Name: Coconut Curry Tofu with Turmeric & Shiitakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Vegan
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.

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

Units Scale

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.

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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