This dish came to be because I didn’t have a lot of vegetables on hand. It’s a mystery to me why I don’t cook more with sweet potatoes because I really do love them. My favorite way to eat them is simply baked when the skin gets crispy and crunchy and the inside is sweet and creamy. Ok, now I want one but I’ll finish writing this post first.
It’s an easy dish to make. Get the rice cooking and since I only use brown rice, I always have a good 45 minutes to make all the other components of the recipe. Season the tofu cubes with curry powder and pan-fry them until they are crispy and hard to resist. But you have to resist them until you finish cooking.
The curry itself has onion, ginger, and garlic for aromatics, sweet potato and green beans for the veggies and the sauce is made with coconut milk, vegetable broth and some brown sugar. The seasonings are simple – just curry powder. That’s it.
I used my favorite vegan product in the world for this curry: So Delicious Coconut Lite Culinary Milk. If you don’t have this (but you should), you can use any canned lite coconut milk.
This dish is filling and satisfying without being too heavy. The crispy tofu is perfect with the sweet potatoes and the spicy curry sauce. It’s a perfect balance. This dish is both vegan and gluten-free. Now I’m going to go bake some sweet potatoes. Enjoy!
Tofu and Sweet Potato Curry
GF
For the Rice:
1 Tbs. vegetable oil
2 cups brown rice
1 tsp. mustard powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. kosher salt
3 ½ cups water
For the Tofu:
1 Tbs. vegetable oil
1 block extra-firm tofu, pressed and drained
1 Tbs. chickpea flour
2 tsp. curry powder
1 tsp. kosher salt
For the Curry:
1 Tbs. vegetable oil
1 large onion, chopped
1 inch fresh ginger, grated
4 cloves garlic, minced
1 large sweet potato, peeled and cut into small cubes
½ lb. green beans, cut into 1-inch pieces
2 Tbs. chickpea flour
1 ½ Tbs. curry powder
1 container So Delicious Coconut Lite Culinary Milk
1 cup vegetable broth
2 tsp. brown sugar
To make the rice: Heat the oil in a medium saucepan over medium-high heat. Add the rice, the mustard powder, cumin, garlic powder and salt and stir well. Cook the rice until it is chalky, about 2 minutes. Add the water and stir. Bring the water to a boil, then cover the pot and reduce the heat to low. Cook the rice for 35 to 40 minutes or until the water is absorbed. Remove the pot from the heat and allow the rice to sit, covered, for 10 more minutes. Fluff with a fork and taste for any seasoning adjustments.
To make the tofu: Cut the tofu into cubes. Put them in a large bowl and add the flour and spices. Toss to coat the tofu well. In a large skillet or saucepan, heat the oil over medium-high heat. Cook the tofu until browned and crisp on all sides, about 8 to 10 minutes. Transfer the tofu to a plate and set aside. Try not to eat too many cubes.
To make the curry: In the same skillet where you cooked the tofu, add more oil and heat it over medium-high heat. Add the onion, garlic and ginger to the pan and cook them for 4 minutes or until the onion has softened. Add the sweet potato and green beans to the pan. Toss to coat in the aromatics.
Sprinkle the flour and the curry powder over the vegetables and toss to coat. Pour in the coconut milk and the broth. Mix in the brown sugar and stir so that everything is well-combined. Bring the sauce to a boil, then reduce the heat to low and cover the pan. Let everything simmer until the potatoes are tender, about 10 to 12 minutes. If the sauce needs more liquid, add more broth.
When the potatoes are tender, taste the sauce for any seasoning adjustments. Return the tofu to the pan and toss to coat in the curry. Serve the tofu and sweet potato curry in bowls over rice.
The “V” Word: Say it. Eat it. Live it.
- For the rice
- 1 Tbs. vegetable oil
- 2 cups brown rice
- 1 tsp. mustard powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 3 ½ cups water
- For the Tofu
- 1 Tbs. vegetable oil
- 1 block extra-firm tofu, pressed and drained
- 1 Tbs. chickpea flour
- 2 tsp. curry powder
- 1 tsp. kosher salt
- For the Curry
- 1 Tbs. vegetable oil
- 1 large onion, chopped
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced
- 1 large sweet potato, peeled and cut into small cubes
- ½ lb. green beans, cut into 1-inch pieces
- 2 Tbs. chickpea flour
- 1 ½ Tbs. curry powder
- 1 container So Delicious Coconut Lite Culinary Milk
- 1 cup vegetable broth
- 2 tsp. brown sugar
- To make the rice: Heat the oil in a medium saucepan over medium-high heat. Add the rice, the mustard powder, cumin, garlic powder and salt and stir well. Cook the rice until it is chalky, about 2 minutes. Add the water and stir. Bring the water to a boil, then cover the pot and reduce the heat to low. Cook the rice for 35 to 40 minutes or until the water is absorbed. Remove the pot from the heat and allow the rice to sit, covered, for 10 more minutes. Fluff with a fork and taste for any seasoning adjustments.
- To make the tofu: Cut the tofu into cubes. Put them in a large bowl and add the flour and spices. Toss to coat the tofu well. In a large skillet or saucepan, heat the oil over medium-high heat. Cook the tofu until browned and crisp on all sides, about 8 to 10 minutes. Transfer the tofu to a plate and set aside. Try not to eat too many cubes.
- To make the curry: In the same skillet where you cooked the tofu, add more oil and heat it over medium-high heat. Add the onion, garlic and ginger to the pan and cook them for 4 minutes or until the onion has softened. Add the sweet potato and green beans to the pan. Toss to coat in the aromatics.
- Sprinkle the flour and the curry powder over the vegetables and toss to coat. Pour in the coconut milk and the broth. Mix in the brown sugar and stir so that everything is well-combined. Bring the sauce to a boil, then reduce the heat to low and cover the pan. Let everything simmer until the potatoes are tender, about 10 to 12 minutes. If the sauce needs more liquid, add more broth.
- When the potatoes are tender, taste the sauce for any seasoning adjustments. Return the tofu to the pan and toss to coat in the curry. Serve the tofu and sweet potato curry in bowls over rice.
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