CHARACTERISTICS
Firm Tofu Plant Based Lunches and Dinners Comforting RecipesTofu, lentil and sweet potato curry
SERVINGS
6
PREPARATION
20 min
COOKING
25 min
This rich and colourful curry is the perfect plant-based meal to warm you up and fill you up. Packed with protein from Soykei firm tofu and lentils, and bursting with flavour from red curry paste, coconut milk, and tender sweet potatoes, it’s a hearty, satisfying dish that comes together fast — ideal for busy weeknights or cozy weekends.
NUTRITIONAL VALUES
Click here to see the nutrition facts table
Ingredients
Preparation
Ingredients
- 400g (1 block) Soykei firm tofu
- 30 ml (2 tbsp.) cornstarch
- 7.5 ml (1/2 tbsp.) ground turmeric
- Garlic, salt and pepper (to taste)
- 30 ml (2 tbsp.) canola oil
- 1 onion, chopped
- 30 ml (2 tbsp.) red curry paste
- 10 ml (2 tsp.) curry powder
- 10 ml (2 tsp.) garlic powder
- 540 ml (19 oz) can diced tomatoes
- 398 ml (14 oz) can coconut milk
- 398 ml (14 oz) can brown lentils, rinsed and drained
- 500 ml (2 cups) diced sweet potato (1 medium)
- 125 ml (1/2 cup) water
- Choice of accompaniments: coriander, green vegetables, naan bread or rice.
Preparation
- Pat the tofu dry using towel. Cut into cubes (48 units), then coat with the cornflour and turmeric, then set aside. Add the garlic, salt and pepper to the bowl and coat the cubes a second time.
- In a large non-stick pan, heat the oil and fry the tofu cubes over medium-high heat until golden, about 7 minutes. Set aside on a plate.
- In the same pan, sauté the onion for 3-5 minutes. Add the curry paste and spices then mix. Pour in the remaining ingredients, except the tofu, and bring to a boil. Reduce the heat to a minimum and simmer for 10 minutes.
- Add the tofu and cook for a further 3 minutes.
- Just before serving, garnish with coriander and serve with naan bread or rice and a green vegetable.
Recipe and photo: Julie DesGroseilliers, nutritionist
Ingredients
Preparation
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