1-15ouncecan chickpeasrinsed, drained, and patted dry
1cupfrozen green peas
For the Tofu:
1-16ouncepackage extra firm tofupressed and cubed
For the Stew:
2cupsfresh cauliflower florets
2large garlic clovesminced
Pepper to taste
1cuplight coconut milk
For the topping:
Pre-heat oven to 450ºF.
In a medium-sized mixing bowl, toss together tofu cubes, 1 tablespoon olive oil, cumin, paprika, ground coriander, salt, and maple syrup.
Place chickpeas on 1 side of a large baking sheet. Drizzle with ½ tablespoon olive oil and stir. Place tofu mixture on other side of large baking sheet. Roast in hot oven about 15 minutes, stirring occasionally. Add frozen green peas to chickpeas and stir. Place back in oven until chickpeas and peas are toasty, about 15 minutes.
Make the stew while peas and tofu are roasting. Heat a large dutch oven until hot. Add olive oil, diced onion, and minced garlic. Turn heat to medium and sauté 1-2 minutes, until onions are soft. Add curry powder, flour, salt, and pepper. Stir and cook with onion mixture for 1 minute. Gradually whisk in vegetable broth. Add squash and cauliflower. Cover and simmer 20 minutes or until squash is fork tender. Stir in coconut milk. Turn off heat and let sit for 10 minutes.
To serve, place 1-½ cups of stew in bowl. Top with tofu, green peas, chickpeas, chopped cilantro, peanuts, lime, and jalapeño slices (if desired).
Serving: 1-½ cups | Calories: 375kcal
https://www.grumpyshoneybunch.com/Coconut Curry Tofu Bowl https://grumpyshoneybunch.com/2019/05/coconut-curry-tofu-stew.html May 7, 2019