Curried Tofu with Rice

Growing up I remember my mom used to make the most delicious chicken curry and rice. I wanted to recreate that dish in a vegan version so I took her recipe and put a little twist on it. This dish is super simple to make and full of flavor. If your new to this vegan lifestyle and having a hard time deciding what to eat think about your favorite dishes you used to enjoy and figure out how to veganize it!

 

 

 

 

Ingredients:

2 packs of extra firm tofu

wild rice or brown rice

1 onion

4 celery stalks

1 pack of mushrooms

1 cup of frozen peas

minced garlic

salt and pepper

curry powder

onion powder

paprika

 approx. 2 cups of vegetable broth

approx. 1 cup of spelt flour

 

Directions:

1. Drain tofu and slice into chunks the size of your liking. Coat both sides with curry powder, onion powder, garlic powder, and paprika and bake at 425 degrees for 1 hour flipping half way through.

2. Cook rice

3. Dice onion and celery and saute in a large skillet with garlic for about 10 minutes. I just use a dash of water to saute.

4. Add mushrooms, peas, broth, flour, salt and pepper, paprika, and curry powder to the skillet and stir everything together until you have a creamy gravy consistency. You may have to adjust flour and broth depending on how thick you want it to be..

5. Put tofu in the skillet with the curry sauce and mix everything together. Allow everything to simmer stirring occasionally for at least 15 minutes so the flavor can marinate through the tofu.

6. Serve over rice and enjoy!

 

 

 

This meal definitely reminded me of my moms chicken curry and rice recipe. The only difference is I used tofu instead of chicken and added mushrooms and peas to make it a bit more filling. I don't give instructions on how much spice to use because I feel like that is completely up to your taste buds. You can use as much or as little as you like.  I personally just throw spices in the pan until I think its enough! Hope you enjoy this recipe!

 

~Peace begins with your plate~