A vegan curry with tofu and edamame beans, perfect for high protein and plant-based nutrition.
A vegan curry with tofu and edamame beans is a delicious and nutrient-rich dish, perfect for those seeking a high-protein, plant-based meal.
This wholesome curry combines the silky texture of tofu with the vibrant bite of edamame beans, all enveloped in a fragrant, spiced sauce for a satisfying and nourishing experience.
To prepare, start by pressing firm tofu to remove excess moisture, then cut it into cubes. Marinate the tofu in a mixture of soy sauce, ginger, and a dash of sesame oil for enhanced flavor. Lightly pan-fry the tofu in a hot skillet until golden on all sides, then set it aside.
In the same skillet, heat a little oil and sauté onions, garlic, and ginger until soft and fragrant. Add a medley of spices like turmeric, cumin, coriander, and curry powder, stirring to toast them and release their aroma.
For a bit of heat, include chili flakes or fresh chilies. Stir in tomato paste and let it cook briefly before adding coconut milk or a blend of vegetable broth and cashew cream for a creamy base.
Add shelled edamame beans, which are packed with plant-based protein, fiber, and essential nutrients, and let them simmer in the sauce.
Return the tofu to the pan, gently folding it into the curry to coat it in the flavorful sauce. Simmer for 5–10 minutes to allow the flavors to meld.
Garnish the curry with fresh cilantro, a squeeze of lime juice, and a sprinkle of sesame seeds. Serve it over fluffy jasmine rice, quinoa, or with warm naan bread.