Vegan Curried Tofu Skin

This amazing Vegan Curried Tofu Skin recipe is easy to prepare and full of flavor, beancurd sticks are rehydrated and cooked in a flavorful coconut curry broth.

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Course: Entrée, Main Course

Cuisine: American, Jamaican

Keyword: Vegan Curried Tofu Skin

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 221kcal

Ingredients

8 ounce package dried beancurd broken in pieces
1 tablespoon coconut or avocado oil
1 medium onion chopped
3 cloves garlic minced
1 teaspoon fresh ginger grated
2 sprigs fresh thyme or 1/2 teaspoon dried
1 tablespoon curry powder
1/2 teaspoon cumin
1 teaspoon ground paprika
1 medium tomato chopped
1 medium carrot diced
1 medium potato scrubbed and cut into chunks (optional)
1 1/2 cups cooked butter beans or 1 (15-ounce can) butter beans
1 1/2 cups coconut milk or 1 (15-ounce can) coconut milk
1/2 cup water
1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper (optional)
Salt to taste or 1 vegan bouillon cube

Instructions

Bring water to a boil in a saucepan over medium-high heat. Add broken beancurd sticks and cook for about 5-10 minutes or until the bean curd is softened.
Drain bean curd and set aside.
Heat oil over medium-high in a large saucepan, add onion, and cook until soft, about 3 minutes.
Add garlic, ginger, thyme, curry powder, cumin, paprika and cook until fragrant, about 1 minute.
Stir in the tomatoes, carrot, potato and stir to coat with the seasonings.
Add coconut milk, water, bean curd sticks, and pepper.
Bring the curry to a boil, cover the saucepan and reduce to simmer for about 20 minutes.
Mash potatoes and some of the beans to thicken the curry sauce.
Season with salt to taste, serve over cooked rice, quinoa, or cauliflower rice.

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