About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Curried Vegetables with Tofu

I couldn’t decide what to make for dinner last night and had been flipping through some cookbooks to no avail. I left them on the kitchen table and Hayley came home and asked if that was a new cookbook. I said No, I just had not really looked at it before. She said She liked the front cover picture and maybe I should see if I can find and make that. Okay, problem solved. This was a great meal and we will be making this time and time again. Put the rice in the rice cooker and by the time the rice is ready so is the curry.

Curried Vegetables with Tofu
adapted from 125 Best Vegan Recipes by Maxine Effenson Chuck & Beth Gurney

2 tsp vegetable oil
1 sweet onion, roughly chopped (about 1"x1/2")
1 green bell pepper, roughly chopped (about 1"x1/2")
4 tsp curry powder
3/4 tsp ground ginger
3/4 tsp turmeric
2 cups broccoli florets (organic preferred)
2 cups cauliflower florets (organic preferred)
3 organic carrots, peeled and cut into 1/4" slices
1 2/3 cups vegetable stock (organic preferred)
1 19oz can of chick peas, drained and rinsed
14 oz extra firm tofu, drained and cubed to bite-size pieces  (organic preferred)
3/4 cup coconut milk
2 tsp raw cane sugar, such as Demerara
Sea salt and freshly ground black pepper

  1. Heat the oil in large skillet over medium heat, add the onions and cook until softened.
  2. Add the pepper, curry powder, ginger and turmeric and continue to cook for 2-3 minutes.
  3. Add the broccoli, cauliflower, carrots and vegetable stock. Stir and cook for an additional 5 minutes.
  4. Reduce the heat to medium-low, cover and simmer for 10 minutes (until vegetables are soft).
  5. Add the chickpeas and tofu, increase the heat and bring to a boil then cover and simmer for 10 minutes.
  6. Add the coconut milk and sugar. Adjust the seasoning with salt and pepper.
  7. Simmer uncovered for 5 more minutes.
  8. Serve over rice

Vegetable Curry with Tofu

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