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18Ingredients
30Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 32 oz. extra firm tofu
- 2 Tbsp. olive oil
- 2 Tbsp. cornstarch
- 1/2 tsp. salt
- 2 Tbsp. vegan butter (or olive oil)
- 1 onion (large, diced small)
- 1 Tbsp. fresh ginger (grated, or 1 tsp dried)
- 2 cloves garlic (minced)
- 1 Tbsp. Garam Masala
- 1 tsp. curry powder
- 1 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 3 oz. tomato paste
- full fat coconut milk (1, 13.5 oz canned)
- 4 cups brown rice (or cooked white)
- chopped cilantro
- naan (Easy Vegan)
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Reviews(5)
Brent 2 years ago
Excellent flavor and enjoyed by vegans and non-Vegas alike sometimes I substitute a head of cauliflower for one of the tofu packages
Justin 3 years ago
Turned out great except next time I will only put half of the tofu in it. It calls for two blocks of tofu but it didn’t leave much sauce after you stirred in the tofu
Wa P. 5 years ago
It's a lovely recipe. Everything's worked out just fine. I have a little tip for less experienced cooks out there (like me):
If you plan to make more of the dish and leave for the next day, it's good to leave half of the tofu not baked and bake it the next day. I kept it with the sauce in the fridge overnight and it became SO chewy and rather disgusting :( Probably it's quite logic for most of the readers but if you are silly like me, don't count on it the next day. I warned you.
Sinead S. 5 years ago
The tofu came out nice and crispy which seemed to work well when mixed with the sauce. Will be making again!