Ingredients
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1 block extra firm tofu (about 1 lb)
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½ red bell pepper, chopped into small pieces
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1 large yellow onion, finely choined
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2 cloves garlic, minced
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¼ cup olive oil
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2 teaspoons curry powder
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1 teaspoon ground cumin
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1/2 teaspoon turmeric
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1 tablespoon apple cider vinegar
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Salt and freshly cracked black pepper, to taste
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Optional: 1/2 cup cooked quinoa, rice, or cauliflower rice for serving
Directions
Sub-Title: An exotic fusion of Chinese and Indian flavours
Description: This vegan and gluten-free recipe combines the richness of stir-fried tofu with the crispiness of vegetables for a delicious meal that is both healthy and easy to prepare.
Ingredients:
– 1 block extra firm tofu (about 1 lb)
– ½ red bell pepper, chopped into small pieces
– 1 large yellow onion, finely choined
– 2 cloves garlic, minced
– ¼ cup olive oil
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 tablespoon apple cider vinegar
– Salt and freshly cracked black pepper, to taste
– Optional: 1/2 cup cooked quinoa, rice, or cauliflower rice for serving
Instructions:
1. Begin by cutting your tofu into cubes about ¾ inch wide. Set aside.
2. In a large skillet over medium heat, add the olive oil and let it warm up until shimmering. Add the chopped red bell peppers, yellow onion, and garlic and sauté them gently for 5 minutes, stirring occasionally.
3. Then, add the curry powder, cumin, turmeric, and apple cider vinegar to the pan and mix well. Cook for another minute or two while you season with salt and pepper.
4. Once the spices have been mixed in, add the tofu cubes to the pan and toss them around so they coat evenly with the sauce. Let the tofu cook through and stir occasionally until tender, about 5 minutes.
5. To serve, divide the vegetable mixture between bowls and top each one with a portion of the cooked tofu. If using any additional grains or vegetables, such as quinoa or cauliflower rice, place them on the side of the plate and top them with the spice mixture once they are heated through. Enjoy!
Steps
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1
Done
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Begin by cutting your tofu into cubes about ¾ inch wide. Set aside. |
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2
Done
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In a large skillet over medium heat, add the olive oil and let it warm up until shimmering. Add the chopped red bell peppers, yellow onion, and garlic and sauté them gently for 5 minutes, stirring occasionally. |
|
3
Done
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Then, add the curry powder, cumin, turmeric, and apple cider vinegar to the pan and mix well. Cook for another minute or two while you season with salt and pepper. |
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4
Done
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Once the spices have been mixed in, add the tofu cubes to the pan and toss them around so they coat evenly with the sauce. Let the tofu cook through and stir occasionally until tender, about 5 minutes. |
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5
Done
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To serve, divide the vegetable mixture between bowls and top each one with a portion of the cooked tofu. If using any additional grains or vegetables, such as quinoa or cauliflower rice, place them on the side of the plate and top them with the spice mixture once they are heated through. Enjoy! |
