Vegan Curry with Tofu & Vegetables Ⓥ


  • 1 package of firm tofu, drained, pressed and cubed
  • Brown rice
  • 1 tbsp olive oil
  • 1/2 cup vegetable broth, divided
  • 1 potato, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, diced
  • 1/2 red onion, sliced
  • 2 cloves of garlic, minced
  • 1/2 cup of raisins
  • 1/2 cup cashews
  • 1 tbsp liquid aminos or soy sauce
  • 1 tsp ginger
  • 1 13.5 oz can coconut milk
  • 2 tbsp curry powder
  • 1 tbsp coconut sugar


  1. Cook the rice according to package instructions. Drain and press the tofu. While it is pressing, cut & prepare the vegetables. Marinate the tofu in the liquid aminos & ginger for 10-15 minutes.
  2. Add oil to a pan with the potatoes. Add salt and pepper and cook for 5 minutes or so until they begin to brown. Next, add half of the vegetable broth carrots, celery & zucchini. Sauté for a few more minutes then add the onions and garlic and continue to stir.
  3. Add the tofu to the air Frier and cook for 20 minutes flipping once in the middle (10 minutes on each side) at 400F.
  4. Add the other half of the vegetable broth, raisins & cashews to the vegetable mix with the coconut milk, brown sugar and curry powder. Bring to a light boil then lower the heat so it can simmer for about 20 minutes.
  5. Add the tofu to the vegetables when its done in the air Frier & mix well.
  6. Serve with rice and diced green onions. Enjoy!

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