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| Meaty portobello mushrooms, tofu cubes, & garbanzo beans come together flavored with Indian spices. |
As an avid procrastinator, not quite sure if I love that fact, grocery store shopping is always put on minor hiatus. Fridge and pantry often have condiments and spices galore, but not enough requirements to make something satisfactory and fulfilling. The kitchen then turns into a battleground for an episode of vegan Chopped with both good and bad results. (It happens so much that I'm actually considering making a Youtube web series of this!)
Today's recipe is a very delicious meal woven from the threads of potential catastrophe. The "meaty" texture of portobello mushrooms joins gently spiced miniature tofu chunks and protein enriched garbanzo beans for an amazingly compelling belly filler. After one bite, I gobbled like a happy turkey I kid you not!
Now for other variations do feel free to add coconut milk (if you have any) for a rich curry and a side of basmati rice for balance.
Curried Tofu, Mushroom, & Garbanzo Bean Stir Fry Ingredients and Preparation
1/2 cup extra firm tofu (half a block), cubed
1 cup portobello mushrooms, sliced
2 tablespoon coconut oil (or olive oil is fine)
2 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon dried basil
1 teaspoon turmeric
1 teaspoon garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 15oz garbanzo beans, drained
1/2 teaspoon each of garam masala, turmeric, ginger, cumin, and coriander
1 teaspoon lemon juice
Coconut oil a pan on medium heat.
Add in the mushrooms.
Hand mix tofu in garam masala, curry powder, basil, turmeric, and garlic.
Stir tofu with the mushrooms, turning every 5-7 minutes and covering.
After fifteen minutes, mix in the garbanzo beans, extra spices, salt, and white pepper.
Drizzle lemon juice, stir, cover, and let cook for an additional 5 minutes.
Serve.
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| Stirring dinner. |
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| Yum! |
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| Little sprigs of cilantro to top it off! For extra spice add a 1/2 teaspoon of crushed red pepper! |
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