Coconut Curry Tofu with Bean Sprouts & Veggies

I used to be a vegetarian. Almost 4 years. I added tofu into my diet quite a bit for protein and this was one of my best concoctions!

You need: CoconutCurryTofuVeggies3.jpg

350 g extra firm tofu

5 celery sticks

1/2 red onion

1 orange pepper

2 cups carrot sticks

4 cups fresh bean sprouts

2 tbsp coconut oil

2 tsp curry powder

1/3 cup shredded coconut

Do this : 

Dice the orange pepper and red onion. Then cut the celery into medium sized chunks.

Slice your tofu block as well, until you have about 10-12 rectangular pieces.

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Next step, you will need two pans for this .

In your first pan, heat 1 tbsp of coconut oil and add in the onion and orange pepper, lightly salt. Wait 5 minutes then add in the celery, carrot sticks and half of the bean sprouts (the other half you will use raw) . After 10 minutes on medium heat, sprinkle 2 tsp of curry powder over veggie mixture and mix throughly. This should only be on the heat for about 20 minutes total, no longer, since you want to keep some firmness in the celery.

In the other pan, heat 1 tbsp of coconut oil and fry your tofu slices. These should be done on medium heat, flipping from side to side until golden brown. The inside should still be soft when finished.

In the meantime place your shredded coconut on a baking sheet and place in the oven under broil until the coconut lightly browns. Keep an eye on this – burns quick !

Once you are done cooking all the tofu, veggies and browning the coconut you are ready to plate.

Each plate starts with a layer of raw bean sprouts, then some of the veggie mixture, a few pieces of tofu and a  sprinkle of toasted coconut !

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Serves 2-3.

 

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