Yellow Curry Tofu Bowl

Warm and Hearty for a cold winter’s day. Comfort food can still be clean and plant based.

Ingredients (serves 4)

  • 1 block of extra firm tofu
  • ½ cup of cashews (follow cashew milk recipe using 1.5 cups of filtered water– yields approx. 2 cups of cashew milk)
  • 2 tbsp. chopped fresh basil
  • 4 cloves garlic, minced
  • 1 tbsp. fresh grated ginger
  • 1 tbsp. yellow curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 cups organic vegetable broth
  • 3 carrots peeled and sliced
  • 1 medium yellow onion
  • 1 tbsp. coconut oil (for sautéing)
  • Jasmine or basmati rice (organic) – make per package directions for 4 servings


Drain and pat dry tofu.  Cut into 1 inch cubes and set aside

In a frying pan, sauté onions, garlic, ginger, and carrots in coconut oil over medium heat until partially soft, add tofu and sauté for another 5 minutes then set aside.

In a medium pot add vegetable broth, curry powder, turmeric, cumin, coriander and chopped basil.  Bring to a boil over medium heat and allow to simmer for 5 minutes.  Add cashew milk and allow to simmer over low heat until reduced and thickened, stirring often.  Add in sauté mixture and allow to heat through.  Remove from heat and allow to sit for 5 minutes before serving over rice.

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