YOUR SOLIN GENERATED RECIPE
Spiced Tofu and Vegetable Curry with Basmati Rice
Aromatic Indian spices simmered with seared tofu cubes, tender potatoes, and crisp green beans, served over a bed of fluffy basmati rice.
INGREDIENTS
16 oz extra firm tofu
0.5 cup green beans
0.5 medium potato
0.25 cup yellow onion
0.25 cup cooked basmati rice
1 tsp avocado oil
1 tsp curry powder
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 clove garlic
0.5 tsp fresh ginger
0.25 cup vegetable broth
PREPARATION
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Dice the potato into small 1/2-inch cubes and steam or parboil until just tender.
Heat avocado oil in a large skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.
Add the diced onion, minced garlic, and grated ginger to the skillet, sautéing until the onion is translucent and fragrant.
Stir in the curry powder, turmeric, sea salt, and black pepper, coating the tofu and aromatics evenly.
Add the parboiled potatoes, green beans, and vegetable broth to the skillet.
Cover and simmer for 5-7 minutes until the green beans are tender-crisp and the liquid has reduced into a light sauce.
Serve the tofu and vegetable curry over the warm basmati rice.