Coconut Curry Tofu with Turmeric & Shiitakes- a quick flavorful plant-powered meal with detoxing turmeric. Can be made in 20 minutes! Vegan and Gluten-Free adaptable!
There are ways in, journeys to the center of life, through time; through air, matter, dream and thought. The ways are not always mapped or charted, but sometimes being lost, if there is such a thing, is the sweetest place to be. And always, in this search, a person might find that she is already there, at the center of the world. It may be a broken world, but it is glorious nonetheless.~ Linda Hogan~
This recipe for Coconut Curry Tofu with Turmeric & Shiitakes comes together in 20 minutes flat. Serve it over brown rice or grains for extra heartiness, or simply have it on its own, like a thick and hearty stew.
Fresh grated turmeric gives this its beautiful color, but if fresh turmeric is unavailable, ground turmeric will work fine too. Use the flavorful base to hold your favorite veggies.
The world where I live is covered in a thick blanket of snow. It’s beautiful. Icicles hand down off the eaves of houses, sparkling in the sunlight whilst snowflakes float gently by. Everything is in slow motion. It is profoundly quiet. An invitation to come back to oneself and just be here for a moment, here, where it’s almost impossible not to feel love and gratitude for everything and everyone.
This soup is warming and soothing. Golden turmeric brightens even the darkest of days. Lemongrass perks up the soul, whispering of warm far off places.
A golden bowl of light in the middle of winter. So good for the soul…
See something beautiful today. xo
s.
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- Bali Bowls with Peanut Tofu
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Coconut Curry Tofu with Turmeric & Shiitakes
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2-3 1x
- Category: Main, vegan recipe,
- Method: stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
Coconut Curry Tofu with Turmeric & Shiitakes, a quick vegan and gluten-free meal with detoxing turmeric. Can be made in 20 minutes! | www.feastingathome.com
Ingredients
- A fragrant coconut curry infused with turmeric root, lemongrass and ginger enveloping tofu and shiitake mushrooms.
- 2 tablespoons coconut oil, olive oil, or ghee
- 2 shallots- finely chopped
- 1–2 tablespoons finely chopped lemongrass
- 6 garlic cloves- finely chopped
- 1 tablespoon ginger- finely grated, or use ginger paste
- 2 teaspoons fresh grated turmeric root
- 2 cups veggie stock or chicken broth
- 1 can coconut milk
- 1 teaspoon fish sauce or vegan fish sauce or soy sauce or liquid aminos
- 1 teaspoon sugar or alternative
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne, more to taste
- 4 ounces shiitake mushrooms- de-stemmed and sliced
- 6 ounces tofu- cut into 3/4 inch cubes
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- optional additions: big handful baby spinach, or other veggies like broccoli, bok choy or red bell pepper etc.
Instructions
- Heat oil In a large heavy bottom pot or skillet over medium heat. Add shallots and saute until golden and tender about 5-6 minutes. Add lemongrass, garlic, ginger and turmeric and saute 2 more minutes.
- Add stock and coconut milk and bring to a simmer.
- Add fish sauce, sugar, salt, cayenne and ground turmeric, stirring to combine.
- Add shittakes and simmer gently 2-3 minutes.
- Add tofu, and continue simmering until tofu is warmed through, about 3-4 minutes.
- Add the lime, taste, and adjust salt and cayenne.
- Add the cilantro.
- Serve immediately, dividing among bowls.
- Notes- Use the base for your own combination of veggies. Serve over grains or as a stew. if you can find fresh turmeric, just add a little more ground turmeric ( to taste).
Notes
- Use the base for your own combination of veggies. Serve over grains or as a stew. if you can find fresh turmeric, just add a little more ground turmeric ( to taste).
Nutrition
- Serving Size: 1 ½ cups
- Calories: 389
- Sugar: 8.3 g
- Sodium: 880.3 mg
- Fat: 29.1 g
- Saturated Fat: 16.1 g
- Carbohydrates: 21 g
- Fiber: 3.3 g
- Protein: 11.3 g
- Cholesterol: 0 mg
Is this soup able to be frozen?
I have not tried freezing it but my guess is it should freeze fine!
Oh my gosh!!!!!! Absolutely delicious. Your flavours are always so AMAZING, Sylvia. I had some sugar snap peas that needed to be used up so added those, which gave a little crunch, and served with wholegrain rice. Yummy!
Ps. Tried your Moroccan, lentil & chickpea soup. Devoured 2 1/2 bowls in one sitting!!!!! Don’t need to add any other comment, empty bowls explain everything. Love your recipes SO much. Xxxxx.
Thanks so much Michele- glad you enjoyed it!
Delicious
thanks!
Even my carnivore husband agrees this recipe is exceptional. Added green beans and served over rice noodles. Thanks for inspiring us to cook more vegan meals!
Love hearing this Sophie!
Have you ever put noodles in this?
No, but that sounds good!
This looks amazing! Are there any alternatives to lemongrass? I order all of my groceries to be delivered and I can’t find lemongrass anywhere for some reason.
That is frustrating, sorry. It is pretty important here. You could use Lemongrass paste- available on Amazon?
Thank you so much!
It was delicious and I’ll do it again. Two questions please
1 it’s called turmeric curry but has no curry on the. Ingredients
2 it’s called vegetarian but I omitted the fish sauce Because it has anchovies which my vegetarian granddaughter will not eat
One other thing I omitted cilantro because i hate the taste
Duly noted. 😉 Glad you made it your own!
This is delicious! Followed recipe exact and added a handful of baby spinach. Thank you for sharing!
delicious. i used dried turmeric for both parts and soy sauce instead of fish sauce and it was still very flavorful.
The dish looks wonderful, though not vegan with the fish sauce added. I found a substitute for that in 2 parts broth to 1 part soy sauce. Maybe Nama Shoyu would be nice. Your thoughts?
sexy dish love it
This may be my new favorite thing. So delicious. I followed the recipe exactly and had it over farro. I love tofu and cook for myself a lot, but when I make this for others (the tofu haters), shrimp would be good, yes? Or toss in some cooked, cubed chicken breast?
Yay! Yes, shrimp would work great. Or chicken. 🙂 Glad you enjoyed.