Curried Vegetables with Tofu
Updated February 23, 2016 
If you’re looking for a healthy, flavorful meal for family and friends, serve this dish over hot fluffy jasmine or basmati rice.
Fried bean curd can be found in natural food stores or Asian markets. It comes prepackaged in cubes or triangles. Because of its light and airy consistency, it absorbs flavors very nicely.
Because can sizes vary, we provide a range of amounts for beans in our recipes. If you’re using 19-oz (540 ml) cans, add a bit of curry powder to taste.
CostModerate
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low-fat, peanut free, vegan, vegetarian
Mealdinner
Taste and Texturecreamy, savory, spiced
Type of Dishvegetable
Ingredients
- 2 tsp (10 ml) vegetable oil
- 1 sweet onion (such as Vidalia), coarsely chopped
- 1 red bell pepper, cut into 1- by 1/2-inch (2.5 by 1 cm) strips
- 2 tsp (10 ml) curry powder
- ½ tsp (2 ml) ground ginger
- 2 cups (500 ml) broccoli florets
- 2 cups (500 ml) cauliflower florets
- 1 cup (250 ml) vegetable stock
- 2 or 3 carrots, cut into 1/4-inch (0.5 cm) thick slices (1 cup/250 ml)
- 1 can (14 to 19 oz/398 to 540 ml) chickpeas, drained and rinsed, or 1 cup (250 ml) dried chickpeas, soaked, cooked and drained (see Legumes)
- 10 oz (300g) firm tofu, cubed (1 inch/2.5 cm) or fried bean curd (see Tips)
- ½ cup (125 ml) vanilla-flavor soy milk
- 3 tbsp (45 ml) unsweetened shredded coconut
- 2 tsp (10 ml) granulated natural cane sugar
- Salt and freshly ground black pepper
Instructions
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In a large nonstick skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add red pepper, curry powder and ginger and cook, stirring, for 1 minute. Add broccoli, cauliflower, vegetable stock and carrots and cook, stirring, for 4 to 5 minutes or until heated through. Reduce heat to low, cover and simmer for 10 minutes or until vegetables are soft.
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Stir in chickpeas and tofu. Increase heat to medium and cook until the mixture begins to bubble. Reduce heat to low, cover and simmer for 10 minutes or until flavors are blended.
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Stir in soy milk, coconut, sugar and salt and pepper to taste. Simmer, uncovered, for 5 minutes.
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Variations:
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For a slightly deeper flavor, add 1/2 tsp (2 mL) turmeric along with the ginger. If you like a bit of heat, add 3 or 4 drops of hot sesame oil.
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Sprinkle the tops of each portion with 2 tbsp (25 mL) finely chopped peanuts.
2005 Maxine Effenson Chuck and Beth Gurney
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piekarz 3139146
Jul 11, 2012
I didn't like this dish. It was very bland, the curry and ginger didn't bring much to the table. Tofu was mushy and the whole dish was soupy. I won't make it again.
irishwwmn 6558640
Oct 07, 2010
the instructions are not complete. what is up with that
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