Add all the spices, including curry powder, turmeric, and salt, and cook for another minute more. Reduce heat to low; stir in the coconut milk, maple syrup, and diced red peppers; and cook for 3 ...

Vegan Mattar Paneer A plant-powered twist on the Indian classic made with broiled tofu, green peas, and a spice-rich tomato gravy. Creamy, cozy, and 100% dairy-free. No ratings yet Print Recipe ...

Aside from coming together in 15 minutes, this lentil tofu coconut curry offers almost 30 grams of protein per serving — or even more if you serve it with quinoa or brown rice.

Add the water, cover the pot and simmer until the peas are soft, about 15 minutes. Add the tofu, sugar and salt and simmer for about 10 minutes. Serve hot. Light soy sauce is sold at Asian markets.

Never cooked with tofu before? Time to start. It's a lean, calcium-packed source of protein that instantly takes on the flavor of bold spices. 1. Heat 1 tbsp olive oil in a large, heavy pot over ...

Sauté pepper and onion for 1 minute, add curry and more olive oil if necessary. (The curry should be coated with oil.) Sauté 1 minute, add remaining vegetables, and about can of the coconut milk.

Quick-cooking and adaptable, tofu began creeping its way into my breakfasts, lunches and dinners. I’m now picking up a block each of firm and extra-firm tofu during my weekly shop, at least.

If the noodles aren't cooked, cook them until al dente in a big pot of salted boiling water. Drain and set aside. Heat a medium frying pan over medium-high heat. Film the bottom with oil. When hot ...

Stir in the curry powder, paprika, salt and black pepper to coat the onions and warm the spices, about 30 seconds more. Add the tomatoes and coconut milk, and bring to a boil.

The avocado curry, a green curry loaded with avocado, seitan, soft tofu, fried tofu, bell pepper and basil. The green curry is excellent, well spiced with just the right thickness.

If your idea of comfort food is a bowl of soft, nubby rice, you should try Naz Deravian’s Iranian dami-yeh gojeh nokhod farangi (tomato-egg rice), scented with cinnamon and turmeric.