#curriedtofu

[kennyacampos]

A tasty and nutrient-dense vegan lunch option is this curried tofu wrap. It is filling and tasty when crispy curried tofu and fresh vegetables are wrapped in a whole wheat tortilla.

Ingredients: 200g tofu, drained and pressed. 2 tablespoons curry powder. 1 tablespoon olive oil. Salt to taste. 4 whole wheat tortillas. 1 cup shredded lettuce. 1 medium tomato, diced. 1/2 cup shredded carrots. 1/4 cup chopped fresh cilantro. Vegan mayonnaise or tahini for spreading.

Instructions: Cut pressed tofu into cubes and toss with curry powder and olive oil until well coated. Season with salt to taste. In a skillet over medium heat, cook the tofu cubes for about 5-7 minutes until golden brown and crispy, stirring occasionally. Warm the tortillas in the skillet or microwave for a few seconds. Spread vegan mayonnaise or tahini on each tortilla. Divide the cooked tofu, shredded lettuce, diced tomato, shredded carrots, and chopped cilantro among the tortillas. Fold the sides of each tortilla over the filling, then roll up tightly to form a wrap. Slice the wraps in half diagonally and serve immediately, or wrap tightly in foil for an on-the-go lunch.

Prep Time: 15 minutes

Cook Time: 10 minutes

Seafresh CI

[cuddlesong-nsfw]

This Curried Tofu Fried Rice is a tasty and gluten-free take on regular fried rice. It's full of colorful vegetables, marinated tofu, and fragrant spices. For people who are sensitive to gluten, this is a great quick and easy meal.

Ingredients: 2 cups cooked rice preferably cold and day-old. 8 oz firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon olive oil. 1/2 cup frozen peas and carrots. 1/2 cup corn kernels fresh or frozen. 1/2 cup diced bell peppers assorted colors. 1/2 cup diced onions. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 2 green onions, thinly sliced for garnish.

Instructions: Putting the tofu between two sheets of paper towels and putting something heavy on top of it for 15 to 20 minutes will press the water out of it. Next, cut the tofu into cubes that are easy to eat. To make a sauce for the tofu, mix the curry powder, turmeric, and gluten-free soy sauce in a small bowl. The tofu cubes should be soaked in the sauce for at least 15 minutes. In a big pan or wok, heat the olive oil over medium-high heat. Make sure the tofu is golden brown on all sides after you add it to the pan. Take the tofu out of the pan and set it aside. Put the minced garlic and diced onions in the same pan. Cook the onions until they become clear. Put the corn, frozen peas and carrots, and bell peppers in the pan. Stir-fry the vegetables for three to four minutes, or until they start to get soft. Break up the cooked rice with a spatula as you add it to the pan. Stir often for another 3 to 4 minutes of cooking. Add the cooked tofu back to the pan and mix it well with the vegetables and rice. Add salt and pepper to the fried rice to suit your taste. If you need to, change the seasoning. Add green onions that have been thinly sliced on top and serve hot. Have fun with your tasty gluten-free curried tofu fried rice!

Prep Time: 15 minutes

Cook Time: 20 minutes

Giannas limitless beauty

[heidinakanishi]

PART 2 of 2 ~ SURVIVAL “STEW vs. SOUP” ~ LOCKDOWN LEFTOVERS (4/5/2020) ~ Yeah, I’m late with this, but it’s not like I was holding you up from going somewhere!😆😘 ANYWAY... As I had mentioned in my previous post, my quinoa took over the illness~preventing concoction that I made and turned it into stew instead of soup—NOT a PROBLEM because that just meant that I could extend my meal longer when it got low by adding more water, seasoning, vegetables (on their last legs), and transform it into a thinner consistency... which is what happened in Part 2 of my survival food chronicles; On around day four, I was down to approximately two scoops left in my pot of stew so, decided to reinvent my meal to break the monotony by not only turning it into soup, but also, CHANGING its FLAVOR! I went through my inventory and came up with #CURRIEDTOFU! Yes, another great way to clear your nasal passages and more! I heated up some extra~virgin coconut oil in a separate pan then, sautéed yellow curry powder, cumin powder, black pepper, Himalayan salt (which I rarely use) to enhance their flavors then, added a dab of honey to cut the bitterness, some tofu that was about to expire, and onions into the mix for a proper stir~fry party. When I was finished, I spooned it into my pot of former quinoa stew~officially~turned~soup. On that note— I’ve discovered that quinoa is really great about not getting mushy like rice or pasta might if left to soak in liquids for long periods of time. This is a real game~changer for me, to be able to have a food staple transition into multiple dishes while on a budget. Depending on how daring you are, I’d suggest altering the flavors to keep things lively while limited by maybe, adding sour cream, tzatziki sauce (my favorite) or what I had on hand, vegan mayonnaise for a richer, creamier taste. Oh yeah, when I wanted a more hearty soup, I sprinkled in some rigatoni pasta. Next time, I’ll be working on this curry dish (sans the soup) from scratch and adding newly purchased chick peas, potatoes, and turmeric to join forces with the curry and cumin. I might get fancy and buy a can of Goya’s crema de coco, too, like Mommy used to do with dishes.☺️ https://www.instagram.com/p/B_LdT9WDBIb/?igshid=18jupo6sndh4t