Vegan Eating

Here is another delicious recipe from the 125 Best Vegan Recipes cookbook I have. This one even had David going back for seconds, and it has tofu in it! Amazing!

Curried Vegetables with Tofu

2 tsp vegetable oil

1 sweet onion (such as Vidalia), coarsely chopped

1 red bell pepper, cut into 1x 1/2 strips

2 tsp curry powder

1/2 tsp ground ginger

2 cups broccoli florets

2 cups cauliflower florets

1 cup vegetable stock

2 or 3 carrots, cut into 1/4 inch thick slices

1 can chickpeas (garbanzo beans), drained and rinsed

10 oz. firm tofu, cubed

1/2 cup vanilla soy milk

3 tbsp unsweetened shredded coconut

2 tsp granulated natural cane sugar(regular works just fine)

Salt and freshly ground pepper to taste

I a large non stick skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add red pepper, curry powder, and ginger and cook, stirring for 1 minute. Add broccoli, cauliflower,vegetable stock, and carrots and cook, stirring, for 4 to 5 minutes or until heated through. Reduce heat to low, cover, and simmer for 10 minutes or until vegetables are soft.

Stir in chickpeas and tofu. Increase heat to medium and cook until mixture begins to bubble. Reduce heat to low, cover, and simmer for 10 minutes or until flavors are blended.

Stir in soy milk, coconut,sugar and salt and pepper to taste. Simmer, uncovered, for 5 minutes.

I had this over a bed of hot, fluffy Jasmine rice. Delicious!!!!