January 14, 2013

Vegan Curried Tofu & Lemon Rice Recipe

Serves 4 - 6

This is such an easy and delicious meal that can be easily be prepared on weeknights. It is not one of those curries that is time-consuming and extremely fattening but is actually simple to make and uses soymilk as the base in replacement of coconut milk or cream. You could use any milk replacement that you desire as this is such a versatile curry. Add any of your favourite veggies and serve it with the lemon rice which adds a nice fresh flavour to the curry. Try it and tell me how you go :)




Curry:
   1 tablespoon olive oil or coconut oil
   1 yellow onion, diced
   1 garlic clove, crushed
   1 teaspoon finely grated ginger
   350g extra-firm tofu, diced
   1 1/2 to 2 tablespoons curry powder (to taste)
   3 tablespoons all-purpose flour
   1 cup diced white potato
   salt and pepper
   2 1/2 cups 
Soy Milky Lite
   1/2 teaspoon coconut essence
   1/4 cup raisins
   1 tablespoon sugar
   1 cup diced red capsicum
   1 cup roughly chopped green beans
   1 tablespoon cornstarch
   coriander leaves to garnish (optional)

Lemon Rice:
   1 1/2 cups jasmine rice
   1 tablespoon lemon rind
   3 cups veggie stock
   1/4 teaspoon ground turmeric
   1 tablespoons finely chopped coriander stalks
   2 tablespoons lemon juice
   coriander leaves to garnish (optional)


Make the lemon rice:
  1. In a fry pan on high heat, add the rice, lemon rind, stock, turmeric and coriander stalks and bring to the boil.
  2. Reduce heat and simmer covered for 15 minutes or so until the stock has been absorbed and the rice feels tender. (Stirring occasionally to prevent the rice from sticking to the pan)
  3. Take off the heat, stir through the lemon juice and garnish with coriander leaves.

Make the curry:
  1. In a fry pan on high heat, add the oil, garlic, ginger and onion and stir until the onion is transparent and the garlic is fragrant.
  2. In a bowl, add the tofu, flour, curry powder, potato and salt and pepper. Toss until the tofu is coated in the flour.
  3. Pour the tofu and potato into the fry pan with the onion mixture. Fry for 4 to 5 minutes until the tofu has browned on all sides. Stir-fry frequently to prevent the tofu from sticking to the pan.
  4. Once the tofu has browned, add the soymilk, coconut essence, raisins and sugar. Stir until combined for one minute.
  5. Add the capsicum, beans and cornstarch and reduce heat to low and simmer for about 5 to 10 minutes to allow the curry to thicken.  Stirring occasionally. 
  6. Taste and season with extra salt, pepper, sugar or curry powder if needed.
  7. Take off the heat and garnish with coriander leaves. Serve immediately with lemon rice. Enjoy!
  • Add any of your favourite veggies.
  • Feel free to use coconut milk instead of the soymilk and coconut essence if you rather.
  • If you do not like soymilk, you could use any other milk substitutes such as almond milk. 
  • The lemon rice is similar to a pilaf... it should absorb all of the stock to make a delicious tasting rice dish. Make sure it does not stick to the bottom of the pan.



16 comments :

  1. This looks amazing. Will defs try!

    ReplyDelete
  2. yummy! this is just what i need to make for the flatmates this week :) could you substitute brown rice or quinoa for the Jasmine rice?

    ReplyDelete
    Replies
    1. Hi Chelsea!! I haven't made a lemon pilaf with short grain rice or quinoa before as it needs a long grain rice to soak up the stock. You could always just make brown rice or quinoa normally and then stir through some lemon juice, lemon rind and coriander stalks? Thanks! :)

      Delete
    2. Cool beans, thanks so much :)

      Delete
  3. Awh, I'm so sorry about Pickle. I'll definitely try this recipe. I need some quick weekday recipes.

    ReplyDelete
  4. Happy Belated Birthday, Madison! It looks like you had a wonderful celebration. :)

    I am saddened to hear about Pickle's passing. He was a cutie!! What a lucky little fellow to have lived such a lovely life with you. I am certain that he is romping through the basil leaves too. Keep him close to your heart with lots of happy memories.

    ReplyDelete
    Replies
    1. Hi Amy! Thanks so much for your kind words :D

      Delete
  5. Happy 22nd Birthday to you! What lovely pictures in collages! :)

    A grand & very tasty recipe! Thanks! I have made your chocolate cross buns & they were a real delight! My husband Peter thought the same as me: they were fabulous!!! xxx

    ReplyDelete
    Replies
    1. Hello Sophie! Thanks so much :) Oh I am so glad that you enjoyed them... I absolutely love hot cross buns!!!

      Delete
  6. I love tofu and I love curry, so this combination has got to be good! Thanks for posting :).

    ReplyDelete
    Replies
    1. Hello Hannah! Thanks for your comment... it is really delicious. A great easy meal for me to make during the week :)

      Delete
  7. Hi Madison,

    So sorry to hear about Pickles. I know there are no words that will make you feel better but knowing that he had a wonderful life with you and Jerome and his other friends always helps. The curry sounds great and the colorful couscous dish I made for Christmas was a hit! Hope you have a great year ahead.

    ReplyDelete
    Replies
    1. Hi Jo! Thanks for your kind words :) I am happy that you liked the colourful couscous... it is a really tasty side dish! :)

      Delete