Coconut Curry Tofu
Perfect over rice, quinoa, or veggies—or on its own—this simple coconut curry tofu is quick and easy to make, filling, and the ideal weekday meal
Yield: 4 servings
Recipe by Chef Mike Whooley, Vineyards Country Club, Blue Zones Project Southwest Florida
The Vineyards Country Club, led by Executive Chef Walter Inman and Executive Sous Chef Mike Whooley, has added 6 specialty highlighted menu items to their dining experience that feature longevity staples.
Ingredients
½ cup onions, diced
¼ cup red pepper, sliced
1 small potato, cubed (or sweet potatoes or a combination)
¼ cup carrots, shredded
½ teaspoon thyme
¼ cup scallion, sliced
2 cups (18 oz) tofu, cubed
1½ teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons curry powder
1½ cups coconut milk
½ teaspoon chopped garlic
1 tablespoon olive oil
Salt and pepper to taste
Sliced vegetables for garnish, optional
Directions
- Heat olive oil in sauté pan on medium heat. Add peppers, onions, carrots, potato, and garlic and cook until tender.
- Add coconut milk and bring to a simmer.
- Add garlic powder, onion powder, curry powder, salt, and pepper.
- Add tofu.
- Lower heat and simmer for five minutes.
- Finish with thyme and scallions and serve with brown rice.
