Vegan Tofu Curry with Tomatoes & Bell PeppersUser Submitted Recipe
3 tablespoons canola oil
1 ounce ginger, peeled; roughly chopped
2 cloves garlic, peeled
2 medium shallots, peeled; quartered
2 springs curry leaves, stripped off stems
1 whole star anise
2 12-ounce blocks extra firm tofu, pressed free of excess water; cut into 1/2-inch cubes
1 teaspoon fennel seeds
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric powder
1 teaspoon ground cayenne
1 ounce tomato paste
1 cup vegetable broth
1 large vine-ripe tomato, cut into 1/2-inch cubes
1 large red bell pepper, seeded; cut into 1/2-inch squares
1.5 ounces soy sauce
Salt to taste
3 springs cilantro (for garnish)
3 cups cooked brown or white rice (for serving)
Heat oil in a skillet pan over medium heat.
In a food processor, finely chop ginger, garlic, shallots and curry leaves.
When oil shimmers, sauté them for about 2 minutes until slightly golden.
Add star anise; wait 30 seconds.
Incorporate tofu cubes and fennel seeds with ingredients in the pan; cook for 2 minutes.
Add ground spices.
In a small bowl, mix tomato paste with vegetable broth creating tomato juice consistency. Pour into the pan; mix thoroughly.
Top with cut tomato and bell pepper. Add soy sauce. Bring to a gentle boil; simmer for 8 minutes.
Discard star anise; mix well. Adjust seasoning.
Serve warm, garnished with cilantro over rice.