This easy vegan Date Tamarind Tofu Curry has your sweet, spicy, and tart bases covered and it is delicious with some rice or roti
Ingredients
- 1/2 cup Date Tamarind Paste
- 1 onion chopped
- 4 cloves garlic chopped
- I block extra firm tofu drained well and if you like you can cube it now and then brown it or brown it in block form I used paper towels, then cube it up and add in to the curry.
- 1 cup coconut milk low fat
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 red Serrano Chili Peppers 1 goes into the curry and the other is for garnish
- Parsley for garnish
- Olive oil
Instructions
- Add the olive oil to a pan over medium heat
- Add in the onions and let them brown for about 20 minutes - stirring occasionally.
- Push the onions to the side of the pan, place the cubed tofu in the middle and cook till tofu is browned - flip the cubes and brown them on the other side too.
- Then, add in the garlic and stir well
- Add in the Date Tamarind Paste, coconut milk, coriander, and 1 Serrano Chili Pepper and stir till well combined.
- Let cook for about 7 minutes and when it starts to thicken, season with salt and pepper to taste, garnish with slices of the other Serrano Chili Pepper and parsley and dig in!
Nutrition
Calories: 283kcal | Carbohydrates: 28g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 87mg | Fiber: 4g | Sugar: 18g
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