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Curry Cashew Tofu Comfort Bake
Experience ultimate comfort with this creamy Curry Cashew Tofu Bake! Infused with warm curry flavors, it's perfect for cozy nights.
Portions:
6
Preparation Time:
1
uur
uur
5
minuten
min
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Equipment
8-inch (20-cm) square casserole dish
large skillet
mixing bowl
Nonstick cooking spray
Measuring cups and spoons
Ingrediënten
▢
1
can
15 ounces/450 ml full-fat coconut milk
▢
1
tablespoon
6 g yellow curry powder
▢
8
ounces
224 g mushrooms, chopped
▢
12
ounces
340 g extra-firm tofu, drained, pressed, and crumbled
▢
2
tablespoons
16 g cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
▢
Nonstick cooking spray
optional
▢
2
cups
250 g all-purpose flour
▢
2
tablespoons
16 g vegetable broth powder
▢
1
tablespoon
8 g garlic powder
▢
Salt and pepper
to taste
▢
1
tablespoon
15 ml coconut or other vegetable oil
▢
1
can
15 ounces/425 g garbanzo beans, drained and rinsed
▢
1
yellow or white onion
diced
▢
4
cloves
garlic
minced
▢
¼
cup
35 g ground raw cashews
▢
¼
cup
30 g nutritional yeast
▢
¼
teaspoon
paprika
Instructies
In a large 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 15 minutes, then uncover and cook for another 10 minutes.
Slowly stir in the cornstarch slurry.
Cook for 3–5 minutes until thickened.
Remove from heat and let cool.
Preheat the oven to 350°F (180°C, gas mark 4).
Grease or spray an 8-inch casserole dish.
In a mixing bowl, combine the flour, veggie broth powder, garlic powder, salt, and pepper.
Add the flour mixture to the coconut curry tofu mixture, kneading until a sticky dough forms.
Heat oil in a skillet.
Sauté garbanzo beans, onion, and garlic for 5–7 minutes, or until slightly browned.
Press the dough into the casserole dish, spreading it evenly into the corners.
Layer the bean and onion mixture on top of the dough.
Sprinkle with ground cashews, nutritional yeast, and paprika.
Cover with foil and bake for 20–25 minutes.
Remove foil and bake for another 10 minutes to brown the top.
Let cool for 10 minutes before serving.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a lightly spiced Gewürztraminer or a dry Riesling to complement the curry flavors.
Nutritional Information
Calories:
290
kcal
|
Carbohydrates:
35
g
|
Protein:
10
g
|
Fat:
12
g
|
Sugar:
2
g
|
Salt:
1.2
g
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Recipe Category
Casserole
/
Main Dish
/
Vegetables
Country
India
Holliday:
Christmas
/
Easter
/
Picnic
Diets
Dairy free
/
Gluten Free
/
Low-Sodium
/
Soy Free
/
Vegan
/
Vegetarian