1 block extra firm tofu, pressed and cut into 1 inch cubes
1 cup sliced mushrooms
1 medium yellow onion, chopped
4-6 tablespoons all-purpose flour
1/2 cup frozen peas
1/2 to 1 teaspoon coconut extract
1 tablespoon olive oil
1 teaspoon curry powder
1/4 teaspoon powdered ginger
2 cups soy milk (I use fat free)
optional: 1/4 teaspoon or less turmeric powder
salt to taste
Heat 1 tablespoon olive oil in large skillet with high sides over MEDIUM heat (If you are using a nonstick pan you can leave out the oil all together).
Cook the mushrooms and onions until tender, avoid browning. Add the tofu and flour, ginger, and curry and toss gently to coat. Slowly add 2 cups Soy Milk and bring to a boil, stirring constantly. As it comes to a boil add the Coconut Extract and frozen peas. Cook for 10 minutes, stirring occasionally. Check seasoning and add salt to taste.
Serve over prepared brown rice.
Cooks Notes:** If you would like a more yellow color you can also add 1/4 teaspoon or less of turmeric powder at the time you add the curry and ginger. ** I used frozen extra firm tofu, thawed and pressed, for a meatier consistency. ** Be cautious with the amount of coconut extract. As the dish sits the flavor of coconut will get stronger.
Source of recipe: I was inspired to create this dish after going to my favorite restaurant, Rosetta's Kitchen, in Asheville, North Carolina. Their tofu coconut curry is absolutely incredible and this is very similar; however, I do think they use actual coconut milk- Since I'm trying to eat healthier, I created this GREAT alternative, cutting out almost all the fat.