Olive oil • Onions • Garlic • Tomato paste • Coconut milk • Tofu (extra firm) • Garbanzo beans or chickpeas • Fresh ginger • ...

A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.

This vegan Mattar Paneer is a plant-powered twist on the comforting Indian classic. Broiled tofu replaces the paneer for a satisfying, protein-rich meal that’s naturally dairy-free and packed with ...

Melissa Rubel Jacobson roasts butternut squash and chickpeas that have been tossed with curry and cayenne for seasoning.

Veggie curry with butter chickpea and tofu Ingredients 1 cup uncooked brown rice 2 Tbsp coconut oil 250 grams tofu (or paneer), cubed ¾ cup raw cashew nuts, roasted 1¾ cups coconut milk 3 Tbsp ...

Add the tofu and cook over moderately high heat, shaking the pan often, until golden all over, about 5 minutes. Using a slotted spoon, add the tofu to the curried vegetables along with the peas.

Green curry of sin qua, pea eggplant and fried tofu Nothing beats the freshness of a homemade curry paste. This is a delicious vegetarian curry but can easily be modified to make your favourite ...

This vegan lentil and chickpea curry is packed with flavour and very satisfying. It’s also super-simple to make, using mostly store cupboard ingredients.

This vibrant green, thick curry sauce is creamy and delicious, packed with iron and coats the fibre-rich chickpeas beautifully.

Ingredients 2 tbsp extra virgin olive oil 2 cloves garlic, finely grated 1½ tsp curry powder 400g medium-to-firm tofu ½ cup frozen peas 2 big handfuls baby spinach 2½ tbsp tamari or light soy ...