|Curry with citrus flare.|
Just preposterous right?
In fact, just last week I caught an episode of Hell's Kitchen and for one of the challenges teams had to make vegan lasagna. An upset contestant actually said something along the lines of, "it's impossible to make a cream sauce for a vegan without milk, butter, and cheese!"
I guess for a so called professional cook he doesn't know much about the endless dairy alternatives of now or how vegetables/fruits are also capable of mimicking smooth consistencies.
Anyways back to curry and it's deliciousness.
Lemon marinated tofu cubes join chunky mushrooms for an out of this world experience and tastes so lick-the-plate addicting that it may take hours of advanced yoga, a thousand jumping jacks, and a gazillion crunches to take the edge off from consuming an enticingly rich meal.
Of course it helps if you share with three other curry fans.
Lemon Coconut Mushroom & Tofu Curry Ingredients and Preparation
2 tablespoon olive oil
1 teaspoon garlic, minced
quarter of a large red onion, diced
1 cup mushrooms, sliced
4 ounces extra firm tofu, cubed (used Simple Truth Organic)
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 teaspoon lemon pepper (used Mrs. Dash Salt Free version)
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 cup full fat coconut milk
1 teaspoon salt
1/4 teaspoon black pepper
|Saute garlic, red onions, & mushrooms in olive oil for approximately three to five minutes.|
|Hand mix tofu cubes with lemon juice, curry powder, lemon pepper, turmeric, & cumin.|
|Hand tossed tofu ready to party!|
|Marry tofu with mushrooms & cover. Turn over every three to five minutes.|
|After about fifteen minutes, stir in coconut milk & be amazed as white cream turns golden. Cover and let simmer for three to five additional minutes.|
|Perfect companion to homemade naan or...|
|The chunkiest, creamiest, most flavorful gravy a plate of plain brown rice ever drowned in!|