11/07/2021Stews - Tofu, legumes and seitan - Main courses

Autumn Vegetable and Tofu Curry

Name: Autumn Vegetable and Tofu Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 1 eggplants; 450 g firm tofu; 0.5 butternut squash; 1 yellow onion; 1 tbsp dried Provence herbs; pepper; salt; 400 mL coconut milk; 1 tbsp curry; 1 tsp red curry paste; 2 tbsp olive oil; 2 tbsp soy sauce

Servings

Ingredients

Cups

-eggplants 1
-firm tofu 450 (g)
-butternut squash 0.5
-yellow onion 1
-dried Provence herbs 1 (tbsp)
-pepper
-salt
-coconut milk 400 (mL)
-curry 1 (tbsp)
-red curry paste 1 (tsp)
-olive oil 2 (tbsp)
-soy sauce 2 (tbsp)

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Steps

Peel the onion and the squash. Thinly slice the onion. Dice the squash, bell pepper, and tofu. Cut the eggplant in half lengthwise and then into thin slices.
Heat the olive oil in a large pot. Sweat the onion in it for a few minutes. Add the bell pepper and squash. Let them sauté until the vegetables start to brown.
Add the eggplant and tofu. Continue to sauté. Add the red curry paste, Provencal herbs, and curry powder.
Deglaze with soy sauce and 750 mL of water. Let it simmer for about 40 minutes, until the vegetables are tender.
Finish by adding the coconut milk, salt, and pepper.
Serve over basmati rice and accompany with a pita bread or naan, for example :)