Vegan Turmeric Curry with Fried Tofu and Rice

This vegan turmeric curry with fried tofu and rice makes a great quick, warming dinner for colder days. The many different vegetables make the recipe especially healthy, the tofu serves as a source of vegetable protein and the whole grain rice provides the ideal satiety. A clear advantage of the recipe is that it is completely without artificial additives, without losing flavor. Just give it a try!

-Pauline

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Nutrition

Total:

1,148 Kcal (154 g Carbs | 33 g Fat | 52 g Protein)

Per serving:

574 Kcal (77 g Carbs | 17 g Fat | 26 g Protein)

Category Vegan Recipes

Portions 2

You need

1 Cup Brown Rice
100 g Mushrooms
200 g Sugar Snap Peas
200 g Carrots
125 g Plain Tofu
Fresh Turmeric
1 Onion
1 Clove Garlic
150 ml Soy Milk
Salt, Pepper, Paprika Powder, Curry
1 TBSP Date Syrup
2 TSP Peanutbutter

Here’s how to do it

Fry the tofu in a pan with 1 teaspoon of olive oil, season with salt and pepper and put in a small bowl.
Cut vegetables into small pieces and place in separate bowls.
Heat another teaspoon of olive oil in the pan and add carrots, turmeric and onion.
Add the garlic.
Wait until the vegetables are cooked, then add the sugar snap peas.
Finally, add the mushrooms, sautéed tofu, peanut butter, date syrup and soy milk to the pan as well.
Sauté everything together briefly and season with salt, bell pepper, paprika powder and curry.
Done – enjoy!

Vegan Turmeric Curry with Fried Tofu and Rice