Peanut Curry Tofu Scramble
Tonight I ended up making the Thai style tofu scramble I thought about yesterday. It didn't come out as I had envisioned it. It's basically just like the yellow curry I make with mashed up tofu. So next time I will try creating the intended version but since Meghan and my mom liked this one so much I'm saving and posting the recipe.
Peanut Curry Tofu Scramble
Ingredients:
-26 oz. Tofu
-Couple Handfuls of Roasted, Salted Peanuts
-Handful of Sesame Seeds
-Vegetable Mixture of:
Broccoli, Cauliflower, Green and Purple Cabbage, Green Bell Pepper, Carrots, Zucchini, String Beans, Spinach, Fresh Basil, Garlic, Green, Purple, and White Onions.
(Way, way too much. I don't know what I was thinking. I'll blame my period. I ended up reserving about a third of the washed and chopped vegetables in a bowl in the fridge for later use and the prepared batch was still far too much food especially considering how filling it is).
Sauce:
2 Cans Coconut Milk
1/4 Cup Coconut Oil
1 Cup Peanut Butter
1 Tbs. Black Strap Molasses
6 Tbs. Sugar
4 tsp. Cinnamon
4 tsp. Turmeric
4 tsp. Basil
2 1/2 tsp. Cayenne Pepper
1 tsp Black Pepper
1 tsp Ground Clove
1 tsp Ground Nutmeg
Garlic Salt to taste
Wash and chop all veggies and place in large bowl with peanuts and sesame seeds. Reserve some of the uncooked basil, onions, peanuts, and sesame seeds in a smaller bowl for garnish. Press tofu, crumble into veggie mixture bowl. In a medium sized bowl mix the coconut oil, coconut milk, peanut butter, and black strap molasses. Measure and mix in the sugar, cinnamon, turmeric, basil, cayenne, black pepper, ground clove and nutmeg. Add garlic salt to taste. (I like to mix the dry spices separately in a small bowl and then stir it into the liquid part of the sauce. I've also thought about putting together a pre-made mixture of all of these dry spices to have on hand for making peanut curries). Pour the sauce mixture over the tofu/vegetable mixture and thoroughly incorporate. Pour entire thing into large skillet and cook over medium heat stirring occasionally until desired temperature/texture is reached.
Peanut Curry Tofu Scramble
Ingredients:
-26 oz. Tofu
-Couple Handfuls of Roasted, Salted Peanuts
-Handful of Sesame Seeds
-Vegetable Mixture of:
Broccoli, Cauliflower, Green and Purple Cabbage, Green Bell Pepper, Carrots, Zucchini, String Beans, Spinach, Fresh Basil, Garlic, Green, Purple, and White Onions.
(Way, way too much. I don't know what I was thinking. I'll blame my period. I ended up reserving about a third of the washed and chopped vegetables in a bowl in the fridge for later use and the prepared batch was still far too much food especially considering how filling it is).
Sauce:
2 Cans Coconut Milk
1/4 Cup Coconut Oil
1 Cup Peanut Butter
1 Tbs. Black Strap Molasses
6 Tbs. Sugar
4 tsp. Cinnamon
4 tsp. Turmeric
4 tsp. Basil
2 1/2 tsp. Cayenne Pepper
1 tsp Black Pepper
1 tsp Ground Clove
1 tsp Ground Nutmeg
Garlic Salt to taste
Wash and chop all veggies and place in large bowl with peanuts and sesame seeds. Reserve some of the uncooked basil, onions, peanuts, and sesame seeds in a smaller bowl for garnish. Press tofu, crumble into veggie mixture bowl. In a medium sized bowl mix the coconut oil, coconut milk, peanut butter, and black strap molasses. Measure and mix in the sugar, cinnamon, turmeric, basil, cayenne, black pepper, ground clove and nutmeg. Add garlic salt to taste. (I like to mix the dry spices separately in a small bowl and then stir it into the liquid part of the sauce. I've also thought about putting together a pre-made mixture of all of these dry spices to have on hand for making peanut curries). Pour the sauce mixture over the tofu/vegetable mixture and thoroughly incorporate. Pour entire thing into large skillet and cook over medium heat stirring occasionally until desired temperature/texture is reached.