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“Butter” Tofu Apple Curry

Serves 4.


    "Butter" Tofu Apple Curry

    Quick curries using a handful of fresh ingredients and pantry staples get dinner on the table in under an hour. Instead of apple and tofu, try peeled and diced sweet potato and chickpeas. A superb base recipe, this curry can be easily adapted to what’s available in your kitchen.


    For additional creaminess, a scoop of natural peanut butter or almond butter makes this curry taste even more luxurious.


    “Butter” Tofu Apple Curry


    • 2 Tbsp (30 mL) vegan butter or coconut oil
    • 1 large onion, diced
    • 2 garlic cloves, minced
    • 1 Gala apple, cored and diced
    • 2 Tbsp (30 mL) mild curry powder
    • Zest of 1 lime
    • 2 Tbsp (30 mL) lime juice
    • 2 - 14 oz (398 mL) cans coconut milk (light or full fat), divided
    • 1/4 tsp (1 mL) salt
    • 1 - 350 g package extra-firm pressed tofu, diced
    • 2 cups (500 mL) cooked brown basmati rice
    • Chili flakes, for serving (optional)


    Per serving:

    • calories505
    • protein14g
    • fat30g
      • saturated fat16g
      • trans fat0g
    • carbohydrates48g
      • sugars8g
      • fibre6g
    • sodium190mg



    In large high-sided skillet, melt butter or oil over medium heat. Add onion, garlic, and apple, reduce heat to medium-low, and saute for 8 to 10 minutes, until soft. Stir in curry powder, lime zest, and juice, followed by 1 can coconut milk plus 1/2 cup (125 mL) coconut milk, salt, and tofu. Bring to a boil, reduce to a simmer, partially cover, and cook for 10 minutes. Ladle into bowls with rice, dollop with additional coconut milk, and sprinkle with chili, if using. Serve.


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    This recipe is part of the A Week of Living Vegan collection.



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