~Cauliflower, Sweet Potato and Green Bean Curry w/ Tofu~
This curry dish is so delicious!!! Your taste buds will thank you! If you opt for a little less heat, cut back a bit on the sriracha. I also added white basmati rice, which really compliments the sauce in this dish. (Brown rice is good as well!)
<Cut cauliflower into florets, pinch ends of string beans (I used Haricot Verts), peel and chop sweet potato into 1 inch pieces ( I steamed the pieces for a few minutes first to cut down on cook time in the pan). Add 1 tbsp olive oil or avocado oil to a non-stick pan, add veggies and cook for 4-5 minutes on medium-high heat. <Then add spice mixture to the veggies:
1 tsp each of chili powder, curry powder, cumin, smoked paprika, 1/2 tsp coriander, pinch of salt. Cook for another 3-4 minutes, adding a few tbsps of water or veggie broth to keep from burning.
< In the meantime, prepare the same spice mixture (shown above) again, adding 1 tbsp corn starch to it and set aside in small bowl. <Use 1 packet of extra-firm tofu and drain and press water out. Cut into 1/2 inch squares. Place in plastic baggie with spice mixture and shake until coated. Lay tofu squares on baking sheet lined with parchment paper. Bake at 400 for 10 minutes.
<Remove veggies from large pan and place in bowl. To the pan, add: 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp sriracha or Asian chili sauce, 2-3 garlic cloves, minced, 2 tsp maple syrup or coconut sugar. Simmer sauce for a few minutes in pan and let thicken, you can also add some left over spice mixture used for the tofu. ( I made a double batch of sauce for this dish!). Next, add veggies and tofu to the pan and stir to coat for another minute. Serve with white or brown rice, garnish with cilantro, and ENJOY!
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