Another way to enjoy tofu is in this Coconut Mattar Tofu. It reminds me of a fusion between a curry and a cacciatore. It has a beautiful deep flavor from the spices, but a touch of sweetness from the coconut milk. Definitely a crowd pleaser, and it comes together in about 30 minutes which makes it a great weeknight dinner option!
Recipe by Catrina Muolo of Planted
Coconut Mattar Tofu
1 Tablespoon olive oil
1 medium yellow onion, diced
2 cups fresh kale, roughly chopped
3 cloves garlic, minced
1½ cups coconut milk (canned and unsweetened)
2 cups tomato sauce
1 teaspoon turmeric powder
1 teaspoon curry powder
¾ teaspoon ground coriander
¾ teaspoon cinnamon
1 teaspoon salt
1 Tablespoon coconut sugar or brown sugar
pinch of cayenne powder (optional)
1 package of extra firm tofu, cubed
1½ cups of frozen peas
Sauté the onion in the olive oil in a large saucepan over medium heat, stirring frequently until onions are soft. Then add kale and garlic and cook another 3 minutes. Then add all of the other ingredients except the tofu and peas. Simmer all together over medium low heat, stirring occasionally, for about 10 minutes. Then add tofu and peas. Stir in and simmer another 3-5 minutes. Serve over rice or on toast!
Any protein can be added instead of tofu. Try adding chickpeas, tempeh, or veggie meatballs for a variation on this dish!
Catrina Muolo is a plant-based recipe creator who lives in Kittery, Maine. She began the Instagram page @plantedfamilies when she realized her daughter was sensitive to dairy, and she wanted to share her culinary experiments with others. Her goal is to share fun, family-friendly and approachable recipes that will also please any omnivore. Her favorite foods to make are homemade “cheeses” and recreating Italian dishes from her childhood. Last year she released an e-book of 16 homemade dairy-free cheeses which can be found here:
Catrina will also be selling her sauces and dips on the Seacoast starting Spring 2021! Planted will be selling some of her family’s favorites, including a sweet chocolate spread, a cheesy crumble made from seeds, and a mac and cheese-less sauce made from cashews.