Vegan Creamy Tofu Curry Puree Recipe

If you love curry, then you'll love this puree. It's the familiar spices and heat of a curry in a thick and rich tofu puree. 

I've put my own spin on it. The spice blend is pretty minimalistic and a little bit different. An Americanized curry to be sure. 

The combination of turmeric and paprika is one of my favorites. It might turn out to be yours as well. 

Thanks to the tofu base, it's creamy and full of protein. 

It takes very little time to make and only a handful of common ingredients. With very little effort, you'll be rewarded with buckets of flavor. 

Half of a 14 oz. Package Firm Tofu, drained
2 Jalapenos, chunked
1 Serrano, chunked
7 Small Cloves of Garlic, chunked
2/3 Cups Water
2 Tbls Oil
2 Tsps Turmeric
1 Tsp Paprika
1 Tsp Crushed Pepper Flakes
1/2 Tsps Dried Oregano
1 Tbl Salt
1/2 Tsp Black Pepper

Add to a small sauce pot the peppers and salt. Cook over medium heat for 5 minutes. Add the oil, garlic and remaining spices. Stir and continue cooking over medium heat until fragrant. About 5 minutes. 

Carefully pour in the water. Simmer uncovered until reduced by 1/3. 

Add the tofu to a blender or food processor. Pour the sauce pot mixture over the tofu. Puree until smooth. 


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