Who can resist this classic korma made with six different types of vegetables, wrapped in spice and all things nice, like coconut milk and tahini. I don’t often use onion, but this mix welcomes some heat. Soft tofu brings protein and a smooth, soft bite, valuable for those missing meat.
Tag Archives: tofu
V*Eg Fried Rice
Broccoli is my spring time favourite vegetable, which is lucky as I have a glut on from my allotment, so it is going in EVERYTHING! This time it is mixed with chestnuts and tofu to create an authentic Chinese dish reminiscent of the egg fried rice I used to eat. The “yolk” has a dry texture, and as it is made with spice is full of flavour. The tofu, soft and oily, makes for a slippery egg white substitute. It is not very eggy in flavour, but the textures and nutrition are a close match.
Sarasvati Flow 