Tofu in Peanut Curry Sauce (Vegan recipe)

How much has happened since I was last on here? A lot I guess...

Turning 17, Loon Lake, friends, semester 2, Coppelia, stretch & strength, choir, spring break, Great Wolf Lodge, Dance Magic, Dance Power... yup it's been a while.

I wonder what brought me back here?

I think it was because an awesome friend from choir told me she used a couple recipes in her Baking class from this blog. I mean, seriously!? People know about this!? I felt happy, proud, touched, but also guilty for never being consistent when I told myself I would be at the beginning... and I also missed it.

I still cook/bake when I can, but not like I used to. It's a busy week every week and when I do make something delicious I never have the time to whip out the ancient digital camera and take 40 pictures to get a couple in focus...I wish I had though, there were some pretty yummo stuff I didn't capture.

Lulu came over for dinner and a movie today. She thinks I'm amazing at cooking which is really being too kind with words and stretching the truth a bit but I do enjoy it so I decided to make dinner. Two veggie friends is no problem to cook for! I found a recipe for chicken in peanut sauce but decided to substitute the chicken with tofu and some added veggies. This is my adapted recipe below...I think I changed it enough to call my own! It's really delicious...its sweet but spicy, creamy from the peanut butter but also bold and hearty. I omitted the chopped peanuts as I didn't have any on hand but it would have added a very nice texture to the sauce. Serve over steamed rice and enjoy! It's super easy and good if you want to change it up to your liking. Enjoy!

Tofu in Peanut Curry Sauce serves 4

olive oil
250 g firm tofu, sliced
1 medium carrot, sliced
1 serrano pepper, sliced (optional, adds some heat)
2 garlic cloves, minced
2 small potatoes, cubed
1/2 cup cauliflower florets

200 ml tomato puree (I pulsed canned drained tomatoes in the food processor)
100 ml orange juice
1/4 cup peanut butter
2 tbsp soy sauce
2 tbsp brown sugar (or honey if not vegan)
1/2 tsp curry powder
1 tsp fresh grated ginger
chopped peanuts (optional)
fresh parsley (optional)


Combine tomato puree, orange juice, peanut butter, soy sauce, brown sugar, curry powder and ginger in a blender or food processor. Pulse until smooth.

Heat oil in a skillet over med-high heat; cook garlic, serrano pepper, and tofu until browned. Pour sauce mixture into same skillet, lower heat to medium-low. Add vegetables and cover. Let simmer for 30 minutes, adding water as time passes to suit preferred consistency.

After simmering, stir in chopped peanuts if using and use some fresh parsley for garnish. Serve over steamed rice!