This yellow curry with tofu is my absolute favourite way to eat tofu. The Crunchy outside and firm inside is the best tofu nugget. These nuggets are oil-free and made with a healthy coating of almond flour with curry spices and other seasonings.
Makes 3 servings
Equipment needed: Oven, mixing bowl, baking tray, blender, medium sauce pan, whisk
Total Time: 50minutes
Ingredients:
The Breaded Tofu
- 13.5 Oz Firm Tofu Save the liquid from the container for the broth
- 1 Cup Almond flour
- 1/4 Cup Indian curry spice
- 2 Tbsp Nutritional yeast
- 1/2 Tbsp Salt
For The Broth
- 1 Can Coconut milk Lite or full fat
- 1/4 Cup Avocado
- All The Tofu liquid from the container Or 1/4 cup vegetable broth
- 2 Tbsp Indian curry spice
- 1 Tbsp Nutritional yeast
- 1/2 Tbsp Salt
Method:
The Breaded Tofu
- Preheat oven to 350
- In a medium mixing bowl combine flour and seasoning and whisk.
- Carefully cup open tofu container and pour the liquid into a separate bowl.
- Cut tofu into 1X1 inch squares (preferably).
- Drop tofu squares into the seasoning. Toss around until fully coated.
- Spread tofu out on the baking pan.
- Bake for 20 minutes
For The Curry Broth
- Add the avocado to the tofu liquid (or 1/4 cup Vegetable broth if preferred) and blend. Pour into a medium cooking pot.
- Bring blended avocado liquid to a simmer, add coconut milk, and whisk. Add seasoning and whisk. Add any desired vegetables and simmer for 5-10 minutes.