This dish is so scented, and what a taste! Tofu curry is the veggie alternative to the classic chicken curry and is an incredible source of precious antioxidants, thanks to the turmeric contained in curry, and to the isoflavones of soy, powerful anti cancer substances contained in tofu. It is also a well balanced dish because it mixes the proteins of tofu and the carbohydrates of basmati rice. To complete this beauty also the shiitake mushrooms, that can be substituted with champignon mushrooms, with a very intense woodsy smell that goes well with the sweetness of red peppers. Enjoy your meal!
Ingredients
400 g of tofu, natural or smoked
200 g of fresh shiitake mushrooms, a handful if dry (in alternative champignon mushrooms)
2 red peppers
2 teaspoons full of curry powder
1 teaspoon of ginger powder
1/2 teaspoon of coriander powder
3 tablespoons of whole grain spelt flour
500 ml of soy milk
2 tablespoons of tamari sauce (in alternative some pinches of sea salt)
Parsley
Extra virgin olive oil
200 g of brown basmati rice
If you have fresh mushrooms clean them with a damp cloth, otherwise, if in the dry form, soak them for some hours. Cut the mushrooms into thin slices. Cut the tofu into cubes, for this preparation you can choose, according to your taste, natural tofu, with a neutral taste, or smoked tofu that will give a strong flavor to your dish. Prepare, in a large plate, the dressing by mixing the spelt flour, the curry, the ginger and the coriander, put in the plate the pieces of tofu and coat them with this preparation. Clean the peppers, remove the seeds and the white part and cut the peppers into strips. In a frying pan pour a tablespoon of olive oil and two of water, heat briefly and add the peppers, cook for ten minutes and stir often. When there are a couple of minutes left add the mushrooms. After these ten minutes pour the milk and stir, add also the tofu and the rest of the spicy dressing. Pour the tamari sauce and let simmer for 15 minutes, stir every now and then. Wash the basmati rice under running water and cook it in accordance with the timing reported on the pack. Serve the veggie curry with basmati rice and a handful of chopped parsley.
