Tofu Curry is tasty, creamy and easy to make
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⭐️ Making an excellent tofu curry is easy. Here we'll show you how to put this meal together in less than 30 minutes and make the best everyday vegan curry recipe.
⭐️ Ingredients
2 tablespoons olive oil
1 medium onion
2 cloves garlic
1 inch ginger
2 teaspoons curry powder
1 teaspoon cumin
⅓ teaspoon chili flakes
½ teaspoon coriander (optional)
1 teaspoon turmeric powder (optional)
1 teaspoon salt
½ teaspoon pepper
2 cup vegetable stock
9 ounces tofu (firm or extra firm)
9 ounces vegetables of choice (cauliflower, green beens, red pepper, broccoli, sweet potato, or other)
1 small can (15 ounce) crushed tomatoes
1 small can (14 ounce) coconut milk (full fat or reduced fat)
1 teaspoon garam masala (optional, to add at the end)
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
★腐竹糖水 一 簡單做法 ★ | Beancurd Sweet Soup Easy Recipe
日本語字幕 Japanese subtitle available in CC
張媽媽腐竹糖水, 一款適合秋天吃的糖水 . 記得like我的Video同訂閱我的頻道呀! 如喜歡的話,請分享給朋友家人。謝謝。
MamaCheung's Beancurd Sweet Soup, a great Autumn dessert. I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
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材料:
一百二十克腐竹(約四張)
八十克洋薏米(浸一小時至腍)
一百克去殼去衣白果
一百二十克冰糖
四隻雞蛋(烚熟)
二千五百毫升水
Ingredients:
120g Dried bean curd sheets
80g Pearl barley
100g Ginkgo nuts
120g Rock sugar
4 eggs
2500ml water
食譜/Recipe:
Golden Coconut Broth Bowls with Crispy Tofu
These vegan and gluten-free coconut broth bowls with crispy tofu are wholesome, vibrant, and comforting at the same time. The broth is enriched with ginger, garlic, lime zest, fresh chili, turmeric, tamari, and coconut milk. Once the broth is prepared, and our crispy tofu cubes have finished up in the oven, we pour the broth around fluffy piles of quinoa and some roasted broccoli. I like to finish with sliced green onions and sesame seeds (and usually some chili crisp as well). This is a surprisingly fun recipe to make!
You start by sautéing the broth aromatics in a large pot. Then, water and coconut milk are added to form the bulk of the broth. Once it's simmered and the flavour has infused, we give the broth a strain and keep it warm off to the side. From here, we coat cubes of tofu in oil, arrowroot starch, salt, pepper, and any other seasonings you like. It goes into the oven to crisp up for about 30 minutes. To assemble, pile a portion of quinoa in the middle of a wide bowl, top with roasted broccoli, and then pour that golden broth around. Top with sliced green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.
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Coconut Curried Tofu | Plant Based | Lesson #140 | Morris Time Cooking
#CurryTofu #PlantBased #MorrisTimeCooking
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Creamy Coconut Tofu Curry Recipe - Vegan Coconut Tofu Curry Recipe - Dairy-free & Gluten-free
Creamy Coconut Tofu Curry Recipe - Vegan Coconut Tofu Curry Recipe - Dairy-free & Gluten-free
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Ingredients:
350 g Extra firm tofu (400 g will be fine too)
4 tablespoons of cooking oil
2 medium onion (finely chopped)
4 pods of garlic (finely chopped)
1/2 inch of ginger (finely chopped)
3 medium tomato (finely chopped or blended) OR 1/2 cup of canned/jarred tomato puree
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon paprika powder
1 teaspoon cayenne powder (to your taste/Optional) OR Indian red chili powder
1 cup of coconut milk
1/2 cup frozen peas (defrosted in microwave)
1/4 cup of cilantro leave (finely chopped)
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Thank you for watching the Creamy Coconut Tofu Curry Recipe - Vegan Coconut Tofu Curry Recipe - Dairy-free & Gluten-free.
If you enjoyed this video please remember to like, share, subscribe and comment if you have any questions, suggestions, or feedback. We hope to see you here again soon! ✨????
#tofucurry #tofucurryrecipe #CreamyCoconutTofuCurry #CoconutTofuCurry
This easy recipe puts the 'YUM' IN TOM YUM SOUP
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY!
LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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