Curry Tofu and Mushrooms over Rice

Sometimes a girl craves curry tofu.



1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
1 pound mushrooms
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
as much red pepper as you like

1.Start cooking rice according to the package. Meanwhile heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. About half way through cooking the tofu add the mushrooms. When cooking is complete remove tofu and mushrooms to paper towels, and set aside.
2.Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally. Pour over rice and enjoy!


Simple and vegan. Everyone can enjoy!