Monday, May 11, 2015

Carrot Coconut Curry with Crispy Tofu

Delicious! Tried and true.


1 package extra-firm tofu
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper, optional
1 T. honey
1/2 cup tamari sauce


1 T. coconut oil
1 onion, diced
1 garlic clove, minced
1" piece ginger, grated
1 jalepeno pepper, seeds removed and diced
1 t. turmeric
1 t. coriander
1 t. cumin
1 t. cardamom
1 T. curry powder
5 carrots, peeled and sliced into fingers
1 - 15 oz. can full-fat coconut milk
1 - 28 oz. can fire roasted tomatoes


peanuts, cilantro, scallions, lime

Cut tofu into strips and mix tofu with olive oil, salt, and pepper. Roast in a 425 degree F oven until crispy, about 20 minutes. Then whisk together honey and soy sauce. When tofu is done baking, pour tofu sauce over the tofu and allow to marinate and rest awhile.

For the curry, heat coconut oil in large skillet. Sauce onion, garlic, ginger, and chile. When soft (about 5 minutes) add spices and salt. Cook for 3 or 4 more minutes. Then add chopped carrots and cook for another minute. Add coconut milk and fire roasted tomatoes. Simmer uncovered for 20 minutes or until vegetables are tender.

Place marinated tofu back into the oven for ten or 15 more minutes to re-crisp.

Serve curry over a bowl of rice or quinoa. Top with marinated tofu pieces. Add toppings of choice: scallions, cilantro, peanuts, or lime.

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