MIX VEGETABLE RECIPE WITH TOFU (VEGAN) | Tofu Curry With Veggies

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often less expensive and still nutritious.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a budget-friendly protein alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Salt is a basic seasoning that can substitute in a pinch.

Heat 3 tbsps of oil in a skillet until warm.

Add 1/4 tsp turmeric powder and 1/4 tsp Kashmir chili powder to the oil.

Sprinkle salt on the firm tofu and fry on medium heat until golden brown on both sides.

Remove tofu and set aside.

In the remaining oil, add chopped mushrooms, chopped onions, and green bell peppers; sprinkle with salt and pepper and stir on high heat for about 3 minutes.

Remove the veggies after 3-4 minutes of frying.

Add 2 tbsps of oil to the skillet and heat on medium.

Add 1 tsp cumin seeds and 1 dry red chili; fry briefly and remove the chili for garnish.

Add chopped onions and salt; fry until golden brown.

Add 1 tsp grated ginger and 1 tsp grated garlic; fry for 1-2 minutes.

Add 2 tsps of gram flour and fry on medium heat.

Add a splash of water, then add 1 tsp turmeric powder, 1 tsp Kashmir red chili powder, and 2 heaped tsps curry powder; fry for 1 minute on low heat.

Add 1/3 cup pureed tomatoes and fry until thickened.

Stir in 1/2 cup coconut milk and 1/2 cup hot water, then add 1 tsp salt; cover and cook on medium-low heat for 5-6 minutes.

Add the fried tofu and veggies back to the skillet along with 1 tsp crushed kasoori methi and 1/2 tsp garam masala powder; taste and adjust seasonings.

Cover and cook for an additional 3 minutes.

Garnish with chopped coriander leaves and fresh red chilies before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens