Revolution Tofu Curry
- 6 scallions
- large bunch of fresh cilantro
- 2 tablespoons olive oil
- 5 heaped teaspoons curry powder
- 1 tablespoon butter
- 2 cans (14-ounces each) coconut milk
- sea salt
- juice of 1 lemon
- 1 1/2 teaspoons sesame oil
- 15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
- Produce
- Cilantro, fresh (1 large bunch)
- Lemon, juice of (1)
- Scallions (6)
- Cooking & Baking
- Curry powder (5 heaped teaspoons)
- Olive oil (2 tablespoons)
- Sea salt (1)
- Sesame oil (1 1/2 teaspoons)
- Dairy
- Butter (1 tablespoon)
- Refrigerated
- Tofu, extra firm (15 ounces)
- Other
- 2 cans (14-ounces each) coconut milk
Preparation
Read recipe preparation on lafujimama.com
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Recipe Stats
Published March 26, 2010 (2 years ago).
10 people saved this recipe.
