Sweet Potato and Tofu Curry


All of my new meats were in the freezer last night, and I had 2 sweet potatoes that needed to be made. Plus a package of firm tofu in the fridge. Perfect night to try a new vegan winter meal! We are experiencing more snow this winter than I’ve remembered in a very long time, all the more reason to continue to come up with new winter meals.

This one started out simple, a combination of foods that are basically pantry staples in my house. I like having a stocked pantry that I can just grab whatever I need and be creative.

1 Pkg firm tofu
2 Medium sweet potatoes
3 Cloves garlic, smashed
1 Inch piece ginger, peeled and grated
1 Tablespoon grapeseed oil
1 Cup Brown Basmati Rice, cooked according to package directions. I used Trader Joe’s
1 Pkg frozen peas, 10oz
7 Fl oz coconut cream, approximately half a can, I used Trader Joe’s
4 Fl oz pureed tomatoes, I used Pomi
1Tsp Indian Curry (sweet or hot)
1/4 Tsp Turmeric
1/2 Tsp Cinnamon
1/2 Tsp Cumin
Salt and Pepper to taste

Optional Topings:
Parsley or cilantro
Handful of pepitas
Extra reserved coconut cream
Nutritional Yeast

Preheat oven 350 degrees. Bake sweet potatoes for 1 hour, or until soft, but not completely mushy. Peel and dice sweet potato when cool. Alternatively, peel, dice and boil sweet potatoes until soft.

Meanwhile, prepare brown basmati rice and frozen peas according to package directions.

In a large skillet, heat grapeseed oil over medium heat. Dice firm tofu into 1 inch pieces. Add tofu, garlic and ginger to skillet and  saute. Add Indian curry, turmeric, cinnamon, cumin, salt and pepper. Continue to saute until tofu becomes golden, but not browned, approximately 8 minutes. Add sweet potatos, half the peas, and tomato puree, then turn heat to low. Cover and allow flavors to blend, another 15 minutes. When just about ready to serve, stir in coconut cream and heat on low 1 more minute.

Plate curry over rice, and top with additional peas, parsley or cilantro, pepitas, extra coconut cream, and nutritional yeast.


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