Meatless Monday Recipe : Curry Tofu Bowl

It’s been sooo cold outside lately!  So I wanted to share a meatless Monday recipe that warms me up.  My Curry Tofu Bowl is delicious, piping hot and you can make it as spicy or as mild as you like.  It’s also gluten-free if you sub the soy sauce for coconut aminos.  Scroll down for the recipe and yummy pics!

 

 

For the dish:

• 1 block super firm tofu
• 4 tbsp avocado oil
• 1 sweet potato
• 1 head of broccoli
• 1 cup of left-over rice (optional)

For the sauce:

• 3/4 cup coconut milk
• 1 tbsp avocado oil
• 3 tbsp curry paste (color of your choice, I used yellow)
• 1 cup minced onion
• 1 red pepper chopped
• 3 garlic cloves
• 2 tbsp soy sauce or coconut aminos for GF
• 3 tbsp cilantro
• 2 tsp maple syrup
• handful of fresh basil leaves (optional)

 

 

 

1. Preheat the oven to 425′.
2. Peel and chop your sweet potato into cubes.  Mix 1/2 tbsp of avocado oil with sweet potato and lay out on a baking sheet.
3. Chop your broccoli and mix with 1/2 tbsp of avocado oil and set aside on a separate baking sheet.  When oven has preheated, put only the sweet potato in for 35 – 40 minutes.  At the 20 minute mark, put the broccoli into the oven, that way the potatoes and broccoli will come out of the oven at the same time.
4. Dice the tofu and heat 3 tbsp of avocado oil in a skillet over medium heat.  Once the oil is heated, place the tofu in for about 1 minute on each side or until browned.  Remove tofu from oil and set aside.
5. Add the remaining sauce ingredients (except for the cilantro and basil) and bring to a simmer.  Stir occasionally and let cook for 12 – 15 minutes.
6. When the sweet potato and broccoli come out of the oven, add all your ingredients into a bowl (including the cilantro and basil) and pour the curry sauce on.  Now you’re ready to eat!

 

photos via Alesia Kozik

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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