The Magic Curry Tofu Casserole
The Magic Curry Tofu Casserole
When you’re craving a dish that feels like a warm hug, this Curry Cashew Tofu Bake is your new best friend. Rich, creamy, and full of warmth, this bake is comfort food at its finest. It's so hearty and flavorful, you’ll be coming back for a second slice—and maybe even a third! Don't forget that extra delicious cashew cream sauce for a boost of flavor and richness.
Equipment
- Large-size skillet
- mixing bowl
- 20-cm (8-inch) square casserole dish
- Nonstick cooking spray (optional)
Ingrediënten
- 450 ml full-fat coconut milk
- 6 g yellow curry powder
- 224 g mushrooms chopped
- 340 g extra-firm tofu drained, pressed, and crumbled
- 16 g cornstarch
- 30 ml water
- Nonstick cooking spray optional
- 250 g all-purpose flour
- 16 g vegetable broth powder
- 8 g garlic powder
- Salt and pepper to taste
- 15 ml coconut oil or other vegetable oil
- 425 g garbanzo beans drained and rinsed
- 1 yellow or white onion diced
- 4 cloves garlic minced
- 35 g ground raw cashews
- 30 g nutritional yeast
- ÂĽ tsp paprika
Instructies
- In a large-size skillet, bring the coconut milk and curry powder to a boil.
- Reduce to a simmer.
- Add the mushrooms and crumbled tofu.
- Cover and simmer for about 15 minutes, then uncover and cook for another 10 minutes.
- Slowly add the cornstarch slurry (cornstarch mixed with water), mix well, and cook for 3 to 5 more minutes, or until thickened.
- Remove from the heat, and let cool.
- Preheat the oven to 180°C (350°F).
- Prepare a 20-cm square casserole dish, either by lightly oiling or by spraying lightly with nonstick spray.
- In a mixing bowl, mix together the flour, veggie broth powder, garlic powder, salt, and pepper.
- Add the flour mixture to the coconut curry tofu mixture and knead together until a sticky dough forms.
- Set aside.
- In a skillet, heat the oil and sauté the beans, onion, and garlic for 5 to 7 minutes, or until just beginning to brown.
- Spread the dough in the bottom of the dish, pressing into the corners.
- Layer the bean and onion mixture on top of the dough.
- Sprinkle the ground cashews all over the top, then the nutritional yeast, and finally, the paprika.
- Bake, covered with foil, for 20 to 25 minutes, then uncover and bake for an additional 10 minutes to brown the top.
- Remove from the oven, and let cool for about 10 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
For an extra creamy touch and an even more satisfying flavor, serve with a topping of Garlic and Sage Cashew Cream Sauce. You can also pair this bake with a side of steamed rice or fresh naan bread.
Wine Advice:
This warm and savory curry dish needs a wine that can handle its rich flavors without being overwhelmed. A light, crisp white wine like a Sauvignon Blanc from New Zealand is a fantastic choice, as its zesty acidity and subtle tropical notes will beautifully cut through the creamy curry sauce. For an extra twist, try a dry Riesling from Germany. Its bright fruit and mineral undertones will make every bite a celebration.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 15 g | Fat: 15 g | Fiber: 6 g | Sugar: 5 g | Salt: 0.7 g
