Peanut Butter Tofu + Potato Curry

 
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I love cooking during Vata season (fall and early winter), because produce options are abundant. You’ve got some late summer delights, like tomatoes and other nightshades, and you’ve got an early variety of squashes and pumpkins. Once combined, these ingredients make for vibrant and hearty dishes, which are the perfect compliment to the cold and dry weather of the season.


 

ingredients

  • 2 tbsp coconut oil

  • 1 package extra firm tofu, drained and chopped into 1” cubes

  • 1/2 cup soy sauce, separated into 1/4 cup portions

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1/2 white onion, chopped

  • 4 roma tomatoes, chopped

  • 1 tbsp turmeric

  • 1 tbsp coriander

  • 1 clove garlic, peeled and chopped

  • 3 medium-sized potatoes, peeled and chopped

  • 2 orange bell peppers, chopped

  • 5 leaves chard, de-stemmed and chopped

  • 1 cup water

  • 1/2 cup peanut butter

  • 1 tbsp sriracha (optional)

  • Dash of rice vinegar (optional)

For serving:

  • Any type of rice, or grain

  • Sesame seeds

 

instructions

  1. Prepare all ingredients that require peel, chopping, etc.

  2. In a skillet, heat some coconut oil (about 1/2 tbsp)

  3. Once hot, add cubed tofu and 1/4 cup soy sauce

  4. Cook a few minutes on each side (until tofu is golden brown), set aside

  5. In a large pot, heat remaining coconut oil

  6. Once hot, add mustard and cumin seeds

  7. Once fragrant (1 minute or less), add onions and tomatoes

  8. Sauté onions and tomatoes until translucent (3-5 minutes)

  9. Add turmeric and coriander, combine well

  10. Add potatoes, peppers, and chard, combine well

  11. Add water and bring mixture to a simmer

  12. Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, sriracha and vinegar

  13. Once combined, add to simmering curry, mix well

  14. Allow curry to simmer on low for 15-20 minutes (I like to wait until all the vegetables are soft, which makes them easier on digestion)

  15. Dish up scoops of curry and top with seared tofu

  16. Serve along with rice and sesame seeds

Serves 4


 

Recipe Key

Vegan

Best in: Fall, Winter

Best for: Vata and Pitta Doshas