Someone recently told me that they would cook with tofu, but it "takes too much time".
Here's a quick-and-easy example (one of many) that might be helpful...
I had a bunch of tofu to use up last week, so I cubed it, browned the cubes in a little coconut oil, and then froze those cubes.
So this week when I was feeling tired, (lazy) and not very creative, but craving tofu and curry, it was SOOO easy to whip this together!
Yellow Curry, Tofu and Veggies
Yes, it's true - many curry pastes are not vegan.
I find this one at my local Asian market. It's a million times more flavorful than the bland 'supermarket' varieties so give it a try if you get a chance! And always-always-always read the labels, things change, even in tried-and-true brands...
1 Tb. Aroy-D brand yellow curry paste (or to taste)
1 can coconut milk
Aprox. 1 lb. tofu, cubed and fried until brown.
2 cups veggies*
(*This is PERFECT for leftovers!!
Most veggies (except peas) should be cooked or partially cooked through before adding to curry.
Other good choices are cauliflower, peas, white or sweet potato cubes, mushrooms, garbanzos, green beans, tomatoes or okra. Or ANY vegetables!)
To put it all together:
Whisk curry paste and coconut milk together over med. heat until curry paste is mixed in completely and sauce is heated though. Taste and add more curry paste if needed.
Add fried tofu cubes, as much as you'd like. Simmer in curry sauce until tofu is hot, about 10 minutes.
Add 2 cups (or more if you want) cooked or partially cooked veggies - I used leftover zucchini and frozen peas tonight. Simmer until veggies are heated thru and done to your preference - this won't take long if they're already partially cooked.
Yes. That's it!!!
Serve over steamed rice.