Vegetable Tofu Curry
25 min2 to 4 servings
A quick coconut curry with tofu and vegetables, simmered until tender and served over rice or noodles.
| prepPreheat oven to room temperature (no preheating needed) | ||||
| 1 medium onion, chopped | Sauté onion & broccoli stems in coconut solids, 5–7 min | Stir in curry powder, 10 sec | Add coconut milk, tofu & vegetables; simmer covered, 5–7 min | Stir, taste & adjust seasoning |
| 2 broccoli heads, stems peeled and cut into ½-inch slices (florets reserved) | ||||
| 1 (14- to 16-ounce) container firm tofu, drained and cut into 1-inch cubes | ||||
| 1 tablespoon coconut milk solids (from top of can) | ||||
| 1 tablespoon curry powder, plus more to taste | ||||
| 1 (13.5-ounce) can coconut milk, remaining liquid | ||||
| Broccoli florets (from heads above), or green beans, or frozen peas, or a combination | ||||
| Salt and pepper to taste | ||||
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