
- Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna wraps if required - see 'goes well with'.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
- Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.
- Add the tofu cubes, tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.
Nutrition Facts : Calories 427 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
THAI TOFU AND SQUASH CURRY
Make and share this Thai Tofu and Squash Curry recipe from Food.com.
Provided by Roosie
Categories Soy/Tofu
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
- Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
- In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
- Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
- Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
- Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
- (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)
- Stir in cilantro and lime juice; sprinkle with peanuts.
Nutrition Facts : Calories 198, Fat 8, SaturatedFat 1.3, Sodium 820.1, Carbohydrate 26.4, Fiber 4.9, Sugar 8.1, Protein 10.1
BUTTERNUT SQUASH SALMON CURRY
Every time I serve this it gets eaten up. The Squash and Salmon look lovely together and this is one of my all time Favourite dishes to prepare - and eat! You really need fresh salmon and sockeye is absolutely the best to make this with.
Provided by comox girl
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
- Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
- Toss in the Squash.
- Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
- Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
- Remove the lemongrass.
- Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
- Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
- Cover the pot and turn off the heat.
- Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
- Serve over Rice (basmati is nice).
- You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.
Nutrition Facts : Calories 458.5, Fat 25.6, SaturatedFat 14.7, Cholesterol 43.4, Sodium 959.2, Carbohydrate 36.2, Fiber 5.3, Sugar 8.2, Protein 25.9
BUTTERNUT SQUASH TOFU CURRY
Make and share this Butternut Squash Tofu Curry recipe from Food.com.
Provided by Barbell Bunny
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare squash: Preheat oven to 400 degrees. Toss squash in 1 tbsp melted coconut oil and place on baking sheet. Roast in oven for 20-40 minutes, turning once until soft and browned, but not "mushy". Set aside to cool slightly.
- Heat a medium sautee pan to medium high heat. Dry-cook tofu for about 5 minutes until just golden, turning regularly to cook all sides. Remove from pan and set aside.
- Heat remaining coconut oil in sautee pan (still at medium heat). Sautee onion until translucent. Add minced garlic and ginger, stirring well. Add curry powder, cumin and dash of cayenne, stirring to toast for about 10 seconds.
- Immediately add coconut milk, sea salt and cilantro. Bring to a rolling boil and reduce to a simmer. Add tofu and squash to milk and stir. Simmer on low, covered, for about 10 minutes to let flavors meld.
- Remove cover, stir in spinach and green onions. Cook for another 2-3 minutes, increasing heat if thickening sauce is needed, until desired consistency is reached. Taste for seasoning, adding sea salt and cayenne as desired.
- 5. Serve over brown rice (or chosen grain), topped with additional chopped fresh cilantro and cashews. Serve with a wedge of fresh lime. Enjoy!
Nutrition Facts : Calories 608.7, Fat 32.4, SaturatedFat 23.4, Sodium 405.1, Carbohydrate 75.2, Fiber 4, Sugar 57.5, Protein 11.8
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- Heat a tbsp oil in a pan, add cauliflower florets. Season with pinch of salt. Cook until slightly soft, have brown cooking spots but not mushy. (2-3 minutes on medium-high heat). Remove in plate and set aside.
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